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Misono Molybdenum Steel Series Special Slicer (300mm and 360mm, 2 sizes)

Misono

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.

The long, narrow and dimples blade of Misono Special slicer is particularly useful for slicing meat, boneless fish, roast beef and ham. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Misono Molybdenum Steel Series Special Slicer

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. 

  

Special Slicer 300mm (11.8")
Cutting edge length: 295mm
Total Length: 440mm
Blade Thickness:1.5mm
Blade Width: 26mm
Handle Length: 133mm
Total Weight: 134g

Special Slicer 360mm (14.1")
Cutting edge length: 360mm
Total Length: 500mm
Blade Thickness: 1.8mm
Blade Width: 27mm
Handle Length: 133mm
Total Weight: 155g

  

  

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally 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. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

     

    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.

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