MISONO KNIVES
Misono was established in Japan in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers. Misono did not begin producing their own knives until the late 1960s. Today Misono is Japan’s oldest Western-style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance.
Misono’s production process is very similar to that of traditional Japanese style knives, as they are largely made by hand. Misono ensures long-lasting edge retention for professional use by using hard steel and hand finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspections.
A light weight, very versatile little Petty / Paring knife - Beautifully balanced with a slightly smaller handle for intricate work
Steel Type: Swedish Steel
Blade Hardness: HRC 60-61
Blade Type: Double edged blade
Blade Length: 120mm
Handle Material: Composite
Full Tang
Misono is Japan’s oldest Western-style knife maker - Based in Seki since 1935
Misono uses Swedish carbon steel, considered to be one of the purest forms of carbon steel.
Meticulously hammering this type of steel strengthens the blade for optimum sharpness and durability
Steel Type: Swedish Steel (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Ferrule Material: Stainless Steel
Handle Material: Composite
Full Tang
*New For 2022*
The Longest Gyuto we have introduced and a 'Beast to Behold' - Heavier than most knives we stock but a compact full tang handle gives excellent balance.
Misono is Japan’s oldest Western-style knife maker - Based in Seki since 1935
Misono uses Swedish carbon steel, considered to be one of the purest forms of carbon steel needing little maintenance. Hand made in Small batches.
Steel Type: Swedish Steel
Blade Hardness: HRC 60-61
Blade Type: Double edged blade
Ferrule Material: Stainless Steel
Handle Material: Composite
Full Tang
Described as a Sujihiki knife (generally used in preparation of Sashimi) we find this knife absolutely perfect for carving the Sunday Roast
Misono is Japan’s oldest Western-style knife maker - Based in Seki since 1935.
Misono uses Swedish carbon steel, considered to be one of the purest forms of carbon steel, needing little maintenance.
Steel Type: Swedish Steel
Blade Hardness: HRC 60-61
Blade Type: Double edged blade
Blade Length: 240mm
Ferrule Material: Stainless Steel
Handle Material: Composite
Full Tang
Molybdenum steel has a Rockwell rating of 58/59 HRC. It's hardness means it can hold a sharp edge, but not as sharp as some sharper and more expensive stainless steels, like VG10. This said the edge is very easy to maintain.
Steel Type: Molybdenum (Stain resistant steel)
Blade Hardness: HRC 58/59
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 42mm (1.7")
Blade Thickness: 2mm (0.079")
Ferrule Material: Stainless Steel
Handle Material: Pakka wood
Handle Length: 104mm (4.1")
Weight: 160g (5.6 ounces)
This year we're teaming up with our old friend Chef Dave Critchley of Luban Restaurant Liverpool. Chef Dave, executive head chef at LuBan and proud Scouser, holds the prestigious honour of being bestowed one of the highest honours in the catering world after being appointed the first ever international Master chef apprentice in Chinese culinary arts.
"We Do Japanese but Chef Dave does Chinese Like no other @ Luban Restaurant Liverpool
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