Misono Molybdenum Sujihiki Knife Sujihiki 270mm (No.522)

The Misono Molybdenum Sujihiki Knife Sujihiki 270mm (No.522) is a precision slicing knife designed for both professional chefs and home cooking enthusiasts. Crafted with a sharp double-edged blade, it excels at slicing through meats, fish, and vegetables with ease and accuracy. Its 270mm length offers excellent control and reach for a variety of kitchen tasks.

Made from high carbon 13% chrome molybdenum stainless steel, this knife combines durability with superior rust resistance and hardness. Manufactured by Misono Cutlery Co Ltd in Seki, Japan, a city renowned for its 800-year history of knife-making, this knife reflects a perfect blend of traditional craftsmanship and modern technology. It is built to enhance your culinary experience while standing the test of time.

• 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 excellent rust resistance and hardness
• 270mm double-edged blade designed for precise slicing of meats, fish, and vegetables
• Made in Seki, Japan, a city with an 800-year history of traditional knife-making
• Combines traditional craftsmanship with modern technology for superior performance and durability
• Ideal for professional chefs and home cooks seeking precision and reliability

Use the Misono Molybdenum Sujihiki Knife for precise slicing tasks such as cutting thin slices of meat, fish, and vegetables. Hold the knife firmly and use a smooth slicing motion to maximize efficiency and safety. Always handle with care as the blade is extremely sharp. To maintain its sharpness and longevity, hand wash the knife immediately after use with mild detergent and warm water, then dry thoroughly.

Hand wash the knife immediately after use using mild detergent and warm water to prevent rust and corrosion. Avoid using abrasive sponges or harsh chemicals that can damage the blade. Dry the knife completely before storing to prevent moisture-related damage. Store the knife in a knife block or protective sheath to keep the blade edge safe and avoid accidents. Avoid putting the knife in a dishwasher as it may damage the blade and handle.