The blade of the knife is made of high carbon stainless steel. This specific stainless steel is called CROMOVA 18, and it is hard enough for the knives to maintain their sharpness for a long time, but at the same time they can be easily sharpened.

The chromium content corresponds to 18% of the steel, which is why the steel has this specific name. The high percentage of chromium contributes to the durability of the blade against stains.

The hardness level of the blade is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the blades of the knives.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using 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 at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.