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.
The Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen and an ideal companion for Gyuto knives.
Knife Model: Misono Sweden Steel Series Paring
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.
Paring 80mm (3.1")
Cutting edge length: 80mm (3.1")
Total Length: 185mm (6.5")
Blade Thickness: 1.8mm (0.07")
Blade Width: 20mm (0.7")
Handle Length: 98mm (3.8")
Total Weight: 59g (2.0oz)
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.
Order 6 knives around the Xmas all arrived within 5 days top quality product and very professional service.
This is my fourth purchase of a knife from Misono's Swedish Steel line. These are great knives and they hold an edge very well and are easy to sharpen. I bought the paring knife because I wanted one that would match my gyuto and petty knives from the same line. These knives do require same additional care because they are reactive, but that is OK with me. They also have an asymmetric grind, so they come in left and right handed versions, which I have had no problem adjusting to at all. I would recommend these knives to anyone who appreciates non stainless steels.
Hi Koki, I’m very busy chef in small pub in north wales and I ordered misono paring knife(carbon)again from your company because my‘’old’’(same knife maybe 6-7 ?years old)…was lost ‘’somehow’.. I’m very happy with your service and quality of knives …I would love to order more knives from you (as I did for last 10-12 years)only problem is there last forever. Micky
As advertised, the knife does stay sharper longer. However, it also tarnishes quickly and my wife did not like it. She went back to her old Misono knife’s which do not tarnish. I just have to sharpen them more often.