By buying this product you can collect up to
32990
points.
Your cart will total 32990
points that can be converted into a voucher of
€16.50.
For buying this product you should have
659799
points.
Your current number of points is
0 points
.
Slice large vegetables efficiently with this high-performance knife!
22cm blade in 440C surgical stainless steel - Hardness 58/59 HRC
Asymmetrical cutting edge with good retention - Weight 620g
Stainless steel bolster and rivets: strength and stable grip
Ergonomic handle in sturdy, durable brown Pakkawood
Made in Japan, in Seki, the cutlery capital of Japan
You might also like
This Misono 440 620g Chinese chef's knife brings performance and durability to your everyday cutting!
The blade of this knife will last you a long time thanks to its 440C stainless steel alloy. This steel has similar characteristics to VG10, except that it is enriched with molybdenum and chromium. This makes it highly resistant to the effects of corrosion.
With a hardness of 58/59 HRC on the Rockwell scale, its cutting edge stays with you even after many cuts. Please note, however, that due to its special composition, it takes a little longer to sharpen when needed (this is notably due to its chromium content, which on the other hand makes it much more resistant to oxidation, as mentioned earlier).
This Chinese chef's knife enables you to cut, slice and crush large vegetables efficiently. It should not, however, be used for slicing carcasses.
For a perfect finish, the brand and range logos have been applied to the blade.
The knife's handle is made of Pakkawood, an antibacterial composite material much appreciated in the kitchen. This material is highly resistant to temperature variations and humidity. Its shape is perfectly suited to Western use (hence its use just about everywhere in the world).
The hollowed-out shape of its base allows you to grip and handle it with control.
It also features 3 rivets and a stainless steel bolster. The rivets hold the handle's Pakkawood perfectly to the full tang blade (which extends along the handle). The bolster balances the whole piece.
How to care for the knife
Although perfectly suited to professional use, we recommend cleaning by hand, using a soft sponge and washing-up liquid. Once the knife is clean, wipe it with a soft cloth and store it in a dry place, to ensure that it retains its original appearance for as long as possible.
A few words about the blacksmith :
Misono draws its inspiration for its knives from the Japanese techniques of ancestral master blacksmiths. Misono was founded in 1935 in Seki, Japan's capital of knife-making expertise.
Although the family business initially manufactured specialized blades for kitchen peelers, it diversified in the 60s, starting to create knives.
Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year.
Misono carries out 100% of its own knife-making, from the design of the blade to that of the handle (whereas many producers of this size have certain parts of their knives made by other, more specialized companies).
Whether you're a professional chef or a passionate amateur, this knife will win you over with its performance. It's easy to maintain and comfortable to use. Opt for this sure value, which proves once again that Japanese cutlery standards are among the best in the world!
Find the entire 440 range on our website!
You might also like
