Misono Swedish Carbon Steel Honesuki

$123.00
20% off knives, use promo code "KSALE20" during check out
SKU: HMI-SCHO-145
Size: 5.7" (145 mm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
Out of Stock Until: OUT OF STOCK. ETA 4+ MONTHS (Payment billed when shipped)

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Features

Style:Honesuki

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:Swedish High Carbon Steel

Classification:

Saya Cover:Not Included

Knife Bevel:80/20

Handle Material:Composite Wood

Bolster Material:

HRC:60

About Misono Swedish Carbon
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. 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.
About Misono
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 a 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.
Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.

Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.


CAUTION: Moisture Causes Rusting and Discoloration


  • Left-handed blades must be special ordered from Japan and will cost up to 50% more than the right-handed blades. Please allow us to take between 4 to 6 weeks.

General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.