Chef's knife
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The all-rounder
The true all-rounder performs any task effortlessly thanks to its shape and weight. With its razor-sharp blade, the chef's knife cuts vegetables and meat largely without any further pressure. The tip of the blade also allows you to do more delicate work, such as dicing onions.
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Meat |
 |
Fish |
 |
fruit and vegetables |
 |
Herbs |
Every Misaki knife combines exquisite craftsmanship and timeless elegance.
| Blade material | 67 layers of Damascus steel ( 10Cr15CoMoV steel core + 66 layers of 316/316L stainless steel) |
| Handle material | Noble sycamore maple |
| degree of hardness | 60 - 62 HRC |
| cut | Japanese sharpening angle 15° per side, suitable for left and right handed users |
| Weight | 218g |
blade
The more even the hardening, the better the edge retention. That's why we work with one of the most modern hardening technologies in the world - heat treatment in a vacuum. This makes the surface flawlessly smooth. And that has many advantages: rust cannot set in and the blade is easy to clean.
Not suitable for chopping bones.
Not suitable for dishwashers.
Handle
The ergonomic handle is made of exquisite natural wood, giving each handle a unique grain. The knife handle is polished several times and thus maintains its smooth surface finish. In order to maintain this smooth surface for as long as possible, the handle should be treated with linseed oil or another cooking oil before first use and from time to time.
Read the full care instructions below
