Saumon Sujihiki • 240 mm with dimples • pakka • Molybdenum • western handle • for left- and right handed use
Misono’s Molybdenum steel is composed of Molybdenum. Molybdenum is a stainless steel known for its improved toughness and steel strength as well as its increased wear-resistance. Molybdenum knives are less prone to chipping than other stainless-steel blade steels and take substantially longer to wear. This blade steel is great for the “chef knife” knife style – an all-purpose kitchen knife. Because this blade steel is so tough and durable it makes for a great kitchen companion for those with a fierce cooking style, and for those who primarily rely on one knife during their prepping session(s) or work day. The knives in this series come equipped with a waterproof and resin-strengthened black pakkawood handle, and a molybdenum-steel bolster.
Elwin de Veld 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 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.