Misono Molybdenum Gyuto Knife (No Bolster) Gyuto 180mm (No.611)

The Misono Molybdenum Gyuto Knife No Bolster Gyuto 180mm No.611 is a precision-crafted kitchen tool designed for professional chefs and cooking enthusiasts alike. This knife features a high carbon 13% chrome molybdenum stainless steel blade, offering exceptional rust resistance and hardness for lasting sharpness and durability. Its sleek design without a bolster provides a balanced and nimble feel, making it ideal for precise slicing, dicing, and chopping tasks in the kitchen.

Handcrafted in Seki City, Japan, a region renowned for over 800 years of blade-making tradition, the Misono Gyuto Knife blends traditional craftsmanship with modern technology. Available in a 180mm size, it suits a variety of food preparation needs, from vegetables to meats. The knife’s double-edged blade ensures versatility and efficiency, making it a valuable addition to any culinary collection.

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

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Constructed with high carbon 13% chrome molybdenum stainless steel for excellent rust resistance and hardness
• Double-edged blade design for versatile cutting tasks
• 180mm blade length ideal for a range of kitchen uses
• No bolster design offers a balanced, lightweight feel for precision handling
• Crafted in Seki City, Japan, known for centuries of exceptional knife making

Use the Misono Molybdenum Gyuto Knife for a variety of cutting tasks such as slicing, dicing, and chopping vegetables, meats, and other ingredients. Hold the knife firmly and use smooth, controlled motions to maintain precision and safety. To maintain optimal sharpness and performance, always hand wash the knife with warm water and mild detergent immediately after use, then dry thoroughly. Avoid using the knife on hard surfaces like glass or stone to preserve the blade edge.

Hand wash the knife promptly after use with warm water and mild detergent. Avoid dishwashers as harsh detergents and high heat can damage the blade and handle. Dry the knife completely to prevent moisture-related damage. Store the knife in a protective sheath or knife block to protect the edge and prevent accidents. Avoid cutting on very hard surfaces and refrain from using the knife on frozen foods or bones to maintain blade integrity.