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A professional knife for slicing all your large pieces!
22cm blade in 440C surgical stainless steel - 58/59 HRC strength
Symmetrical cutting edge: suitable for right- and left-handed users
Stainless steel bolster and rivets: strength and stable grip
Ergonomically designed handle in sturdy, durable black Pakkawood
Made in Japan, in Seki, the cutlery capital of Japan
Choose the brand preferred by many professional chefs!
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With this Misono 440 Japanese Chinese chef's knife, you can cut, slice and mash all your foods, even large ones like cauliflower!
Misono :
Today, Misono is considered Japan's oldest manufacturer of Western-style knives. Some fifty experts are employed to produce 150,000 knives a year. Note that Misono carries out 100% of its own knife-making, from the design of the blade to that of the handle (while it's true that many producers of this size have certain parts of their knives made by other, more specialized companies).
Misono began its activity in 1935, in the town of Seki, internationally renowned for its knifemaking expertise. Although the family business initially produced specialized blades for kitchen peelers, in the 1960s it diversified into the creation of kitchen knives.
The company is inspired by the techniques of Japanese master blacksmiths in the manufacture of these knives. In fact, many of the manufacturing stages are carried out entirely by hand.
Misono kitchen knives are now appreciated the world over, and top chefs have no hesitation in choosing them to equip their brigades.
Knife blade details :
The name of the range comes from the alloy used, 440C. This is a stainless steel similar to the high-performance VG10 alloy, but enriched with molybdenum and chromium. It will therefore resist oxidation very well (with standard use and maintenance). That's why it's so attractive to professional chefs!
With a hardness of 58/59 HRC on the Rockwell scale, its cutting edge has a long service life. It should be noted, however, that this steel 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 will enable you to cut, slice and crush large vegetables efficiently. Be careful, however, not to use it to slice carcasses.
Its sharpness means you can use it left- or right-handed.
The brand name and range are embossed on the cutting surface for a perfect finish.
Handle:
The handle is made of Pakkawood. This composite material is a blend of wood and resin that resists impact, temperature variations and humidity. It is also antibacterial. It is therefore perfect for use in the kitchen.
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.
Care: although perfectly suited to use in professional kitchens, it should be cleaned by hand with a soft sponge and washing-up liquid. Then wipe clean and store in your block, case or magnet bar.
Don't hesitate any longer and follow in the footsteps of great chefs by equipping yourself with a Misono knife!
Discover all our Chinese chef's knives on KnifeLeader.eu!
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