Japanese Knives – Misono Molubdenum 440 Review

The Misono 440 line is born from the interactions and collaboration between professional chefs and Misono. The company decided to meet the demands and expectations of chefs around the world by designing a knife series / set for both professional cooks and home cooks alike.

After the long research and development process Misono ended up with the molybdenum 440 kitchen knives. These rust resistant (stainless steel) Japanese chef knives are crafted with a high level of quality control, it is for this reason that these knives have an excellent cutting performance, great edge retention and are easy to sharpen. The following paragraphs will focus on an in-depth review of the Japanese chef knives.

Misono Molubdenum 440 Japanese chefs Knives – Gyuto, Santoku, Honokotsu, Sujihiki…

The 440 series kitchen knives is created using a new material under the name of “High 16 Chromium and Molubdenum Stainless steel”. They claim that it is superior to the standard Molybdenum Stainless steel when it comes to rust-resistance, durability and ease of sharpening. Misono say that to ensure the maximum level of quality and performance, the knives they produce undergo extra special treatments and steps only known by Misono.

Type of kitchen knives and their uses

  • Misono 440 Molybdenum Gyuto 8.2” / slicer has a double edged bevel, meaning that it maintains its edge for longer in exchange for some sharpness. This is a very versatile knife with a tall heel for better knife control and grip, the knife blade also has a slightly curved belly for rock cutting. The Misono Gyuto is a high quality all purpose kitchen knife.
  • The Misono 440 Molybdenum Santoku is a perfect tool for those who are looking for a chef knife that is designed to multi task. This knife is similar to the Gyuto but is smaller in size. It is perfect knife for cutting & slicing meat, vegetables and fish, it has a 50/50 bevel ratio. Take a look at our in-depth review of the Misono Santoku
  • The Misono 440 Molybdenum Honokotsu is the perfect knife for boing and trimming meat, some people actually use it for paring also.
  • The Misono 440 Molybdenum Sujihiki is a slicer knife, which can come both with a double bevel (western style) or a single bevel (traditional Japanese knives used to slice sushi). This knife has a long blade in order to slice the produce without having to saw it, this ensures a clean cut. Although this wester knife is suitable for most applications, if you are looking for a traditional single beveled Japanese slicer take a look at the Yoshihiro Shiroko Kasumi Shitan 10.5″ or the Shun Pro Yanagiba Knife 9-1/2″ Review. These are more suitable for cutting raw fish

Final Thoughts on these Japanese Knives:

Having talked with professional chefs, i often hear that their favorite knives are the Misono 440 series. We can honestly say that it does not surprise us, as the Misono 440 Japanese chef knives offer excellent performance and quality. Investing in one of the most widely used types of knives in the kitchen meshed with the high quality Misono offers means that the Misono 440 Molybdenum series can easily be the knives you use for the rest of your life. Without a doubt in mind, investing in one of these knives is really a pros choice.

Finally, in Best Japanese knives we want to address a common question that is asked in forums – Misono 440 Series vs Tojiro dp – Honestly, one cannot compare them, they are both excellent quality kitchen knives with very similar characteristics.

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