What makes them so special is their quality and origin. We have them made by a famous swordsman family in Japan. And it shows. The blades are razor-sharp, resistant to rust, corrosion and very easy to sharpen.
The nice thing about this new mix of materials is that the knives are lighter than when they are forged from one type of steel. Also nice: because of their lightness, they are easy to hold. With these knives you can easily cut away a whole cabbage!
You can clean the knife by rinsing it with water and then drying it well. Cutting lemons is fine, but make sure you rinse off all the leftovers. Acid can damage the knife. But chopping nuts, cutting cabbage and other (hard) vegetables works very well and quickly. Please note: the knives are not dishwasher safe.
When the cutting edge has become dull, sharpen the blade with a whetstone or ceramic knife sharpener. That’s it!
Want to see how you sharpen your knife? Check out the video: