Main risks

• Cuts and lacerations when handling, washing or storing the blades.
• Slips due to wet/greasy hands, handles or surfaces, leading to loss of control.
• Increased effort and risk of accidents when using blunt or poorly sharpened knives.
• Falls from worktops, drawers or magnetic bars that can cause injuries to feet and hands.
• Tip or blade breakage from prying or cutting unsuitable materials, with possible flying fragments.
• Cross-contamination when using the same knife for raw and ready-to-eat foods.
• Cuts or nicks when reaching into drawers where there are exposed blades.

Safe use

• Work on a stable, non-slip chopping board; if it moves, place a damp cloth underneath.
• Hold the handle with a dry, steady hand; keep fingers away from the edge and cut away from your body.
• Do not try to catch a falling knife; move your feet clear and let it fall.
• Carry the knife with the tip pointing down and the edge facing backwards; when handing it to someone, offer it by the handle and warn them.
• Do not use the knife as a lever, screwdriver, can opener, ice pick or for striking.
• Avoid cutting on glass, marble or metal; use wooden or plastic chopping boards suitable for kitchen use.
• Keep separate knives for raw and cooked foods, or wash and dry thoroughly between uses to reduce cross-contamination.
• Hone or sharpen with appropriate tools, following the manufacturer's instructions and keeping fingers away from the edge; if necessary, wear cut-resistant gloves.
• Keep the work area clear and out of the reach of children and pets.

Storage and maintenance

• Wash carefully immediately after use; do not leave knives submerged or hidden in soapy water.
• Clean the blade, always pointing it away from your body and fingers; dry completely to prevent corrosion and stains.
• Store with protection: a block, sheath or a firmly anchored magnetic bar; avoid leaving them loose in drawers.
• If storing in a drawer, use organisers or blade guards to cover the blades and prevent cuts when reaching for them.
• If using a dishwasher, place them with the blade facing down and handle with extreme care when unloading; some materials may deteriorate, follow the manufacturer's guidance.
• Regularly check for looseness, cracks, warping or rust; stop using the knife if you detect any damage.
• Keep the edge in good condition with the appropriate tools and remove sharpening residues before using again.

Restrictions on use

• Keep out of reach of children; not suitable for children's use without constant adult supervision.
• Use only for food preparation; do not cut cables, thick cardboard, hard bones or frozen foods unless the knife is expressly designed for that purpose.
• Do not use the knife if the handle is loose, the blade is bent, chipped or shows corrosion.
• Avoid using it on unstable or slippery surfaces and keep away from worktop edges.
• Do not expose the knife to direct flames or heat sources that could damage the handle or affect the blade's fitting.
• People with limited dexterity or vision should take extra precautions and have appropriate supervision.