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Misono 440 Molybdenum Honesuki
Features
Style:Honesuki
Steel Type:Stain-Resistant Steel
Steel Material:440 16Cr. Molybdenum
Classification:
Saya Cover:Not Included
Knife Bevel:80/20
Handle Material:Composite Wood
Bolster Material:
HRC:58 - 59
About Misono 440
The Misono 440 line is constructed out of molybdenum steel and a water resistant wooden handle. The amount of chromium is increased from 13% to 16% for the 440 line in order to achieve a longer edge retention than the Misono Molybdenum line. The curve of the water-resistant wood handle is designed to fit comfortably in the user’s hand, making it popular among those who prefer thinner handles. The brand’s famously thin and sharp Japanese knives are hand finished and inspected to ensure the highest quality product.
About Misono
Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
The Misono 440 line is constructed out of molybdenum steel and a water resistant wooden handle. The amount of chromium is increased from 13% to 16% for the 440 line in order to achieve a longer edge retention than the Misono Molybdenum line. The curve of the water-resistant wood handle is designed to fit comfortably in the user’s hand, making it popular among those who prefer thinner handles. The brand’s famously thin and sharp Japanese knives are hand finished and inspected to ensure the highest quality product.
About Misono
Misono was established in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers.Today Misono is Japan’s oldest Western style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance. Misono’s production process is very similar to
that of traditional Japanese style knives, as they are largely made by hand. Misono ensures a long lasting edge retention for professional use by using hard steel and hand finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspections.Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our pages on different types of sharpening stones or sharpening tips.