Special edition small Thiers Pirou damascus/mammoth – WHITE COFFEE

Carbon steel knives, including those with Damascus blades, are prized for their exceptional sharpness, but they are more susceptible to rust than stainless steel.
They do not fare well when exposed to water or acidic foods.
In marine or tropical environments, exposure to salty air and high humidity can significantly accelerate corrosion, requiring even more rigorous maintenance.

We recommend wiping the blade with a soft sponge after each use. Food connoisseurs may take it a step further by wiping the blade with a drop of wine.

Do not leave in prolonged contact with water, a heat source, or chemicals.
Avoid getting the handle wet.
Avoid extreme temperature fluctuations.

Dry immediately and carefully, without forgetting the inside of your knife to protect its mechanism.
Also remove any deposits of material that may slip into the mechanism and impair the knife’s function.

Store the knife in its leather pouch.

Sharpen the blade as soon as the knife seems to be cutting less effectively.