Knives & Accessories

• Knife Model: Misono Molybdenum Steel Series Paring
• 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
• Blade cover (Saya): Not included
  

• Paring 80mm (3.1")
• Cutting edge length: 80mm (3.1")
• Total Length: 185mm (7.2")
• Blade Thickness: 1.8mm (0.07")
• Blade Width: 20mm (0.7")
• Handle Length: 98mm (3.8")
• Total Weight: 59g (2.0oz)

• Left Handed Version:  Available upon special request

       Important!

       Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

       However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

• Knife Model: Misono Molybdenum Steel with Dimples / Series Gyuto
• Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
• Rockwell Hardness (HRc): 57
• Blade Grind and Edge Shape: Double Bevel Edge 50/50
• Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
• Blade cover (Saya): Not included
  

• Gyuto 270mm (10.6")
• Cutting edge length: 275mm (10.8")
• Total Length: 405mm (15.9")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 55mm (2.1")
• Handle Length: 118mm (4.6")
• Total Weight: 251g (8.8oz)

• Left Handed Version: Available upon special request

      Important!

      Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

      However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
   

• Knife Model: Misono Molybdenum Steel with Dimples Series Petty
• Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
• Rockwell Hardness (HRc): 57
• Blade Grind and Edge Shape: Double Bevel Edge 50/50
• Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
• Saya Included: No. 

• Petty 120mm (4.7")
• Cutting edge length: 120mm (4.7")
• Total Length: 225mm (8.8")
• Blade Thickness: 1.8mm (0.07")
• Blade Width: 25mm (0.9")
• Handle Length: 98mm (3.8")
• Total Weight: 68g (2.3oz)

• Left Handed Version : This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

Important!

Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
   

• Knife Model: Misono Molybdenum Steel with Dimples / Series Sujihiki
• Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
• Rockwell Hardness (HRc): 57
• Blade Grind and Edge Shape: Double Bevel Edge 50/50
• Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
• Blade cover (Saya): Not included

• Sujihiki 300mm (11.8")
• Cutting edge length: 305mm (12.0")
• Total Length: 440mm (17.3")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 40mm (1.5")
• Handle Length: 125mm (4.9")
• Total Weight: 231g (8.1oz)

• About Left Handed Version: Available upon request

      Important!

      Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

      However, it may get rust, if kept in wet condition. 

1. Μην βάζετε το μαχαίρι στο πλυντήριο πιάτων.
2. Μην αφήνετε το μαχαίρι στο νερό ή σε υγρή κατάσταση για μεγάλο χρονικό διάστημα.
3. Μετά τη χρήση, πλύνετε προσεκτικά τη λεπίδα και τη λαβή με το χέρι. Σκουπίστε με μαλακό πανί και κρατήστε το σε στεγνό μέρος. 
4. Αυτό είναι ένα εξαιρετικά κοφτερό μαχαίρι. Παρακαλείστε να είστε ιδιαίτερα προσεκτικοί κατά τη χρήση και την αποθήκευση.
5. Σε αντίθεση με τα γερμανικά μαχαίρια, οι λεπίδες των ιαπωνικών μαχαιριών είναι λειασμένες σε λεπτή κόψη για πιο αιχμηρό αποτέλεσμα και ευκολότερο ακόνισμα. Προστατέψτε την άκρη από χτυπήματα σε σκληρά υλικά για να αποφύγετε το σπάσιμο ή το ράγισμα.
6. Μην το χρησιμοποιείτε για να κόψετε τρόφιμα με κόκαλα, κατεψυγμένα είδη ή με σκληρό κέλυφος, όπως αστακό και καβούρι.
7. Συνιστούμε να χρησιμοποιείτε τις εξειδικευμένες πέτρες ακονίσματος Misono για να ξανά-ακονίσετε το μαχαίρι, όταν θαμπώνει.

• Knife Model: Misono UX10 Series American Style Boning
• Blade Material:  Sweden Stainless Steel
• Rockwell Hardness (HRc): 59 to 60
• Blade Grind and Edge Shape: Double Bevel Edge 50/50
• Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster
• Blade cover (Saya): Not included
  

• American Style Boning Knife 110mm (4.3")
• Cutting edge length: 115mm (4.5")
• Total Length: 270mm (10.6")
• Blade Thickness: 2.2mm (0.08")
• Blade Width: 20mm (0.7")
• Handle Length: 140mm (0.5")
• Total Weight: 158g (5.5oz)

• Left Handed Version: This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

       Important!

       Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

       However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
   

• Knife Model: Misono UX10 Series Gyuto
• Blade Material:  Sweden Stainless Steel
• Rockwell Hardness (HRc): 59 to 60
• Blade Grind and Edge Shape: Double Bevel Edge 70/30
• Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster
• Blade cover (Saya): Not included
  

• Gyuto 180mm (7")
• Cutting edge length: 185mm (7.2")
• Total Length: 310mm (12.2")
• Blade Thickness: 2mm (0.07")
• Blade Width: 40mm (1.5")
• Handle Length: 127mm (5.0")
• Total Weight: 154g (5.4oz)

• Gyuto 210mm (8.2")
• Cutting edge length: 215mm (8.4")
• Total Length: 340mm (13.3")
• Blade Thickness: 2mm (0.07")
• Blade Width: 44mm (1.7")
• Handle Length: 127mm (5.0")
• Total Weight: 168g (5.9oz)

• Gyuto 240mm (9.4")
• Cutting edge length: 245mm (9.6")
• Total Length: 385mm (14.0")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 50mm (1.9")
• Handle Length: 142mm (5.5")
• Total Weight: 241g (8.5oz)

• Gyuto 270mm (10.6")
• Cutting edge length: 275mm (10.8")
• Total Length: 415mm (16.3")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 55mm (2.1")
• Handle Length: 142mm (5.5")
• Total Weight: 268g (9.4oz)

• Gyuto 300mm (11.8")
• Cutting edge length: 305mm (12.0")
• Total Length: 445mm (17.5")
• Blade Thickness: 2.8mm (0.11")
• Blade Width: 60mm (2.3")
• Handle Length: 142mm (5.5")
• Total Weight: 340g (11.9oz)

• Left Handed Version: Available upon special request

     Important!

   

     Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

     However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

• Knife Model: Misono UX10 Series Petty
• Blade Material:  Sweden Stainless Steel
• Rockwell Hardness (HRc): 59 to 60
• Blade Grind and Edge Shape: Double Bevel Edge 70/30
• Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster
• Blade cover (Saya): Not included

• Petty 120mm (4.7")
• Cutting edge length: 121mm (4.7")
• Total Length: 225mm (8.8")
• Blade Thickness: 1.8mm (0.07")
• Blade Width: 26mm (1.0")
• Handle Length: 107mm (4.2")
• Total Weight: 68g (2.3oz)

• Petty 130mm (5.1")
• Cutting edge length: 135mm (5.3")
• Total Length: 250mm (9.8")
• Blade Thickness: 1.8mm (0.07")
• Blade Width: 28mm (1.1")
• Handle Length: 115mm (4.5")
• Total Weight: 76g (2.6oz)

• Petty 150mm (5.9")
• Μήκος λεπίδας: 152mm (5.9")
• Συνολικό μήκος: 265mm (10.4")
• Πάχος λεπίδας: 1.8mm (0.07")
• Πλάτος λεπίδας: 31mm (1.2")
• Μήκος λαβής: 115mm (4.5")
• Συνολικό βάρος: 80g (2.8oz)

• About Left Handed Version: Available upon special request



     Important!

  


     Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

     However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

• Knife Model: Misono UX10 Series Santoku
• Blade Material:  Sweden Stainless Steel
• Rockwell Hardness (HRc): 59 to 60
• Blade Grind and Edge Shape: Double Bevel Edge 70/30
• Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster
• Blade cover (Saya): Not included
  

• Santoku 180mm (7")
• Cutting edge length: 185mm (7.2")
• Total Length: 310mm (12.2")
• Blade Thickness: 2mm (0.08")
• Blade Width: 47mm (1.8")
• Handle Length: 127mm (5.0")
• Total Weight: 170g (5.9oz)

• About Left Handed Version: Available upon special request

     Important!

     Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

     However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

• Knife Model: Misono UX10 Series Sujihiki
• Blade Material:  Sweden Stainless Steel
• Rockwell Hardness (HRc): 59 to 60
• Blade Grind and Edge Shape: Double Bevel Edge 70/30
• Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster
• Blade cover (Saya): Not included
  

• Sujihiki 240mm (9.4")
• Cutting edge length: 245mm (9.6")
• Total Length: 370mm (14.5")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 38mm (1.4")
• Handle Length: 127mm (5.0")
• Total Weight: 176g (6.2oz)

• Sujihiki 270mm (10.6")
• Cutting edge length: 275mm (10.8")
• Total Length: 400mm (15.7")
• Blade Thickness: 2.4mm (0.09")
• Blade Width: 40mm (1.5")
• Handle Length: 127mm (5.0")
• Total Weight: 181g (6.3oz)

• Left Handed Version: Available upon special request

     Important!




     Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance.

     However, it may get rust, if kept in wet condition. 

1. Please do not put the knife in the dishwasher machine for cleaning.
2. Please do not leave the knife in water or wet condition for long time.
3. After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
4. This is an extremely sharp knife. Please use special cares in using and storing it.
5. 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.
6. Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
7. We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.