Misono 440 Gyutou

The 440 series uses a specialized 16-chrome stainless steel alloy. This composition provides a higher level of corrosion resistance and durability compared to standard stainless steels, making it easier to maintain in a busy kitchen environment.

No, this is a precision chef's knife designed for slicing, dicing, and chopping vegetables, fruits, and boneless proteins. Using it on bones or frozen foods can chip or damage the fine edge.

While the handle is reinforced for durability, it should be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher, as moisture can cause the wood to swell or degrade over time.

The 8.2-inch length is the standard size for a professional Gyutou, offering a balance between reach for large items and agility for finer work. If you are accustomed to smaller paring knives, it may take a brief adjustment period to get used to the blade's profile.

The 16-chrome steel is known for excellent edge retention, but frequency depends on your cutting surface and usage. We recommend using a honing rod regularly to realign the edge and a whetstone for periodic sharpening to maintain its professional-grade performance.