Misono "Carbon Steel Lover 2Pcs Set Part 2" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
For yourself and your special person, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special.
Available now for a limited time and in limited quantities!
Misono Carbon Steel Lovers 2-Piece Knife Set !!
Misono Sweden Steel Series – No.131 Petty120mm & No.112 Gyuto 210mm
Each knife comes with a handcrafted Magnolia Wooden Saya and a useful maintenance tool: Tsubaki Oil.
Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.
This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.
We have selected the versatile and essential combination of No.131 Petty 120mm and No.112 Gyuto 210mm for the Misono Carbon Steel Lovers 2-Piece Knife Set.
Paring Knife: A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Gyuto Knife: The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Important Note for Left-Handed Version:
The left-handed No.112 Gyuto 210mm does not come with the Flower engraving. It comes with a simple Misono logo instead.
Specification
Knife Model: Misono "Carbon Steel Lover 2Pcs Set" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
Material: Pure Sweden Steel (Carbon Steel)
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Petty 120mm (4.7")
Cutting edge length: 120mm (4.7")Total Length: 225mm (8.8") Blade Thickness: 1.8mm (0.07") Blade Width: 26mm (1.0") Handle Length: 98mm (3.8") Total Weight: 72g (2.5oz) |
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Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 340mm (13.3") Blade Thickness: 2.5mm (0.09") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 173g (6.1oz) |
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Misono "Carbon Steel Lover 2Pcs Set Part 2" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
Misono "Carbon Steel Lover 2Pcs Set Part 2" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
For yourself and your special person, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special.
Available now for a limited time and in limited quantities!
Misono Carbon Steel Lovers 2-Piece Knife Set !!
Misono Sweden Steel Series – No.131 Petty120mm & No.112 Gyuto 210mm
Each knife comes with a handcrafted Magnolia Wooden Saya and a useful maintenance tool: Tsubaki Oil.
Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.
This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.
We have selected the versatile and essential combination of No.131 Petty 120mm and No.112 Gyuto 210mm for the Misono Carbon Steel Lovers 2-Piece Knife Set.
Paring Knife: A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Gyuto Knife: The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Important Note for Left-Handed Version:
The left-handed No.112 Gyuto 210mm does not come with the Flower engraving. It comes with a simple Misono logo instead.
Specification
Knife Model: Misono "Carbon Steel Lover 2Pcs Set" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
Material: Pure Sweden Steel (Carbon Steel)
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Petty 120mm (4.7")
Cutting edge length: 120mm (4.7")Total Length: 225mm (8.8") Blade Thickness: 1.8mm (0.07") Blade Width: 26mm (1.0") Handle Length: 98mm (3.8") Total Weight: 72g (2.5oz) |
|
Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 340mm (13.3") Blade Thickness: 2.5mm (0.09") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 173g (6.1oz) |
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Original: $1.70
-65%$1.70
$0.59Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
For yourself and your special person, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special.
Available now for a limited time and in limited quantities!
Misono Carbon Steel Lovers 2-Piece Knife Set !!
Misono Sweden Steel Series – No.131 Petty120mm & No.112 Gyuto 210mm
Each knife comes with a handcrafted Magnolia Wooden Saya and a useful maintenance tool: Tsubaki Oil.
Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.
This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.
We have selected the versatile and essential combination of No.131 Petty 120mm and No.112 Gyuto 210mm for the Misono Carbon Steel Lovers 2-Piece Knife Set.
Paring Knife: A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Gyuto Knife: The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Important Note for Left-Handed Version:
The left-handed No.112 Gyuto 210mm does not come with the Flower engraving. It comes with a simple Misono logo instead.
Specification
Knife Model: Misono "Carbon Steel Lover 2Pcs Set" Sweden Steel Series No.131 Petty 120mm (4.7 inch) and No.112 Gyuto 210mm (8.2 Inch) (comes with Magnolia Wooden Sayas + Tsubaki Oil)
Material: Pure Sweden Steel (Carbon Steel)
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Petty 120mm (4.7")
Cutting edge length: 120mm (4.7")Total Length: 225mm (8.8") Blade Thickness: 1.8mm (0.07") Blade Width: 26mm (1.0") Handle Length: 98mm (3.8") Total Weight: 72g (2.5oz) |
|
Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 340mm (13.3") Blade Thickness: 2.5mm (0.09") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 173g (6.1oz) |
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
