Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 330mm (No.116) - No

The Misono Eu Swedish Carbon Steel Gyuto Knife Gyutou 330mm (No.116) is a masterful kitchen tool designed for serious chefs and cooking enthusiasts alike. Crafted with precision and tradition, this knife offers unmatched sharpness and durability thanks to its reactive carbon steel blade. Its 330mm length makes it ideal for slicing, dicing, and chopping a variety of ingredients with ease and efficiency.

Manufactured by Misono Cutlery Co Ltd., a company with over 800 years of experience in high-quality knife making, this Gyuto knife combines traditional craftsmanship with modern technology. The knife features an asymmetric bevel of 70/30 and a traditional honbazuke hand-honed edge, ensuring exceptional cutting performance. Its elegant design includes a dragon engraving, making it not only functional but also visually striking in your kitchen.

• 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 edge for precise cutting performance
• Asymmetric bevel design (70/30) enhances slicing efficiency and control
• Generous 330mm blade length suitable for a variety of kitchen tasks
• Elegant dragon engraving adds a unique and artistic touch to the blade

Use the Misono Eu Swedish Carbon Steel Gyuto Knife for slicing, dicing, and chopping vegetables, meat, and fish with precision. Always handle the knife with care to maintain safety and ensure optimal performance. After each use, hand wash the knife with warm water and mild detergent, then dry thoroughly to prevent rusting. Avoid using the knife on hard surfaces like glass or stone to maintain the blade’s sharpness.

Hand wash the knife immediately after use with warm water and mild detergent. Avoid soaking the knife or using harsh chemicals, as this can cause rust or discoloration. Dry the blade completely with a soft cloth before storing it in a knife block or sheath. Regularly hone the blade to maintain its sharp edge and consider professional sharpening when necessary. Do not put the knife in the dishwasher or leave it wet for extended periods.