165 mm (6 1/2″)
Calling on the rich tradition of Japanese craftsmanship to provide unsurpassed performance.
Blade MaterialHigh-Carbon German Steel
Country of OriginTaiwan
A minimum of once a month (depending upon the use and kitchen conditions), apply an even coat of oil to the wood handle using a cloth or disposable towel. Choose a food-grade oil which easily absorbs and penetrates deeply into the grain of the wood to help protect, revitalize and moisturize the wood fibers. Allow the oil to fully penetrate through the wood fibers overnight, then wipe off any excess oil. Apply additional oil to any visible dry spots or for any other necessary reasons.
DO NOT allow liquids of any type to accumulate on the handle for long periods of time.
DO NOT soak handle in water during cleaning.
ALWAYS CLEAN THE HANDLE THOROUGHLY AFTER CUTTING RAW FISH OR POULTRY.
Sanitize your handle by wiping down with mild dish soap and water. Dry thoroughly. DO NOT wash your wood handle knife with harsh detergents of any type. DO NOT put your wood handle knife into dishwasher.