About the Maker - Misono

Misono continues to uphold the 800-year knife-making tradition of Seki with skilled craftsmen who combine time-honored techniques with modern technology, thus ensuring the brand's popularity in both the US and Europe.

About the Shape - Garasuki

The Garasuki knife is a type of Japanese boning knife that is primarily used for butchery tasks, especially in the preparation of poultry. It originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens.The Garasuki knife shares the same overall blade profile as the Honesuki, another Japanese knife, but it is larger, thicker, and heavier, making it a better choice when dealing with larger sizes of poultry and cuts of meat. It features a unique and distinctive design, with a single-edge blade, a hallmark of traditional Japanese knife-making.

About the Steel - Swedish Steel

Swedish steel, which could be the AEB-L, Sandvik 19C27, or UX-10 used by Misono. They are generally easy to sharpen and popular among some makers due to its predictable nature.

Misono Swedish Steel Garasuki 180mm

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Misono Swedish High-Carbon Steel Hand-Finished Japanese Chefs GarasukiBoning 180mm

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