Misono 440 Chef's Gyuto Knife

The 70/30 edge is designed to provide the precision of a single-bevel knife while maintaining the versatility of a standard double-bevel blade. This asymmetry helps with cleaner cuts and better food release, making it a favorite for professional chefs who prioritize performance.

Sub-zero treatment is a specialized cooling process that refines the steel's grain structure. This results in a blade that is not only harder and more durable but also significantly easier to sharpen and maintain over time.

A 270mm blade is quite long and primarily intended for professional environments or home cooks who frequently process large volumes of produce or large proteins. If you have limited counter space or are less experienced with long blades, you may find a shorter 210mm or 240mm knife more manageable.

No, the handle is water-resistant and designed for durability in busy kitchens. While it is highly resilient, you should still hand wash and dry the knife immediately after use to protect the integrity of the handle and the blade.

The Misono 440 series uses high-chromium molybdenum stainless steel, which offers superior rust resistance compared to traditional high-carbon steel. While it may not hold an edge quite as long as some ultra-hard carbon steels, it is much easier to maintain and far less prone to staining or corrosion.