● Use a clean dry cloth to wipe and dry it surface after every use to prevent rust.

● Use sharpening stones to sharpen knives is better than use a sharpening steel.

● This knife only for cooking, do not hunting, do not burn and distort the blade.

● The curved angle on the handle provides great comfort for holding.

Description:
Japan stainless steel is clad with 3 layers of high-carbon steel on each side, producing a 1-layer .
Japan steel high sharpness and retention enable users to cut fish easily and neatly.
The refined sand on the knife not only protects the knife itself but also prevents fish slices from
sticking to the knife.

Knife Protection

knife needs more care.Due to its Japanese steel properties, please always dry it after use and make sure the cloth is very soft and clean. After that use little oil on the blade surface can prevent rust longer. 

If you’re a professional butcher or just a home cook having a butcher knife is a must if you prepare and cut meat often in the kitchen. A butcher knife often has a heavy blade thickness ,and is generally used chopping for cutting, slicing and trimming meat and is a favorite with butchers for cutting large pieces of meat into retail cuts such as steaks.

However the butcher knife also has other uses in the kitchen such as cutting onions, potatoes, watermelons, and other tougher vegetables.

Japan stainless steel kitchen knife designed and made in Taiwan