Ryuji Molybdenum Steel Sujihiki Knife 27cm - Red

The Ryuji Molybdenum Steel Sujihiki Knife 27cm in red is a high-quality kitchen tool designed for precision slicing and carving. Crafted with premium molybdenum steel, this knife offers exceptional sharpness and durability, making it an essential addition to any culinary enthusiast's collection. Its sleek red handle not only adds a pop of color to your kitchen but also ensures a comfortable and secure grip during use.

Manufactured by Shimomura Kogyo Co., Ltd., a renowned knife maker based in Sanjo, Niigata, Japan, this Sujihiki knife combines traditional craftsmanship with modern technology. The one-piece molded blade and handle design minimizes bacteria buildup, while its rust-resistant properties ensure long-lasting performance. Whether you're preparing meats, fish, or vegetables, this knife delivers consistent, clean cuts that enhance your cooking experience.

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

• Made from high-quality molybdenum steel for superior sharpness and durability
• One-piece molded blade and handle design to prevent bacterial growth
• Rust-resistant and easy to re-sharpen, ensuring long-lasting use
• Ergonomically designed handle provides a comfortable and secure grip
• 27cm blade length ideal for slicing and carving tasks in the kitchen

Use the knife for precise slicing and carving of meats, fish, and vegetables. Hold the handle firmly with your dominant hand and use smooth, controlled motions to cut. After each use, wash the knife gently with warm water and mild detergent, then dry it thoroughly to prevent rust. Always handle the knife with care due to its sharp blade and store it safely out of reach of children.

Clean the knife immediately after use with warm water and mild soap, avoiding abrasive cleaners that can damage the blade. Dry the knife completely before storing to prevent moisture-related damage. Store in a knife block or protective sheath to maintain sharpness and prevent accidents. Avoid using the knife on hard surfaces like glass or stone to preserve the blade edge.