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Misono Sweden Steel Series Gyuto (180mm to 360mm, 8 sizes)

Misono

Availability: Normally ships the same day



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.

An impressive Japanese –style engraving of either a Flower or a Dragon is present on the following knives:

Flower Engraving:- No.111 Gyuto 180mm, No.118 Gyuto 195mm, No.112 Gyuto 210mm

Dragon Engraving:- No.113 Gyuto 240mm, No.114 Gyuto 270mm, No.115 Gyuto 300mm, No.116 Gyuto 330mm, No.117 Gyuto 360mm,  

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Misono Sweden Steel Series Gyuto

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.

 

Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 300mm
Blade Thickness: 1.8mm
Blade Width: 41mm
Handle Length: 108mm
Total Weight: 150g
Gyuto 195mm (7.6")
Cutting edge length: 200mm
Total Length: 320mm
Blade Thickness: 2.2mm
Blade Width: 45mm
Handle Length: 110mm
Total Weight: 167g
Gyuto 210mm (8.2")
Cutting edge length: 215mm
Total Length: 340mm
Blade Thickness: 2.5mm
Blade Width: 43mm
Handle Length: 112mm
Total Weight: 173g
Gyuto 240mm (9.4")
Cutting edge length: 250mm
Total Length: 380mm
Blade Thickness: 2.5mm
Blade Width: 51mm
Handle Length: 120mm
Total Weight: 251g
Gyuto 270mm (10.6")
Cutting edge length: 275mm
Total Length: 410mm
Blade Thickness: 2.6mm
Blade Width: 56mm
Handle Length: 120mm
Total Weight: 277g
Gyuto 300mm (11.8")
Cutting edge length: mm
Total Length: 440mm
Blade Thickness: 2.6mm
Blade Width: mm
Handle Length:mm
Total Weight: g
Gyuto 330mm (12.9")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g
Gyuto 360mm (14.1")
Cutting edge length: mm
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Handle Length:mm
Total Weight: g 
 

 

Misono produces proper blade grind angle and edge geometry for left handed version (100% left handed version) from the beginning process 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.

  •  Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
  • Honesuki, Garasuki, Western Deba 30% extra of the regular ones
  • Serrated Slicer (Bread Knife) 50% extra of the regular ones

 

For more info

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.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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