HOSHANHO Damascus Chef Knife

No, this knife is not dishwasher safe. To preserve the integrity of the Damascus steel and the natural olive wood handle, you should always hand wash it with mild soap and dry it immediately after use.

With a high hardness rating of 62 HRC, the blade holds an edge exceptionally well but can be more brittle than softer steels. Avoid cutting through bone, frozen foods, or hard pits to prevent chipping, and use a honing rod regularly to maintain the sharpness.

Olive wood is naturally dense and durable, but it is a porous organic material. To keep the handle in top condition, avoid soaking it in water and consider applying a food-safe mineral oil occasionally to prevent the wood from drying out or cracking.

Yes, the 15-degree angle per side is a hallmark of high-performance Japanese-style knives, offering superior slicing precision for vegetables, herbs, and boneless meats. It is designed for refined cutting techniques rather than heavy-duty chopping or prying.

Because of the high-quality 10Cr15CoMoV steel, it is best to use a whetstone or a high-quality sharpening system designed for Japanese-style blades. Avoid pull-through sharpeners, as they can be too aggressive and may damage the delicate Damascus layering.