Misono 440 Series Gyuto

The 70/30 grind is a slightly asymmetrical edge that provides a balance between the precision of a single-bevel knife and the versatility of a standard double-edged blade. It is designed to offer cleaner cuts and better food release, though it is primarily optimized for right-handed users.

This steel is specifically formulated for high-performance kitchen use, offering a great balance between edge retention and rust resistance. With a hardness of 58-59 HRC, it holds a sharp edge through demanding prep work while remaining easier to maintain than ultra-hard, brittle carbon steels.

While the pakkawood handle is water-resistant and more durable than traditional wood, it is not indestructible. You should avoid soaking it in water or putting it in the dishwasher to prevent the handle from swelling or the rivets from loosening over time.

The 210mm is generally more agile and easier to maneuver for home cooks or those with smaller workspaces. The 240mm provides more reach and is better suited for heavy-duty tasks, such as breaking down larger vegetables or processing high volumes of ingredients.

Because this is a high-quality Japanese steel, we recommend using whetstones to maintain the edge. Avoid pull-through sharpeners or honing steels with aggressive serrations, as these can damage the factory-sharpened edge and shorten the lifespan of the blade.