MAKO Saba – Kitchen Knife User Manual

Thank You for Choosing Titaner!

What you hold in your hands is more than just a knife—it’s the uncompromising embodiment of precision engineering and functional elegance. At Titaner, we believe that truly exceptional tools should feel like a natural extension of your hand. Please take a moment to read this guide to fully unlock its potential.

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As you explore and use your MAKO Kitchen Knives, if you have any questions, suggestions, or need technical support, don’t hesitate to reach out. The Titaner team is committed to providing you with comprehensive, expert-level support at every step.

📧 Contact us: service01@titaner.com
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Operating Instructions

1. Master the Proper Grip: The Pinch Grip

For maximum control and cutting efficiency, we recommend the pinch grip—the standard among professional chefs:

• Pinch the blade firmly at the choil (the unsharpened junction between blade and handle) using your thumb and index finger.
• Let your remaining three fingers wrap naturally around the handle.

Thanks to MAKO’s meticulously contoured and polished choil, this grip remains comfortable—even under heavy use. This technique transforms the blade into a precise extension of your fingertips, dramatically enhancing accuracy and agility.

2. Match the Right Knife to the Right Task

The MAKO 3-Piece System (8" / 6" / 3.5") features geometry optimized for specific roles:

• 8" Chef’s Knife: Tackle large ingredients and high-volume prep.
• 6" Utility Knife: Perfect for medium-sized tasks like trimming and slicing.
• 3.5" Paring Knife: Ideal for intricate work—peeling, garnishing, and fine detailing.

💡 Pro Tip:
M390 super steel is engineered for extreme sharpness and edge retention—not brute force. Avoid chopping through thick bones or frozen foods. Reserve those heavy-duty tasks for a dedicated cleaver, and let MAKO excel at what it does best: fluid, precise cuts that protect your hard-won edge.

3. Pair It with the Right Cutting Board

Your cutting surface directly impacts blade longevity. Always use a high-quality wood board or soft synthetic mat.
🚫 Never cut directly on marble, glass, ceramic, or stone countertops—these surfaces will irreversibly dull even the finest edges.

Maintenance & Care

Blade Care

Whether your MAKO is crafted from M390 or VG-10, both steels offer excellent corrosion resistance—but even the best blades demand proper care to maintain peak performance.

• Never use a dishwasher:
  High heat, alkaline detergents, and vibration are the trifecta of knife destruction. They accelerate dulling and degrade the anodized finish on the aluminum handle. Hand wash only.

• Wash and dry immediately:
  After use, clean with warm water and mild dish soap, then dry thoroughly with a soft cloth. Thanks to MAKO’s seamless, CNC-machined construction, this takes less than 30 seconds.

• Store wisely:
  Use a knife block, sheath, or magnetic strip. Avoid tossing knives into drawers where contact with other utensils causes micro-chipping—the silent killer of sharp edges.

Handle Care

• The anodized aluminum handle resists corrosion and fading. Wipe clean with a damp cloth after use.
• Avoid abrasive scrubbers (e.g., steel wool) that may scratch the surface.
• Do not soak the handle in acidic or alkaline solutions.

Professional Sharpening

• M390 retains its edge for months under normal home use.
• When cutting feels noticeably resistant, sharpen using a 1000–3000 grit whetstone. For reprofiling, we recommend professional sharpening to preserve the precise 15° edge angle.
• For daily upkeep, use a leather strop to gently realign the edge and extend sharpness.

Safety Warnings

⚠️ Extreme Sharpness – Handle with Care
MAKO blades are honed to a 15° angle and finished with a six-stage wet-polishing process. Stay focused during use, cleaning, and storage. Never grab the blade directly with a cloth—always wipe from heel to tip along the spine.

⚠️ Keep Out of Reach of Children
This is a professional culinary tool—not a toy. Store securely where children cannot access it.

⚠️ For Culinary Use Only
Do not use MAKO to open packages, cut rope, pry objects, or perform non-cooking tasks. Misuse may damage the blade or cause injury.

⚠️ Avoid Frozen Foods & Bones
Do not chop through hard-frozen items or thick bones. While M390 offers exceptional hardness, it also has increased brittleness—impact can cause chipping.

Lifetime Warranty Commitment

Titaner stands behind the craftsmanship of the MAKO series. We provide a lifetime warranty on the structural integrity of the blade core and CNC-machined aluminum handle. If either fails under normal culinary use due to manufacturing defects, we’ll repair or replace it.

Warranty Exclusions

The following are not covered under our lifetime warranty:

1. Normal edge wear from regular use (dulling is expected and part of knife maintenance).
2. Damage from misuse, including chopping bones, frozen food, prying, or hammering.
3. Dishwasher use or chemical exposure causing handle discoloration or corrosion.
4. Cosmetic wear, such as surface scratches or minor dings—these are signs of a well-loved tool, not defects.

Support & Community

If MAKO has become an indispensable part of your kitchen—and you’d like to share its blend of precision and beauty as a gift—visit our official site to explore gifting options or reorder.

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Join a global community of makers and explorers.
Scan the QR code or click below to connect with fellow EDC enthusiasts on Discord, exchange tips, and help shape the next generation of Titaner gear.

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