Ryuji Molybdenum Steel Santoku Knife

The Ryuji Molybdenum Steel Santoku Knife is a versatile kitchen essential designed to bring precision and ease to your cooking experience. Crafted with high-quality molybdenum steel, this knife offers exceptional sharpness and durability, making it ideal for slicing, dicing, and chopping a variety of ingredients. Its lightweight design and comfortable grip ensure effortless handling for both professional chefs and home cooks alike.

Manufactured by Shimomura Kogyo Co., Ltd., a renowned knife maker based in Sanjo, Niigata, Japan, this Santoku knife combines traditional craftsmanship with modern technology. Resistant to rust and bacterial invasion, it promises long-lasting performance and hygiene. Whether you are preparing vegetables, fish, or meat, the Ryuji Molybdenum Steel Santoku Knife delivers superior cutting precision that enhances your culinary creations.

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

• Made from high-quality molybdenum steel for enhanced sharpness and durability
• Lightweight design with an ergonomic handle for comfortable grip and control
• Resistant to rust and bacterial invasion ensuring hygiene and longevity
• Ideal for multiple kitchen tasks including slicing, dicing, and chopping
• Crafted by Shimomura Kogyo Co., Ltd., a trusted Japanese knife manufacturer

Use the Santoku knife for general kitchen tasks such as slicing vegetables, dicing fruits, and chopping meats. Hold the knife securely with a comfortable grip and use smooth, controlled motions to cut. After use, wash the blade gently with warm water and mild detergent, then dry thoroughly. Always store the knife safely in a knife block or sheath to maintain its sharpness and prevent accidents.

To maintain the knife's performance, hand wash it with warm water and mild soap immediately after use, avoiding harsh detergents or abrasive scrubbers. Dry the blade thoroughly to prevent moisture-related damage. Store the knife in a dry place, preferably in a knife block or protective sheath. Avoid placing it in a dishwasher or exposing it to extreme temperatures to preserve the blade's sharpness and integrity.