Ryuji Molybdenum Steel Gyuto Knife 18cm - Green

The Ryuji Molybdenum Steel Gyuto Knife 18cm - Green is a high-quality kitchen knife designed for precision and durability. Crafted with molybdenum steel, this Gyuto knife offers excellent sharpness and long-lasting edge retention, making it ideal for a variety of cutting tasks in the kitchen. Its 18cm blade length provides a perfect balance between control and versatility for both professional chefs and home cooks.

Featuring a sleek green handle and a blade molded as one piece for hygiene and strength, this knife is both stylish and functional. The lightweight design and ergonomic grip reduce hand fatigue, allowing you to work comfortably for extended periods. Resistant to rust and easy to sharpen, the Ryuji Gyuto Knife is a reliable tool that enhances your cooking experience. The manufacturer, Shimomura Kogyo Co., Ltd., is renowned for its expert craftsmanship in edged tools, ensuring you receive a product of exceptional quality.

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

• 18cm blade made from high-quality molybdenum steel for superior sharpness and durability
• Lightweight design with a thin handle and hollow cavity for comfortable grip and reduced hand fatigue
• Blade and handle molded as one piece to prevent bacterial buildup and enhance hygiene
• Resistant to rust and maintains long-lasting hardness for extended use
• Easy to re-sharpen, ensuring consistent performance over time

Use the Ryuji Gyuto Knife for slicing, dicing, and chopping a variety of ingredients with precision. Hold the knife with a comfortable grip and use a smooth cutting motion to maximize control. After each use, wash the knife thoroughly with warm water and mild detergent, then dry it completely before storing to maintain its condition. Handle with care as the blade is extremely sharp.

Wash the knife by hand with warm water and mild soap immediately after use and dry thoroughly to prevent rust. Avoid using harsh chemicals or abrasive materials that can damage the blade. Store the knife in a dry place, preferably in a knife block or protective sheath, to keep the edge sharp and prevent injury. Do not put the knife in a dishwasher as it may dull the blade and damage the handle.