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The Japanese knife for cutting meat!
Blade in carbon-enriched Swedish steel
60HRC Rockwell hardness: high-performance cutting edge
Asymmetrical cutting angle: clean, precise cuts
Hybrid handle shape: ergonomic grip
Made of black pakkawood - robust and durable
Composed of 3 brass rivets - Greater reliability
Made in Seki, Japan
Carbon blade: requires careful maintenance
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The garasuki knife is a typically Japanese model, equivalent to our Western boning knife. With its pointed blade, you can easily carve small carcasses such as small poultry, or de-bone your meat. Use it on different types of meat such as game, beef or poultry!
Today, Misono is recognized as the oldest manufacturer of Western-style knives in Japan. With a team of around fifty experts, they produce 150,000 knives a year. It is important to note that Misono carries out the entire manufacturing process for its knives, from the design of the blade to that of the handle.
Founded in 1935, the company relies on the techniques of Japanese master blacksmiths, with several stages of manufacture carried out by hand by their experts. Initially specializing in blades for kitchen peelers, the family-owned company diversified into the manufacture of kitchen knives in the 1960s. Today, Misono knives are appreciated the world over, and are enthusiastically used by top chefs!
The blade of this kitchen knife is made of high-quality Swedish steel. This alloy is enriched with carbon for enhanced performance! Your blade therefore achieves a hardness of 60HRC on the Rockwell scale: you benefit from excellent edge retention for an efficient cutting edge.
This Japanese knife boasts a long-lasting cutting edge that can be easily maintained with a whetstone when the need arises.
What's more, the cutting edge of this blade features an asymmetrically angled edge, allowing better penetration of food when cutting.
This blade has been polished and features the Misono brand logo on the cutting surface for added authenticity.
The handle of this Japanese kitchen knife is made of black pakkawood, a composite material that is durable and robust. This material is made from laminated wood and resin, all hot-pressed together. So you get the benefits of composite while retaining a wood grain for a natural look. It's antibacterial and moisture-resistant.
This handle has a hybrid shape inspired by classic Western forms. Practical, it fits the hands of all cooks to give you a comfortable grip, especially during prolonged use in the kitchen!
It features 3 rivets to secure the handle to the full tang blade for greater reliability of your Misono knife. The handle is also complemented by a bolster that links to the blade while balancing your knife.
To care for your carbon knife, wash only by hand with a sponge and mild detergent. Once cleaned, dry immediately with a clean cloth to remove all moisture and store in a dry place. Do not place in the dishwasher or leave to soak in the sink.
Over time, the color of your blade may change slightly - this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air. This in no way affects the performance of your knife!
Find many Misono knives on Knifeleader.eu!
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