Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misono’s more expensive product lines. Indeed, Misono’s high standards of quality have not been compromised in the slightest.

The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.

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.

The primary purpose of Filleting knives is to separate the flesh of the fish from the skin and bones. There are a wide variety of designs, each differing in terms of their blade shape, thickness, grind, and the stiffness (or flexibility) of the blade.

Misono produces proper blade grind angle and edge geometry for left handed version (100% left handed version) from the beginning process 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

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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.