Misono Molybdenum Sujihiki Knife Sujihiki 240mm (No.521)

The Misono Molybdenum Sujihiki Knife Sujihiki 240mm (No.521) is a professional-grade slicing knife designed to deliver precision and ease in the kitchen. Crafted with high-quality materials and expert techniques, this knife is perfect for chefs and home cooks who value sharpness and durability in their tools. Its sleek design and balanced weight make slicing meats, fish, and vegetables effortless and efficient.

Made by Misono Cutlery Co Ltd, a renowned knife manufacturer based in Seki City, Japan, this Sujihiki knife combines traditional craftsmanship with modern technology. Featuring a high carbon 13% chrome molybdenum stainless steel blade, it offers excellent rust resistance and long-lasting sharpness. Whether you are preparing delicate sashimi or carving roasts, this knife provides reliable performance and a comfortable grip for extended use.

• 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 superior rust resistance and hardness
• Double-edged blade design available in multiple sizes for versatile slicing tasks
• Expertly crafted in Seki City, a region with over 800 years of blade-making tradition
• Ergonomically balanced for comfortable handling during extended use
• Ideal for professional chefs and home cooking enthusiasts seeking precision and durability

Use the Misono Sujihiki knife for slicing thin, even pieces of meat, fish, and vegetables. Hold the knife firmly with a comfortable grip and use smooth, long slicing motions to achieve clean cuts. Avoid using the knife on hard surfaces or for chopping bones to maintain blade integrity. For best results, hand wash the knife with mild detergent and dry immediately to prevent rust and preserve sharpness.

Hand wash the knife gently with warm water and mild detergent after each use. Avoid using abrasive sponges or harsh chemicals that can damage the blade. Dry the knife thoroughly with a soft cloth to prevent moisture buildup and rust. Store the knife in a protective sheath or knife block to keep the blade safe and sharp. Avoid placing the knife in a dishwasher or exposing it to extreme temperatures.