1. Do not twist the knife during slicing;
2. Do not use ceramic knives to cut frozen (or partially thawed) foods, raw rice cakes, meat with bones, or hard objects such as fish and crabs;
3. Do not wash ceramic knives in a dishwasher. Wash them in water or with detergent and let them air dry;
4. Exercise extra care with the blade during use, as it is extremely sharp;
5. Keep out of reach of children to prevent accidental injury;
6. Use a wooden or plastic cutting board, avoiding stone cutting boards;
7. Do not drop the knife from a height, as this will break it;
8. Do not chop, slash, knock, pry, drop, or strike the knife. Do not use the knife as a lever;
9. Store ceramic knives in a knife block, knife stand, or other stable environment;
10. Do not attempt to sharpen the knife yourself;
11. Do not place the knife too close to a heat source, as this may deform the plastic handle;
12. If the blade is dirty or stained, soak it in kitchen bleach. Do not use metal scouring pads or similar materials to clean the blade, as the metal powder may cause the blade to turn black.