Ryuji Molybdenum Steel Petty Knife 12.5cm - Red

Description

The Ryuji Molybdenum Steel Petty Knife 12.5cm - Red is a precision kitchen tool designed to offer exceptional sharpness and durability for everyday cooking tasks. Crafted from high-quality molybdenum steel, this knife combines strength and corrosion resistance, making it an essential addition to any home or professional kitchen. Its compact 12.5cm blade provides excellent control, perfect for peeling, slicing, and intricate cutting work.

Manufactured by Shimomura Kogyo Co., Ltd., a renowned company based in Sanjo, Niigata, Japan, this petty knife embodies traditional craftsmanship and modern innovation. The sleek red handle and seamless blade design ensure a comfortable grip while reducing hand fatigue. This knife is not only rust-resistant but also easy to re-sharpen, promising long-lasting performance and hygiene through its bacteria-resistant construction.

Details

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

Features

• High-quality molybdenum steel blade for superior sharpness and durability
• Compact 12.5cm blade ideal for precise cutting and peeling tasks
• Lightweight design with a thin handle for comfortable grip and reduced hand strain
• One-piece molded blade and handle to resist bacteria and enhance hygiene
• Rust-resistant and easy to re-sharpen for long-term use

How to use

Use the Ryuji Molybdenum Steel Petty Knife for precise kitchen tasks such as peeling, trimming, and slicing small fruits and vegetables. Handle the knife carefully due to its sharp blade, and always cut on a stable surface. After use, wash the knife thoroughly with warm water and mild detergent, dry it completely before storing to maintain its sharpness and prevent rust.

Care instructions

After each use, wash the knife by hand with warm water and a mild detergent, avoiding harsh chemicals or abrasive materials. Dry the knife immediately to prevent moisture buildup that could lead to rust. Store the knife in a dry place, preferably in a knife block or sheath to protect the blade and ensure safety. Avoid putting the knife in a dishwasher as it may damage the blade and handle.