AUS10 is High Carbon, high-Quality Japanese Stainless Steel, Which provide very good edge sharpness, edge retention and rust resistance. The Pakka Wood handle scales are resistant to water damage and shrinkage.

Similar to multi-purpose Santoku knives, double-bevel Kiritsuke knives are very capable of performing a wide variety of cutting tasks, and they are growing in popularity due to their styles and practical design.  

• Country of origin : Japan 🇯🇵
• Knife Type: Kiritsuke Petty (It is most suited for cutting small ingredients, such as lemon, apples and potatoes)
• Blade Material: Aichi Steel AUS10 (CLAD)  Hammered
• Blade Edge: Double Edge
• Handle: Laminated Reinforced Wood
• Bolster: Common Mouthpiece
• Blade Length: 145mm ( 5.7" )
• Weight : -
• Overall Length: 255mm (10")
• HRC: 62- 63

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.