Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm) - #113 Naniwa Professional Stones Note: this does not replace

Note: this does not replace a traditional steel

an HRC 58 hardness stainless steel blade for a great balance between hardness for a super sharp edge and toughness and resilience for durability and ease of maintenance (as with all Wusthof knives

It's also best to avoid cutting very acidic items such as citrus fruits

with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example)

Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm) - #113 Naniwa Professional Stones Note: this does not replaceMisono chef's knife shape, for everyday all around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. Top quality blade and construction in a classic shape like a good old German or French professional knife, only better. Super choice for people who want a single all purpose knife. Remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional