・手洗いし、乾いた布で水を拭きとってください ・木製の柄が傷む原因となるため、水に浸さないでください（湿らせた布で拭き、すぐに乾かしてください） ・熱いものは近づけないでください ・刃の切れ味を保つため、木製のまな板を使用してください ・切れ味が落ちたら砥石を使って研ぎなおしてください ・野菜、肉、パンのカットにのみ適しています ・骨や冷凍食品への使用はお避けください

The Classic single-layered steel knife is the everyday piece for true enthusiasts. Crafted by Shokunin — Japanese master artisans — in Seki-city, Japan’s famed city of blades, in the Gifu prefecture, each blade is meticulously made according to traditional Japanese knife-making techniques using Swedish steel known for its exceptional purity. Supremely sharp, these 2-sided knives are ideal for both European and Asian cooking and empower chefs of every skill level. Pure steel knives require a bit of care, especially at the beginning. Once the blade surface settles, occasional sharpening is all that’s needed for them to last a lifetime.