Misono Eu Swedish Carbon Steel Petty Knife Petty 130mm (No.132) (Honbazuke hand-honed edge)

The Misono Eu Swedish Carbon Steel Petty Knife Petty 130mm (No.132) with a Honbazuke hand-honed edge is a precision tool designed for those who value sharpness and durability in the kitchen. This knife combines traditional craftsmanship with high-quality materials to deliver excellent cutting performance for everyday culinary tasks. Its compact 130mm blade size offers excellent control, making it ideal for intricate work such as peeling, trimming, and slicing small fruits and vegetables.

Crafted from reactive carbon steel, the Misono Eu Petty Knife maintains a sharp edge longer than typical stainless steel knives and can be easily sharpened at home. Produced by Misono Cutlery Co Ltd., a company with over 800 years of experience in professional knife making from Seki City, Japan, this knife reflects a rich heritage of expert craftsmanship. Its asymmetric 70/30 double-edged bevel ensures precision and smooth cutting with minimal effort.

• Product Material: Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Traditional Honbazuke hand-honed edge for exceptional sharpness and precision
• Asymmetric 70/30 double-edged bevel for smooth and accurate cutting
• Made from reactive carbon steel for a long-lasting sharp edge
• Compact 130mm blade size suitable for detailed kitchen tasks
• Produced by a renowned Japanese manufacturer with over 800 years of craftsmanship experience

Use the Misono Eu Petty Knife for detailed kitchen tasks such as peeling, trimming, and slicing small fruits and vegetables. Hold the knife firmly and use controlled, precise motions for the best results. After each use, hand wash the knife with mild soap and warm water, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces like glass or stone to maintain the blade's edge.

Hand wash the knife immediately after use with mild detergent and warm water, then dry thoroughly with a soft cloth to prevent rust and discoloration. Avoid soaking the knife or putting it in the dishwasher, as this can damage the blade and handle. Store the knife in a dry place, ideally in a knife block or sheath, to protect the edge and maintain its longevity.