The metal alloy in this knife consists of stainless steel enriched with molybdenum and vanadium, a mixture that increases the metal's hardness, durability, and resistance to corrosion. 

Although traditionally Japanese knives are made from high-carbon steel that requires daily care and attention, the new generation of Japanese metal and Tojiro's techniques create an excellent combination of hardness and durability. Sharp blade and long-lasting edge, without demanding daily care. The ideal metal to take your first step into the world of traditional Japanese knives, as well as for carefree practical daily use.

Its hardness rating is 56 (±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 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.