Misono Molybdenum Petty Knife (Hollow Edge) Petty 120mm (No.571)

The Misono Molybdenum Petty Knife (Hollow Edge) Petty 120mm (No.571) is a precision tool designed for both professional chefs and home cooking enthusiasts. Crafted with high carbon chrome molybdenum stainless steel, this petty knife offers exceptional rust resistance and hardness, ensuring durability and long-lasting sharpness. Its hollow or dimpled edge minimizes food sticking, allowing for smooth, effortless cutting with every use.

Handmade in Seki City, Japan, a region renowned for over 800 years of knife-making tradition, this knife blends traditional craftsmanship with modern technology. Whether you are slicing fruits, vegetables, or small cuts of meat, the Misono petty knife provides excellent control and precision, making it an essential addition to any kitchen.

• Product Material: High Carbon Chrome Molybdenum Stainless Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Made with 13% high carbon chrome molybdenum stainless steel for superior rust resistance and hardness
• Hollow or dimpled edge reduces food sticking for effortless cutting
• Blade length of 120mm ideal for precise slicing tasks
• Crafted in Seki City, Japan, combining traditional methods and modern technology
• Suitable for professional chefs and home cooks alike

Use the Misono Molybdenum Petty Knife for precise cutting, slicing, and peeling tasks in the kitchen. Hold the knife firmly with a comfortable grip and use smooth, controlled motions for best results. After use, hand wash the knife gently with mild soap and warm water to preserve the blade's sharpness and integrity. Avoid using abrasive materials or dishwashers to maintain quality.

Hand wash the knife immediately after use with mild detergent and warm water. Dry thoroughly with a soft cloth to prevent moisture from affecting the blade. Store the knife in a protective sheath or knife block to avoid damage and maintain sharpness. Avoid exposure to harsh chemicals, extreme temperatures, or prolonged soaking to extend the knife's lifespan.