Misono 440 Series – Gyuto / Chef Knife

Brand Background
Misono, founded in 1935, began as a small family-run company producing kitchen tools such as peelers. By the late 1960s, Misono transitioned into knife-making and has since become the oldest Japanese manufacturer of Western-handle kitchen knives. Despite producing around 150,000 knives per year, the company remains small with about 50 employees. Every stage of production is done in-house, ensuring tight quality control and consistent craftsmanship without outsourcing.

Series Overview
The Misono 440 Series was developed to meet the demands of culinary professionals who require:

• Strict quality control standards.

• High corrosion resistance.

• Superior cutting performance.

• Quick and easy re-sharpening.

For this series, Misono uses High 16 Chromium and Molybdenum Stainless Steel (HRC 58–59). This material provides better durability, rust resistance, and ease of sharpening compared to standard molybdenum stainless steels.

Knife Construction

• Style: Gyuto / Chef Knife

• Edge Length: 210 mm

• Total Length: 340 mm

• Core Steel: High 16 Chromium & Molybdenum Stainless Steel

• Construction: MonoSteel, Full Tang

• Handle: Black Pakka Wood (resin composite, water-resistant) with Stainless Steel Bolster

• Weight: 160 g

• Spine Thickness at Heel: 2.2 mm (likely correction from “22 mm”)

• Blade Height at Heel: 40 mm

• Hardness: 58–59 ± 1 HRC

• Bevel Angle Ratio: 70:30 (asymmetrical grind, right-hand optimized)

Features & Benefits

• Professional-grade steel with enhanced durability and corrosion resistance.

• Full tang construction for improved balance and strength.

• Ergonomic pakkawood handle – water resistant, durable, and stable in hand.

• Easy maintenance – sharpens quickly and retains its edge well.

• Designed for chefs who need reliable daily-use knives that meet professional kitchen standards.