STAINLESS BLADE CHEFS KNIFE

Spec/Size

● Sharpness and steel indexing.
● The characteristics of steel and stainless steel are fully utilized.
● Stainless steel for easy sharpening
● Special carbon steel for long-lasting sharpness

[Material]
Blade material: Carbon steel
Laminated material: Stainless steel
Handle: Polypropylene (heat-resistant temperature: 110°C)

[Blade shape]
Double-edged

[Other Specifications]
Dishwasher: Not available

{Handling Care]
● Do not soak in or spray bleach, as this may cause rusting and discolouration.
● Do not rub the blade with a non-woven nylon cloth to maintain its sharpness. (A simple sharpening tool can be used).

[How to remove rust]
● If you find rust on the blade, please scrub it off with cleanser as soon as possible. If this does not remove the rust, sharpen the blade with a whetstone.
● If the cutting edge becomes rusty, sharpen it again.

[Handling precautions]
● When you press the back of a kitchen knife strongly with your hand, such as when cutting hard food, put a cloth on the back.
● When cutting hard objects such as fish bones and crabs, use a thick-bladed knife, and for frozen foods, use a freezer knife.
● Do not use on hard objects such as metal or stone.
● Do not pry left or right or use with impact. It may cause the blade to chip, break, crack, or bend the blade edge.
● Do not expose the blade directly with fire or bring it close to it. It may cause burning or damage.
● Do not place near fire. It may cause the handle to be deformed or burnt.