- Material
- Stainless steel
- Handle
- Packing wood
- Manufacturing
- Japan
- Color
- Black
- Riveted handle
- Yes
- Hardness HRC
- 59
- Blade finish
- Polished
- For right- or left-handed use
- Symmetrical
- Steel
- 440C
- Blade size
- 18cm
- Dishwasher
- No
- Product ID
- HLWAOK-42253
Use the Misono santoku for your everyday cutting needs!
18cm blade in 440C surgical stainless steel - Hardness 58/59 HRC
Asymmetrical cutting angle: easy penetration of all foods
Stainless steel bolster + rivets for better support and balance
Ergonomic handle made from lightweight, sturdy black Pakkawood wood
Made in Japan, in Seki (centuries-old cutlery tradition)
Misono is a brand much appreciated by professional chefs.
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Misono knives are a sure bet in the cutlery world, and top chefs don't hesitate to buy them!
This 18cmsantoku knife is part of the Misono 440 series, one of the benchmark ranges for professionals in the culinary arts, because its knives have an edge that holds well and a blade that is highly resistant to corrosion.
The name of the range comes from the alloy used, 440C. It's 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 will last you a long time. And its asymmetrical cutting angle ensures a clean cut, so food is not damaged. With a Rockwell hardness of 58/59 HRC, its cutting edge remains effective after many cuts. It does, however, take 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).
For a perfect finish, the brand and range logos have been applied to the blade.
The handle is ergonomically designed for comfortable use. 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 in the hand, allowing you to use it over time without tiring. This antibacterial composite material is widely used in the kitchen, thanks to its resistance to temperature variations and humidity.
The slightly recessed shape of its base allows you to 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 bolster, also in stainless steel, 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.
Although perfectly suited to professional use, this knife is best cleaned with a soft sponge and washing-up liquid. Then, once this is done, wipe it dry and store it in your block, Bag or on your magnet bar.
Misono started its business in 1935, in the town of Seki, renowned for its knifemaking expertise over several centuries. Initially manufacturing specialized blades for peelers, the family business diversified into knife making in the 1960s.
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.
Find the Misono 440 knife you need on our site!
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