• This series is recommended for users who prefer a simple style that uses solid wood, which is the opposite of the beautiful blade pattern of Damascus steel.
• VG-10 single layer steel boasting the highest quality with sharp sharpness and good blade durability. Hardness is HRC: 60±0.5.
• This is a masterpiece created by a Seki knife craftsman with a noble spirit who does not compromise on knife making.
• Glossy polished octagonal pattern with a sense of luxury. Laminated reinforced wood leaves a good impression with its intentionally subdued wood grain pattern.
• This simple natural look goes well with a clean and stylish kitchen.
• This knife, which looks beautiful and cuts well, enriches the hearts of those who cook and will be loved for a long time. In the old days, there was a custom of gifting a "talisman sword", but nowadays, more and more people are giving kitchen knives as auspicious gifts as they "open up the future".
• Reliable and regular product, purely made in Japan (Seki City, Gifu Prefecture)

• Country of Origin : Japan 🇯🇵
• Knife Type: Gyuto / Chef ( For large vegetables and meat. All-purpose Western knife)
• Blade Material: VG-10 stainless steel (single-layer steel) 
• Blade Edge: Double Edge
• Handle: Laminated reinforced wood (dark brown)
• Blade Length: 210mm ( 8.26")
• Overall Length: 348mm ( 13.78")
• Weight : 135 g
• HRC: 60±0.5

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.