Misono Swedish Carbon Steel Series Gyuto

These knives from Misono’s Swedish Carbon Steel Series are hand-forged with a very pure Swedish high carbon tool steel. Heat-treated to HRC 60, the blade edge has excellent sharpness and edge retention, yet very easy to be re-sharpened. This series is popular to many as it has perfectly combined the practicality of western chef knives and the excellent craftsmanship and quality of Japanese knives.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 111 / 112 / 113
• Knife Type: Gyuto
• Blade
• Construction: Monosteel 
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: Swedish Carbon Steel
• Hardness: 60 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Length: 180mm (7.1") / 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 40mm / 44mm / 50mm
• Spine Thickness
• Above heel: 2.1mm / 2.2mm / 2.0mm
• Middle: 1.9mm / 1.8mm / 1.7mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Carbon Steel
• Length: 108mm / 111mm / 119mm
• Overall Length: 298mm / 335mm / 376mm
• Weight: 149g (5.26oz) / 161g (5.68oz) / 234g (8.25oz)

• Mark: "Misono" ; "EU Carbon Steel" ; In Japanese Kanji "Specially Forged" (特製鍛造)

About Misono ミソノ

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

This knife is made with Swedish carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.