Description
[General Features]
Misono is one of the most well-established knife producers of Western-style Japanese professional chef’s knives for decades in Seki-city of Japanese sword capital with 800 years tradition.
Using high carbon pure steel from Sandvic Sweden, each blade is hand forged very carefully to create a masterpiece of “Hagane Hocho”
that features durable sharp edge, longer edge retention and easy re-sharpening.
Please note that these are carbon steel blades and they will oxidize over time. This is normal for this type of steel.
They will also rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
When you cut onion, its acid ingredients might cause blade discoloring or the rust.
But the rust part on the blade does not affect foods. It is the character of carbon steel blade, and is not a defect.
For the daily maintenance, to prevent from getting rust, after you wash the knife, need to be wiped and keep dry.
[Product details]
– Blade Steel Type: : High Carbon steel (Hagane)
– Handle Material : Black pakka wood
– Brand NEW
– Made in JAPAN
– Please be noted that this series need more handling time (5~10 business days) than others because the edge of the blade has to be hand-finished (fine-grinded by hand) one by one after receiving your order.
| Item No. | Item Name | Blade Length | Total Length | Weight | Blade Edge |
| MS-No.130 | Slim Petty Knife(Utility) | 120mm(4.7in.) | 220mm(8.7in.) | 60g | Double edged |
| MS-No.131 | Petty Knife(Utility) | 120mm(4.7in.) | 220mm(8.7in.) | 65g | Double edged |
| MS-No.132 | Petty Knife(Utility) | 130mm(5.1in.) | 230mm(9.1in.) | 70g | Double edged |
| MS-No.133 | Petty Knife(Utility) | 150mm(5.9in.) | 260mm(10.2in.) | 75g | Double edged |
| MS-No.141 | Honesuki(Boning) | 145mm(5.7in.) | 270mm(10.6in.) | 195g | Single edged |
| MS-No.142 | Sakimaru-Honesuki(Boning) | 145mm(5.7in.) | 260mm(10.2in.) | 185g | Single edged |
| MS-No.145 | Honesuki(Boning) | 165mm(6.5in.) | 280mm(11.0in.) | 210g | Single edged |
| MS-No.150 | Western Deba | 165mm(6.5in.) | 295mm(11.6in.) | 380g | Double edged |
| MS-No.151 | Western Deba | 210mm(8.3in.) | 345mm(13.6in.) | 405g | Double edged |
| MS-No.152 | Western Deba | 240mm(9.4in.) | 375mm(14.8in.) | 460g | Double edged |
| MS-No.153 | Western Deba | 270mm(10.6in.) | 405mm(15.9in.) | 540g | Double edged |
| MS-No.111 | Gyuto Knife | 180mm(7.1in.) | 300mm(11.8in.) | 150g | Double edged |
| MS-No.118 | Gyuto Knife | 195mm(7.7in.) | 315mm(12.4in.) | 165g | Double edged |
| MS-No.112 | Gyuto Knife | 210mm(8.3in.) | 330mm(13.0in.) | 170g | Double edged |
| MS-No.113 | Gyuto Knife | 240mm(9.4in.) | 370mm(14.6in.) | 240g | Double edged |
| MS-No.114 | Gyuto Knife | 270mm(10.6in.) | 400mm(15.7in.) | 280g | Double edged |
| MS-No.115 | Gyuto Knife | 300mm(11.8in.) | 435mm(17.1in.) | 340g | Double edged |
| MS-No.116 | Gyuto Knife | 330mm(13.0in.) | 470mm(18.5in.) | 370g | Double edged |
| MS-No.117 | Gyuto Knife | 360mm(14.2in.) | 500mm(19.7in.) | 410g | Double edged |
| MS-No.121 | Slicer(Sujihiki) | 240mm(9.4in.) | 360mm(14.2in.) | 165g | Double edged |
| MS-No.122 | Slicer(Sujihiki) | 270mm(10.6in.) | 390mm(15.4in.) | 175g | Double edged |
| MS-No.123 | Slicer(Sujihiki) | 300mm(11.8in.) | 430mm(16.9in.) | 240g | Double edged |
| MS-No.124 | Slicer(Sujihiki) | 330mm(13.0in.) | 470mm(18.5in.) | 245g | Double edged |
| MS-No.125 | Slicer(Sujihiki) | 360mm(14.2in.) | 500mm(19.7in.) | 245g | Double edged |
| MS-No.146 | Garasuki(Boning) | 180mm(7.1in.) | 315mm(12.4in.) | 350g | Single edged |
| MS-No.180 | Santoku Knife | 140mm(5.5in.) | 250mm(9.8in.) | 125g | Double edged |
| MS-No.183 | Santoku Knife | 160mm(6.3in.) | 275mm(10.8in.) | 140g | Double edged |
| MS-No.181 | Santoku Knife | 180mm(7.1in.) | 300mm(11.8in.) | 165g | Double edged |
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