Seiryū (青龍) Four | 4-Piece Knife Set

• Country of Origin: Japan 🇯🇵 (Handcrafted in Seki City)

• Set Includes:

• Gyuto Knife: 210mm (8.3”)

• Santoku Knife: 180mm (7.1”)

• Nakiri Knife: 170mm (6.7”)

• Petty Knife: 150mm (5.9”)

• Knife Block: Sleek and durable design

• Blade Material: 33-layer Damascus VG10 steel (renowned for sharpness and durability)

• Blade Edge: Double Edge

• Handle: Natural wood, ergonomic design for superior comfort and balance

• Blade Hardness: HRC 60-62 (Rockwell Scale)

• Weight:

• Gyuto: Approximately 195g

• Santoku: Approximately 175g

• Nakiri: Approximately 155g

• Petty: Approximately 120g

• Overall Length:

• Gyuto: 345mm (13.6”)

• Santoku: 310mm (12.2”)

• Nakiri: 310mm (12.2”)

• Petty: 270mm (10.6”)

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.