MIYABI 4500 FCD 7 inch Santoku knife | Japan

To preserve the sharpness, safety, and longevity of your handmade knife, please follow these essential guidelines:

1. Safe Handling

• Respect the Edge: Your knife is extremely sharp. Always handle with care and keep fingers clear of the blade.
• Child Safety: Store the knife out of reach of children to prevent accidents.

2. Proper Usage

• Kitchen Only: Use the knife strictly for food preparation.
• Avoid Abuse: Never use it to pry, open cans, cut boxes, or chop through frozen foods, as this can chip or dull the edge.

3. Cleaning

• Hand Wash Only: Immediately after use, wash by hand with mild dish soap and warm water.
• Avoid Harsh Chemicals: Do not use abrasive cleaners or scouring pads that could damage the blade or handle.
• Thorough Rinse: Ensure all soap residue is rinsed away.

4. Drying

• Dry Immediately: Never let the knife air dry. Moisture leads to rust and corrosion.
• Soft Cloth: Gently wipe the blade and handle dry with a soft, clean cloth until no water spots remain.

5. Storage

• Safe & Dry: Store in a dry location away from humidity.
• Protect the Edge: Use a knife sheath, blade guard, or a dedicated knife block to protect the edge from damage and prevent accidental cuts when retrieving the knife.

6. Sharpening

• Frequency: Aim to sharpen or hone the blade 1–2 times per month, depending on usage.
• Tools: Use a quality sharpening stone or honing rod designed for kitchen knives.
• Technique: Follow the manufacturer's instructions or consult a professional if you are new to sharpening to avoid damaging the angle.

• Substance:FC63
• Type of handle:concealed tang
• Type of edge:fine edge
• Edge finishing:Honbazuke edge
• Manufacturing method:welded
• Blade hardness (HRC):63
• Colour handle:beige
• Substance handle:micarta