Misono 440 Series Petty

These knives from Misono’s 440 Series are loved by professional chefs around the world. Made of high carbon 16 chrome Molybdenum stainless steel, heat-treated to 58-59 HRC, the blade offers superior cutting performance, robust durability and rust resistance. The full-tang construction and water-resistant pakkawood handles allow maximum control while cutting and the highest level of hygiene. 

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 831 / 832 / 833
• Knife Type: Petty
• Blade
• Construction: Monosteel 
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: 16Cr. Molybdenum Vanadium Stainless Steel
• Hardness: 58-59 HRC
• Hand-sharpened
• Blade Length: 120mm (4.7") / 130mm (5.1") / 150mm (5.9")
• Blade Height (at heel): 25mm / 30mm / 31mm
• Spine Thickness
• Above heel: 1.6mm / 1.7mm / 1.6mm
• Middle: 1.4mm / 1.4mm / 1.4mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Stainless Steel
• Length: 110mm / 110mm / 110mm
• Overall Length: 235mm / 245mm / 265mm
• Weight: 70g (2.47oz) / 75g (2.65oz) / 80g (2.82oz)
• Mark: "Misono" ; "Molybdenum 440"

About Misono ミソノ

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.