Misono Japanese Chef Kitchen Knife Stainless Molybdenum Gyuto 210mm F/S

Misono Stainless Molybdenu Steel Series is Misono standard line. The blade is made of high carbon 13 chrome molybdenum steel. The blade is long lasting & anti rust and it has excellent sharpness.

Care and Maintenance

Please follow the instructions below to ensure a lifetime of Japanese knives.

1. Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
2. Use a clean dry cloth to wipe and dry it immeadiately after every use.
3. Use sharpening stones to sharpen Japanese knives do not use a sharpening steel
4. For less freaquently used knives apply oil very thinly after the knives are sharpened cleaned and dried.

About MISONO

Misono is located in Seki city Japan which is famous worldwide for its production of fine knives. Misono uses new technology and traditional techniques. Misono knives are forged by precision machines process and hand working by well-skilled blacksmith. Misono knives are widely known among professinal chefs in Japan.

Seki city is located in the centre of Gifu Prefecture; and famous world wide for its production of fine knives; ranking alongside Solingen in Germany.Swordmaking began in Seki in the Kamakura Era over 700 years ago. Seki's reputation for swords that "unbreakable; unbendable and cut cleanly' spread all over the country and it is said that during the Sengoku age of civil strife; Seki swords in particular were popular among the samurai. Today; Seki enjoys a flourishing trade in kitchen knives; scissors; razors and other knives; and its products are popular worldwide for their sharpness.