Material Explanation
Stainless steel is an alloy, made with raw materials including iron ore, limestone, coke, chromium, and sometimes nickel.

For culinary purposes, Stainless steel is available in two qualities: 18/0 or 18/10 (there is also 18/8 but this is similar in properties to 18/10).
Plus, there is also 13/0 for knife making.

What are the difference among 18/0, 18/8, 18/10 & 13/0?
Those numbers refer to the percentages of chromium and nickel in the stainless steel alloy. The "18" refers to the chromium content, which gives flatware its rust-resistant properties, and the "8" or "10" refers to the nickel content, which gives flatware a silver sheen. The higher number indicates more nickel.
People always neglect the small difference between 18/8 & 18/10. In fact the raw material is generally called 304 stainless steel, which has a range of 18-20% chromium, and 8-10% nickel content. Both 18/8 & 18/10 are top grade material, suitable for super luxurious design products making. As an added benefit, 18/10 stainless is virtually non magnetic.
18/0 is much less expensive than 18/8(18/10) and most cutlery sold today is made from this material. As a middle grade material, 18/0 has many advantages in competitive price and also good looking. Our advanced handcraft enable us make 18/0 cutlery with the top-grade mirror polish and you almost can not see the difference from 18/8(18/10). The only difference is less or non magnetic for 18/8(18/10).
The knife blade is made from a special steel 13/0 provides both strength and sharp edge. This special steel contains 13% chrome and 0.4% carbon.
All of those named 18/0, 18/8, 18/10 & 13/0 are fully dishwasher-safe.

How to care of your cutlery & flatware?
Please remember that your flatware is stain"less", not stain"proof". Taken a little bit care, your cutlery could last for many years!
1. Protect the cutlery against sharp or hard thing.

2. Wash cutlery in soapy water as soon as possible after use. Never use the bleach or high salt water dip. The content is particularly corrosive to stainless steel.

3. Quickly rinse with warm water and wipe off any water residue dry with clean cloth immediately. Never leave dirty cutlery to soak and never leave cutlery damp for a long time or over night, as wet environment will damage the surface of the steel, and start the corrosion process.

4. If any stains for long time using, they can usually be removed by rubbing them with a non-abrasive metal cleaning paste or liquid.

5. Cutlery with handles of wood, plastic or bone should be washed by warm water. And never use the hot water to scald, as the handle will be damaged.