Misono Molybdenum Petty Knife (No Bolster) Petty 150mm (No.633)

The Misono Molybdenum Petty Knife (No Bolster) Petty 150mm (No.633) is a precision tool designed for both professional chefs and home cooking enthusiasts. Crafted with high-carbon 13% chrome molybdenum stainless steel, this knife offers outstanding rust resistance and durability, ensuring it remains sharp and reliable over time. Its 150mm blade length provides excellent control for detailed cutting tasks such as peeling, trimming, and slicing small fruits and vegetables.

Made in Japan by Misono Cutlery Co Ltd, a company with over 800 years of knife-making tradition in Seki City, this petty knife combines traditional craftsmanship with modern technology. The double-edged blade design enhances cutting efficiency, and the absence of a bolster makes it lighter and easier to handle for extended use. Whether preparing intricate dishes or everyday meals, this knife is a versatile and valuable addition to any kitchen.

• Product Material: High-carbon 13% chrome molybdenum stainless steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Made from high-carbon 13% chrome molybdenum stainless steel for superior rust resistance and hardness
• 150mm double-edged blade offers precision and control for detailed cutting tasks
• No bolster design reduces weight for easier handling and maneuverability
• Crafted by Misono Cutlery Co Ltd, combining traditional Japanese craftsmanship with modern technology
• Ideal for professional chefs and home cooks seeking a durable and efficient petty knife

Use the Misono Molybdenum Petty Knife for precise cutting tasks such as peeling, trimming, and slicing small fruits and vegetables. Hold the knife securely and use smooth, controlled motions to ensure clean cuts. To maintain the blade's sharpness, hand wash the knife immediately after use with mild detergent and warm water, then dry thoroughly. Avoid using abrasive sponges or putting the knife in the dishwasher to preserve its edge and finish.

Hand wash the knife with warm, soapy water immediately after use and dry it thoroughly to prevent rust and maintain sharpness. Avoid soaking the knife or using harsh detergents that can damage the blade. Store the knife in a knife block or protective sheath to protect the edge and prevent accidents. Regularly hone the blade with a sharpening steel and have it professionally sharpened as needed to keep optimal performance.