Please follow these care guidelines to maintain your knife in premium condition.

After use, rinse the blade under running water and dry immediately — don’t leave it on wet or damp surfaces and avoid using abrasives or a dishwasher to keep it clean.

Stainless Steel requires minimal upkeep. Clean blade after use as per instructions and if the knife has a timber handle an oil and wax periodically will suffice.

Prior to storing your knife, a quick pass over a ceramic honing rod and a light application of camellia oil or food grade mineral oil to seal the blade, will maintain a crisper looking blade — if that’s the look you prefer. The timber handle will best maintain its beauty with a quarterly application of fine buffing oil and wax.

A knife made from high carbon steel will age over time with an organic darker patina — this is part of its character and developing personality. The colour of the patina formed on the blade is dependant on what the knife is used to cut. Meat results in a blue patina, while acidic ingredients like lemon juice will give a dark grey or black patina.

Enjoy your knife, and always take care when using it.