Review on 🔪 Misono Swedish Carbon Steel Gyuto Knife by Darcy Thorson

This knife is a real workhorse in the professional kitchen: built to last all day and never let you down. It's as convenient as slicing a 50-pound bag of carrots or chopping and prepping your side dishes, it can stay sharp all day or most of the day depending on your workload, and it only takes a few quick steps to make it to upgrade It is built like a **** brick house. At the end of your shift when you're tired, tired and thirsty, this knife will help you every step of the way. However, not everyone needs a workhorse, especially at home. Many of its charms are useless in a low volume environment: there are nicer knives, thinner knives, cheaper knives, better sharpened knives and higher hardness knives; Everything in this knife is enough. It's an all-rounder and master of nothing - versatile, durable and affordable. But like others have said, it's not stainless steel. You can and should ride it hard, but don't get it wet.