The entire core is made of VG MAX steel with a hardness of 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good). Covered with 32 layers of Damascus steel, the knife represents unparalleled craftsmanship combined with a durable blade that is both hard and flexible thanks to its hybrid composition.

The slim handle made of durable pakkawood is based on the shape of a traditional Japanese chestnut. The high-quality resin added to the wood makes the material particularly strong and resistant to moisture. The chestnut shape provides a comfortable and secure grip during cutting, thanks to a small hollow in the handle.

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can 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 strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet 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 damage to the blade's edge and to maintain sharpness.