Before using your cutlery for the first time, hand-wash each knife with warm, soapy water and dry thoroughly. Do not soak or leave food residue on the knives for long periods of time. Superficial pitting and/or staining on the blades may occur if very salty or acidic foods are left on the knives. To preserve the beauty and cutting performance of your cutlery, we recommend washing your knives by hand and thoroughly drying them after each use. Although the knives are water-resistant and dishwasher-safe, harsh dishwasher detergents may dull the finish of the handles and stain the blades over time. Automatic dishwashing can also damage the blades by knicking them agains other utensils. Knives are cutting instruments and the blade may be damaged with imporper use. Always cut away from your body. Never try to catch a falling knife. After handling a knife, always set it down safely with the blade facing away from you. Never use your knives to open boxes, or otherwise stab, pull or lift materials other than food. Avoid storeing knives loose in a drawer.
Item Number: SK-16
Catalog Page Number: 228