Misono Swedish High-Carbon Steel Chef's Slicer(Sujihiki) 330mm
Best precision slicer for professional chefs and culinary enthusiasts.
Experience exceptional precision with this Japanese-crafted slicer, expertly forged from high-carbon Swedish steel. Its hand-finished blade delivers superior sharpness and edge retention, perfect for delicate slicing tasks. The ergonomic black pakka wood handle ensures a comfortable and secure grip for extended use. While its carbon steel construction offers outstanding performance, it requires diligent care to prevent rust and maintain its pristine condition. This culinary tool embodies the tradition and precision of Japanese knife making, ideal for professional chefs and discerning home cooks.
$347.99
Owner Satisfaction
4.6
/ 5
Category Rank
2018
/ 5771
#2018 in Kitchen Knives
Price vs Category Average
+159%
Above average
Knife Type
Slicer (Sujihiki)
/ Slicer (Sujihiki)
Who it's for
- Professional chefs and home cooks prioritizing razor-sharp cutting.
- Cooks frequently preparing large roasts, fish, or charcuterie platters.
- Discerning cooks seeking reliable, high-quality Japanese cutlery.
Who should skip it
- Busy cooks or those unaccustomed to carbon steel care.
- Budget-conscious buyers or casual home cooks.
- Home cooks with limited counter space or needing an all-purpose knife.
Performance breakdown
Edge Sharpness
Swedish high-carbon steel takes an incredibly keen, razor-like edge.
Edge Retention
Hardened steel composition keeps the blade slicing longer between honing sessions.
Maintenance Demand
High-carbon steel requires diligent drying and oiling to prevent oxidation.
Ergonomic Comfort
Pakka wood handle offers a secure, balanced grip for long prep sessions.
Sharpening Ease
The steel structure allows for quick, responsive touch-ups on whetstones.
Slicing Precision
The 330mm length provides unmatched control for clean, single-stroke cuts.
Key Specs
Knife Type
Slicer (Sujihiki)
Blade Steel Type
High Carbon steel (Hagane)
Blade Length
330mm
Blade Edge
Double edged
Handle Material
Black pakka wood
Made in
JAPAN
Weight
245g
Blade Material
High Carbon Stainless Steel
Know before you buy
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.
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