Misono 440 30cm Japanese chef's knife

A few things to know about Misono:

Misono was founded in 1935, in the town of Seki. Seki is internationally renowned for its knife-making expertise. Initially, the family-run company produced only specialized blades for peelers. In the 60s, it diversified into the creation of kitchen knives.

That's why Misono is the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year.

Misono carries out 100% of its own knife-making, from the design of the blade to that of the handle (while it's true that many producers of this size have certain parts of their knives made by other, more specialized companies).

The company's production techniques rely heavily on those of Japanese master blacksmiths, and many steps are carried out manually, by their experts. Misono knives are now appreciated the world over, and top chefs have no hesitation in equipping themselves with them.

The Misono 440 series of Japanese knives is one of the benchmark ranges for professional chefs. Misono 440 knives feature a long-lasting cutting edge and a highly corrosion-resistant blade. The name of the range comes from the alloy used in the composition of its blade, 440C. This is a stainless alloy similar to the high-performance VG10, but enriched with molybdenum and chromium. As a result, it will resist oxidation very well (with standard use and maintenance, of course). In fact, its excellent resistance to corrosion makes it very attractive to chefs.

The blade of this 30cm chef's knife will be with you for the long haul. It has an asymmetrical angle, which is not one-sided, making cutting much easier: the blade gently inserts into the flesh, without damaging it. However, given its size, we recommend it for experienced chefs, as it is very impressive.

With a hardness of 58/59 HRC on the Rockwell scale, it's safe to say that its cutting edge will stay with you for a long time. Please note, however, that due to its special composition, it takes a little longer to sharpen (this is notably due to its chromium content, which on the other hand makes it much more resistant to oxidation, as previously mentioned).

The knife's handle is also designed to make your work easy and pleasant. Both the shape and materials are interesting and suitable for Western chefs, which is why they can also be used all over the world (and not just in Japan). Made from light, black Pakka wood, it's very pleasant to hold, and can be used over a long period of 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 Pakkawood handle to the full tang blade (extending 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.

Finally, let's talk a little about its maintenance: even though it's perfectly suited to professional use, we recommend cleaning by hand, with 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.

So you can rely on the efficiency of the Misono 440 knife, which is just as suited to professional chefs as it is to passionate amateurs who prepare their own recipes at home. You're opting for a knife with a timeless design that makes cutting easier in terms of performance and ergonomics.

See our Misono selection here!