Misono Molybdenum Sujihiki Knife Sujihiki 360mm (No.525)

The Misono Molybdenum Sujihiki Knife Sujihiki 360mm (No.525) is a precision slicing knife designed to meet the needs of both professional chefs and home cooks. Crafted with high carbon 13% chrome molybdenum stainless steel, it offers exceptional rust resistance and durability, ensuring reliable performance over time. This knife's double-edged blade allows for effortless and precise slicing, making it ideal for preparing delicate cuts of meat, fish, and vegetables.

Handmade in Seki City, Japan, a region renowned for over 800 years for its knife craftsmanship, this Misono knife combines traditional techniques with modern technology. Its 360mm length provides excellent control and versatility in the kitchen, helping users achieve clean, smooth slices with minimal effort. Whether you are preparing a gourmet meal or everyday dishes, this knife is built to enhance your culinary experience.

• 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 superior rust resistance and hardness
• 360mm double-edged blade designed for precise and effortless slicing
• Produced in Seki City, Japan, renowned for traditional and modern knife craftsmanship
• Suitable for professional chefs and home cooks alike
• Ergonomically designed for comfortable handling and control

Use the Misono Molybdenum Sujihiki Knife for slicing meats, fish, and vegetables with smooth, clean cuts. Hold the knife firmly and use a gentle back-and-forth motion to achieve precise slices. To maintain the blade's sharpness, hand wash the knife with warm soapy water immediately after use and dry thoroughly. Avoid using the knife on hard surfaces such as glass or stone to preserve the edge.

Hand wash the knife with warm, soapy water and dry immediately to prevent rust and maintain blade quality. Avoid using harsh detergents, abrasive sponges, or dishwashers as they can damage the blade and handle. Store the knife in a protective sheath or knife block to protect the edge and ensure safety. Regularly sharpen the blade using a whetstone or professional sharpening service to maintain optimal cutting performance.