Miyabi Kaizen II 5000FCD 7″ Santoku – FC61 Core, 48‑Layer Damascus, D‑Shape Pakkawood Handle

CHARACTERISTICS

• Color: black
• Substance: FC61
• Type of handle: concealed tang
• Type of edge: fine edge
• Edge finishing: Honbazuke edge
• Manufacturing method: welded
• Blade hardness (HRC): 60-62 HRC
• Colour handle: black
• Substance handle: Pakka Wood

MEASUREMENTS

• Net weight: 0.195 kg / 0.43 lbs
• Length of product: 32.2 cm / 12.68 in
• Width of product: 2.5 cm / 0.98 in
• Height of product: 4.7 cm / 1.85 in
• Blade length: 18 cm / 7.09 in
• Handle length: 14.2 cm / 5.59 in
• Handle width: 2.5 cm / 0.98 in
• Blade width: 0.1 cm / 0.04 in

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.