Misono Swedish Carbon Gyutou 180mm (7.1")
Misono Swedish Carbon Gyutou 180mm (7.1")

Misono

Misono Swedish Carbon Gyutou 180mm (7.1")

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The carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box.

Why we love it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

Handle material Wood composite
Blade length 180 mm (7.1")
Thickness at spine 2 mm
Thickness at tip 0.6 mm
Hardness (Rockwell scale) 60

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Dry your knife completely after use to prevent oxidation.

Description

The carbon steel line from Misono offers outstanding performance.  Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box.

Why we love it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

Specifications

Handle material Wood composite
Blade length 180 mm (7.1")
Thickness at spine 2 mm
Thickness at tip 0.6 mm
Hardness (Rockwell scale) 60

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Dry your knife completely after use to prevent oxidation.