Misono Molybdenum Petty Knife Narrow Petty 120mm (No.530)

Description

The Misono Molybdenum Petty Knife Narrow Petty 120mm (No.530) is a precision-crafted kitchen tool designed for both professional chefs and home cooks. Its narrow 120mm blade offers excellent control for detailed cutting tasks, making it ideal for slicing, peeling, and trimming vegetables, fruits, and smaller cuts of meat. The knife's design balances sharpness with durability, ensuring that it performs consistently in a variety of culinary situations.

Crafted in the renowned knife-making city of Seki, Japan, this petty knife combines traditional craftsmanship with modern technology. Made from high carbon 13% chrome molybdenum stainless steel, it boasts superior rust resistance and hardness, allowing for long-lasting sharpness and easy maintenance. Whether you are preparing everyday meals or intricate dishes, this knife is a dependable addition to your kitchen arsenal.

Details

• Product Material: High Carbon 13% Chrome Molybdenum Stainless Steel

• Manufacturer: Misono Cutlery Co Ltd

• Made in: Japan

Features

• High carbon 13% chrome molybdenum stainless steel blade for superior rust resistance and hardness
• Narrow 120mm blade ideal for precision tasks like slicing and peeling
• Double edged blade for versatile cutting performance
• Crafted in Seki City, Japan, known for 800 years of knife-making tradition
• Designed for both professional chefs and home cooks
• Easy to maintain with recommended hand washing

How to use

Use the Misono Molybdenum Petty Knife for precise cutting tasks such as slicing, peeling, and trimming smaller food items. Hold the knife firmly with a comfortable grip and use smooth, controlled motions to achieve accurate cuts. After each use, hand wash the knife with warm water and mild detergent, then dry immediately to preserve the blade's sharpness and prevent rust. Avoid using the knife on frozen foods or hard surfaces to maintain edge integrity.

Care instructions

Hand wash the knife promptly after use with warm water and mild soap. Avoid soaking the knife or putting it in the dishwasher, as this can damage the blade and handle. Dry the knife thoroughly with a soft cloth to prevent moisture from causing corrosion. Store the knife in a knife block or sheath to protect the blade and maintain safety. Regularly hone the blade to keep it sharp and consider professional sharpening when needed.