Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 195mm (No.118) - No

The Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 195mm (No.118) is a masterfully crafted kitchen tool designed for chefs and cooking enthusiasts alike. Featuring a razor-sharp blade honed using traditional Honbazuke hand-honing edge technology, this knife offers exceptional precision and control for slicing, dicing, and chopping various ingredients. Its balanced design and asymmetric bevel provide effortless cutting performance, making meal preparation faster and more enjoyable.

Made with reactive carbon steel, the Misono Gyuto knife stands out for its incredible durability and reliability in the kitchen. Originating from Seki City in Japan, a region renowned for its centuries-old knife-making tradition, this knife combines artisanal craftsmanship with modern technology for unparalleled quality. Whether you are preparing vegetables, meats, or fish, this versatile knife will elevate your culinary experience with professional-grade performance.

• Product Material: Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Traditional Honbazuke hand-honed edge technology for superior sharpness
• Double-edged blade with asymmetric bevels (70/30) for precise cutting
• Made from reactive carbon steel ensuring durability and long-lasting performance
• Balanced 195mm blade ideal for versatile kitchen tasks
• Crafted in Seki City, Japan, a region famed for its 800-year history of knife making

Use the Misono Eu Swedish Carbon Steel Gyuto Knife for slicing, dicing, and chopping a variety of foods with precision and ease. Always handle the knife carefully to maintain safety and control. After use, hand wash the knife gently with warm water and mild detergent. Avoid dishwashers as they can damage the blade and handle. Thoroughly dry the knife immediately to prevent rust or discoloration.

Hand wash the knife after each use with warm water and a mild detergent. Avoid soaking the blade or exposing it to prolonged moisture to prevent rust. Dry the knife thoroughly with a soft cloth immediately after washing. Store the knife in a dry place, preferably in a knife block or protective sheath. Avoid using abrasive cleaners or harsh chemicals that may damage the blade or handle.