01The small print

Terms of Service

These terms cover huusk-us.com. Using the site means reading its figures, holding them against your own kitchen, and following its links. They are written for that use and no other.

What this site is

This is the Huusk catalogue: chef and gyuto knives, santoku and nakiri, Serbian cleavers and butcher blades, boning and fillet knives, paring knives, steak sets, kitchen shears, blocks and multi-piece sets, with the blade length, the steel, the handle and the piece count printed where you can read them before you decide. It is a reference, not a checkout. Our retail partner takes the payment, ships the parcel and handles any return, and the contract of sale is formed there, on their terms.

Edges, hands and where a knife is kept

A sharp knife is safer than a blunt one, and it is still the object in your kitchen most likely to send you to a hospital. The numbers are not small: an estimated 8.25 million knife injuries reached US emergency departments over nineteen years, an average of 434,259 a year. Two thirds of them were to fingers and thumbs, ninety-four per cent were lacerations, and where the type of blade was recorded, cooking and kitchen knives accounted for 36 per cent. So handle these the way the count suggests: cut on a board that cannot slide, keep the hand that is not holding the knife curled with the fingertips behind the knuckles, never try to catch a falling knife, and store a blade in the sheath, the block or the magnetic bar it came with rather than loose in a drawer. Children are far more likely than adults to be hurt playing with a knife, which is an argument about where a block stands rather than about which knife you buy.

Federal food safety guidance asks for two boards, not one: keep one for produce and bread and a second for raw meat, poultry and seafood, and wash boards, knives and countertops in hot soapy water after they have held raw protein. Wood and nonporous boards are both accepted for raw meat; either can be sanitised with a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water, flooded on and left for several minutes. A board with grooves that can no longer be cleaned should be thrown away rather than scrubbed harder. None of that is about our knives in particular. It is about the surface underneath them, and it is the half of the job a knife cannot do for you.

Both notes are written out of public guidance rather than out of our own testing. Every source behind them is named, with the date it was read, on our updates page.

Figures and photographs

Blade lengths, piece counts, steels and handle materials come from our product data. Prices move. The figure at the till is the one that counts, and where the two disagree, the till wins. Photographs show the knife being sold rather than a styled substitute, and a frame that argues with its caption is pulled rather than captioned around.

Questions

About these terms: forge@huusk-us.com.