EDO SAKI Premium right-handed eel boning knife, 120 mm blade and its cover

Knife quality: HRC-Rockwell hardness of Aoki Hamono knives. HRC value, degrees Rockwell C, expresses knife blades hardness, which varies according to steel used to make knives.

All very inexpensive knives have an HRC value well below 52. Blades wear out very quickly, as they are too flexible. High-quality knives, such as Aoki Hamono, have an HRC value of 58 to 63. Their cutting edge is of the highest quality and is preserved much longer.

Safety precaution: Sharpening is recommended with a whetstone. Remember that knives should be washed after each use, in hot water, with natural soap and never with washing-up liquid. They should be dried immediately, then ideally lightly oiled with vegetable oil (olive oil or neutral vegetable oil).

Recommendation: KNIVES AND SHARP OBJECTS CAN BE PARTICULARLY HAZARDOUS AND MUST BE USED WITH CARE. THEY MUST NOT BE LEFT WITHIN THE REACH OF CHILDREN OR PERSONS NOT CAPABLE OF USING THEM OR APPRECIATING THEIR DANGEROUSNESS.