Your knife is made out of high-carbon steel which can rust if not handled properly early-on. 

Over time and use, a patina will form on your knife creating a natural protective layer against corrosion. 

Here are some simple steps to care for your knife:

• Keep the blade and handle dry at all times when not in use

• Wipe the blade down especially after cutting acidic or produce/meat with high moisture

• NEVER wash your knife in a dishwasher; rinse your blade with warm, soapy water and avoid getting the handle wet

• Hone your knife before each use

• Store your knife preferably in a sheath, saya, or mounted on a magnetic knife strip

It’s important to remember that these knives are ground to a thin edge, susceptible to damage if used carelessly. Steer clear of any of the following!

• Harsh chopping/scraping

• Cutting through bone

• Cutting through frozen food