Home > Knife Brands > Misono > Misono Swedish Steel > Misono Swedish Gyuto 210mm
Misono Swedish Gyuto 210mm
Misono Swedish Gyuto 210mm
Misono Swedish Gyuto 210mm

Misono Swedish Gyuto 210mm

Item #: 112
Our Price: $119.00
Availability: Usually ships the same business day
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The Misono Swedish Gyuto is a general purpose chef knife capable of taking on all kinds of cutting, slicing and chopping tasks around the kitchen. It is made from a single piece of Swedish Sandvik steel. This High Carbon alloy is known for itís ability to take and hold a very keen edge. An edge that in the case of this gyuto is given a 70/30 bevel.

It has a full metal bolster and full tang. The western style handle is constructed from resin impregnated Pakka wood. A moisture resistant material that is particularly suited to commercial applications.

The knife is just 2mm thick at the heel with a modest distal taper towards the thin tip. It is a medium weight knife with a mid size height at the heel. The 210mm blade length and overall measurements make this a good choice for cooks preferring a more nimble and fast blade or those working in a smaller environment. The profile is about average for this type and size of blade with a fairly flat belly extending 2/3 along transforming into a gentle curve up to the nicely pointed tip.

The steel is reactive so you must ensure that the blade is cleaned and carefully dried after every use.

  • Blade Length: 210mm
  • Length: 335mm
  • Blade Thickness: 2mm
  • Weight:175g

  • Customer Reviews
    Average rating is 4.5
    4.0
    By:  Jeff Schriner
    Louisville KY
    This is an awesome carbon steel knife! It came very sharp and the engraving is cool! It also has held its edge well. With use its gained a beautiful patina that lets everyone know this knife is a REAL chefís knife!

    Great bargain! Fit and finish is excellent.



    Kentucky Jeff
    0.3
    5.0
    By:  Aaron
    Portland,OR
    Factory edge on this knife is solid,but after a quick run on 1200 and 5000 grit stones,it killed. It stays sharp through a long shift in a busy restaurant and only needs a few passes on a stone every other day or so.



    A coworker of mine had the santoku version of this line and it is also stellar. I just prefer the gyuto style.
    0.3
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