Ryuu Cutlery BWQ8B Quick Start Manual

Safety Information

Please carefully read and follow the instructions below to reduce the risk of injury or damage.
Keep knives sharp! A sharp knife is safer than a dull one because it requires less pressure in cutting. The knife will not
slip as easily and your hand will not tire as quickly.
Never test sharpness with fingers!
Only use cutlery for its intended use as misuse will cause personal injury.
When using the knife remember to cut or slice away from your body.
Only walk with your knife when absolutely necessary and with the blade pointing away from your body.
Do not blindly reach for a knife, reach deliberately for the handle.
Knives can only be used on flat and stable surfaces, such as wooden, bamboo or polyethylene boards. Hard surfaces
including metal, tile, Formica, ceramics, granite and glass among others will damage or dull the blade.
Use the correct size and type of knife for the job, each knife is designed for a specific task.
Never try to catch a falling knife! Walk away from it instead.
Never store loose knives in a drawer! Keep knives stores in a knife block or an in-drawer knife tray when not in use.
Keep knives safely out of the reach of children.

Functions of Each Knife and Accessory

NOV12.0101
Chef: For dicing onions, mincing garlic and chopping vegetables.
BWQ2
Santoku: A smaller chef knife for dicing, mincing and chopping.
BWQ25-5H
Serrated: For slicing bread and fruit with tough skin.
BWQ5S
Utility: General use for slicing and carving most foods.
BWQ8-3
Paring: For peeling and slicing small fruits and vegetables.
BWQ10
Steel: For sharpening the edge of non-serrated blade knives.
BH13D
Shears: For cutting and trimming of most kitchen tasks.
E9
BWQ8B
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