- Description
- Specifications
- Use & Care
After years of fine-tuning and consultation with professional chefs, Misono released the 440 series. The new 16 Chrome Molybdenum steel in this line increases edge retention, rust resistance and is easy to sharpen. Sub-zero treated blades give added edge life and durability and the water-resistant wood handles are comfortable and easy to grip. The curved handles, blade design and center balance will not tire your hand even after long hours of use.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
| Handle material | Wood composite |
| Blade length | 130 mm (5.1") |
| Thickness at spine | 1.5 mm |
| Thickness at tip | 0.4 mm |
| Hardness (Rockwell scale) | 58-59 |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
After years of fine-tuning and consultation with professional chefs, Misono released the 440 series. The new 16 Chrome Molybdenum steel in this line increases edge retention, rust resistance and is easy to sharpen. Sub-zero treated blades give added edge life and durability and the water-resistant wood handles are comfortable and easy to grip. The curved handles, blade design and center balance will not tire your hand even after long hours of use.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Wood composite |
| Blade length | 130 mm (5.1") |
| Thickness at spine | 1.5 mm |
| Thickness at tip | 0.4 mm |
| Hardness (Rockwell scale) | 58-59 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives