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Sujihiki • 270 mm • pakka • Carbon • western handle • for right hand use
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.
For a long time, the Swedish steel have had a high reputation for their quality and purity. The Swedish steel or also known as European steel is also available in a stainless version. This steel is popular among Japanese knifemakers, due to its predictable behavior during forging and the fine structure of the steel after the hardening process. Thanks to this structure, the steel excels in extreme sharpness and sharpness retention. MISONO uses this steel in their Carbon series, where it is called European steel, which is an oxydating steel. Takayuki uses the Swedish Uddeholm steel, but then a stainless version. Again, both steel variants, excel in their purity and structure and can be sharpened like a razor.
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 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.