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Misono Molybdenum Steel Series No.541 Boning Knife 145mm (5.7inch)

Availability: Normally ships the same day

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.

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 Molybdenum Steel Series Boning

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. 


Boning 145mm (5.7")
Cutting edge length: 150mm (5.9")
Total Length: 275mm (10.8")
Blade Thickness: 3mm (0.11")
Blade Width: 41mm (1.6")
Handle Length: 117mm (4.6")
Total Weight: 189g (6.6oz)


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.



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.
Customer Reviews
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Filter Reviews:
    Nghi N.
    United States United States
    I recommend this product

    Great Honesuki Blade

    We've been using this beautiful knife at Yakitori Totto in Boston the last few weeks and it has been a tremendous help with deboning chickens and other prep tasks. The Blade is sharp and the balance is wonderful. Everyone reaches for this knife when it is time to work. Shipping was fast and the entire process of purchasing the knife was great.

    JapaneseChefsKnife.Com Misono Molybdenum Steel Series No.541 Boning Knife 145mm (5.7inch) Review
    Changhui L.
    Australia Australia
    I recommend this product

    Worth invest

    Ive been used this little one for few month to make sure to share correct expreriences. 1. How sharp - it is molybdeum knife, don't wonder about sharpeness . it is absolutely sharp 2. Grip - I mostly like grip. the knife has very good grip with weight balance so it will provide stress free from long time work 3. Sharpening - You may need little bit of sharpening skill. because it is not 50:50 edge. but no issues for me very good quality knife , you never gonna regret. also wanna say to Japanesechefknife.com " How you guys keeping such a amazing superior service for many many years...I love it!"

    Israel Israel
    I recommend this product

    Great knife

    Comes very sharp from a factory, no additional treatment needed. Very well made, polished edge, quality handle pleasant to touch.

    Yochan J.
    United States United States

    great knife

    great stability! I like it

    Jianhong Z.
    United States United States
    I recommend this product

    Nice little knife.

    Comfortable handle, nice blade, does it’s job well.

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