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.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Misono
- Model No.: 881
- Knife Type: Santoku
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: 16Cr. Molybdenum Vanadium Stainless Steel
- Hardness: 58-59 HRC
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.8mm
- Shape: Western-Shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 121mm
- Overall Length: 310mm
- Weight: 155g (5.47oz)
- 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
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.