Misono Swedish Carbon Steel Gyuto

It's a pity that there are no dragons and flowers

It's a Misono carbon steel blade. Of course it's sharper than anything you've ever used in the kitchen. This is an advanced knife: needs to be oiled after each use, don't cut thru bones, acidic foods like tomato will stain it quickly.When I first started using it, using the classic claw grip I found the sharp corner of the blade kept scraping and cutting my finger. Turns out there is a correct way to grip these knives: pinch your thumb and forefinger on the bit of tang between the handle and blade - the knife should be perfectly balanced there - then curl your fingers around the handle. This grip is less aggressive than the claw, but it's more balanced for this knife and keeps your knuckles clear of any sharp bits.I don't recommend gifting knives of any sort, especially high-end kitchen knives because they're so personal, and especially especially this one because it takes so much maintenance.But I do recommend this knife to anyone looking for a carbon steel blade, it's the best.

I swear the first time I held this that something changed inside my mind. It's like when frodo put the ring on. There is an onion calling my name right now, begging me to mince it. It makes me want to go to work on my day off just so I can cut stuff with it. Just buy the darn thing. You won't be disappointed. And the patina is magical.

This is my favorite knife to use. I'm a professional chef and I've used many knives from German steel to Japanese style knives. This has a great weight and balance, and the high-carbon steel is razor sharp and is easy to keep sharp. Keep in mind this steel will rust if not cared for properly. Expect a patina to form over time and with use, that is normal. Keep this knife sharp and dry and it will last a lifetime!

Nice knife It is Carbon steel, it will get a patina,

I worked as a chef professionally for 13 years in both restaurants and hotels. This knife is beyond my experience as far as performance. However, buyer beware. You MUST cut foods with proper technique with this blade. It is unforgivingly sharp, so you cannot hone the knife on a steel. You can only use Japanese water stones and then oil it with mineral oil, or subaki oil. Since it’s straight carbon steel, it will patina, even when cared for properly. This knife is a joy to use if you are prepared to care for it and know how to control your fingertips so you don’t surgically remove any. This knife can.

IF YOU ARE HERE, ITS BECAUSE YOU SEARCHED CARBON STEEL KNIFE, AND THIS IS THE ONE YOU WANTthis knife is perfect for the type of person who has a whetstone and knows how to use itthis knife is perfect for the type of person who really care about their knivesthis knife is high maintenance, this knife is work, this knife is PERFECTION!!!!!!!!!!!!!!we all know the knife rusts, if you dont take care of the knife, yada yada. but if you take care of the knife, the knife will patina, mine has a beautiful rainbow sheen to it right now.SIDE NOTE:i did not like the asymmetrical edge that it came with so i reprofiled the edge. i also ground the spine, to soften the sharp edgesBUY IT, STOP THINKING ABOUT IT, I TOOK TOO LONG THINKING ABOUT, LEARN FROM MY MISTAKES, BUY IT

The knife is light. Probably a bit too light for me. Something that I would have caught if holding it in a store. But also, the blade is very thin, which gives the knife a good precision. For example, cutting a carrot lengthwise in half is not so great, slicing thin strips with the tip is great, and then quick chopping into cubes is again not so great. It seems that the knife excels in tip work, lighter density vegetables (tomatoes, cucumbers), very thin onion slices, meat, et al.What really disappoints is the finishing quality: Very sharp edges at the back side of the blade, quite sharp around the bolster, and even the top edge isn't really finished well. At least I was able to fix those with 15min of sandpaper work. Unfortunately, I slipped once and left scratch marks on the blade.But what makes me take off a 2nd star is that even the handle is not done well. The tang extends all around the handle material by enough to make holding the knife uncomfortable - and there is no way that I can fix it at home. That makes it feel like a $30 knife. If I ever buy another mid-low budget knife, I'll stick to Tojiro, the two knifes that I had in my hands so far are definitely finished better.