The kitchen knife in question originates from Tsubame-Sanjo, Niigata Prefecture, renowned for its expertise in metalworking. It is aptly referred to as the "black finished knife" due to its unique manufacturing process. Instead of completely shaving the entire blade, only the tip undergoes shaving, resulting in the presence of an oxide film, which gives the blade its distinct black appearance.

This oxide film contributes to the knife's well-earned reputation for exceptional rust resistance. By retaining the oxide film, the knife's durability is enhanced, making it highly reliable even in humid or wet conditions. This quality makes the black finished knife a preferred choice among discerning chefs and culinary enthusiasts who value both performance and longevity in their kitchen tools. With its excellent resistance to rust, this knife ensures a lasting and reliable cutting experience, making it a valuable addition to any cook's arsenal.

• Knife Type: AJIKIRI/DEBA 
• Blade Material: Composite (Core Material: Carbon Steel, Side material: Soft Iron) 
• Blade Edge: Single Edge / Right-Hand version
• Handle: Traditional Honoki wooden handle, oval. With Red plastic bolster
• Blade Length: 105mm (4.1")
• Overall Length: 225mm (8.85")
• HRC: 59 - 60

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.