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Combine performance and durability with this exceptional knife!
22cm blade in 440C surgical stainless steel - 58/59 HRC strength
Asymmetrical cutting edge with good retention - Weight 490g
Stainless steel bolster and rivets for greater balance and support
Ergonomic brown handle in tough, durable Pakkawood
Made in Japan, in Seki, the cutlery capital of Japan
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Take control of your everyday cutting with the Misono 440 22cm 490g Japanese Chinese chef's knife!
The Misono brand is recognized as Japan's oldest manufacturer of Western-style knives. The family business began in 1935 in Seki, a city renowned worldwide for its cutlery expertise. Misono originally specialized in kitchen peelers. In the 60s, the brand diversified into the manufacture of kitchen knives.
Today, 150,000 knives a year are made 100% by some fifty experts employed by the brand (whereas many companies of this size have certain parts of their knives made by other, more specialized companies).
Misono's knives are inspired by the techniques of ancestral Japanese master blacksmiths. Many of the manufacturing steps are performed entirely by hand.
Many professional chefs around the world are happy to equip their brigades with these high-performance knives, which boast incredible endurance!
To design the blade of this Chinese chef's knife, Misono used 440C alloy. This is a stainless steel that closely resembles VG10, the difference being that it is enriched with chromium and molybdenum. The result is somewhat greater resistance to oxidation (with standard use and maintenance). That's why chefs love it.
With a hardness of 58/59 HRC on the Rockwell scale, the blade retains its sharpness despite frequent use. It should be noted, however, that the alloy takes a little longer to sharpen (this is due to its chromium content, which on the other hand makes it much more resistant to oxidation).
This Chinese chef's knife is ideal for slicing, dicing and crushing large vegetables such as cauliflower. It should not be used for slicing carcasses.
You'll be able to distinguish the brand name and range embossed on the cutting surface for a perfect finish.
The handle of this knife is made of a composite material called "Pakkawood". This is a mixture of wood and resin with interesting characteristics for use in the kitchen. It is resistant to shock, temperature variations and humidity.
The slightly recessed shape of its base makes it easy to grip and handle with control, whether you're right- or left-handed.
Three stainless steel rivets hold the handle's Pakkawood to the full tang blade (which extends to the end of the handle). A bolster, also in stainless steel, links the blade to the handle. It also balances the whole piece thanks to its weight.
Talking of care, even though it's perfectly suited to professional use, we recommend hand-washing this knife. Then, once this is done, wipe it dry with a soft cloth and store it in your block, briefcase or on your magnet bar.
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