Misono Carbon Sujihiki 24 cm

Misono Carbon carving knife from Japan

The Sujihiki is the Japanese version of a European meat knife. With its long and narrow blade, you can effortlessly cut the most beautiful slices of meat or sushi/sashimi. This knife is sharpened on both sides, but be careful not to chop or wriggle with this knife. As with any good Japanese knife, good cutting technique is important.

The Japanese take on Swedish steel

Misono's Carbon series are made of high-carbon steel from Sweden known for its purity. Misono carbon knives are hand sharpened at a 70/30 ratio. This means that one side of the knife is sharpened around 10-12 degrees and the other side around 20 degrees. This makes the steel less likely to burr and become blunt.

The Purest Steel

Swedish steel is known as one of the purest steels. With the Misono Carbon series, the steel has a very high carbon content and a low chromium content. This allows the steel to be forged better and harder and to be sharpened even better. Also, keeping the knife sharp is much easier than with knives with a lower carbon content (stainless steel knives).

For the enthusiast

The downside is that the knife quickly needs more love (maintenance / care). Cutting food with acids such as onions and apples can cause the knife to discolor or even rust.

This is not unhygienic but not everyone likes this. The discoloration does not affect the food but is a characteristic of the steel. Should the knife get a layer of rust, it can be polished away by a professional sharpener such as Master Sharpeners.

How to maintain a Misono Carbon knife

To keep the knife beautiful, you should clean and dry it immediately. For the best care you can apply mineral oil afterwards.

Availability

We always try to have some models in stock but the delivery of Misono knives is more difficult than knives from Kai or Miyabi. The knives listed on our site are in stock but please contact us to be sure by calling 020-6122824, emailing info@meesterslijpers.nl or chatting here at the bottom right. We can then tell you exactly how quickly you will have your knife.

• General cook knife
• High Carbon content