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Home > Knife Types > Gyutos > Gyutos 270-300mm > Misono Swedish Gyuto 270mm
Misono Swedish Gyuto 270mm
Misono Swedish Gyuto 270mm Misono Swedish Gyuto 270mmMisono Swedish Gyuto 270mmMisono Swedish Gyuto 270mm
Misono Swedish Gyuto 270mm Misono Swedish Gyuto 270mmMisono Swedish Gyuto 270mmMisono Swedish Gyuto 270mm

Misono Swedish Gyuto 270mm

Item #: Swedish-Gyuto270

Average Customer Rating:
(4 out of 5 based on 4 reviews)

Read Reviews | Write a Review
Our Price: $209.00
Availability: Usually ships the same business day
CKTG Gyuto Saya A 270mm
Usually ships the same business day
This is the big brother of the Misono Swedish Gyuto family. It is a big knife for big jobs in big kitchens. It is a favorite among pro chefs for its strength, durability, long lasting edge and excellent performance.

Misonoís line of Swedish steel knives may be high value items but they give nothing away in terms of fit and finish or quality of materials. The blade is fashioned with a mono steel construction. The High Carbon alloy is among the finest structured steels available. It has the ability to take a screaming sharp edge, an edge that will hold up to the longest day in the kitchen. The full metal bolster and moisture proof handle add to the professional feel of this workhorse.

It is a well balanced knife with the mid point falling at the bolster. Like the other knives in the Swedish Steel line, it has a hardness of 60 HRC and comes with an asymmetrical 70/30 bevel. It is relatively thin at 2mm with a gentle distal taper just behind the tip. The profile is fairly flat along the belly to the 2/3 point. To top all this off, Misono engraves the blade with a stunning dragon design. Beauty and the beast!

  • Blade Length: 270mm
  • Length: 375mm
  • Height: 55mm
  • Blade Thickness: 2mm
  • Weight: 276g
  • Customer Reviews

    Product Reviews

    1  pretty terrible knife , September 26, 2016
    Posted By: Matthew - verified customer

    this steel is very porous, and holds on to scents like crazy. I break a salmon down, and can't scrub the scent off. it also smells like metal even when it's clean and dry. and it transfers a metallic taste to food. hopefully I can get my money back.

    HI Matt, Yes this is common with new carbon steel knives. They need to get a full layer of patina on them (so they turn black) before they stop reacting to food so much. You can force a patina on the entire blade with a 20 minute mustard bath. Mark CKTG

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    5  Excellent Knife, June 9, 2016
    Posted By: Trevor Ryan

    I have owned this knife for 6 years and with daily use it is hand down the most reliable knife in my arsenal. Despite normal wear and tear that a knife will experience this knife will maintain it's edge and stand up to the test. It is highly reactive and doesn't hesitate to rust or stain when in contact with acid or water so keeping it clean and dry is not only a good habit but imperative to the longevity of the blade. If you are a serious cook/chef and want top quality tools at an affordable price the entire Misono Swedish Steel line is worth the investment.

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    5  Product Review, July 5, 2010
    Posted By: Afton - verified customer

    My brother told me that this would be the best knife for the price that I could get for my boyfriends birthday... They have both been professional chefs for over a decade. When I presented him with the gift he said it was the BEST SHARPEST knife he has ever had and the best present he ever recieved.
    Mark, at with EXTREMELY helpful and pleasant to work with not to mention efficiant. Whomever said customer service was dead has not dealt with Mark.
    Would absolutly buy here again!!!

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    5  Product Review, October 28, 2009
    Posted By: WillSpear - verified customer

    I love this knife

    Now for a more in depth review and or recommendation. This knife is in my honest opinion the best bang for a the buck in carbon Knives. They hold a great edge in even pretty harsh professional kitchens. I would venture to say this knife is superior to the much loved Misono UX-10 in virtually every way. Very comparable performance wise. I would also say this knife takes a better edge and holds it. It is also very much easier to sharpen.

    The 270mm Length is perfect for working chef or line cook if you have adequate room. If your quarters are cramped the 240 might be a better grab.

    The one major con for this knife for alot of people is that the steel used to make the blade is very reactive. It will rust and it will rust fast if not wiped clean after nearly any task. This is one of those knives that you want to establish a patina as you will never maintain a shiny blade in the entire line.

    I don't consider having to keep my knives clean a drawback though as it is a very essential thing to be in the habit of.

    So in closing if you were looking for a knife with good fit and finish and excellent performance and can manage to keep your knives clean this may very well be the knife for you. If you can't keep up with wiping it clean between tasks then go for the UX-10.

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