Misono Eu Swedish Carbon Steel Sujihiki Knife 270mm - No

The Misono Eu Swedish Carbon Steel Sujihiki Knife 270mm is a superb choice for both professional chefs and home cooks who demand precision and quality in their kitchen tools. Crafted with a reactive carbon steel blade, this knife ensures excellent sharpness and edge retention, making slicing tasks effortless and accurate. Its 270mm length offers versatility, perfect for slicing meat, fish, and vegetables with ease and control.

Misono Cutlery Co Ltd, renowned for their traditional craftsmanship combined with modern technology, produces this Sujihiki knife with meticulous attention to detail. The knife features a double-edged blade with an asymmetric bevel of 70/30 and a traditional Honbazuke hand-honed edge, ready for immediate use. The elegant dragon engraving on select models adds a touch of artistry to this functional kitchen essential.

• Product Material: Reactive Carbon Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

• Blade made from high-quality reactive carbon steel for superior sharpness and edge retention
• Double-edged blade with an asymmetric 70/30 bevel for precise slicing
• Traditional Honbazuke hand-honed edge ensures the knife is ready to use straight from the box
• 270mm blade length ideal for slicing meat, fish, and vegetables
• Elegant dragon engraving on select models reflects craftsmanship and style

Use the Misono Sujihiki knife for slicing tasks such as cutting meat, fish, and vegetables with smooth, precise strokes. Hold the knife firmly and use a gentle sawing motion to achieve clean slices. To maintain optimal performance, hand wash the knife immediately after use with mild detergent and dry thoroughly. Avoid using the knife on hard surfaces like glass or stone to prevent dulling.

Hand wash the knife gently using mild soap and warm water. Avoid soaking the blade or placing it in a dishwasher, as this can cause rust or discoloration. Dry the knife immediately after washing to prevent moisture damage. Store the knife in a dry place, preferably in a knife block or sheath. Regularly hone the blade to maintain sharpness, and consider professional sharpening when necessary.