Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm) - #113

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Misono chef's knife shape, for everyday all-around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. 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. 

Remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives.

For regular everyday maintenance, we suggest the fine Idahone ceramic hone. If used regularly, you can go quite a while before having to do a full re-sharpening. 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.

NOTE: For RIGHT hand use only.

Please note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why "tomato knives" have serrated edges (the ultimate "toothy" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.

Customer Reviews

Based on 1 review
Great cutting steel terrible metallic taste for foods

Have used it 5 years, bought at Paul's actually, Recently debated on the 80mmm between VG10, R2 or the Misono carbon steel. Yes I knew having to do the patina. Sharpening? EASY. 1000, 6000, slices air molecules. patina? easy, some vinegar, pepsi, done. Try using it? SAME AS THE 240, BLOODY METAL TASTE, metal aftertaste, and toddlers even can tell it as "tastes funny". See, cannot use this on ANY acidic item as it transfers powder steel metallic taste even with a patina. Which reminded me why i ever gave up on the 240, it bloody transmits of melons and anything acidic. I still shake myself that anyone in Japan would dare sell or use these, as anything but a fatty meat, they are useless. Lemons? Metal. Pineapple? Metal. Apples, pears, strawberries? METAL.

Carbon steel knives are not for everyone. We make it very clear all over the site. Of course cutting very acidic items like lemons is asking for trouble. But also you're not helping by trying to make a 'patina' by dipping the blades in acidic liquids like vinegar or pepsi... please do NOT do this. It's based on an old-wive's-tale, a myth based on a lack of understanding about what a patina is and what it can do and how it forms on various metals. You're not creating a patina, you're just creating oxidation (rust) that is then transferred to the food you're cutting. My mother used these Misono Swedish series knives for years at home no problem, and I used Moritaka carbon chef knife at home for years no problem, just keep them clean and dry and sharp and there is no issue at all, even cutting acidic foods (within reason). But still, always good to also have a few stainless knives for use on foods that you might have a problem with. Millions of people use carbon steel knives at home and in a professional settings, it can be done just fine. Also, not sure why if you were not happy with the chef knife that you then went and purchased a paring knife made of the exact same steel? You should go with what works for you of course.

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