MATERIALS
Blade - 1075 carbon steel, hand-forged and hammered.
Handle - Balinese rosewood, amboyna burl
CARE
Clean after use with eco detergent and water, wipe dry instantly to prevent rusting.
Wipe the blade with coconut or olive oil once dried to prevent rusting.
Do not put in dishwasher as it could damage the handle.
The knife will develop a patina over time due to the oxidation of the carbon steel;
This is normal and is the development of the knifes own personality.
We recommend using the knife on a wooden cutting board.
We recommend storing on a magnetic wall rack, as opposed to in a drawer.
SHARPENING
Carbon steel knives hold their sharpness for longer than stainless steel.
If your knife gets blunt, you can run the edge along a leather strop or sharpen with a whetstone.
A pull through sharpener will also work. If you’re not experienced, take your knife to a professional sharpener to avoid damaging the blade.
