Misono SW Japanese honesuki boning knife

The boning knife is ideal for preparing excellent meat recipes! This Japanese knife makes separating meat from bone child's play. It's perfect for many types of meat, including game, poultry and beef.

Misono is currently recognized as the oldest manufacturer of Western-style knives in Japan. With a team of around fifty experts, they produce 150,000 knives every year. What sets Misono apart is their commitment to complete manufacturing of their knives, from the design of the blade to the handle.

Founded in 1935, the company relies on the traditional techniques of Japanese master blacksmiths, with several stages of manufacture carried out by hand by their experts. Initially specializing in blades for kitchen peelers, this family-run business diversified its production in the 60s to include Japanese kitchen knives. Today, Misono knives are prized the world over, and are enthusiastically used by top chefs!

A Japanese boning knife for your meat dishes

The blade of this Japanese kitchen knife is made from top-quality Swedish steel, enriched with carbon for excellent performance! With a hardness of 60HRC on the Rockwell scale, your blade guarantees excellent edge retention, ensuring efficient, long-lasting cutting.

This honesuki knife has a hard-wearing edge, easy to maintain with a whetstone when necessary.

Also, the edge of the blade has an asymmetrical angle, allowing better penetration of food for clean, precise cuts.

The blade is polished and embellished with the Misono brand logo, adding a touch of authenticity! It is available in 2 sizes to best suit your needs: 14.5cm or 16.5cm.

The handle of this kitchen knife is made of black pakka wood, a composite material that is both durable and strong. Made from hot-compressed laminated wood and resin, it combines the advantages of composite with the natural look of wood. This material is antibacterial and moisture-resistant, guaranteeing excellent longevity.

The handle is Western-shaped to fit the hands of all cooks! Practical and ergonomic, it's designed to be comfortable to use, even over long periods in the kitchen.

Two rivets securely attach the handle to the full tang blade, ensuring optimum reliability for your Misono knife. A bolster harmoniously links the handle to the blade, giving the knife perfect balance.

Caring for your carbon knife

To care for your carbon knife, wash only by hand with a sponge and mild detergent. After cleaning, dry it immediately with a clean cloth to remove any moisture, then store it in a dry place. It is important not to put it in the dishwasher or let it soak in the sink.

Over time, the color of your blade may change slightly, which is perfectly normal. This variation in color is a natural reaction of carbon to the acidity of food and the humidity of the air, and in no way affects the performance of your knife.

Discover the rest of Misono SW knives on Knifeleader.eu!