Japan FOREVER Feng Aihua manufacture Feng Aihua high precision ceramic knife 18CM (white blade red handle)

https://live.staticflickr.com/65535/51620188767_0df921c0b5_b.jpg https://live.staticflickr.com/65535/51621671719_0b67a2acf6_b.jpg https://live.staticflickr.com/65535/51510901480_7b7c17d70c_b.jpg https://live.staticflickr.com/65535/51510199603_0a14652eb7_b.jpg https://live.staticflickr.com/65535/51509172027_1afd48c95e_b.jpg https://live.staticflickr.com/65535/51509172027_1afd48c95e_b.jpg https://live.staticflickr.com/65535/51510901535_8784e8a017_o.jpg https://live.staticflickr.com/65535/51510682819_7b04658837_o.jpg https://live.staticflickr.com/65535/51510901460_d8e6e37e3d_b.jpg https://live.staticflickr.com/65535/51509171912_077d9821e8_b.jpg https://live.staticflickr.com/65535/51509171877_8227f0edaf_b.jpg https://live.staticflickr.com/65535/51509171872_f71bc479f1_o.jpg Product name:【FOREVER】Japan-made Feng Aihua high precision ceramic knife 18CM Product number: ZC-18 Product color: white, pink, red, green Product material: blade / ultra-high precision slippery ceramics, handle / ABS antibacterial resin Heat-resistant temperature: heat-resistant 70°C (resin part) Product size: 30x4.9x2.5cm blade 18cm Commodity origin: 100% made in Japan (Made in Japan) Precautions: ※Your ceramic knife is the most convenient way to use thin slices. Avoid chopping or prying. ※Please use it in conjunction with plastic or wooden cutting boards, and avoid operating on Stone panels such as marble. ※Only clean with water and liquid dish detergent, mild detergent can help restore the original color. ※When not in use, it should be stored in a box or in a protective cover. [Be careful when inserting the tip of the knife]. ※Avoid the following inappropriate usages to avoid missing corners or breakage of the ceramic blade: 1. Cut iced food or bones 2. Falling on a hard surface 3. Use the tip and blade as a prying tool 4. Use as a general scraper 5. Collision with porcelain, plates, plates, etc. 6. Ceramic will conduct heat, do not put the blade part in the flame 7. Sharpen the knife with a traditional sharpener