1 3

The Balance Point

Misono Swedish Carbon Steel Sujihiki 10.5" （270mm) Slicing Knife

Misono Swedish Carbon Steel Sujihiki 10.5" （270mm) Slicing Knife

$269.50
$269.50
Sale Sold out
Shipping calculated at checkout.

Country of Origin:  Japan

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.

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 Sujihiki
The sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

Style Sujihiki
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] 181
Blade Width (Widest part of the blade) [inches] 1.57
Spine Width (Widest part of the spine) [MM] 2
Handle Length [inches] 4.4

Use

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western-style knives sold at our store have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We recommend that all customers use sharpening stones to sharpen or hone their knives.
View full details