Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.
This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.
Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Knife Model: Misono Sweden Steel Series Boning
Material: Pure Sweden Steel (Carbon Steel)
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Boning 145mm (5.7")
Cutting edge length: 150mm (5.9")
Total Length: 275mm (10.8")
Blade Thickness: 2.2mm (0.08")
Blade Width: 41mm (1.6")
Handle Length: 118mm (4.5")
Total Weight: 192g (6.7oz)
Boning 165mm (6.4")
Cutting edge length: 160mm (6.2")
Total Length: 283mm (11.1")
Blade Thickness: 2.2mm (0.08")
Blade Width: 44mm (1.7")
Handle Length: 123mm (4.8")
Total Weight: 205g (7.2oz)
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
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Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
This is my third knife in this series. I’m a professional chef. I really appreciate the ease that this steel can be sharpened to a very fine edge. I use a smooth strop with diamond spray to quickly finish a razor/mirror finish. I sharpen the honesuki as a single bevel. The steel is very reactive and takes extra care to avoid rust. It is a hefty knife and the larger size would not be needed for a home cook but is very appropriate for a chef breaking down whole fish and poultry. The fine tip handles detail work beautifully. The bevel hugs bones easily, making quick work. Highly recommend to those with carbon steel experience and need the additional size for bigger projects.
go for it, it is matter of money and needs
I purchased from a reputable Koki Iwahara boning knife series Misono Sweden steel 165mm. My wife and I thrilled with how easily this knife cut up the chicken and the fish. The knife is very beautiful and very convenient.
I’ve dealt with this company for years and they always easy to deal with, have fast delivery and are well priced.