Misono 440 Hyper-Chrome Molybdenum Stainless Japanese Chef's Gyuto Knife 270mm
Best premium cutting tool for discerning chefs and serious home cooks.
This professional chef's knife is expertly crafted in Seki-city, Japan, a region renowned for its sword-making heritage. It features a 270mm blade forged from high 16 Chromium and Molybdenum Stainless steel, offering exceptional edge retention, superior rust resistance, and effortless sharpening. The blade undergoes sub-zero treatment to enhance its overall durability. Its water-resistant composite wood handle is ergonomically designed for a comfortable and secure grip, making it an indispensable tool for demanding culinary tasks.
$238.99
Owner Satisfaction
4.7
/ 5
Category Rank
615
/ 5771
#615 in Kitchen Knives
Price vs Category Average
+78%
Above average
Knife Type
Gyuto (Chef's Knife)
/ Gyuto (Chef's Knife)
Who it's for
- Home cooks and professionals seeking a reliable, easy-care knife.
- Experienced chefs and home cooks handling substantial ingredients.
- Culinary students and professionals investing in a durable, high-performing tool.
Who should skip it
- Home cooks with compact kitchens or those preferring a shorter, nimble blade.
- Enthusiasts prioritizing extreme edge retention and minimal maintenance.
- Casual home cooks seeking an affordable, basic kitchen workhorse.
Key Specs
Knife Type
Gyuto (Chef's Knife)
Blade Steel Type
440A/440C
Blade Length
270mm
Blade Edge
Double Bevel Edge 70/30
Hardness Rockwell C scale
58-59
Handle Material
Composite Wood
Weight
260g
Country of Origin
Japan
Know before you buy
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.
Still have a question?
Ask Hayley anything about this product before you decide.