Misono Molybdenum Petty Knife Petty 120mm (No.531)

The Misono Molybdenum Petty Knife Petty 120mm (No.531) is a versatile and essential tool for any kitchen enthusiast or professional chef. Crafted with precision, this petty knife offers excellent control and sharpness for detailed cutting tasks such as peeling, trimming, and slicing small fruits and vegetables. Its compact size makes it perfect for intricate work where larger knives might be unwieldy.

Made with high-carbon 13% chrome molybdenum stainless steel, this knife provides superior rust resistance and exceptional hardness, ensuring long-lasting sharpness and durability. Manufactured by Misono Cutlery Co Ltd, a family-run business based in Seki, Japan with over 800 years of knife-making tradition, this knife combines traditional craftsmanship with modern technology to deliver outstanding performance and reliability.

• 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 designed for precision cutting and versatility
• Compact 120mm length perfect for detailed kitchen tasks such as peeling, trimming, and slicing
• Crafted by Misono Cutlery Co Ltd, a renowned Japanese knife maker with centuries of expertise
• Ergonomic handle design for comfortable and secure grip during use

Use the Misono Molybdenum Petty Knife for precise cutting tasks like peeling, trimming, and slicing small fruits and vegetables. Hold the knife firmly with a comfortable grip and apply gentle, controlled pressure to ensure clean cuts. Always cut on a stable surface, such as a cutting board, to maintain safety and precision. To maintain the blade's sharpness and longevity, hand wash the knife with mild detergent and dry immediately after use. Avoid using abrasive materials or dishwashers as they can damage the blade and handle.

Hand wash the knife immediately after use with warm water and mild detergent. Avoid using abrasive scrubbers or harsh chemicals that could damage the blade's surface. Dry the knife thoroughly with a soft cloth to prevent moisture from causing rust or corrosion. Store the knife in a knife block or protective sheath to protect the blade and prevent accidents. Regularly hone the blade using a sharpening steel and periodically have it professionally sharpened to maintain optimal cutting performance.