Misono 440 27cm Japanese sujihiki knife

Misono Japanese knives are appreciated around the globe, and top chefs have no hesitation in choosing them to equip their kitchens! Misono began its business in 1935, in the heart of the town of Seki (renowned for its knifemaking expertise over several centuries). Initially manufacturing specialized blades for peelers, the family business diversified into kitchen knives in the 1960s.

Misono thus became the oldest manufacturer of Western-style knives in Japan, employing some 50 experts who produce 150,000 knives a year. Note that these experts carry out 100% of the manufacturing steps, from blade design to handle design (as many producers of this size have certain parts of their knives made by other companies, more specialized in particular fields). Last but not least, the company's production techniques are based on those of the Japanese master blacksmiths of yesteryear, and several stages are carried out by hand.

The Misono 440 series of knives is one of the benchmark ranges for professionals in the culinary arts, as its cutting edges hold up well and the blade is highly resistant to corrosion.

The range takes its name from the alloy used for the blade, 440C. It's stainless and looks like VG10, but enriched with molybdenum and chromium. The whole thing will therefore 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 27cm sujihiki knife will last you a long time. Its cutting edge has an asymmetrical (but not one-sided) cutting angle. This ensures a clean cut, without damaging the 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).

The brand and range logos have been applied to the blade.

The handle is designed to make your work pleasant and reduce fatigue, even over the long term. Both the shape and components are interesting and suitable for Western chefs, so they can be used all over the world.

The black part of the handle is made of lightweight Pakkawood: it's very pleasant to the touch and helps reduce fatigue. 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 attach the handle's Pakkawood to the full tang blade (which 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.

Care: even though it's perfectly suited to use in professional kitchens, you'll need to clean it by hand, using a soft sponge and washing-up liquid. Then, once this is done, wipe it dry and store it in your block, briefcase or on your magnet bar.

Click here to see all the Misono knife ranges we offer!