The blade combines different types and grades of steel: the angleless polished bolster is connected to the curved back of the blade which is made of SUS420J2 steel and ends in an edge made of the highly hard VG MAX steel. The length of the blade is 20 cm.

• SUS420J2 Steel: It is a rust-resistant stainless steel with high chromium content (14%) and moderate carbon content (0.3%).
• VG MAX Steel: Based on VG 10 steel, with further improvements in its properties. Enriched with higher chromium and vanadium content than VG 10, it exhibits improved edge retention and rust resistance. Its higher carbon content also makes it harder than other steels.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.

It is also advisable to sharpen your knives with a professional occasionally, to fix any possible damage to the blade's edge and to maintain sharpness.