Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 330mm (No.116) - Yes (With Engraving)

The Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 330mm (No.116) is a premium kitchen tool designed for professional chefs and cooking enthusiasts alike. Crafted with precision in Seki City, Japan, this knife offers exceptional sharpness and durability, making it ideal for slicing, dicing, and chopping a variety of ingredients with ease. Its classic design, featuring a dragon engraving, adds an elegant touch to your kitchen collection.

Made from reactive carbon steel, the Misono Eu Gyuto Knife combines traditional craftsmanship with modern performance. The hand-honed honbazuke edge and the asymmetric double bevel blade provide outstanding cutting precision and edge retention. Whether preparing vegetables, meats, or fish, this knife enhances your culinary experience by delivering smooth, accurate cuts every time.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd.

• Made in: Japan

• Hand-honed honbazuke edge for superior sharpness
• Asymmetric double bevel blade (70/30) for precise cutting
• Reactive carbon steel blade offering excellent edge retention
• Featuring a classic dragon engraving for elegant aesthetics
• Made in Seki City, a renowned center for high-quality knife craftsmanship

Use the Misono Eu Gyuto Knife for slicing, dicing, and chopping a variety of foods including vegetables, meats, and fish. Hold the knife firmly and use a smooth rocking motion for best results. After each use, hand wash the knife carefully with mild soap and water, then dry immediately to prevent rusting or discoloration. Avoid using the knife on hard surfaces like glass or stone to maintain the blade's sharpness.

Hand wash the knife promptly after use with warm water and mild detergent. Avoid soaking the blade or using a dishwasher, as this can cause rust and damage. Dry the knife thoroughly with a soft cloth immediately after washing. Store the knife in a dry place or use a protective sheath to maintain the blade's condition. Regularly hone the blade to keep the edge sharp and consider professional sharpening when necessary.