Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 240mm (No.113) - No

The Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 240mm (No.113) is a premium kitchen tool designed for both professional chefs and home cooking enthusiasts. Crafted with precision, this knife offers a traditional honbazuke hand-honed edge that ensures excellent sharpness and cutting performance right out of the box. Its 240mm blade length provides the perfect balance for versatile slicing, chopping, and dicing tasks in the kitchen.

Made from high-quality Swedish carbon steel, this Gyuto knife combines the benefits of reactive carbon steel with expert craftsmanship from Misono Cutlery Co Ltd. The asymmetric bevel (70/30) on the double-edged blade enhances cutting efficiency and control. Featuring an elegant dragon engraving on the blade, this knife is not only functional but also a beautiful addition to any kitchen.

• Product Material: Swedish Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Traditional honbazuke hand-honed edge ready to use
• Double-edged blade with asymmetric bevel (70/30) for precise cutting
• 240mm blade length suitable for a variety of kitchen tasks
• Crafted from reactive Swedish carbon steel for superior sharpness and durability
• Elegant dragon engraving on the blade adds aesthetic appeal

Use the Misono Gyuto knife for slicing, dicing, and chopping a wide range of ingredients including vegetables, meats, and fish. To maintain its sharp edge, always hand wash the knife immediately after use with mild detergent and dry it thoroughly to prevent rust. Avoid using the knife on hard surfaces such as glass or stone to preserve the blade's condition.

Hand wash the knife with warm water and mild detergent immediately after use and dry it carefully with a soft cloth to prevent rust and discoloration. Do not place the knife in the dishwasher or soak it for long periods. Store the knife in a knife block or on a magnetic strip to protect the blade. Regularly hone the blade to maintain its sharpness and avoid cutting on hard surfaces to prolong the life of the knife.