Misono produces the 440 Series to meet the demanding requirement of culinary professionals, who need knives that have passed rigorous quality control standards, have excellent rust-resistance and cutting performance, and are also quick and easy to re-sharpen.
Misono uses “High 16 Chromium and Molybdenum Stainless Steel" (HRc. 58-59), which offers superior durability, rust resistance and ease of sharpening than standard Molybdenum stainless steels.
This knife features full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and stainless steel bolsters for extra durability and improved blade balance.
Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Knife Model: Misono 440 Series Honesuki
Blade Material: Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakkawood Handle with Stainless Steel Bolster
Saya Included: No.
Honesuki 145mm (5.7")
Cutting edge length: 150mm (5.9")
Total Length: 275mm (10.8")
Blade Thickness: 2.6mm (0.1")
Blade Width: 41mm (1.6")
Handle Length: 118mm (4.6")
Total Weight: 200g (7.0oz)
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.
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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.
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.
Very versatile knife, my go to for breaking down large protiens or any poultry. Great edge reterntion