Food knives are practical and can be used daily in a kitchen. They are designed to cut prepared and cooked foods, such as vegetables, meat, and fish.

They are made of stainless steel, a popular material for knives, which is highly durable and resistant to corrosion.

They have a waterproof handle - made of polyamide - resistant to heat and chemicals, while also being suitable for dishwasher washing.

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.

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 piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to repair any damage to the blade's edge and to maintain sharpness.