Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 240mm (No.528)

The Misono Molybdenum Sujihiki Knife (Hollow Edge) Sujihiki 240mm (No.528) is a precision kitchen tool designed for slicing with exceptional ease and accuracy. Crafted with a high carbon 13% chrome molybdenum stainless steel blade, this knife offers outstanding rust resistance and durability, making it a reliable companion for your culinary adventures. Its double-edged blade ensures smooth and effortless cuts, allowing you to prepare your meals efficiently without worrying about food sticking to the blade.

Featuring a hollow or dimpled edge, the Misono Sujihiki knife enhances usability by reducing friction and preventing food from clinging to the blade during slicing. Available in multiple sizes, this knife caters to various kitchen needs, whether you are slicing delicate fish or carving meats. Made with traditional craftsmanship in Seki City, Japan, renowned for over 800 years of professional knife making, this knife blends heritage and modern technology to bring superior performance to your kitchen.

• 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 exceptional rust resistance and hardness
• Double-edged blade design enables effortless and precise slicing
• Hollow or dimpled edge reduces friction and prevents food from sticking to the blade
• Available in four sizes to suit different slicing needs
• Crafted in Seki City, Japan, a region with over 800 years of knife-making tradition

Use the Misono Sujihiki knife for precise slicing of fish, meat, and vegetables. Hold the knife firmly and use smooth, even strokes to achieve clean cuts. After use, hand wash the knife with mild detergent and dry immediately to maintain its sharpness and prevent rust. Avoid using the knife on hard surfaces like glass or stone to preserve the blade edge.

Hand wash the knife with warm water and mild detergent immediately after use. Avoid using abrasive cleaners or scrubbing pads that can damage the blade. Dry thoroughly with a soft cloth to prevent moisture buildup. Store the knife in a knife block or protective sheath to protect the blade and ensure safety. Do not put the knife in the dishwasher as harsh detergents and heat can damage the blade and handle.