Misono 440 Series Gyuto
Best durable performance for everyday kitchen tasks.
This professional-grade kitchen knife is meticulously handcrafted in Seki City, Japan, by one of the country's oldest Western-style knife makers. It features a high-carbon 16 chrome Molybdenum Vanadium stainless steel blade, expertly heat-treated for exceptional sharpness, durability, and rust resistance. The full-tang construction provides superior balance and strength, while the water-resistant pakkawood handles ensure a secure and hygienic grip for demanding culinary tasks. It is designed for professional chefs seeking reliable performance and longevity.
$149.00
Owner Satisfaction
4.5
/ 5
Category Rank
3104
/ 5771
#3104 in Kitchen Knives
Price vs Category Average
+11%
Above average
Blade Material
16
/ Chrome Molybdenum Vanadium Stainless Steel
Who it's for
- Busy home cooks and professional chefs seeking a low-maintenance workhorse
- New users and experienced cooks desiring immediate, precise cutting ability
- Budget-conscious cooks and professionals seeking a high-performing, affordable Japanese knife
Who should skip it
- Enthusiasts and professionals accustomed to ultra-hard, long-lasting carbon steel edges
- Users prioritizing premium materials and artisanal craftsmanship in their kitchen tools
- Experienced chefs and knife connoisseurs seeking highly specialized blade geometries
Performance breakdown
Edge Retention
Molybdenum vanadium steel holds a razor-sharp edge through heavy daily prep.
Corrosion Resistance
High-chrome alloy composition shrugs off moisture and acidic ingredients with ease.
Balance and Control
Full-tang construction provides a reassuring, nimble weight distribution for precision cuts.
Sharpening Ease
The steel strikes a perfect balance between hardness and ease of maintenance.
Ergonomic Grip
Pakkawood handles offer a secure, comfortable hold even during long shifts.
Professional Durability
Built to withstand the rigorous demands of a high-volume commercial kitchen.
Key Specs
Blade Material
16 Chrome Molybdenum Vanadium Stainless Steel
Handle Material
Pakkawood
Blade Length
210mm / 240mm
Edge Type
Double-edged Blade (70/30 Grind)
Construction Type
Forged Monosteel
Dishwasher Safe
No
Full Tang
Yes
Blade Hardness
58-59 HRC
Know before you buy
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.
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