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.

• Hand-forged by renowned Japanese bladesmith Mutsumi Hinoura
• Crafted in Sanjo, Niigata, Japan
• Knife line: Hinoura Ajikataya
• Core steel: Shirogami (White #2) Carbon Steel
• Traditional Kurouchi forged finish
• Japanese Wa-style octagonal handles
• Includes 210mm Gyuto Chef Knife
• Includes 180mm Bunka Multipurpose Knife
• Includes 150mm Petty Utility Knife
• Includes Magnetic Knife Storage Block
• Excellent edge sharpness and cutting precision
• Easy to sharpen compared to many stainless steels
• Suitable for professional chefs and serious home cooks
• Individually handcrafted using traditional forging techniques
• Recommended for hand washing only
• Dry immediately after cleaning to prevent rust and patina formation
• Not dishwasher safe
• Natural handmade finish means each knife may vary slightly in appearance

What's Included

• 1 × 210mm Gyuto Knife
• 1 × 180mm Bunka Knife
• 1 × 150mm Petty Knife
• 1 × Magnetic Knife Block