KITCHEN KNIVES MISONO

Seki-shi in Gifu is known as a capital of knife making with a long history for about 800 years. Locating in Seki, Misono has been dedicating themselves to producing quality knives especially for professional chefs. MISONO’s skilled craftsmen are never shy, however, about learning modern technology. MISONO knives are the fruit of traditional knife making techniques with cutting edge technology.

STAINLESS MOLYBDENUM STEEL SERIES

STAINLESS MOLYBDENUM STEEL SERIESSTAINLESS MOLYBDENUM STEEL SERIES

For MISONO starters, Stainless Molybdenum Steel Series is a good option thanks to its reasonable price range. MISONO knives have fans all over the world because of excellent sharpness and quality. They are also light and well-balanced which are other advantages. That is why cutting job will never be a burden with MISONO.

Blade

The blade is made of high carbon molybdenum steel which is resistant to corrosion. Molybdenum is an element making steel tougher and sharper.
Angle Ratio (right:left) : 70:30
HRC: 57-58

Handle

The handle is made of black pakkawood, a strong and durable but beautiful material and it fits the hand very well.

04-1 STAINLESS MOLYBDENUM STEEL SERIES Gyuto210mm STAINLESS MOLYBDENUM STEEL SERIES Gyuto 210mm JPY 8,900
04-2 STAINLESS MOLYBDENUM STEEL SERIES Gyuto 240mm STAINLESS MOLYBDENUM STEEL SERIES Gyuto 240mm JPY 13,900
04-3 STAINLESS MOLYBDENUM STEEL SERIES Petty 150mm STAINLESS MOLYBDENUM STEEL SERIES Petty 150mm JPY 8,000
04-4 STAINLESS MOLYBDENUM STEEL SERIES Sujihiki 240mm STAINLESS MOLYBDENUM STEEL SERIES Sujihiki 240mm JPY 14,000
04-5 STAINLESS MOLYBDENUM STEEL SERIES Santoku 180mm STAINLESS MOLYBDENUM STEEL SERIES Santoku 180mm JPY 9,900

*For other styles and sizes, please ask us at askkuriya@japanesekitchenware.jp.

inquiry list

UX10EU SWEDEN STAINLESS STEEL SERIE

UX10EU SWEDEN STAINLESS STEEL SERIE

With traditional knife making techniques and modern technology MISONO has successfully created UX10EU SWEDEN STAINLESS STEEL SERIES, their top stainless steel knife line.

Blade

The blade made of carefully selected material, high-purity stainless special steel, excels in long-lasting sharpness. The sub-zero treatment gives the blade superior hardness and resilience. It is also user-friendly and easy to sharpen.
Angle Ratio (right:left) : 70:30
HRC: 59-60

Handle

The handle is made of black pakkawood, a strong and durable but beautiful material and it fits the hand very well. The angled bolster made of nickel silver is one of the unique features enhancing the balance of the knife.

05-1 UX10EU SWEDEN STAINLESS STEEL SERIES Gyuto210mm UX10EU SWEDEN STAINLESS STEEL SERIES Gyuto 210mm JPY 21,900
05-2 UX10EU SWEDEN STAINLESS STEEL SERIES Gyuto 240mm UX10EU SWEDEN STAINLESS STEEL SERIES Gyuto 240mm JPY 30,900
05-3 UX10EU SWEDEN STAINLESS STEEL SERIES Petty 150mm UX10EU SWEDEN STAINLESS STEEL SERIES Petty 150mm JPY 14,900
05-4 UX10EU SWEDEN STAINLESS STEEL SERIES Sujihiki 240mm UX10EU SWEDEN STAINLESS STEEL SERIES Sujihiki 240mm JPY 27,900

*For other styles and sizes please ask us at askkuriya@japanesekitchenware.jp.

inquiry list

WESTERN-STYLE KNIVES

There are many styles of Western-style knives. Please choose knife styles and sizes according to your purpose. Here are four major styles and many cutting jobs can be done with them.

Gyuto
Gyuto

It can be translated as Chef’s knife. Originally having being created to cut meat, it can be used for many other purposes such as cutting vegetables. With one Gyuto a number of cutting jobs can be performed.

Petty
Petty

It is a small knife used especially for cutting fruits and peeling.

Sujihiki
Sujihiki

It is used to slice meat or fish fillets. Because of the thin blade, it can be used to make Sashimi slices.

Santoku
Santoku

It is a general purpose knife. Not only in cutting fish, but also in cutting meat, vegetables, it can be used for all-purposes. The blade is shorter but wider than Gyuto blade.

Do you want to learn more about Western-style knives? If so, please feel free to e-mail us at askkuriya@japanesekitchenware.jp.

GOOD CARE IS REQUIRED

Japanese knives are known for the excellent sharpness thanks to the quality material and the shape. To avoid chipping and rusting, here are some dos and don’ts;

  1. Please do not cut hard objects such as frozen food and fishbone.
  2. Please use it at a correct angle. Don’t twist.
  3. Please cut by sliding a knife through a cutting object. Do not press it hard.
  4. Please hand-wash gently after use. Wipe off moisture well.
  5. Please do not use dish washer and dryer.
  6. Please make sure the knife is dry before storing.
  7. Please sharpen your knife sometimes to keep it sharp to avoid injury and adjust the blade shape when necessary.
  8. Rust-resistance blade does not mean rust-free. Please wash off especially acid and salt well.