This stunningly beautiful line of Japanese Osaka knife by CS Kochsysteme features the real wood handle and sharp blades. The blades were made of high-quality stainless steel with heat-treated with cutting-edge technologies. Using a combination of superior materials and techniques, Osaka knives strenuously resist corrosion or stains and the razor-sharp blades hold an edge for longer. Covering every kitchen task, this versatile collection of Japanese inspired design of knife from the finest grade Japanese stainless steel, ice tempered and hardened. For precision handling of fresh foods, you can now use the professional quality of Osaka knives in your own kitchen for superior results, respecting your quality products and saving effort as you work. Simple Knife Cleaning Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet—they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if an unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink—allowing a knife to lay out unattended may also result in an accidental cut. Keeping a Sharp Edge Many people might be surprised to know that a razor sharp knife is safer than a dull knife—dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis. Properly Storing Your Knives For safety reasons your knives should always be stored in a special place. Knife blocks or drawer inserts can easily hold your knives and keep them ready for use. A knife case or knife bag can be used if you need your knives to be mobile and ready to travel.