Misono Ux10 Gyuto Knife (Hollow Edge) Gyutou 240mm (No.763)

The Misono Ux10 Gyuto Knife (Hollow Edge) Gyutou 240mm (No.763) is crafted for professional chefs and cooking enthusiasts seeking precision and reliability in their kitchen tools. Its sharp double-edged blade with a hollow edge design minimizes food sticking, making slicing and chopping more efficient and enjoyable. This knife stands out for its excellent craftsmanship and balance, offering smooth and controlled cutting experiences for a variety of ingredients.

Made by the renowned Misono Cutlery Co Ltd, with a legacy of over 800 years in blade crafting from Seki City, Japan, this gyuto knife combines traditional techniques with modern technology. Its high hardness rating of 59-60 HRC ensures long-lasting sharpness while maintaining durability. Whether you are preparing vegetables, meats, or delicate herbs, this knife enhances your kitchen performance and care.

• Product Material: High-Carbon Stainless Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• High hardness rating of 59-60 HRC for excellent edge retention and durability
• Double-edged blade allows for precise and versatile cutting
• Hollow edge (dimpled) design prevents food from sticking to the blade
• 240mm blade length ideal for a variety of kitchen tasks
• Handcrafted in Seki City, Japan, combining traditional craftsmanship with modern technology

For best performance, use the Misono Ux10 Gyuto Knife for slicing, dicing, and chopping various ingredients with smooth, controlled motions. Always cut on appropriate cutting boards to preserve blade sharpness. After use, hand wash the knife gently with warm water and mild detergent, then dry immediately to prevent rust and maintain edge quality. Avoid using the knife on hard surfaces like glass or stone and do not put it in the dishwasher.

Hand wash the knife promptly after use with warm water and mild soap. Avoid soaking or leaving the knife wet for extended periods. Dry thoroughly with a soft cloth to prevent moisture damage. Store the knife in a knife block or protective sheath to avoid dulling the blade. Regularly hone the blade to maintain sharpness and have it professionally sharpened when needed. Do not use harsh chemicals or abrasive scrubbers on the blade.