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The Balance Point

Misono Handmade Molybdenum Sujihiki 11.8" (300mm) Slicing Knife

Misono Handmade Molybdenum Sujihiki 11.8" (300mm) Slicing Knife

$259.50
$259.50
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Country of Origin:  Japan

About Misono Molybdenum
Misono’s most affordable line of knives is created with a stain resistant molybdenum steel blade. The added molybdenum and vanadium gives this line a greater rust-resistance and hardness. Misono’s popularity stems from the thin profile that allows the knife to be used and sharpened for a long period of time.
About Misono

Misono was established in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers.Today Misono is Japan’s oldest Western style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance. Misono’s production process is very similar to

that of traditional Japanese style knives, as they are largely made by hand. Misono ensures a long lasting edge retention for professional use by using hard steel and hand finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspections.
Purpose of Sujihiki
The sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

Style Sujihiki
Steel Type Stain-Resistant Steel
Steel Material High Carbon 13Cr. Molybdenum
Saya Cover Not Included
Knife Bevel 70/30
Handle Material Composite Wood
HRC 57
Knife Weight [grams] 223
Blade Width (Widest part of the blade) [inches] 1.6
Spine Width (Widest part of the spine) [MM] 2
Handle Length [inches] 5

Use

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western-style knives sold at our store have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We recommend that all customers use sharpening stones to sharpen or hone their knives.
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