All knives come with one free sharpening. Avoid using on frozen food and on bones.
Misono Handmade Gyuto
This slimmer (than its Santoku brother) blade is called Gyuto – meaning cow sword. It is designed to make light
Misono Handmade Paring 80mm
This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks
Misono Handmade Utility
150mm – Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used
Misono Handmade Santoku
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting
Misono UX10 Slicer/Sujihiki
Sujihiki or slicing knife for consummate preparation of fish, meat & game and the perfect carving blade. The length and
Misono UX10 Gyuto
180mm, 210mm and 240mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s
Misono UX10 Santoku 180mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing – and is the shape of a traditional Japanese
Misono UX10 Utility
120mm/150mm – Utility Knife is the most familiar blade in Western kitchens and as such tends to be widely used
Misono Handmade Slicer/Sujihiki
The Sujihiki is a long narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with
