Before First-Time Use:

Rinse the knives with hot water and dry them thoroughly.

Avoid using the knives on glass cutting boards, as they can dull steel blades.

Cutting Guidelines:

Exercise caution when cutting food with bones; consider using a cleaver for such tasks.

For cutting frozen food products, opt for a special double-sided saw knife with a serrated blade.

Ceramic knives are not suitable for chopping or cutting frozen food, bones, hard cheese, summer sausages, or pineapples. Use them for vegetables, fruit, bread, mushrooms, meat, and fish fillets.

Proper Handling:

Avoid leaving knives in the sink for extended periods, as it can damage both the handle and the knife edge.

Clean knives manually with non-abrasive materials and dry them promptly; dishwasher use is not recommended.

Handle ceramic knives with care, as dropping them on hard surfaces can lead to chipping or splitting.

Minor Chipping:

Minor chipping of the cutting edge in SAMURA ceramic knives during the initial months is normal and won't affect their cutting ability.

Storage:

Store knives in a knife holder or brush block, ensuring the blades do not come into contact with metal items.

Blade Sharpness:

Avoid checking blade sharpness with bare hands. Use a piece of paper instead.

By following these care and usage instructions, you can ensure the longevity and optimal performance of your knives, enhancing your culinary experiences with precision and ease.