Misono

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 Dragon engraving is present on the Sujihiki knives.

No.121 Sujihiki 240mm, No.122 Sujihiki 270mm, No.123 Sujihiki 300mm, No.124 Sujihiki 330mm, No.125 Sujihiki 360mm

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.