190mm Western Kitchen Knife, Hickory

• Overall length: 13-1/4”
• Blade length: 7-1/2"
• Handle length: 5-3/4"

Cleaning: Hand-wash the blade immediately after each use with mild dish soap and warm water, focusing on removing any acidic or salty residue that can quickly cause oxidation.
​Drying: Thoroughly dry the entire knife, including the blade, handle, and bolster area, with a clean, lint-free cloth; never leave the knife in a sink or soak it, as moisture trapped in the handle can lead to swelling, cracking, or rot.
​Handle Care: Apply a food-safe mineral oil or high-quality wood finish to the handle periodically to nourish the wood and maintain a protective barrier against moisture and environmental changes.
​Blade Protection: When the blade is clean and completely dry, apply a thin layer of food-grade mineral oil or camellia oil to the carbon steel to prevent rust during storage.
​Storage: Store the knife in a dry environment, such as a wooden knife block, on a magnetic wall strip, or in a knife roll; avoid storing it in a drawer where it can clash with other utensils, which risks damaging the edge or handle.
​Sharpening: Maintain the edge using traditional, freehand sharpening techniques on natural Japanese whetstones; avoid pull-through sharpeners or electric grinding wheels, which can ruin the geometry and finish of high-carbon damascus blades.
​Usage Constraints: Use the knife strictly for cutting food on wooden cutting board; avoid cutting through bone, frozen foods, or hard surfaces to prevent chipping or edge damage.