Misono Eu Swedish Carbon Steel Santoku Knife Santoku 140mm (No.180) (Honbazuke hand-honed edge)

The Misono Eu Swedish Carbon Steel Santoku Knife Santoku 140mm (No.180) with a Honbazuke hand-honed edge is a premium kitchen tool designed for precision and durability. Crafted to meet the needs of professional chefs and home cooks alike, this knife excels in versatility for slicing, dicing, and chopping a variety of ingredients. Its reactive carbon steel blade offers excellent sharpness and edge retention, making food preparation efficient and enjoyable.

Combining traditional Japanese craftsmanship with modern technology, the Misono Santoku knife features a double-edged asymmetric bevel (70/30) that ensures clean, effortless cuts every time. Its balanced design and comfortable handle provide excellent control and reduce fatigue during extended use. This knife is an exceptional addition to any kitchen, promising both quality and performance.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Traditional Honbazuke hand-honed edge for superior sharpness
• Double-edged blade with asymmetric bevel (70/30) for precise cutting
• Reactive carbon steel construction ensures long-lasting edge retention
• 140mm blade length ideal for versatile kitchen tasks
• Crafted with a balance of traditional craftsmanship and modern technology

Use the knife for slicing, dicing, and chopping a variety of foods with controlled, smooth motions. Always use a suitable cutting board to protect the blade. After each use, hand wash the knife with mild detergent and lukewarm water, then dry immediately to prevent rust. Avoid using the knife on very hard surfaces or for cutting frozen foods to maintain sharpness and blade integrity.

Hand wash the knife gently with mild detergent and warm water after use. Avoid dishwasher cleaning as it can damage the blade and handle. Dry thoroughly with a soft cloth to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or sheath to protect the edge. Regularly hone the blade with a sharpening stone or honing rod to maintain optimal sharpness.