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Misono Handmade

Misono Handmade

Misono is amongst the most respected names in Japan knife making. It is considered to be the Rolls Royce of Japanese knives. The factory, based in Seki City, produces several ranges and the Molybdenum Vanadium Handmade Series is the range that offers the best value to performance. Using a A High Carbon stainless steel toughened with Vanadium and rust resistant with Molybdenum. Forging by hand, Misono has achieved a blade of extreme sharpness and one that is easy to sharpen with a Hardness of 58+/-1 HRC. The Handmade Series is a fully forged single layer construction, and as such the user MUST ensure the knife is maintained very regularly. If you allow the edge of this magnificent knife to go totally dull it can be harder to restore to full sharpness than a laminated or Damascus blade. However, being tempered slightly softer than most other JKC knives it is not difficult to keep razor sharp. The handles are a laminated hard wood with Silicon injection for durability. JKC offers 10 shapes that cover virtually any culinary requirement
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  1. Misono Handmade Utility 120mm

    The 120mm Utility/Paring is the most familiar shape and size in most Western kitchens and thus amongst the most heavily used blades in domestic kitchens. It is comfortable for those who are disconcerted by large blades. With its very sharp edge, narrow profile and manageable length this knife is actually designed for the preparation of fish & game as well as gentle shinning and skinning work.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

  2. Misono Handmade Santoku (3 Sizes)

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut as opposed the more classic French techique of roll cutting on a board. This slim, lighter (than its Santoku brother) blade makes a wonderfully impressive SMALL carving knife. Ideal for creating awe inspiringly wafer thin slices from your Sunday joint or equally elegant cuts from fish and cold meats. Like any Artisan knife it also capable of tackling the hardest vegetables like celeriac and swede with consummate ease. If you keep your edge lovely and silky there is no reason why this relatively narrow blade should not meet many domestic fish challenges like slicing, light filleting etc with ease.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

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