Misono Eu Swedish Carbon Steel Sujihiki Knife 360mm - Yes (With Engraving)

The Misono Eu Swedish Carbon Steel Sujihiki Knife 360mm is a premium kitchen tool designed for precise slicing and professional results. Crafted from reactive carbon steel, this knife offers exceptional sharpness and durability, making it ideal for slicing meats, fish, and vegetables with ease. Its 360mm blade length provides excellent reach and control, enhancing your culinary experience.

Originating from Seki City in Japan, a region renowned for over 800 years of expert knife craftsmanship, this Sujihiki knife combines traditional techniques with modern technology. The knife features an asymmetric bevel edge, ensuring clean and accurate cuts every time. Whether you are a professional chef or a home cooking enthusiast, this Misono knife delivers outstanding performance and lasting quality.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Crafted from high-quality reactive carbon steel for superior sharpness and edge retention
• 360mm blade designed specifically for slicing tasks in the kitchen
• Asymmetric bevel edge (70/30) for precise and clean cuts
• Engraved dragon design adds an elegant and unique touch to the knife
• Hand-honed traditional Honbazuke edge, ready to use right out of the box
• Produced in Seki City, Japan, known for its 800-year legacy in knife-making

Use the Misono Eu Swedish Carbon Steel Sujihiki Knife primarily for slicing meats, fish, and vegetables with smooth, controlled strokes. Hold the knife firmly and slice with a gentle back-and-forth motion to maintain blade integrity. Always use a suitable cutting board to protect the edge. After use, hand wash the knife with mild detergent and dry immediately to prevent rusting or discoloration. Avoid using the knife on hard surfaces or bones to maintain its sharpness and prevent damage.

Hand wash the knife promptly after each use using warm water and mild detergent; avoid dishwashers as they can cause rust or discoloration. Dry the knife thoroughly with a soft cloth to prevent moisture from causing corrosion. Store the knife in a dry place, preferably in a knife block or sheath to protect the edge. Avoid prolonged contact with acidic foods and do not leave the knife soaking in water. Regularly hone the blade to maintain its sharpness and have it professionally sharpened as needed.