Funayuki traditional Japanese fish slicing knife 1 piece. (250 g) - Terrasana

COMPOSITION
stainless steel, wooden handle

DESCRIPTION
Funayuki knife is a professional kitchen knife, made of two types of Japanese stainless steel. The core of the blade is molybdenum-vanadium AUS-8A stainless steel, while both sides of the blade are coated with SUS405 stainless steel. This makes the knife very sharp, resistant to rust and corrosion, while resharpening is not a major problem
Funayuki is a high-quality Japanese knife with a sharp tip. In Japan, it is mainly used for cutting fish. It is suitable for both right-handed and left-handed people.

USE
It is best to wash the knife immediately after each use. Leftover food, and more specifically the acids in it, can damage the knife over time. Quickly getting rid of the dirt will significantly extend the life of the knife.
The knife should be washed by hand, this can significantly extend the life of the knife. It is worth taking this moment to enjoy your knives up to twice as long!

Sharpen your knife:
With a whetstone - Hold the knife firmly in place and move the whetstone up and down the knife several times.
With a ceramic knife sharpener - Run the knife through the sharpener several times.

NOTE
- The blade is inserted into the handle. Make sure the handle is securely fastened. If it is not stable, hit the bottom of the handle with a hammer.
- Before use, check the blade for cracks. If there are cracks, they can cause the blade to chip or break.
- Use a different knife to cut frozen food. Always use the knife for its intended purpose.
- Do not heat the knife over an open flame. Keep it away from heat sources (this can soften the knife or damage the handle).
- Do not put the knife in the dishwasher, microwave and oven.
- Keep the knife out of the reach of children.
- Always use the knife on a cutting board.

RECOMMENDED STORAGE CONDITIONS
Store in a dry place.

MANUFACTURER - NAME AND ADDRESS
TERRASANA NATUURVOEDING B.V., WAAIER 10, 2451 LEIMUIDEN