Misono SW 14,5cm Japanese hankotsu knife

The hankotsu knife is a traditional Japanese model, similar to a Western boning knife. With it, you can easily separate meat from bones to prepare excellent recipes! You can use it on many types of meat, such as game, poultry or beef!

Today,Misono is recognized as the oldest manufacturer of Western-style knives in Japan. With a team of some 50 experts, they produce around 150,000 knives a year. What sets Misono apart is that they carry out the entire manufacturing process of their kitchen knives, from the design of the blade to that of the handle.

Founded in 1935, the company uses the techniques of Japanese master blacksmiths, with several stages of manufacture carried out by hand by their experts. Originally specializing in blades for kitchen peelers, this family-run business diversified its production in the 1960s to include Japanese kitchen knives. Today, Misono knives are prized the world over and enthusiastically used by top chefs!

A kitchen knife made in Japan by experts

The blade of this boning knife is made from high-quality Swedish steel, enriched with carbon for optimum performance. With a hardness of 60HRC on the Rockwell scale, this blade offers excellent edge retention, guaranteeing efficient, long-lasting cutting capacity!

This Japanese knife features a durable cutting edge, which can be easily maintained with a sharpening stone when necessary.

What's more, the edge of the blade has an asymmetrical angle, allowing better penetration of food when cutting.

The blade is polished and decorated with the Misono brand logo on the cutting surface, adding a touch of authenticity.

The handle of this Japanese kitchen knife is made of black pakkawood, a durable and robust composite material. Made from heat-compressed laminated wood and resin, it combines the advantages of composite with the natural appearance of wood. This material is antibacterial and moisture-resistant, offering excellent durability!

This handle features a hybrid shape, inspired by classic Western designs. Practical and ergonomic, it is designed to fit comfortably in the hands of all cooks, even during prolonged use in the kitchen.

Two rivets securely attach the handle to the full tang blade, ensuring greater reliability of your Misono knife. A bolster harmoniously links the handle to the blade, perfectly balancing the knife.

How do I care for a carbon knife?

To care for your carbon knife, wash by hand only, using a sponge and a mild detergent. After cleaning, dry it immediately with a clean cloth to remove all traces of moisture, then store it in a dry place. Do not put in the dishwasher, or leave to 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 humidity in the air, and in no way affects the performance of your knife.

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