Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 300mm (No.526)

The Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 300mm (No.526) is a high-quality slicing knife designed for professional chefs and experienced home cooks. Crafted with 13% carbon chrome molybdenum stainless steel, this knife offers excellent rust resistance and outstanding hardness, ensuring long-lasting sharpness and durability. Its hollow edge blade features dimples that reduce food sticking, allowing for smooth and effortless slicing of meats, fish, and vegetables.

With a 300mm length, this Sujihiki knife is ideal for precise, thin cuts and is part of Misono Cutlery's legacy of expert craftsmanship originating from Seki City, Japan. The knife is suitable for a variety of kitchen tasks and provides excellent control and comfort during use. For best results, hand washing is recommended to maintain the blade's performance and longevity.

• Product Material: 13% Carbon Chrome Molybdenum Stainless Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Made from 13% carbon chrome molybdenum stainless steel combining rust resistance and hardness
• Hollow edge design with dimples to prevent food from sticking to the blade
• 300mm blade length ideal for slicing meat, fish, and vegetables
• Double-edged blade for versatile cutting performance
• Produced by Misono Cutlery Co Ltd with over 800 years of knife-making heritage in Seki City, Japan

Use the Misono Molybdenum Sujihiki Knife for precise slicing tasks such as cutting thin slices of meat, fish, and vegetables. Hold the knife firmly and use smooth, controlled strokes to achieve clean cuts. Always use a suitable cutting board to protect the blade and maintain sharpness. After use, hand wash the knife with mild detergent and dry it immediately to prevent moisture damage. Avoid using the knife on hard surfaces or for tasks like chopping bones to preserve its edge.

Hand wash the knife with warm water and mild detergent immediately after use, then dry thoroughly with a soft cloth. Avoid placing the knife in the dishwasher as harsh detergents and heat can damage the blade and handle. Store the knife in a knife block, sheath, or on a magnetic strip to protect the edge. Regularly hone the blade to maintain sharpness and consider professional sharpening when needed. Do not use abrasive cleaners or soak the knife for extended periods.