Japanese Chef Knife - Gyuto - MISONO - 440 Serie - Sizes: 18 / 21 / 24 / 27cm
Knives of "Misono” have been highly praised by chefs around the world.
This extremely precise knife from Seki City, Gifu Prefecture, is recommended for both beginners and professionals.
The Misono is one of the most ancients Ocidental knives maker in Japan.
This company takes care of the whole production, including the strict final quality control.
The Misono knives are recognized by the well-known chefs around the world.
There are many Misono knives users not only in Japan, but also Europe and North America.
Specifications
| Knife | 18cm | 21cm | 24cm | 27cm |
| Overall Length | 310mm (12.20") | 340mm (13.38") | 375mm (14.76") | 405mm (15.94") |
| Blade Length | 180mm (7.08") | 210mm (8.26") | 240mm (9.44") | 270mm (10.62") |
| Blade Thickness | 2mm | 2mm | 2.2mm | 2.2mm |
| Weight | 150g | 160g | 235g | 260g |
- Misono Intermediate Line
- Steel Type: Chrome steel 16 / Molybdenum Vanadium
- Blade Type: Double Edged Blade
- Handle Type: Strengthened Black Wood
- Hard to rust and easy to sharpen
- Brand: Misono
- Made in Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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