The blade is made from X50 Cr MoV 15, a widely used steel in many kitchen knives. Its composition includes about 0.5% carbon (X50), which provides hardness to the knife's edge, and about 15% chromium (Cr), which offers resistance to corrosion.

Additionally, it contains small amounts of molybdenum (Mo) and vanadium (V), which enhance wear resistance and edge retention.

Overall, this steel composition provides a knife with a hard yet flexible blade, resistant to corrosion, and capable of maintaining a sharp and durable edge for a long time.

The handle is made from high-pressure fiberglass, G-10, and is a material with high strength, corrosion resistance, non-slip, and heat resistance. Additionally, it provides good shock absorption, helping to reduce user fatigue during knife use. G-10 knife handles are also lightweight and easy to process.

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, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its 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 edge and to maintain sharpness.