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The sujihiki knife for clean slices!
Quality Swedish steel blade - Carbon-enriched
60HRC Rockwell hardness: excellent edge retention
Asymmetrical cutting angle for precise cuts
Black pakkawood handle - moisture-resistant
Western shape for ergonomic use
3 rivets to secure full tang blade
Made in Seki, Japan
Available in 2 sizes: 24cm or 27cm
Requires careful maintenance: see description
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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 every year. What sets the Misono brand apart is their commitment to the complete manufacture of their knives, from blade to handle design.
Founded in 1935, the company uses traditional Japanese blacksmithing techniques, with several stages of manufacture carried out by hand to guarantee exceptional quality. In its early days, Misono specialized in blades for kitchen peelers. In the 60s, this family-run business diversified its production to include Japanese kitchen knives. Today, Misono knives are prized the world over and used by top chefs.
The sujihiki knife is ideal for preparing meat or fish! Its long, thin blade enables you to produce even slices. This knife is perfect for slicing your meat without tearing the fibers for optimal tasting! Be careful not to use it on hard foods such as bones or frozen foods.
The blade of this Japanese knife is made of high-quality Swedish steel, enriched with carbon for optimum performance. With a hardness of 60HRC on the Rockwell scale, it offers outstanding edge retention and an efficient cutting edge for your cuts!
This durable edge is also easy to maintain with a whetstone, ensuring long life for your Japanese kitchen knife.
Featuring an asymmetrical angle, the blade allows better penetration of your meat, guaranteeing precise, clean cuts.
The blade is polished for a touch of elegance and features the Misono brand logo for added authenticity. It is available in different sizes to meet your specific needs: 24cm or 27cm.
This kitchen knife features a black pakkawood handle, a composite material renowned for its durability and strength. Made from heat-compressed laminated wood and resin, it combines the advantages of composite while retaining a natural look thanks to its wood grain. The handle is also antibacterial and moisture-resistant.
With its Western shape, this handle is designed to fit comfortably in the hands of all cooks. Its ergonomic design ensures a secure and comfortable grip, even during long cooking sessions!
For added reliability, the Misono knife features 3 rivets firmly attached to the full tang blade. A bolster connects the handle to the blade, ensuring optimum balance and a smooth transition.
To care for your carbon knife, it is essential to wash it only by hand with a sponge and mild detergent. After cleaning, dry immediately with a clean cloth to remove all traces of moisture before storing in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.
Over time, it is normal for the color of the blade to change slightly. This variation is due to the natural reaction of carbon with the acidity of food and the humidity of the air, and in no way affects the performance of your Japanese carving knife.
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