Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 270mm (No.529)

The Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 270mm (No.529) is a premium kitchen tool designed for precision slicing and effortless cutting. Crafted with a hollow edge blade, this knife reduces food sticking, making it ideal for slicing thin cuts of meat, fish, and vegetables with ease. Its 270mm length offers excellent control and versatility for both professional chefs and home cooks.

Made from high carbon 13% chrome molybdenum stainless steel, this knife combines superior hardness with excellent rust resistance, ensuring long-lasting sharpness and durability. Proudly produced in Japan's renowned cutlery city, Seki, the Misono Sujihiki reflects centuries of craftsmanship blended with modern technology to enhance your culinary experience.

• Product Material: High Carbon 13% Chrome Molybdenum Stainless Steel

• Manufacturer: Misono

• Made in: Japan

• Hollow edge blade design minimizes food sticking for smoother, cleaner cuts
• Made from high carbon 13% chrome molybdenum stainless steel for superior hardness and rust resistance
• 270mm blade length provides excellent control and versatility in slicing tasks
• Produced in Seki City, Japan, a region famous for centuries of knife craftsmanship
• Double-edged blade offers precise and effortless cutting performance

Use the Misono Molybdenum Sujihiki Knife for slicing thin cuts of meat, fish, and vegetables. Hold the knife firmly and use smooth, controlled slicing motions to achieve clean cuts. For best results, always use a proper cutting board and avoid twisting the blade during cutting to maintain edge integrity. Hand wash the knife immediately after use with mild detergent and dry thoroughly to preserve its sharpness and prevent corrosion.

Hand wash the knife with warm water and mild detergent immediately after use; avoid using harsh chemicals or abrasive sponges. Dry the knife thoroughly with a soft cloth to prevent rust and water spots. Store the knife in a knife block, sheath, or on a magnetic strip to protect the blade edge. Avoid using the knife on very hard surfaces like glass or stone to maintain blade sharpness.