Misono Eu Swedish Carbon Steel Petty Knife Petty 120mm (No.131) (Honbazuke hand-honed edge)

The Misono Eu Swedish Carbon Steel Petty Knife Petty 120mm (No.131) features a honbazuke hand-honed edge that delivers exceptional sharpness and precision for everyday kitchen tasks. Crafted from reactive carbon steel, this petty knife offers a perfect balance of durability and ease of sharpening, making it a reliable tool for both professional chefs and home cooks. Its compact 120mm blade is ideal for detailed cutting, slicing, and peeling, enhancing your culinary experience with superior control and accuracy.

Handmade in Seki City, Japan, a region renowned for over 800 years of knife craftsmanship, this Misono petty knife combines traditional Japanese techniques with modern functionality. The double-edged blade with asymmetric bevels ensures precise cutting angles, while the elegant design reflects the high standards of Japanese cutlery. Whether preparing vegetables, fruits, or delicate proteins, this knife is designed to improve your kitchen efficiency and enjoyment.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Honbazuke hand-honed edge for superior sharpness and precision
• Double-edged blade with asymmetric bevels of 70/30 for efficient cutting
• Made from reactive carbon steel combining durability with ease of sharpening
• 120mm blade length ideal for detailed and delicate kitchen tasks
• Crafted in Seki City, Japan, known for centuries of high-quality knife making

Use the Misono petty knife for precise cutting, slicing, and peeling tasks in the kitchen. Always handle the knife carefully, cutting on a stable surface and avoiding hard materials that may damage the blade. After use, hand wash the knife with mild soap and dry immediately to preserve the blade's sharpness and prevent rusting. Avoid using the knife on frozen foods or bones to maintain its edge.

Hand wash the knife promptly after each use using mild detergent and warm water. Dry thoroughly with a soft cloth to prevent moisture from causing rust or discoloration. Store the knife in a dry place, preferably in a knife block or sheath to protect the blade. Avoid using abrasive sponges or dishwashers, as they can damage the blade and handle. Regularly hone the blade to maintain its sharp edge and consider professional sharpening if necessary.