INSTRUCTIONS FOR USE: Absolutely! Do not try to cut or break ice meats Never wash your knife in the dishwasher after use! After using your knife, you should hand wash it with a wet sponge and store it dry

You should take care that the knives are not washed under high temperature and with heavy cleaning chemicals

(High temperature and heavy cleaning chemicals cause deterioration of the mouth and handle

) Do not hit or try to cut your knife on bone or similar hard surfaces

When the blades of your knives are blunt, they must be sharpened by competent master knife sharpeners.

Please choose conscious and experienced sharpeners

The biggest reason for your blade to blunt quickly is the surfaces you cut

We recommend not cutting on hard floors

(Stone concrete floors, marble floors, glazed floors and

s) Using polyethylene cutting plates for the cutting surface will both extend the life of your blades and ensure the highest level of hygiene

Never use your knives to open cans, screws, pierce hard surfaces

Knives are produced in such a way that you can get the highest level of efficiency for work such as chopping, peeling and so on

Using it outside of its production purpose can both render your knife unusable and cause injury

CLEANING: After you are done with your knife, we recommend washing with warm soapy water and drying with a dry towel

Many foodstuffs contain acids (fruits,vegetables, meats, etc.)

The remaining food particles on your knife will corrode your knife and may lead to the oxidation or even rusting of these corroded parts

Please wash your knives by hand and keep them dry