AUS-10 is a type of high-carbon stainless steel used to produce knives. It is considered high-quality steel that offers a good balance of toughness, sharpness, and corrosion resistance. AUS-10 steel is often compared to other high-carbon stainless steels such as VG-10 and 440C, and is considered to be a step up in quality from commonly used knife steels such as 420 and 420HC. It is commonly used in the production of Japanese-style knives, such as Santoku and Gyuto knives.

• Knife Type: Chef Knife
• Blade Material: Japanese Damascus AUS-10 steel Core, 67 Layers
• Blade Edge: Double Edge
• Handle: Ultra Premium Italian Olive Wood Handle
• Blade Length: 240mm ( 9")
• Overall Length: 375mm (15" approx.)
• Weight: 232 g`
• Weight: 232 g
• 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.