Never leave this knife wet or in water at any time or the knife will tarnish.
Always cut on a chopping board and not directly on a stainless steel bench top.
To wash your knife, run it under boiling hot water as this imparts a blue-ish tinge to the steel.
To sharpen your knife we recommend abrasive sharpeners such as a diamond steel or a stone, traditional oil stone, India stone or Arkansas stone - never use a Butcher's steel as it is designed to align the edge on soft steel knives.
Store your knife in a knife block or in a drawer separate from other cutlery to avoid it being damaged.
Some of the knives have rare exotic woods as handles - occasionally you should polish with furniture oil or boiled linseed oil.
If your knife tarnishes use a green scotchbrite ( Artificial plastic steel wool ) pad to clean
