Misono SW Japanese santoku knife

The santoku knife is a versatile knife that can be used to make a wide range of cuts! With it, you can easily chop your herbs, mince your meat or slice your vegetables. Just be careful not to use it on hard foods such as squash or bones.

The Misono brand is recognized as the oldest manufacturer of Western-style knives in Japan. Its team of some 50 experts produces around 150,000 knives a year! What sets Misono apart is their commitment to manufacturing Japanese knives from start to finish: from the blade to the design of the handle.

Founded in 1935, the company uses traditional techniques from Japanese blacksmiths to carry out several stages by hand for the best quality. Initially specializing in kitchen peeler blades, this family-run business diversified its production in the 60s to begin manufacturing Japanese kitchen knives. Today, Misono knives are appreciated worldwide and used by top chefs!

The Japanese santoku knife for all cooks

This Japanese knife features a blade made from top-quality Swedish steel, highly enriched with carbon for optimum performance! On the Rockwell scale, its hardness is 60HRC, so you benefit from excellent edge retention for an efficient cutting edge.

Your santoku knife has a long-lasting cutting edge that's easy to sharpen with a stone when necessary.

What's more, the edge of this blade has an asymmetrical angle that allows better penetration of food for precise, clean cuts.

The blade has been polished and features the Misono brand logo for an extra touch of authenticity. The Misono santoku knife is available in different blade sizes: 14cm, 16cm or 18cm.

The handle of this carbon knife is made of black pakkawood, a composite material that is robust and durable. This material is made from laminated wood and resin, all hot-pressed together. It gives you the benefits of composite, but with a wood grain for a natural look. What's more, this material is antibacterial and moisture-resistant!

With its Western shape, this handle is perfectly suited to the hands of all cooks! It ensures an ergonomic grip and controlled handling for optimum comfort, especially when used for long periods in the kitchen.

Finally, two rivets secure the handle to the full tang blade for added reliability. Your Misono knife also features a bolster to connect the handle to the blade and ensure ideal balance.

How do I care for a carbon knife?

To care for your Misono knife, wash only by hand with a sponge and mild detergent. Once cleaned, dry it immediately with a clean cloth to remove all moisture and store it in a dry place. It's important not to put it in the dishwasher or leave it to soak in the sink.

With the passage of time, the color of your blade may vary slightly, which 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 usability of your kitchen knife!

Maintain your edge with a sharpening stone on Knifeleader.eu!