By buying this product you can collect up to
14990
points.
Your cart will total 14990
points that can be converted into a voucher of
€7.50.
For buying this product you should have
299800
points.
Your current number of points is
0 points
.
Cut large parts with this knife!
Long, narrow 21cm blade - 440C surgical stainless steel
Rockwell hardness: 58/59 HRC for a long-lasting, efficient cutting edge
Asymmetrical cutting angle: penetrates food without damage
Ergonomic Pakkawood handle: robust, durable material
Stainless steel bolster and three rivets: stable grip
Made in Japan at Seki, the cutlery capital of Japan
You might also like
The Misono 440 21cm sujihiki japanese knife is perfect for cutting large pieces of meat, fruit and vegetables!
The knives in the 440 range feature a 440C stainless steel blade. This alloy, enriched with molybdenum and chromium, offers excellent corrosion resistance. Its characteristics are similar to those of VG10. This corrosion resistance makes the knives in this range popular with professional chefs.
The sujihiki is the Japanese equivalent of the carving knife. It has a long, narrow blade for cutting large pieces of meat, roasts or legs, or large fruits or vegetables such as pineapples.
The 21cm blade offers an asymmetrical cutting angle. The result is clean, easy penetration of flesh for efficient, damage-free cutting.
Its hardness of 58/59 HRC ensures that the cutting edge remains sharp for a long time. However, it will take a little longer to sharpen the knife due to its high chromium content (which, on the other hand, makes it highly resistant to corrosion).
Brand logos are applied to the cutting surface for a perfect finish.
The ergonomically shaped handle provides comfort of use and a balanced grip. It is made from a resin- and wood-based composite: Pakkawood. This material is highly resistant to temperature variations and humidity, and is also aesthetically pleasing.
The slightly recessed handle makes it easy to grip and control. This knife is comfortable and practical to use, whether right- or left-handed.
The handle also contains three stainless steel rivets that consolidate the full tang blade (which extends to the end of the handle). A stainless steel bolster also adds balance to the whole piece.
When it comes to knife care, we strongly recommend hand-washing with a soft sponge and washing-up liquid. Then wipe the knife dry before storing.
A few words about the Misono brand:
Misono was founded in 1935 as a small family business specializing in kitchen peelers. Born in Seki, the capital of Japanese cutlery, the company then diversified into the production of kitchen knives from the 1960s onwards.
Today, 150,000 knives a year are made entirely by the brand's experts (whereas many producers of this size have certain parts of their knives made by other, more specialized companies).
Misono's knives are inspired by the skills of master Japanese blacksmiths. Many of the steps in the design of the knives are carried out 100% by hand.
Find the sujihiki knife you need on our site!
You might also like
