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 added strength and aesthetic appeal.

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

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

Cuts are recommended to be made 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 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 the beginning, 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 rough.

It is also recommended to sharpen your knives with a professional occasionally, to fix any possible damage to the blade edge and to maintain sharpness.