XI-38127 Kitchen Cleaver - Brown

Important safety notice in accordance with Regulation (EU) 2023/988 on general product safety (GPSR)

This is a safety notice issued based on the requirements of the Regulation of the European Parliament and of the Council (EU) 2023/988 on general product safety (hereinafter referred to as “GPSR”). The purpose of this notice is to inform you about the correct and safe use of kitchen knives and cleavers to prevent possible risks and injuries. Please read the following information carefully before using the product.

• Extremely sharp blade and risk of cutting: Always hold the knife by the handle and handle it with maximum care. Use a stable surface (cutting board) when working.
• Never catch a falling knife: If the knife falls, step back and let it fall. Never try to catch it in mid-air.
• Keep out of reach of children: Knives and cleavers are not toys. Always store them in a safe place inaccessible to children. Children may use the product only under continuous adult supervision.
• Use as intended:
  • Use knives exclusively for cutting food. Do not use them as screwdrivers, crowbars, or can openers.
  • Do not use kitchen knives for chopping bones or frozen foods unless explicitly stated in the product description.
  • Use cleavers only for materials for which they are designed (e.g., meat with bone vs. vegetable cleaver – follow the product description).
• Safe handling when cutting and chopping:
  • When cutting, always keep the fingers of the hand holding the food bent inward (the so-called “claw” or “shrimp”) to avoid cuts.
  • When chopping with a cleaver, never place your hands or any other part of your body in the path of the strike.
• Cleaning and hygiene:
  • Hand washing is recommended. Wash the knife carefully in warm water with mild detergent and dry it thoroughly immediately.
  • Long-term washing in a dishwasher is not recommended as it may damage the blade and handle.
  • After contact with acidic or salty foods, rinse and dry the blade as soon as possible to prevent corrosion.
  • Do not leave knives loose in the sink with water where they are not visible.
• Maintenance: Regularly sharpen the blade to maintain its functionality. A dull blade requires more force, increasing the risk of slipping and injury.
• Storage and transport:
  • Always store knives safely in a knife block, on a magnetic strip, or in a drawer with a protective cover/sheath on the blade.
  • Do not store knives loose with other cutlery.
  • During any transport or carrying, the blade must always be protected by a sheath or cover.
• Disposal: When you decide to dispose of the knife, wrap it safely (e.g., in thick paper or cardboard and tape it) to prevent injury to persons handling the waste. Recycle the material in accordance with local regulations.

It is the seller’s responsibility to ensure that the consumer has access to this information before purchasing the product.