Misono Swedish Carbon Steel Sujihiki 11.8"

SKU: HMI-SCSU-300
Size: 11.8" (300 mm)
Note: Add left hand conversion service below. For 2 or more knives, please add individually.
$298.50
Carbon Knife Acknowledgement

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Left Hand Conversion (All Sales Final) $20.00
Traditional Japanese Knife Gift Wrapping $10.00
Custom Knife Engraving (All Sales Final) $15.00

Engraved knives cannot be returned or exchanged. For knife sets, all knives will have same engraving at one flat rate.

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  • Traditional knives: Max 9 characters

Features

Style:Sujihiki

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:70/30

Handle Material:Composite Wood

Bolster Material:

HRC:60

Knife Weight in grams:236

Blade Width (Widest part of the blade) in inches: 1.58

Spine Width (Widest part of the spine) in inches:0.08

Handle Length in inches:4.95


CAUTION: Moisture Causes Rusting and Discoloration


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 Sujihiki
The sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.


Country of Origin: Japan