Misono 440 13cm Japanese Utility knife

The Misono 440 series of knives is one of the benchmark ranges for professional chefs. Misono 440 Japanese knives feature a long-lasting cutting edge and a highly corrosion-resistant blade.

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!

For the record, Misono started out in 1935, in the town of Seki (renowned for its knifemaking expertise over many years). Although the family business initially manufactured specialized blades for peelers, in the 1960s it diversified into the creation of kitchen knives.

Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts who produce 150,000 knives a year. It's worth noting that Misono carries out 100% of the manufacturing steps, from blade to handle design (although it's true that many producers of this size have certain parts of their knives made by other, more specialized companies).

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.

Misono knives are now appreciated the world over, and top chefs have no hesitation in equipping themselves with them.

Blade :

The blade of this 13cmUniversal knife will be with you for the long haul. Its cutting edge has an asymmetrical (but not one-sided) cutting angle. This ensures a clean cut, without damaging food.

With a hardness of 58/59 HRC on the Rockwell scale, its cutting edge will accompany you on many cuts. Note, however, that due to its special composition, it takes 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, as previously mentioned).

For a perfect finish, the brand and range logos have been applied to the blade.

Handle:

The knife's handle is also designed to make your work more pleasant and less tiring. Both the shape and materials are interesting and suitable for Western chefs, which is why they can also be used all over the world.

Made from lightweight, black Pakkawood, it's very pleasant to hold, and can be used over a long period of time without tiring. Pakkawood is an antibacterial composite material widely used in the kitchen, as it is resistant to temperature variations and humidity.

The slightly recessed shape of its base allows you to grip and 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 stainless steel bolster links the blade to the handle. It also balances the piece as a whole.

Care: although perfectly suited to professional use, we recommend manual cleaning with a soft sponge and washing-up liquid. Then, once that's done, wipe it dry and store it in your block, Bag or on your magnet bar.

You can rely on the efficiency of the Misono 440 Japanese knife, which is equally suited to the seasoned chef or the passionate amateur who prepares his own recipes. You're opting for a knife with a timeless design that makes cutting easier in terms of performance and ergonomics.

Discover the other models in the Misono 440 range on our website!