Best Reviews Of Misono Swedish Carbon Steel Petty 5.9" (15cm) - Right
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Misono Swedish Carbon Steel Petty 5.9" (15cm) - Right Reviews
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Misono Swedish Carbon Steel Petty 5.9" (15cm) - Right Reviews
Fantastic knife, January 2, 2012 By Amazon Verified Purchase This review is from: Misono Swedish Carbon Steel Petty 5.9" (15cm) - Right This is my second Misono knife, the first being a 9.4" Gyutou, and the blades really are incomparable to anything I have previously worked with. Razor sharp right out of the box, my Gyutou has required only minimal maintenance in order to keep the blade sharp since I purchased it six months ago.
This particular knife is fantastic for all tasks that require slicing or peeling: tomatoes, potatoes, sausage, etc. though I would suggest a gyutou for heavier tasks as this blade has only a minimal curve to it.
Anyone looking at this particular knife should know that this Swedish Steel series is made from carbon steel, not stainless, so it will develop a patina with use. Acids will create funky designs on the blade and rust will develop if you leave it wet. It requires you to take care of it and baby it more than a stainless blade will. The patina does not effect the flavor of the food cut with it though. It's a tradeoff I was willing to make in order to have a sharper... Read more
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| Fantastic knife, By Amazon Verified Purchase This review is from: Misono Swedish Carbon Steel Petty 5.9" (15cm) - Right This is my second Misono knife, the first being a 9.4" Gyutou, and the blades really are incomparable to anything I have previously worked with. Razor sharp right out of the box, my Gyutou has required only minimal maintenance in order to keep the blade sharp since I purchased it six months ago.This particular knife is fantastic for all tasks that require slicing or peeling: tomatoes, potatoes, sausage, etc. though I would suggest a gyutou for heavier tasks as this blade has only a minimal curve to it. Anyone looking at this particular knife should know that this Swedish Steel series is made from carbon steel, not stainless, so it will develop a patina with use. Acids will create funky designs on the blade and rust will develop if you leave it wet. It requires you to take care of it and baby it more than a stainless blade will. The patina does not effect the flavor of the food cut with it though. It's a tradeoff I was willing to make in order to have a sharper... Read more |
› See the customer review...
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