Misono MV chef's gyuto knife 210mm is from the MV series which is Misono's most reasonably priced series but the quality and finish are as good as other Misono lines. Blade is made of High carbon stainless molybdenum steel. Tempered to 57-58 HRC in Rockwell scale for great strength and edge retention. Double bevel edge is 70/30 which is more suitable for right handed people.
Japanese version of a chef's knife. The major difference between a Japanese multi-purpose knife and Western style version, is in a thinner blade, usually harder steel and smaller belly. Due to thinner blade Japanese gyuto knives are lighter than the Western style chef's knives.
Care of the knife:
Only hand-wash with warm water and mild detergent, rinse and dry immediately after wash. Do not wash in a dishwasher, and do not expose to water or other liquids for a prolonged period. Avoid cleaners containing bleach or citrus extracts.
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