Misono is amongst the most respected names in Japan knife making. It is considered to be the Rolls Royce of Japanese knives. The factory, based in Seki City, produces several ranges and the Molybdenum Vanadium Handmade Series is the range that offers the best value to performance. Using A High Carbon stainless steel toughened with Vanadium and rust-resistant with Molybdenum. Forging by hand, Misono has achieved a blade of extreme sharpness and one that is easy to sharpen with a Hardness of 59-60 HRC.
The Handmade Series is a fully forged single-layer construction, and as such the user MUST ensure the knife is maintained very regularly. If you allow the edge of this magnificent knife to go totally dull it can be harder to restore to full sharpness than a laminated or Damascus blade. However, being tempered slightly softer than most other JKC knives it is not difficult to keep razor-sharp.
The handles are laminated hardwood with Silicon injection for durability.
JKC offers 10 shapes that cover virtually any culinary requirementSujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.