Misono Swedish High-Carbon Steel Chef's Slicer

A Sujihiki is a Japanese-style slicer designed primarily for slicing boneless meat, fish, and roasts. Its long, narrow blade allows you to pull the knife through ingredients in a single motion, ensuring clean cuts without tearing the fibers.

High-carbon steel is prized for its superior sharpness and ease of sharpening, but it is reactive and prone to rust. You must hand-wash and dry the blade immediately after every use and apply a light coat of food-safe oil if you are storing it for an extended period.

A 330mm blade is quite long and is typically favored by professional chefs for large-scale prep or carving large roasts. If you have limited counter space or are not accustomed to handling professional-grade slicers, you may find this length challenging to maneuver.

Yes, Misono knives arrive with a professional-grade edge straight from the forge. Because this is high-carbon steel, it holds its edge exceptionally well, but you should use a honing rod regularly to maintain the alignment of the edge between sharpening sessions.

No. The high-carbon steel used in this blade is hardened for precision slicing and is too brittle for heavy-duty tasks like cutting bone, frozen items, or hard vegetables. Using it for these purposes will likely cause the edge to chip or the blade to crack.

Pakka wood is a composite material that offers the aesthetic warmth of natural wood with the durability and moisture resistance of plastic. It provides a secure, comfortable grip that holds up well under the rigors of a professional kitchen environment.