Description

Tsurugi Kenshin Petty knife has a harmonized blend of Western and Japanese attributes with stainless steel used as outer layer and Blue Steel No.2 (Aogami No.2), which is chrome-added Japanese steel having superior strength, toughness and rust-resistant quality, used as core material.
As for the handle, a Japanese style octagonal-shaped design has been adopted.
A thin sharp-edged blade, which is a feature of Tsurugi Kenshin knives, gives a sharp-clean cut and is highly tough.

Precautions for Use
・The Japanese kitchen knife can be replaced when stained or damaged. Each knife is carefully adjusted prior to shipping, however temperature and humidity may cause the handle to loosen and crack.
Please check before use.
To fix a loose handle, hold the handle with one hand and strike the end of the handle against the cutting board.
・Each type of knife is has the best blade toughness, thickness and angle to cut the intended material (vegetable, fish, meat). Please select the knife based on the usage. (Do not strike or twist the thin-bladed knife.)
・Do not cut frozen material.
・Do not put in microwave, oven or dishwasher-dryer.

Maintenance and Storing
・Wash immediately after use. Pour hot water and wipe with dry cloth. Keep the knife dry. (Acid, saline and moisture cause deterioration)
・For storing, dry the knife and apply thin layer of vegetable oil (such as camellia oil) to the blade. Wrap the knife in the newspaper. Keep away from humidity.
・Avoid keeping in the knife stand for long time. Handle may dry out and may cause the blade to fall off. Blade may rust due to moisture.

Features

• A thin sharp-edged blade gives a sharp-clean cut and is highly tough
• A Japanese style octagonal-shaped design has been adopted on the handle
• Made in Japan

Proposition 65 Warning for California Consumers

WARNING: Cancer and Reproductive Harm - www.P65Warnings.ca.gov

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