Many of the steels I use will rust if not cared for correctly. Always hand wash your knife in warm soapy water and dry immediately to avoid rusting.
Never put the knife in the dishwasher. It will not only damage the blade but more so the timber handle.
Only chop food! My knives are not intended for cutting through bones. Doing so will damage the blade. Only use the knife for normal kitchen use.
Store your knife correctly. Storing knives with other cutlery can cause them to chip and scratch. Instead, choose a storage method that protects the blade.
Keep in mind that the thinner the blade, the more prone it can be to breakage if not handled correctly (e.g.: dropping the knife, cutting bones, using it as a screwdriver, etc.)
Not taking care of your knife properly will void the warranty.
