Misono 440 Series 145mm Honesuki

by Misono

$148.00

These knives from Misono’s 440 Series are loved by professional chefs around the world. Made of high carbon 16 chrome Molybdenum stainless steel, heat-treated to 58-59 HRC, the blade offers superior cutting performance, robust durability and rust resistance. The full-tang construction and water-resistant pakkawood handles allow maximum control while cutting and the highest level of hygiene. 

Spec:

  • Origin (Made in): Seki, Gifu Prefecture, Japan
  • Brand: Misono
  • Model No.: 841
  • Knife Type: Honesuki
  • Blade
    • Construction: Monosteel 
    • Grind: Double-edged Blade (70/30 Grind)
    • Steel Type: 16Cr. Molybdenum Vanadium Stainless Steel
    • Hardness: 58-59 HRC
    • Hand-sharpened
  • Blade Length: 145mm (5.7")
  • Blade Height (at heel): 41mm
  • Spine Thickness
    • Above heel: 2.6mm
    • Middle: 2.5mm
  • Handle
    • Shape: Western-Shaped
    • Material: Black Pakkawood 
    • Bolster: Stainless Steel
    • Length: 127mm
  • Overall Length: 277mm
  • Weight: 204g (7.20oz)
  • Mark: "Misono" ; "Molybdenum 440"

    About Misono ミソノ

    Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

    Care:

    Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

    Cutting Surface:

    Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

    Sharpening:

    We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.

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    30 Days Return

    Return unused within 30 days for a full refund, no questions asked (terms apply).

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