Knife Type: Gyuto(Chef knife)  

Steel Type: Swedish Carbon steel (Hagane)

Blade Hardness: HRC 60

Blade Length: 240mm

Handle Material: Black Pakka wood

Misono Swedish Carbon Steel Gyuto 240mm

If your priority is pure cutting performance, this is one of the knives I recommend most.

Made from premium Swedish carbon steel, the Misono Swedish Carbon Gyuto is renowned for its exceptional sharpness, edge retention, and ease of sharpening. It is a favourite among professional chefs who appreciate the feel and performance of traditional carbon steel.

The 240mm blade offers excellent versatility for a wide range of kitchen tasks, from preparing vegetables and herbs to processing larger cuts of meat and fish.

One of the unique characteristics of carbon steel is that it develops a natural patina over time. While carbon steel requires more care than stainless steel and can rust if neglected, many chefs consider this part of its appeal.

As the knife is used, a dark protective patina gradually forms on the blade. This natural oxidation layer helps protect the steel and reduces the likelihood of harmful orange rust developing. Over time, each knife develops its own unique appearance, reflecting the way it has been used and cared for.

For chefs and home cooks looking for a knife that delivers outstanding cutting performance and can be maintained for decades through regular sharpening, the Misono Swedish Carbon Gyuto is an excellent choice.

This is also a great introduction to the world of carbon steel knives.

All JKG knives are personally selected by a chef with over 15 years of professional kitchen experience.