Warranty: Limited Lifetime Kai

Features:

• VG-10 “super steel” blades are clad on each side with 16 microthin layers (32 layers total) of high-carbon steel (SUS410), creating a variegated look reminiscent of a Damascus-style blade
• Specially shaped handles increase control while decreasing fatigue
• Handles are made from resin-infused PakkaWood for lasting moisture resistance
• Handcrafted by Kershaw, premier cutlery makers for more than 90 years

Knife Care:

• Hand-wash with warm water and a mild detergent; rinse and dry immediately
• Avoid cleaners containing bleach or citrus extracts
• Store knife in a safe place to protect its edge and prevent injury
• Avoid cutting on hard surfaces such as stone, metal or glass

Knife Sharpening:

• With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year—sharpening is NOT something that should be done on a weekly or even on a monthly basis; sharpening does remove some of the metal of the blade so sharpening too often may reduce the life of the blade

Sharpening Options:

1. Send knives back to Kai USA facility in Portland, Oregon. They can restore the factory edge to your blade for the life of the knife, at no cost to you aside from mailing the knife to them (remember to include your return address)
2. Purchase an electric sharpener. Kai only recommends using a Shun electric sharpener to provide the necessary 16-degree angle of the cutlery
3. Take your knives to a professional sharpener. Make sure your professional sharpener knows how to sharpen knives to a 16-degree angle. Many professional sharpeners are not equipped to deal with hardened Japanese steel or the sharper blade angle that Shun knives maintain (owner responsible for all associated costs and risks)

In the box:

• (4) KAI-Shun Ken Onion DM-0511 4.5” Steak Knives