The blade is made of AUS-8 steel with a medium carbon content, high chromium content. It offers excellent balance of properties between blade hardness, sharpness and corrosion resistance. This balance provides long lifespan and is the favorite alloy for many quality knife enthusiasts.

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

The handle is made of stainless steel and offers durability and resistance during use. Additionally, it is comfortable to hold and thanks to its textured design, it resembles the shape of a bamboo plant's stem.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may 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 honing rod.

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 jagged.

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