Each Japanese knife stands out primarily for its blade, and the Hammered features a blade with exceptional sharpness that lasts for a long time, without requiring special maintenance.

It consists of the innovative Japanese VG10 stainless steel alloy at its core, which ensures exceptional hardness and durability. The VG10 is covered by two layers of soft stainless steel with 13% chromium content for easier sharpening and better knife protection.

Each Hammered knife is hand-sharpened by experienced Japanese craftsmen on both sides at 15°, to deliver an incredibly sharp blade. The blade has a unique appearance and the surface is designed to highlight the forged construction of the knife, giving it a unique effect and character.

Its hardness level is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

It is recommended to make cuts 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 that 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 its sharpness.