The Ginza Steel Handmade Japanese Knife set of two offers an exquisite combination of functionality and craftsmanship. Crafted with precision and attention to detail, these knives feature a Kiritsuke Santoku and a Kiritsuke Petty knife, making them versatile companions for any culinary task.

The blades of these knives are constructed with AICHI STEEL AUS10 (Clade), a high-quality material known for its exceptional strength and durability. This premium steel ensures long-lasting sharpness and allows for precise cuts with minimal effort.

With their ergonomic handles, these knives provide a comfortable and secure grip, allowing for effortless maneuverability and control. Whether you're slicing, dicing, or chopping, these knives deliver exceptional performance, making them a must-have for professional chefs and cooking enthusiasts alike.

The Ginza Steel Handmade Japanese Knife set of two with Kiritsuke Santoku and Kiritsuke Petty knife embodies the timeless artistry of Japanese knife-making, bringing elegance and functionality to your culinary endeavors.

• Knife Type: Kiritsuke Santoku | Kiritsuke Petty
• Blade Material: Aichi Steel AUS10 (CLAD)  Hammered
• Blade Edge: Double Edge
• Handle: Laminated Reinforced Wood
• Bolster: Common Mouthpiece
• Blade Length: 195mm ( 7.6" ) | 145mm ( 5.7" )
• Overall Length: 324mm (12.75") | 255mm (10")
• 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.