Misono 440 18cm Japanese sujihiki knife

Misono Japanese knives are trusted by chefs around the globe.

This 18cm sujihiki knife comes from the Misono 440 range, a benchmark among professionals in the culinary arts, because the knives in this range have a sharp edge that holds well and a blade that is highly resistant to corrosion.

The alloy used for the blade is 440C (hence the name of the range). It's stainless and looks like VG10, but enriched with chromium and molybdenum. The whole thing will therefore resist oxidation very well (with standard use and maintenance). That's why it's so attractive to restaurant chefs!

Blade :

The blade has an asymmetrical (but not one-sided) cutting edge. This ensures a clean cut, without damaging the food.

The blade has a hardness of 58/59 HRC on the Rockwell scale, making it suitable for a wide range of cuts. However, due to its special composition, the alloy 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 explained above).

Finally, the brand and range logos have been applied to the blade.

Handle:

Thanks to the handle, your work is pleasant and fatigue is reduced, even over the long term. Its shape and components are adapted to Western chefs, so it can be used all over the world without difficulty.

The black part of the handle is made of lightweight Pakkawood: this material feels good in the hand and reduces fatigue. Pakkawood is an antibacterial composite material widely used in the culinary sector for its resistance to temperature variations and humidity. The slightly recessed shape of its base allows you to grip and handle it with control, and its use is ambidextrous.

Stainless steel rivets attach the handle's Pakkawood to the full tang blade (extending to the end of the handle), and a stainless steel bolster links the blade to the handle. It balances the knife.

Caring for my knife :

Despite its suitability for professional culinary use, you'll need to clean it by hand, using a soft sponge and washing-up liquid. When you've finished, wipe it dry and store it in your block, case or magnet bar.

Misono was founded in 1935, in the town of Seki (renowned for its knifemaking expertise over many centuries). Initially, the family business designed specialized blades for peelers, but in the 1960s it diversified into the world of kitchen knives.

Misono 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 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). 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.

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