Gyutou knife is the Japanese equivalent of the Western chef knife. It is an multipurpose knife and can be used for cutting meat, fish and vegetables.How to Sharpen:1.Sharpening on a whetstone2.Dampen whetstone.3.Sharpen on whetstone on flat surfaces only.Usage and Care:1.Wash Knife with detergent before use.2. always dry blade thoroughly after washing.3.Do not use scrub brushes or abrasive cleansers