Misono Molybdenum Gyuto Knife (Hollow Edge) Gyuto 300mm (No.565)

The Misono Molybdenum Gyuto Knife (Hollow Edge) Gyuto 300mm (No.565) is a masterfully crafted kitchen tool designed for both professional chefs and passionate home cooks. Featuring a sharp, double-edged blade made from high carbon 13% chrome molybdenum stainless steel, this knife offers exceptional rust resistance and durability. Its hollow edge design reduces friction, allowing for smooth and effortless cutting through a variety of ingredients.

Handcrafted in Japan by Misono Cutlery Co Ltd, a company with over 800 years of expertise in knife making, this Gyuto knife combines traditional craftsmanship with modern technology. Available in five sizes, this versatile knife is perfect for slicing, dicing, and chopping, ensuring precise cuts and enhancing your cooking experience for years to come.

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

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• High carbon 13% chrome molybdenum stainless steel blade for excellent rust resistance and hardness
• Double-edged blade with hollow or dimpled edge for reduced friction and effortless cutting
• Available in five sizes to suit various culinary needs
• Crafted using traditional Japanese techniques combined with modern technology
• Durable construction ensures long-lasting sharpness and performance

Use the Misono Molybdenum Gyuto Knife for slicing, dicing, and chopping a wide range of foods with precision and ease. For best results, maintain a proper grip and use a cutting board to protect the blade. Always hand wash the knife immediately after use with mild soap and water, then dry thoroughly to prevent moisture damage. Avoid using the knife on hard surfaces like glass or stone to preserve the blade's edge.

To keep your Misono Gyuto Knife in optimal condition, hand wash only with mild detergent and warm water immediately after use. Avoid putting the knife in the dishwasher as harsh chemicals and high temperatures can damage the blade and handle. Dry the knife completely before storing it in a knife block or protective sheath to prevent rust and corrosion. Regularly sharpen the blade using appropriate sharpening tools to maintain its cutting performance.