FAQ

Long‑term storage in damp closed cabinets is not recommended. Humid surroundings speed up metal oxidation and rusting. Choose well‑ventilated and dry storage spots. Ensure knives are fully dried before placing into block or sheath. Desiccant can help reduce cabinet humidity; take knives out for ventilation periodically.

Please inspect goods right after unpacking. Save package and product photos if chipping or transit damage occurs, then contact seller for feedback. Do not use damaged knives, as chipped edges bring safety risks. Relevant issues will be handled following after‑sales procedures.

Chef knife: slicing large‑size meat and vegetables. Santoku knife: cutting vegetables, fruits and thin‑slicing meat. Kitchen scissors: food trimming and poultry bone cutting. Sharpener: regular blade maintenance. Knife block: store full set and keep countertop tidy. Switch tools according to cooking tasks.

Long‑term hot‑water soaking, dropping impact or dishwasher cleaning may trigger handle loosening. Stop using immediately once looseness appears for safety. Do not force‑twist or modify by yourself; please contact after‑sales for inspection. Avoid high‑temperature exposure and dropping to extend handle service life.

Insert knife vertically and steadily into sharpening slot. Pull the knife back and forth with light force; avoid heavy pressure. Follow manual guidance for sharpening cycles. Remove metal debris, rinse and dry knife after sharpening. Internal sharpening components are consumable; performance will decline after long‑time use.

Chef knife and Santoku knife work well for vegetables, meat and fruits. Do not chop large bones, heavily frozen food or hard shells. Kitchen scissors can cut poultry bones and trim food, but never cut metal wires. Improper use may bring irreversible damage such as rolled or chipped edges.

Minor rust spots are mostly caused by lingering water stains. Gently wipe spots with soft sponge and mild rust‑removal paste, rinse and fully dry. Always wipe blades completely after use; do not leave moisture on metal surface. Contact after‑sales support if rust keeps spreading.

Blades are consumable parts. Normal wear occurs during food cutting. Cutting bones, frozen hard food or using on ceramic /glass cutting boards will speed up dulling. You may use the matching sharpener for regular blade maintenance. Wood or resin cutting boards are recommended to reduce unnecessary blade abrasion.

Dishwasher cleaning is not recommended. High‑temperature spray, chemical detergent and collision inside dishwashers may cause blade damage or handle discoloration & loosening. Hand‑wash and dry immediately after cleaning. Kitchen scissors and sharpeners should also stay out of dishwashers to avoid metal oxidation from long‑term moisture exposure.

Please wash blades and handles with warm water and neutral detergent, then wipe dry before first‑time use. Minor protective oil residue from manufacturing can be removed by cleaning. Do not soak knives in boiling water for long periods to prevent handle aging. Store knives in knife block or blade sheath. Avoid loose storage in drawers to prevent blade collision damage.