- Description
- Specifications
- Use & Care
The Misono 440 series was created after years of consultation and fine-tuning with professional chefs. Crafted from 16 Chrome Molybdenum steel and sub-zero treated to increase edge-retention, durability and rust resistance. These knives are easy to maintain and sharpen easily. They are finished with comfortable, easy-to-grip, water-resistant wood handles and are center balanced to not tire your hand even after long hours of use.
Why we love them: This line has the same beautiful fit and finish that Misono is known for, plus great edge retention and easy to sharpen.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
| Handle material | Wood composite |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.8 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
The Misono 440 series was created after years of consultation and fine-tuning with professional chefs. Crafted from 16 Chrome Molybdenum steel and sub-zero treated to increase edge-retention, durability and rust resistance. These knives are easy to maintain and sharpen easily. They are finished with comfortable, easy-to-grip, water-resistant wood handles and are center balanced to not tire your hand even after long hours of use.
Why we love them: This line has the same beautiful fit and finish that Misono is known for, plus great edge retention and easy to sharpen.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
Specifications
| Handle material | Wood composite |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.8 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