Misono 440 15cm Japanese Utility knife

Misono knives are appreciated the world over, and top chefs don't hesitate to equip themselves with them!

For the record, Misono started out in 1935, in the town of Seki (renowned for its knifemaking expertise over several centuries). Although the family business initially manufactured specialized blades for peelers, in the 1960s it diversified into the creation of kitchen knives.

Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts who produce 150,000 knives a year.

Misono carries out 100% of the stages in the manufacture of its kitchen knives, from the design of the blade to that of the handle (as many producers of this size have certain parts of their knives made by other companies, more specialized in particular fields).

The company's production techniques are based on those of Japanese master blacksmiths, and many steps are carried out by hand, by their experienced experts.

The Misono 440 series of knives is one of the benchmark ranges for professional chefs. Why is this so? Quite simply because Misono 440 Japanese knives have a sharp edge that holds up well, and a blade that is highly resistant to corrosion.

The name of the range comes from the alloy used, 440C. It is stainless and similar to the high-performance VG10 alloy, but enriched with molybdenum and chromium. As a result, it will resist oxidation very well (with standard use and maintenance, of course). That's why it's so attractive to professional chefs!

The blade of this 15cmUniversal knife will be with you for the long haul. Its cutting edge is asymmetrically angled (but not one-sided). It cuts cleanly, without damaging food. With its hardness of 58/59 HRC on the Rockwell scale, its cutting edge will accompany you through many cuts. Note, however, that due to its special composition, it takes a little longer to sharpen when the need arises (this is notably due to its chromium content, which on the other hand makes it much more resistant to oxidation, as previously mentioned).

For a perfect finish, the brand and range logos have been applied to the blade.

The knife's handle is designed to make your work pleasant and reduce fatigue. Both the shape and materials are interesting and suitable for Western chefs, so they can be used all over the world.

Made from lightweight, black Pakkawood, it's very comfortable to hold, allowing you to use it over time without tiring. Pakkawood is an antibacterial composite material widely used in the kitchen, as it is resistant to temperature variations and humidity. The slightly recessed shape of its base allows you to grip and handle it with control, whether you're right- or left-handed. Stainless steel rivets hold the handle's Pakkawood to the full tang blade (it extends to the end of the handle), and a stainless steel bolster links the blade to the handle. It also balances the piece as a whole.

Opt for the efficiency of the Misono 440 Japanese knife, equally suited to the seasoned chef and the passionate amateur. You're choosing a knife with a timeless design that makes cutting easier in terms of performance and ergonomics.

Care and maintenance :

Although perfectly suited to professional use, we recommend cleaning by hand, using a soft sponge and washing-up liquid. Then, once that's done, wipe it dry and store it in your block, Bag or on your magnet bar.

See our other Misono 440 knives for more cutting variety!