The metal alloy in this knife consists of stainless steel enriched with molybdenum and vanadium, a blend that increases the hardness of the metal, its resistance, and its corrosion resistance. 

Although traditionally Japanese knives are made from high carbon steel that requires daily care and attention, this new generation of Japanese metal and Tojiro techniques create an exceptional combination of hardness and durability. Sharp blade and long-lasting edge, without demanding daily care. The ideal metal for taking your first step into the world of traditional Japanese knives, as well as for carefree everyday use.

Its hardness level is 56 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.

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 you can achieve with a sharpener, sharpening stone or honing rod.

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

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