The blade is made from AUS-8 steel with medium carbon content and high chromium content. It offers an excellent balance of properties between hardness, blade sharpness, and corrosion resistance. This balance provides long-lasting durability and makes it the favorite metal alloy for many quality knife enthusiasts. Additionally, it is reinforced with Molybdenum-Vanadium to remain sharp and has a matte texture. As a result, fingerprints are not visible and food does not stick to it.

Its hardness rating is 59 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.