Bone Cutting Knife - 313mm - Zhang Xiaoquan

While it can slice, this knife is optimized for heavy-duty tasks; for delicate slicing, a thinner chef's knife or santoku is recommended.

Wipe the handle dry after every use and avoid prolonged exposure to water or excessive heat.

No, hand washing is highly recommended to protect the blade's sharpness and the handle's ergonomic finish.

A traditional whetstone is the best method to maintain the specific angle and edge profile of this forged steel.

It is designed for standard culinary bones such as poultry or small animal bones. Avoid extremely dense, large-diameter marrow bones found in heavy cattle joints.

Focus on using the weight of the knife to your advantage rather than pushing down with arm strength. Use a rhythmic rocking or straight downward chopping motion.

Check the blade for micro-chips. Use a fine-grit whetstone to re-align the edge and remove any minor dullness caused by contact with bone.