CS Kochsysteme's stunningly beautiful line of Japanese Osaka knives features a real wood handle and razor-sharp blades. The blades were made of high-quality stainless steel and heat-treated using cutting-edge technologies.

Osaka knives are built to withstand corrosion and stains, and their razor-sharp blades retain their edge for longer. This collection of Japanese-inspired knives, made from the finest grade Japanese stainless steel and ice tempered and hardened, can handle any kitchen task.

You can now use professional-quality Osaka knives in your own kitchen for precision handling of fresh foods for superior results, respecting your high-quality products and saving time while you're working.

Features:

• It is made of stainless steel.
• Real Wood Used for the Handles
• Forged Ultra-Sharp Blade Construction Methodology

Dimension:

• Knife​: (L) 25 x (W) 3.5 x (H) 2.5cm
• Blade Length: 12.5cm

Material:

• Stainless Steel
• Handle Material: Real Wood

Details:

• Warranty: 1 Year
• Colour: Natural
• Dishwasher Safe: No
• Gift Boxed: No
• Package Content: 1 x Knife

 Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
• 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.