Misono Swedish steel gyuto maintenance sharpening, observations, and quick cut testing.

Routine sharpening job and cut testing with my first real Japanese chef knife. I have since acquired many others including some wonderful hand forged artisan blades, but this one remains among my very favorites for everyday use.
This video clearly shows my general sharpening approach for maximizing the advantages of asymmetrical double bevel edges.

[@Woodyt]

This is just what I needed as I'm getting my first Japanese knife coming. Its the Misono Gyuto 210 and I'm really looking forward to it. But had no idea on how to sharpen this type of bevel which is new to me. I'm use to sharpening pocket, hunting knives etc. You certainly make it look easy, thanks so much for making this was a great help.

[@marceldegroot6391]

Glad to have seen this because the 240 Dragon gyuto is already on its way (ordered it yesterday) and nice to see you on the Debado with the Misono! 👌

[@twatmunro]

My first Japanese knife was the Misono in Swedish steel. Despite having more expensive knives, it still gives me huge pleasure every time I use it -- and I was just using it tonight. I tend to strop after every use on the soft leather with green veritas compound. Gives me a fine mirror polish and I can go for months without having to go to the stones.

[@davidtatro7457]

I totally agree! Mine can go months in between real sharpenings if l strop regularly. I find this Swedish carbon steel is just hard enough to be very durable and just soft enough that a good stropping can bring it back to razor sharpness easily.

[@silvermediastudio]

@@davidtatro7457 I've read it is comparable to AEB-L or 12C27, 13C27. I have had the Richmond gyoto in AEB-L for a decade, just pulled on a UX10 because it dropped to $130. Excited to compare them.

[@thekop9049]

@@silvermediastudio have you try Fujiwara carbon steel? They are great as well

[@silvermediastudio]

@@thekop9049 Not familiar with Fujiwara, but I have a few Moritaka blades that are high carbon, in addition to some outdoors knives and my own grinds.

[@sonkekoster3105]

Thanks for the excurse to asymetric bevels. Good job!

[@chefknivesenthusiast]

You never forget your first. Swedish steel indeed is very nice steel!

[@shawnhampton8503]

How do you keep your blade so free of patina? I am amazed how shiny your knife is? Wait - I should have watched the entire video before I asked this. You explain it. Very cool how that cleaned up patina has held. I understand the Japanese cooks do not let their knives patina but keep them shiny.

[@davidtatro7457]

Yes, l was very surprised at how neutral the steel became after a few months just sitting in the air after a polishing. When this knife was new, it was almost as reactive as fresh new white steel.

[@scottfulghum8408]

This is fantastic! I haven’t been down the knife rabbit hole in quite awhile as I have been enjoying my Shirogami white and 52100 steels but this has me jazzed. I could definitely use another 270.

[@davidtatro7457]

270 definitely does meet a particular niche of usages like nothing else does.

[@jeffhicks8428]

that stone looks quite dry, which might be an attempt to avoid scratching the face because it's such a friable stone that makes such a mess in use. I'd just use a very hard and minimally friable stone for doing edges on a knife like this, especially in this style. Shapton pro is the best bet for that because it's very hard and minimally friable, yet they cut anything other vanadium steels just as well as anything else, if not better than a lot of others. imo knives can always be thinner. idk what the grind is on that thing or what swedish steel actually means. Yeah you don't need anything more than light pressure on a highly friable stne like that, it's intended to be used with light pressure, and the cerax is a modern one which cuts chromium steels very well. I'd still always finish with some gentle edge trailing stokes, because of again how friable it is. But you could rinse it off well or do it under water. idk. I find the 1k cerax is quite a bit courser than sng stones and the finish it leaves is ofc much different cuz again of it's friability. That dark sandblast look. I find stuff like the 6k cerax is more like a 1k naniwa or sg or 2k sp. The other one, the rike or whatever it's called. That's an actual finisher and it's sweet. I've got too many stones. For this stones I like the 700 and 6k cerax. Generally though such stones I'd reserve for Wider bevel knives... which is where they shine. The 5k rika is nice, but but so is something like a super stone,

[@jamesoconnell6186]

David you are the coolest person in the world 😎❤️❤️

[@RestorationAustralia]

Thanks for sharing.😊

[@crisadriancruzat5428]

Hi David, great video! Can I ask what kind of stones you will use to sharpen and maintain a r2/sg2 knife? thanks

[@davidtatro7457]

I find that R2/SG2 sharpens up very well with any standard, decent quality stones. Funny you should ask about this because l recently had an unfortunate accident where some of my knives fell off the wall and got chipped up a bit. So l am currently thinning the chips out and will be edge sharpening them on video soon. One of them is my only SG2 blade, which is a petty knife that already needed some thinning. So I'll be doing some of that process plus the edge sharpening for my next video.

[@mikep8683]

David, do you remember what year you purchased this particular Misono? I acquired a 240mm gyuto that also doesn't have the dragon on it, like yours. Just wondering what year or "vintage" these might be from. Beautiful knife BTW! Cheers.

[@davidtatro7457]

@@mikep8683I bought this knife about 4 years ago from a private seller on youtube.

[@mikep8683]

@@davidtatro7457 Only 4 years. I thought maybe it was a lot older. Thanks for the response!

[@nickelass427]

I just got a UX-10 270mm but thinkng of sending it back. Not sure if it's worth the price. The knife you have is over $100 cheaper. What are your thoughts?! Thanks in advance

[@davidtatro7457]

The UX10 line are also very high quality. They are popular with chefs who need high performance but in stainless steel.

[@nickelass427]

@@davidtatro7457 thanks for the feedback

[@bernardwastiaux1920]

The Swedish Carbon is very finely grained. Not so the UX-10, made of steel developed for industrial purposes, offering a terrific bite even when perfectly dull. I should add that sharpening UX-10 is no fun at all.

[@nickelass427]

@@bernardwastiaux1920 yea, I've read up on both aeb-l vs aeb-h however Misono doesn't exactly say what type of swedish steel is used with the ux-10 but their "proprietary" steel 🤷🏻

[@bernardwastiaux1920]

@@nickelass427 Sandvik's 19C27, equivalent to AEB-H. Misono has chosen to have the carbides quite large.

[@googo151]

What year is the knife from? I don’t recognize any Misono knives looking like this.

[@bernardwastiaux1920]

The Swedish Carbon are available with and without the dragon.

[@8thsinner]

Do you have any experience with 26c3 steel? sometimes called the spicy white steel, sweedish , very clean and refined that takes a really nice hamon...I'm thinking about buying a plate and making a bunch of kitchen and utility bushcraft stuff. I'm like you I prefer laser thin stuff so that perspective on white steels even may help me decide.

[@davidtatro7457]

No, l have heard of that steel and a couple of my friends who make knives do work with it. And l have heard only very positive things about it!

[@ft5740]

What do you guys think of high speed powder steel ?

[@davidtatro7457]

I have very limited experience with them because l like carbon steels so much, but I'm a fan. There's no doubt that HSP steels are the future.

[@ft5740]

@@davidtatro7457 thanks you

[@ft5740]

Powder steel are next level...

[@Myshacc]

Hi! what angle did you use when sharpening the knife? Thank you

[@davidtatro7457]

I sharpen my asymmetrical double bevels at about 6 to 8 degrees on the right side and about 12 degrees on the very tiny left side bevel.

[@Myshacc]

@@davidtatro7457 thank you very much!! 😁 I have to try that 😁😁

[@davidtatro7457]

@@Myshacc it's not the way everyone does it but it works well for me. Makes an extremely keen and thin edge but with enough strength to hold up to lots of chopping.

[@Myshacc]

@@davidtatro7457 Many thanks, I will definitely try it on my gyuto. I'm curious about the final cut. Thank you man!

[@boorhadly]

great stuff man.. i just recieved my first quality Japanese knife. I went with Misono 270mm in a sujihiki style. what are the stones you used in the video?

[@davidtatro7457]

Nice! I literally just bought the Misono 360mm sujihiki with the dragon engraving. And l will be making s sharpening video on that very soon. Congratulations on your new knife and l hope you love it as much as l love mine.

[@davidtatro7457]

Also, the stones l used here were the Suehrio Debada 1k and 4k, and the Naniwa Snow White 8k.

[@charlesferrin5]

Do you ever offer knife sharpening lessons?

[@davidtatro7457]

I have helped out some local friends here and there and have also made some short videos to address specific issues others who live further away were having. I haven't offered any formal sharpening lessons as of yet but I'm open to helping people where possible.

[@richardwillford2418]

I know this is about Misono knives, but I can't help but notice some BIZARRE versions of Radiohead songs in the background.

[@davidtatro7457]

Reggae covers!

[@thekop9049]

What brand of 1000 grit stone?

[@davidtatro7457]

Suehiro Debado MD stone

[@Sharp.Penguin00]

I always thought I'd you're right handed, the right side of the knife is supposed to have a higher angle than the left so the food separates easily and falls to the right. Am I wrong about that?

[@davidtatro7457]

That's a legitimate philosophy for some setups. However, with this style of knife, the shape of the entire blade is already designed to give you that right handed food separation. Also, while l sharpen the right side at a very low angle, that still creates the vast majority of the bevel. So the left side only has a tiny bevel you can barely even see.

[@Sharp.Penguin00]

@@davidtatro7457 interesting. I haven't seen that before. I wasn't trying to say you were wrong just trying to learn. Thank you for replying. Learn something new everyday. I appreciate it

[@davidtatro7457]

@CookSharp00 I've seen Chinese chefs sharpen in the way you describe. But the thing to remember about that is that everything else about their blades are completely symmetrical. That is also true of most other chef knife styles. However, this particular Japanese knife style has the entire shape of the blade designed to give you that effect without having to get it from any particular edge sharpening technique.

[@Sharp.Penguin00]

@@davidtatro7457 that's really cool. Does that mean it's meant to sharpen the way you do or can it also be sharpened symmetrically?

[@davidtatro7457]

@CookSharp00 you can sharpen these however you prefer, because they are monosteel construction. Some people prefer to sharpen them 50/50. I prefer mine about 90/10. It's just personal preference.

[@samkim1100]

hey david, i recently purchased a 240 dragon and found it wedges through hard veggies like onions unlike yours. did you thin you misono OOTB or have any tips for how to help against wedging, or is this all unrealistic expectations for a non laser. -sam

[@samkim1100]

it doesn't fall through like yours when splitting the onion in half as in the video*

[@davidtatro7457]

@@samkim1100 Hey Sam, no, l did not thin mine down in any way. However, l do have the knife sharpened at an extremely low angle on the right side, and the asymmetric edge geometry is probably about 90/10. The left side only has the tiniest bit of microbevel. So that may partially account for the performance. Mine is absolutely not a laser right behind the bevel, but it's also not thick by any means.

[@davidtatro7457]

@romii715 that very well may be, although a local friend of mine just recently bought a brand new 240mm Dragon. I put a quick edge on it, not even nearly as radical as my own edge, and it performs extremely well. I put it through its paces on multiple veggies and proteins and it performed comparably to my slightly older knife.

[@davidtatro7457]

@romii715 I personally am a fan of the idea that each chef should massage that edge to however works best for them. But at the same time, my own asymmetric gyuto and suji edges are just absolutely, ridiculously biased toward a nearly single bevel edge favoring right handed usage. And those work wonderfully for me, but everyone is different.

[@bernardwastiaux1920]

Recent ones come much fatter behind the edge than they used to. Thirty years ago they all came nail flexing. Today's certainly not. Must be related to automated production, I'm afraid. Its tolerances don't allow a 0.2mm thickness behind the edge without human intervention.

[@refriedbeansinc]

Is this the 210 or 240mm?

[@davidtatro7457]

It's actually the 270mm.

[@silvermediastudio]

Did you even listen you the first minute of the video? Wtf

[@winterswijk1970]

😍👍🙏

[@nothing9447]

No offense but Can you please use another towel? You used that to wipe your knife after sharpening then u used it again to wipe after slicing the food.

[@davidtatro7457]

Yes, good call. I got in a hurry and didn't grab a fresh one.

[@lawrenceragnarok1186]

Don't eat out lol, I've worked in semi fine fine dining where they limit you to 3 towels power shift if we're low and those towels get gross

[@solosamuraiz1526]

No good kitchens do this. it's a major food safety violation and an easy way to give customers food poisoning.​@@lawrenceragnarok1186