Misono is a brand of Japanese knives which have been gaining popularity in the US. The Western handles with thin Japanese blades give Misono a huge appeal in the American market. The brand is used mostly by professional chefs, but they can be a good choice for home cooks, too, depending on your cooking style.
Learn all about these knives in our detailed review. We talk about steel, handle material, design, pros and cons, who these knives are best for, and more.
Misono Knives at a Glance
Our favorites Misonos are asterisked and we do detailed reviews of them below.
All the knives are made in Seki, Japan (the Japanese city famous for knife manufacturing).
Knife | Features |
|---|---|
440 Series about $100 for 8" chef's knife  | -16% chromium molybdenum vanadium stainless steel -HRC 58-59 (stay sharper than other knives w/same rating like Wusthof) -Full tang, partial bolster -Mirror convex grind -70/30 bevel (for right handed users) -Rounded spine for comfort -Spine is 1.9mm thick at heel -Stainless steel bolster -Black pakka wood Western style handle. |
EU Carbon Steel Series/Swedish Carbon Steel see the EU/Swedish gyutos on Amazon see all EU/Swedish knives on Amazon about $100 for 8" chef's knife  | -Forged high carbon steel (not stainless) -HRC 60 -Full tang, partial bolster -Mirror convex grind -70/30 degree bevel for right handed users -240mm (9in.) gyuto weighs 8.2 oz/235g -Spine is 2.1mm at heel -Black pakka wood Western style handle. |
Handmade Molybdenum Series see Handmade gyutos/chef knives on Amazon see all Handmade knives on Amazon about $90 for 9.4" gyuto  | -Forged AUS8 high carbon stainless steel -Entry level series -Most affordable line of Misono knives -HRC 57 -Full tang, partial bolster -Mirror convex grind -70/30 degree bevel for right handed users -Less polished spine than the 440 Series -195mm/7.7" weighs 5.5oz/155g -7.7" blade spine is 2.2mm thick at heel -Black pakka wood Western style handle. |
UX10 about $180 for 9.4" gyuto  |