SANDEWILY
Frequently asked questions
Steel, blade shapes, sheaths, sharpening and care — the questions we hear most, answered straight.
What steel are the blades made of?＋
High-carbon stainless steel (5Cr15MoV) hardened to 56±2 HRC, with a laser-etched pattern. It resists rust far better than pure carbon steel while holding a keen 15°-per-side edge. Hand wash and dry to keep it at its best.
Which knife should I start with?＋
For most kitchens: the 8" chef's knife does 80% of the work. Add the 5" santoku if you prefer a shorter blade and flatter cutting motion, and the 8" bread knife for crusty loaves. The 7.5" kiritsuke suits confident cooks who want one striking all-rounder.
Does every knife come with a sheath?＋
Yes. Every knife ships with a fitted protective sheath, plus a care card. The sheath protects the edge in storage and makes the knife safe to transport.
How often do I need to sharpen?＋
Hone weekly with a rod to realign the edge; sharpen on a whetstone every 2–3 months of regular home use. Heavy use shortens that interval. Factory edge angle is 15° per side — keep it consistent and the edge lasts for months.
Are the handles durable?＋
Yes — pakkawood: hardwood stabilised with resin and laminated under pressure. It will not crack, swell or loosen like glued wood scales. Keep it out of the dishwasher and it will last for decades.
Is the knife dishwasher safe?＋
No knife truly is, ours included. Caustic detergent, high-pressure spray and knocks against the rack damage both steel and handle. Hand wash, dry immediately — it takes a minute and adds years.
Can I ship to my country, and is it legal?＋
We ship to the US, EU and UK. Knife laws vary by region and blade length — please check your local regulations before ordering, and confirm you meet the legal purchasing age.