Misono 440 Series 180mm Santoku

Misono 440 Series 180mm SantokuThese knives from Misonos 440 Series are loved by professional chefs around the world. Made of high carbon 16 chrome Molybdenum stainless steel, heat treated to 58 59 HRC, the blade offers superior cutting performance, robust durability and rust resistance. The full tang construction and water resistant pakkawood handles allow maximum control while cutting and the highest level of hygiene. Spec: Origin (Made in): Seki, Gifu Prefecture, Japan Brand:

These knives from Misono’s 440 Series are loved by professional chefs around the world. Made of high carbon 16 chrome Molybdenum stainless steel, heat-treated to 58-59 HRC, the blade offers superior cutting performance, robust durability and rust resistance. The full-tang construction and water-resistant pakkawood handles allow maximum control while cutting and the highest level of hygiene. 

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 881
• Knife Type: Santoku
• Blade
• Construction: Monosteel 
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: 16Cr. Molybdenum Vanadium Stainless Steel
• Hardness: 58-59 HRC
• Hand-sharpened
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 47mm
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.8mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Stainless Steel
• Length: 121mm
• Overall Length: 310mm
• Weight: 155g (5.47oz)
• Mark: "Misono" ; "Molybdenum 440"

About Misono ミソノ 

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.