Misono 440 14,5cm Japanese kaku boning knife

The Misono 440 14.5cm Japanese kaku boning knife will be useful for all your meat cuts, for boning poultry for example, with comfort and efficiency!

Misono was founded in 1935 in Seki, a Japanese town renowned for its cutlery expertise. Originally specializing in kitchen peelers, the company diversified into kitchen knives in the 1960s.

Misono is now considered Japan's oldest manufacturer of Western-style knives. The brand employs some fifty experts to produce 150,000 knives a year.

100% of knife manufacture, from blade to handle design, is carried out by Misono experts (although many producers of this size have certain parts of their knives made by other companies, more specialized in a particular field).

Misono's production techniques are based on those of Japanese master blacksmiths, and many steps are carried out by hand.

The blade is called "kaku" or "honesuki" due to its triangular shape, and thus differs from that of Western boning knives. It is made of 440 stainless steel, an alloy similar to the high-performance VG10 alloy, but enriched with molybdenum and chromium. This means it will resist oxidation very well (with standard use and maintenance, of course). That's why it's so attractive to chefs!

It has a hardness of 58/59 HRC, making it easy to sharpen and ensuring a long life for the cutting edge. When the need arises, you can use a Sharpening stone by adapting the grit.

Theangle of its edge is asymmetrical, without being one-sided. This makes cutting easier, as the blade gently penetrates flesh without damaging it. Note also that the blade is nonetheless very rigid, and quite thick, so you can use it on large pieces (with fairly large bones).

Finally, the brand and range logos have been affixed directly to the blade for a perfect finish.

Turning now to the handle, its materials and shape have been designed to suit the needs of Western chefs. This is why it is used by professionals the world over.

Made from durable, lightweight black Pakkawood, it feels great in the hand, and can be used over a long period of time without tiring. Pakkawood is an antibacterial material widely used in the kitchen, and is also resistant to humidity and temperature variations.

The hollowed-out shape of the base makes it easy to grip and handle with control. It also features 3 rivets and a nickel-silver bolster. Maillechort combines copper, nickel and zinc to provide high resistance to corrosion. It is therefore particularly recommended for kitchen use. Its appearance is similar to the steel of the blade, creating a beautiful continuity with the blade.

The bolster balances the whole knife, while rivets hold the Pakkawood handle to the full tang blade (which extends to the end of the handle).

Although suitable for professional use, the knife should not be put in the dishwasher. Washing by hand is recommended, using a soft sponge and non-abrasive washing-up liquid. Once the knife is clean, wipe it dry with a soft cloth before storing it carefully on a magnetic bar, in your block or in your case.

Don't hesitate any longer, and follow in the footsteps of the greatest professional chefs by equipping yourself with a Misono knife for slicing, boning and dicing all your meats!

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