#5 in Gyutou knives
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Reddit mentions of Misono Swedish Carbon Steel Gyutou 9.4" (24cm)
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of Misono Swedish Carbon Steel Gyutou 9.4" (24cm). Here are the top ones.
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HIGHEST GRADE CARBON STEEL ✅: Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel.HAND FORGED ✅: 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.RAZOR SHARP BUT ONE MUST TAKE CARE OF THEIR KNIVES ✅: Carbon knives are non stain resistantMULTI-PURPOSE ✅: The gyutou 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.EXCEPTIONAL SHARPNESS ✅: 70:30 Asymmetrical bevel. By concentrating the sharpening on the face of the blade at a steeper angle than on the back, a thin cutting edge is created that approaches the sharpness of a traditional Japanese single edged design.
Specs:
| Length | 375 Millimeters |
| Number of items | 1 |
| Size | 9.4" (240 mm) |
| Weight | 240 Grams |
https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/ref=sr_1_3?ie=UTF8&qid=1526908350&sr=8-3&keywords=misono+carbon+steel
Nuf said.
most chefs i've worked with agree, this is about as good a knife as money can buy
https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU
and this is right up there with it
edit: misono also makes a clad gyuto that is about as good
https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/
in my very brief time using both of them, i'd have to say they aren't wrong
yeah thats a petty.
The differences between the white and blue paper steels are best described here. Top right are usually are more expensive. White paper steel is very pure and very reactive, easier to sharpen but less wear resistance than blue. Some say the heat treatment of any of the white or blue steels will matter more than the steel itself. In any case, the shops in Tsukiji sell a lot to chefs and market workers so the majority of their stuff should be good.
a 240mm Gyuto seems right up your alley. The Masamoto V1 carbon steel one in either the western or wa-handle is good. Be sure it has the V stamped on the back side.
If you're in Kappabashi, you may find the Misono "Dragon" for a good price (seen here on Amazon). A lot of people like it. But its easily available online so its not so much a prize in my mind.
You might find a Masamoto Sohonten brand in Kappabashi as well. They are different from Masamoto Tsukiji. The Masamoto KS gyuto is mono-steel white #2 and has a good reputation.
oh heres another thing to read thorugh: http://yayasyumyums.blogspot.com/2011/08/knife-shops-in-japan-tokyo-kyoto-osaka.html