Masakage Koishi Blue Super with Stainless ko‐Bunka Japanese Knife 130mm Octagon Cherrywood Black Pakkawood Collar Handle

– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry.
– Use a sharpening stone to maintain the sharpness of the blade.
– Do not use a dishwasher to clean your knife.