Description

The carbon steel line from Misono offers outstanding performance. Made from the highest quality, purest carbon steel to ensure the sharpest edge and best edge retention, these knives are remarkably easy to re-sharpen. The strengthened wood handle protects against water damage and each knife is hand sharpened by Misono artisans to ensure maximum sharpness out of the box.

Why we love it: Approachable price, gets screaming sharp and can stand up to the rigors of professional kitchen use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

About this shape

Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.

Specifications

Handle material	Wood composite
Blade length	130 mm (5.1″)
Thickness at spine	1.8 mm
Thickness at tip	0.5 mm
Hardness (Rockwell scale)	60

Use & Care

Handwash in warm water and towel dry
Do not cut frozen foods
Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Misono Swedish Carbon Petty 130mm (5.1″)

Description﻿

Specifications

Use & Care

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