Misono Gyuto 240mm Carbon Steel Dragon Engraving

Product description

This Japanese kitchen knife of the Gyuto type with a blade length of approximately 240 mm is a professional tool from the workshop of the renowned Japanese brand Misono . The knife is part of a limited series with a unique dragon engraving, which makes it not only a functional working tool, but also a work of art with a distinctive character.

The blade is made of high-quality EU carbon steel (Swedish Steel) , which has long been valued for its high hardness, exceptional sharpness and very easy sharpening. Thanks to carefully controlled processing and precisely selected heat treatment, the blade offers long edge durability while maintaining good control in everyday kitchen practice.

The blade surface is decorated with a traditional dragon engraving, which underlines the authentic look of the knife and makes it an exceptional piece. The Gyuto geometry combines the properties of a universal chef's knife, suitable for slicing meat, fish and vegetables with high cutting control.

The knife has a full tang construction with an integrated metal ferrule that protects the connection between the blade and the handle and increases durability during long-term use. The overall balance of the knife supports a secure grip and precise work without excessive fatigue.

Knife category

Knife category: Limited edition
Knife type: Gyuto (Japanese chef's knife)
Country of origin: Made in Japan

This knife is a limited edition with dragon engraving, which is produced in limited quantities and is not part of regular mass production. Availability is limited in time and quantity. Once sold out, the knife is usually not re-produced.

Knife specifications

Knife type: Gyuto (Japanese chef's knife)
Blade length: approx. 240 mm
Blade material: EU carbon steel (Swedish Steel)
Construction: Solid construction with integrated ferrule
Special feature: Dragon engraving
Manufacturer: Misono (Japan)

Materials used

Blade: EU carbon steel (Swedish Steel)
Blade surface: dragon engraving
Construction: full tang construction
Ferrule: integrated metal ferrule

Blade features

The blade offers very high cutting performance and long blade life.
EU carbon steel allows for a fine and stable edge with excellent response when grinding.
Extreme sharpness: Carbon steel allows the blade to be sharpened to a very fine edge.
Easy to sand: The material is easy to sand even for less experienced users.
Precise cuts: The thin and sharp blade ensures clean and precise cuts.
Universal use: Suitable for meat, fish, vegetables and fruit.
Unique design: The dragon engraving gives the knife an exclusive look.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
EU carbon steel responds very well to fine finishing grinding.

Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
For longer storage, we recommend lightly treating the blade with oil intended for knives.
To maintain sharpness, we recommend regular sharpening on whetstones. Carbon steel is very grateful for sharpening.

Warning – carbon steel knives

Carbon steel is not stainless and can darken or rust if not cared for properly.
These changes are natural and do not negatively affect the functionality of the knife.
Carbon steel develops a patina (darkening) over time, which is a natural process and is not a defect. The patina actually protects the blade from further corrosion.
When cutting acidic foods (citrus, tomatoes) there may be a slight change in taste. This is a normal characteristic of carbon steel.
This knife requires more care than stainless steel, but the reward is excellent sharpness and easy sharpening.

Notice

Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.

Do not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.

Avoid cutting on hard surfaces such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.