The blade is made of stainless steel, a popular material for knives, as it is highly durable and resistant to corrosion. It is a combination of carbon and iron as a base, with the addition of chromium to resist stains and give the blade a shiny finish. Additionally, it is forged for extra strength and aesthetic appeal.

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

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 blades of the knives.

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 piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

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