440

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After years of fine-tuning and consultation with professional chefs, Misono released the 440 series. The Misono 440 line is constructed out of molybdenum steel and a water resistant wooden handle. The amount of chromium is increased from 13% to 16% for the 440 line in order to achieve a longer edge retention than the Misono Molybdenum line. The curve of the water-resistant wood handle is designed to fit comfortably in the user’s hand, making it popular among those who prefer thinner handles. The brand’s famously thin and sharp knives are hand finished and inspected to ensure the highest quality product.

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Misono 440 petty knife 120mm (4.7") #831

The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming.

£110.00
Misono 440 petty knife 130mm (5.1") #832

The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming.

£115.00
Misono 440 santoku knife 180mm (7") #881

The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen.

£165.00
Misono 440 gyuto knife 180mm (7") #811

The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.

£160.00
Misono 440 gyuto knife 240mm (9.4") #813

The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.

£235.00
Misono 440 sujihiki knife 240mm (9.4") #821

The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats.

£215.00
Misono 440 sujihiki knife 270mm (10.6") #822

The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats.

£260.00

The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid.

£195.00