270mm Misono Swedish Carbon Steel Gyuto Yo Handle

Tried and tested by professional chefs around the world, Misono's Swedish steel blades are workhorses that get the job done.

Location: Seki, Japan

Line: Swedish Carbon

Construction: Mono Steel

Edge Steel: Hand-forged high-carbon non-stainless Swedish steel. (HRC~60)

Cladding: N/A

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Black Pakka Wood scales, double-rivets, full tang with stainless steel bolster

Weight: ~g

Blade Length: 130mm

Overall Length: ~mm

Thickness at Heel: 1~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.