The blade is made of stainless steel, a popular material for knives, it is particularly durable and does not corrode. It is a combination of carbon and iron as a base, with chromium added to repel stains and give the blade a shiny finish. Additionally, it is forged for extra strength and a high aesthetic result.

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

The handle is made from Pakka Wood, which does not refer to a specific type of wood, but is a general term for various layers of wood bonded using high-quality resin that ensures the stability of the handle and guarantees long-term resistance to rust.

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 without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with 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 initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine 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 a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.