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Misono Swedish Carbon Steel Chef's Knife (Gyutou), 8.3-inch (210mm) - #112

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Misono chef's knife shape, for everyday all-around use. Classic 8" size for easy handling at home or in professional situations. Preferred by many serious home and professional cooks. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. Being carbon steel, this knife will take and keep a razor sharp edge like no stainless steel knife can. It's rare for someone to start using a carbon steel knife and then to go back to stainless... they're THAT good!

Remember, these are Carbon steel, NOT stainless, so while they can be fantastic performers, the additional care required means they're not for everyone. They WILL stain and take on a patina. Forget about trying to keep them shiny (just like with a carbon steel crepe or omelette pan, or a cast iron skillet), and never leave a carbon steel knife in the sink.

I use a carbon steel knife at home now everyday and I simply leave the knife on my cutting board as I work, and wash and dry it immediately after I'm done, and return it to the wooden knife block on my kitchen counter (I wouldn't suggest storing it on a magnetic strip above a humid sink!). If you leave it wet or soaking until after dinner, you risk having the blade react with the water and any acid from the food and so form damaging red rust and it could even pit. If you take basic precautions like this though, you'll LOVE owning a carbon steel knife like this!

For regular everyday maintenance, we recommend the fine Idahone ceramic honing rod. If used regularly, it can help keep your knife sharp for a quite a while before you need to break out the sharpening stones and do a full proper edge resharpening. If you need an edge guard, this one is the closest fit.

Please consider using Tsubaki/Cammelia oil to protect the blade of your carbon steel knife.


Customer Reviews

Based on 1 review
Misono Carbon Steel - A Gem of a Knife

I have this knife for a year, and it's the one I reach to the most in my knife block, which holds quite a few Japanese knives. The edge is razor sharp and maintains this sharpness for days of daily use. A few strokes on a ceramic rod brings back the edge in no time. It's the easiest to keep sharpened knife I own. The profile is relatively flat, slim, streamlined, and highly maneuverable. It has a bit of a curve at the front so you can rock chop vegetables. The weight of 167 grams is perfect for me. I am impressed by the handle, which makes it a joy to hold.

I use this knife to cut mostly vegetables, fruits, and seafood. The edge shows no micro chipping at all. I've used it to slice through harder vegetables, as well as slice through delicate sushi rolls. It's a versatile knife.

This knife does require me to be more conscious of how I use it. Misono's carbon steel is quite reactive, but it has developed a nice patina. I always wipe down the blade during use, leave it no more than 15 minutes without wiping, and just wipe it dry before storing.

Initially, the knife was a bit thick behind the edge and so cutting performance was poor. However, the knife has thinned out with honing and now it's no longer a problem. I note that buyers may be disappointed with its performance out of the box, but they can easily thin out the blade.

Price is very reasonable for such a quality knife that would last you a lifetime for home use. I've shopped at Paul's over the years and have always been impressed.

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