Misono Ux10 Gyuto Knife (Hollow Edge) - 210mm Gyutou (No.762)

The Misono Ux10 Gyuto Knife (Hollow Edge) - 210mm Gyutou (No.762) is a premium kitchen knife designed for both professional chefs and cooking enthusiasts. Its high-quality double-edged blade features a hollow or dimpled edge that allows for smooth, effortless cutting without food sticking to the blade. This makes food preparation faster and more precise, enhancing your cooking experience.

Crafted by Misono Cutlery Co Ltd, a company with 800 years of knife-making tradition based in Seki City, Japan, this knife combines traditional craftsmanship with modern technology. The blade hardness of HRC 59-60 ensures durability and sharpness similar to high-carbon steel knives, making it a reliable tool for various kitchen tasks.

• Product Material: High-carbon stainless steel

• Manufacturer: Misono Cutlery Co Ltd

• High hardness blade with HRC 59-60 for excellent sharpness and durability
• Hollow or dimpled edge reduces food sticking for smooth cutting
• Double-edged blade suitable for versatile kitchen tasks
• Crafted with 800 years of traditional Japanese knife-making expertise
• 210mm blade length ideal for slicing, dicing, and chopping

Use the Misono Ux10 Gyuto Knife for slicing, dicing, and chopping a variety of ingredients in the kitchen. To maintain its sharpness and performance, hand wash the knife with mild soap and warm water immediately after use. Dry thoroughly with a soft cloth to prevent moisture damage. Avoid using the knife on hard surfaces like glass or stone to protect the blade edge.

Hand wash the knife only; avoid dishwasher use to preserve blade sharpness and prevent corrosion. Dry the knife immediately after washing to prevent rust and water spots. Store the knife in a knife block or protective sheath to avoid damage and ensure safety. Avoid cutting frozen foods or bones to maintain the blade's integrity.