The Santoku knife is the most popular type of knife that has evolved together with the Japanese culture

It is an all-purpose knife that could prepare pretty much any ingredient. Although its birthplace is Japan, it’s convenience has spread overseas, and in recent years many non-Japan made Santoku Knives are found.

• Knife Type: Santoku (It is an all-purpose knife that could prepare pretty much any ingredient)
• Blade Material:  High Carbon Swedish Steel 19C27 by Sandvik ( 45 Layer Damascus )Blade EdgeDouble Edge
• Handle: Chestnut tree with 8 angle handle ( FYI Number eight is considered as a lucky figure and called "Suehirogari" in Japan )
• Blade Length: 180mm ( 7" ) 
• Overall Length: 320mm ( 12.5") to 
• HRC: 59 - 60

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.