Misono Swedish Carbon Steel Gyuto 8.2"
SKU: HMI-SCGY-210
Size: 8.2" (210 mm)
Sku: HMI-SCGY-210
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
Description
About Misono Swedish Carbon
Misono Swedish Carbon knives are made with incredible care and hand finished to maintain optimum sharpness. Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel. All carbon steel naturally bends after being forged then hardens by spontaneous structural changes over several years. To resolve this Age Hardening phenomenon problem, Misono has professionals in Sakai city hammer the carbon steel sheets to strengthened the steel exactly like traditional Japanese knives. This carefully made line are decorated with an elegant dragon engraving on the face of the chef knives and slicers in the Swedish Carbon line.
About Misono
Purpose of Gyuto
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
Misono Swedish Carbon knives are made with incredible care and hand finished to maintain optimum sharpness. Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel. All carbon steel naturally bends after being forged then hardens by spontaneous structural changes over several years. To resolve this Age Hardening phenomenon problem, Misono has professionals in Sakai city hammer the carbon steel sheets to strengthened the steel exactly like traditional Japanese knives. This carefully made line are decorated with an elegant dragon engraving on the face of the chef knives and slicers in the Swedish Carbon line.
About Misono
Misono was established in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers.Today Misono is Japan’s oldest Western style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance. Misono’s production process is very similar to
that of traditional Japanese style knives, as they are largely made by hand. Misono ensures a long lasting edge retention for professional use by using hard steel and hand finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspections.Purpose of Gyuto
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
- As seen on Cook’s Illustrated: Carbon Steel Knives, Nov 2014
CAUTION: Moisture Causes Rusting and Discoloration
Country of Origin: Japan
Specifications
| Style | Gyuto |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | Swedish High Carbon Steel |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | Composite Wood |
| HRC | 60 |
| Knife Weight [grams] | 161 |
| Blade Width (Widest part of the blade) [inches] | 1.72 |
| Spine Width (Widest part of the spine) [inches] | 0.08 |
| Handle Length [inches] | 4.45 |
Use
CAUTION: Moisture Causes Rusting and Discoloration