Misono Molybdenum Santoku Knife Santoku 160mm (No.583)

The Misono Molybdenum Santoku Knife Santoku 160mm (No.583) is a perfect blend of traditional craftsmanship and modern technology, designed for both professional chefs and home cooking enthusiasts. This knife features a 160mm blade made from high carbon 13% chrome molybdenum stainless steel, providing excellent rust resistance and durability. Its double-edged blade enhances cutting performance, making it versatile for slicing, dicing, and chopping various ingredients with ease.

Crafted in Seki City, Japan, a region renowned for its 800-year history of superior blade making, the Misono Santoku Knife embodies centuries of expertise. The knife is ideal for everyday kitchen tasks, offering precision and long-lasting sharpness that will improve your cooking experience. Hand washing is recommended to maintain the blade's sharpness and longevity.

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

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Blade length of 160mm suitable for versatile kitchen tasks
• High carbon 13% chrome molybdenum stainless steel blade for excellent rust resistance and hardness
• Double-edged blade design enhances cutting performance and precision
• Crafted in Seki City, Japan, known for centuries of expert knife making
• Ideal for slicing, dicing, and chopping a variety of foods

Use the Misono Santoku Knife for general kitchen tasks such as slicing, dicing, and chopping vegetables, meats, and herbs. Hold the knife with a comfortable grip and use a cutting board to protect the blade. To maintain sharpness, hand wash the knife immediately after use with mild detergent and dry thoroughly. Avoid using the knife on hard surfaces or for prying to prevent damage.

Hand wash the knife gently with warm water and mild detergent immediately after use and dry thoroughly to prevent rust and maintain sharpness. Avoid putting the knife in the dishwasher or soaking it for prolonged periods. Store the knife in a knife block or sheath to protect the blade and yourself. Regularly hone the blade with a sharpening steel and have it professionally sharpened as needed to keep optimal performance.