This knife is made of carbon steel and is therefore not rustproof, wipe your knife dry after each use and store it dry to avoid rust spots.
Damascus steel is unmatched in its sharpness, but reacts to acids in food. This forms a natural patina that does not affect its performance.
Always use a wooden cutting board. Hard surfaces such as glass, granite or metal quickly dull the knife.
Do not use it for bone or hard materials.
Wash the knife by hand in cold or lukewarm water and dry immediately. It is not recommended to put this knife in the dishwasher.
Store the knife in the packaging provided.
It is definitely recommended to oil the knife regularly to keep it in good condition. A natural oil such as olive oil is certainly sufficient to protect the knife.
Last but not least, sharpen your knife regularly. A ceramic sharpening rod or a Japanese whetstone will certainly do the trick.
