Misono Eu Swedish Carbon Steel Sujihiki Knife 300mm - Yes (With Engraving)

The Misono Eu Swedish Carbon Steel Sujihiki Knife 300mm is a professional-grade kitchen tool designed for precision slicing and cutting. Crafted from reactive carbon steel, this knife offers superior sharpness and edge retention, making it an essential addition to any culinary enthusiast's collection. Its sleek design and unique dragon engraving add a touch of elegance and individuality to your kitchen setup.

Hand-honed using the traditional Honbazuke method, this Sujihiki knife is ready to use straight out of the box with a razor-sharp edge. The asymmetric 70/30 double-edged blade ensures smooth, effortless cuts, ideal for slicing fish, meat, and vegetables with precision. Whether you're a professional chef or a passionate home cook, the Misono Eu Sujihiki knife combines craftsmanship and functionality to enhance your cooking experience.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Crafted from high-quality reactive carbon steel for exceptional sharpness and edge retention
• Traditional Honbazuke hand-honed edges provide a razor-sharp blade ready for immediate use
• Asymmetric 70/30 double-edged blade design for precise and smooth slicing
• Unique dragon engraving on the blade adds elegance and uniqueness
• Ideal for professional chefs and home cooks requiring precision slicing

Use the knife for precision slicing of fish, meat, and vegetables by applying smooth, controlled strokes. Always handle the blade carefully to maintain its sharpness and avoid injury. After use, hand wash the knife with warm water and mild detergent, then dry immediately with a clean cloth to prevent rust and discoloration. Avoid using the knife on hard surfaces or for cutting frozen foods to preserve the blade's edge.

Hand wash the knife promptly after use with warm water and mild detergent. Avoid soaking the blade or using abrasive cleaners which can damage the steel. Dry thoroughly with a soft cloth immediately after washing to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or sheath, to protect the blade and maintain its sharpness. Avoid dishwasher use and prolonged exposure to moisture.