If you’re the average American cook you might never heard of Misono knives before but among the professionals of this country, they rock!
Quality Steel Makes the Best Knives
One of the things that I’ve always tell my readers on the things that they should consider before investing in a Japanese kitchen knife is to look at the quality of their steel. You must look at knives that give you the ability to sharpen the knife at a steep angle while not undermining its edge. That’s exactly what makes a Misono a great addition to your kitchen artillery.
Professional-looking
Yes, I’ve mentioned before that an expensive price tag that goes with an unattractive knife is rather offensive. The Misono knives definitely shine in the looks department. With its clean elegant look, they’ll give you the professional impression critical to a chef. If it is featured in a fashion magazine, I would’ve compared it to a clean shaven, great looking model clad in an Armani suit ready to enter a boardroom.
The only thing that might put people off from purchasing these wonderful pieces of kitchen ware would be its rather demanding price tag. A 9” Chef Knife at 200 bucks is rather expensive but hey, good things come with a price, a big number at that!
Not only that, you may be having a difficult time to find them in the US market. Perhaps, the fact that it is rated #1 by professional chefs in the Food & Wine magazine in July 2005 might change your mind on kicking this one out of your to buy list despite the price tag.
Check out these Misono knives:
Misono UX10 Chef’s Knife 8.2″
Misono UX10 Chef's Knife 8.2"
The standard chef’s knife with 8.2 inch of Swedish stain-resistant steel giving it a clean look. Yet it has the hardness of carbon steel for ultimate quality.
Misono UX10 Sujihiki 9.4″
Misono UX10 Sujihiki 9.4"
The Sujihiki, or the “slicing knife”, is actually equivalent to the yanagi ba. This 9.4 inch slicing knife can slice meat and fish with beautiful precision.
Misono Molybdenum Fillet/Butcher Knife (Yo-Deba)
Misono Molybdenum Fillet Butcher Knife (Yo-Deba)
A double edged deba knife. This is specially designed to cut through harder foods like meat with bones, half-frozen meat and to fillet fish.
Related Posts:
- Japanese Kitchen Knives – Main
- Global 3-piece Santoku Knives Set – Best Japanese Knives Set
- Shun Knives – Best Japanese Knives for Home Cooking
- How to choose the best Japanese kitchen knives
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