Thin edge of Japanese Kitchen Knives provide sharp edge and great cutting performance. But they are some how more delicate than German kitchen knives. If it will be your first time to purchase and own Japanese kitchen knives, we would like to recomend the knives of easy maintenances, rust resistance, easier re-sharpening, and yet durable.  

Basic and Standard design, Misono Molybdenum Steel Series. These are Misono company's affordable price range line, but famous Misono's high level of quality policy is not ignored.  We have selected popular and most essential models and sizes of Petty, Santoku, Gyuto blade for this "First Japanse Knife Set".

It comes with 3 basic knives to meet with your basic cooking needs.

1. Petty (Your choice of the Petty 125mm (4.9 inch) or Petty 150mm (5.9 inch).
2. Santoku 180mm (7 inch)
3. Gyuto (Your choice of the Gyuto 210mm (8.2 inch) or Gyuto 240mm (9.4 inch).

  We are sure this knife set will make your good step to Japanese knives.

Knife Model: Misono Molybdenum Steel Series Petty, Santoku and Gyuto

Blade Material:  AUS-8 Molybdenum Vanadium Stainless Steel

Rockwell Hardness (HRc): 57

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No. 

Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.

• Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife: 15% extra of the regular ones
• Honesuki, Garasuki, Western Deba: 30% extra of the regular ones
• Serrated Slicer (Bread Knife): 50% extra of the regular ones

For more info

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.