Our knives are made for cutting, not for striking. Avoid using them to open nuts, cut bones, or open a tin can. We remain of course available for any questions on this subject.

The blade, being stainless, can be used in the kitchen without worrying that it will stand the test of time. It will only need to be sharpened and honed as needed. ​ To keep your knife sharp, use a wooden cutting board rather than materials like stone or glass. Otherwise, you may have to sharpen your knife before each use. ​ We suggest a sharpening steel rather than a stone for regular maintenance. If you feel that you can no longer sharpen your blade with a rifle, it's time to turn to the stone or a visit to the grinder. We also offer free sharpening for our knives during events if you are passing by! We remain of course available for any questions on this subject.

The handle should be oiled regularly to maintain its shine year after year. Use a vegetable oil (olive, sunflower, etc.) to do this. The dishwasher is prohibited and do not soak them, please!

Our knives are all handcrafted with stainless steel blades that we purchase raw. Once received we engrave and polish them, and then we mount the handle, all this in entirely artisanal ways. Our knives are therefore a combination of industrial quality at the blade level, followed by craftsmanship to transform and sublimate them. Want to know more ? It's this way...

It depends on the type of knife and its end use but most of our Off-Order models are Z50CD13 stainless steel.