Misono Eu Swedish Carbon Steel Sujihiki Knife 360mm - No

The Misono Eu Swedish Carbon Steel Sujihiki Knife 360mm is a masterful blend of traditional craftsmanship and modern technology, designed to meet the demands of professional chefs and serious cooking enthusiasts. Featuring a long, slender blade made from reactive carbon steel, this knife excels at precise slicing, allowing you to prepare meats, fish, and vegetables with ease and accuracy. Its 360mm length offers ample cutting surface, making it an indispensable tool in any kitchen where precision and efficiency are valued.

Hand-honed with a traditional Honbazuke edge and an asymmetrical bevel of 70/30, the Misono Eu Sujihiki Knife ensures an exceptionally sharp and durable cutting edge. Crafted by Misono Cutlery Co Ltd, a renowned company with over 800 years of experience based in Seki City, Japan, this knife stands as a testament to the rich heritage and superior quality of Japanese blade making. Whether you are slicing sashimi or carving a roast, this knife delivers superior control and performance.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Traditional Honbazuke hand-honed edge for exceptional sharpness
• Asymmetrical bevel of 70/30 for precise and effortless slicing
• Reactive carbon steel blade offers high-level performance
• 360mm blade length suitable for slicing meats, fish, and vegetables
• Crafted by Misono Cutlery Co Ltd with over 800 years of knife-making heritage
• Durable and designed for professional chef use

Use the Misono Eu Swedish Carbon Steel Sujihiki Knife for precise slicing tasks such as cutting sashimi, roasts, and vegetables. Hold the knife firmly and use smooth, controlled slicing motions to achieve thin, even cuts. After use, always hand wash the knife with mild soap and water, then dry it thoroughly to prevent rust or discoloration. Avoid using the knife on hard surfaces like glass or stone to maintain the blade's sharpness and integrity.

To maintain the longevity and performance of your Misono knife, hand wash it immediately after use with warm water and mild detergent. Avoid using abrasive sponges or harsh chemicals that may damage the blade. Dry the knife completely with a soft cloth to prevent rusting or discoloration. Store the knife in a protective sheath or knife block to protect the edge and avoid accidents. Do not place the knife in a dishwasher or soak it for prolonged periods.