ZUIUN Knife Bundle Set

Origin (Made in): Seki, Gifu Prefecture, Japan
Brand: Seki Kanetsugu
Knife Type: Kiritsuke Gyuto and Santoku 180mm

Blade Specifications:

• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 62-63 HRC
• Sharpness: Hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 210mm (8.3") and 180mm( 7" )
• Blade Height (at heel): 45mm
• Spine Thickness:

Handle Specifications:

• Shape: Shichikaku (Heptagon)
• Material: Brown Pakkawood
• Decorative: Mosaic Pin
• Kuchiwa: Black Pakkawood with White Ring
• Length: 135mm

Markings:

• Front: In Japanese Kanji "Zuiun" (瑞雲) ; "ZUIUN"
• Back: In Japanese Kanji "Seki Kanetsugu" (関兼次) ; "SPG2 Powder High-speed Stainless Steel" ; "Made in Japan"

Packaging:

• Comes in a Paulownia Box

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.