The Ginza Steel Knife set of 5 AUS-10 Damascus steel with a magnetic wood block is a high-quality knife set that includes a selection of essential kitchen knives made from AUS-10 Damascus steel. AUS-10 is a type of high-carbon stainless steel that is known for its excellent edge retention, corrosion resistance, and overall performance. The blades of these knives are made by forge-welding multiple layers of AUS-10 steel together and then hammering and etching the surface to create a unique and attractive pattern. The set includes a chef's knife, a Santoku knife, a bread knife, a utility knife, and a paring knife, and comes with a magnetic wood block for convenient storage. This knife set is perfect for the home chef who values durability, sharpness, and aesthetic appeal in their kitchen knives.

• Country of Origin : China 🇨🇳
• Knife Type: Chef 8" | Cleaver Knife 7" | Chef Knife 6.5" | Pairing knife 3.5"
• Blade Material: Japanese Damascus AUS-10 Steel core, 67 Layers
• Blade Edge: Double Edge
• Handle: Ultra-premium Italian Olive Wood 
• Blade Length: 8", 7", 6.5" and 3.5"
• Overall Length: -
• HRC: 60±2

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.