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

The Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 240mm (No.113) is a masterful blend of traditional craftsmanship and modern technology designed for both professional chefs and home cooks. Its reactive carbon steel blade offers exceptional sharpness and durability, perfect for precise slicing and versatile kitchen tasks. The knife features a traditional honbazuke hand-honed edge, ensuring it is ready for immediate use and maintains its sharpness over time.

Crafted in Seki City, Japan, a region renowned for over 800 years of knife-making expertise, this Gyuto knife carries on a legacy of quality and precision. The asymmetric bevel 70/30 double-edged blade, along with optional elegant dragon engraving, adds a unique touch to your kitchen tools. This knife is ideal for enhancing your cooking experience with superior performance and lasting beauty.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Reactive carbon steel blade for long-lasting sharpness and durability
• Traditional honbazuke hand-honed edge ready to use out of the box
• Asymmetric bevel 70/30 double-edged blade for precise cutting
• Made in Seki City, Japan, a region with 800 years of knife-making tradition
• Available with optional dragon engraving for a unique aesthetic

Use the Misono Gyuto knife for a variety of kitchen tasks including slicing, dicing, and chopping vegetables, meats, and fish. Hold the knife firmly with a comfortable grip and use smooth, controlled motions for best results. To maintain the blade's sharpness, hand wash the knife immediately after use with mild detergent and dry thoroughly. Avoid cutting on hard surfaces like glass or stone to preserve the edge.

Hand wash the knife immediately after use with warm water and mild detergent. Avoid soaking the blade or using harsh chemicals that may damage the carbon steel. Dry the knife thoroughly with a soft cloth to prevent rust or discoloration. Store the knife in a dry place, preferably in a knife block or protective sheath. Regularly hone the blade with a sharpening stone or rod to maintain its edge.