Vintage Misono 440 Molybdenum Steel Japanese Knife Set 8x with Case 2360

Experience the versatility of a vintage Misono Japanese knife set

This vintage Misono knife set brings together seven knives, a 200mm spatula and a hard case, combining Western-style preparation knives with traditional Japanese profiles. From everyday chopping and small preparation jobs to fish preparation and long slicing cuts, it offers a varied selection for a working kitchen or Japanese knife collection.

The Specs

• Maker: Misono, Seki, Japan.
• Set contents: Seven knives, one spatula and one hard case. The eight tools include the spatula, rather than eight knives.
• Utility knife: 130mm.
• Boning knife: 150mm.
• Sujihiki slicing knife: 270mm.
• Gyuto knife: 270mm.
• Yanagiba knife: 260mm.
• Deba knife: 180mm.
• Chinese slicer: 190mm.
• Spatula: 200mm.
• Blade materials: The existing listing identifies the Western knives as Misono 440 Series molybdenum steel and the sashimi knives as carbon steel. Misono 440 molybdenum-steel markings are visible on several Western blades. The Chinese slicer is marked Misono molybdenum steel; it should not automatically be described as 440 Series. The precise carbon-steel grade is not recorded.
• Handles: The photographs show dark riveted handles on the smaller Western knives and spatula, a brown riveted handle on the Chinese slicer, and light wooden handles with dark ferrules on the yanagiba and deba. Exact handle materials are not confirmed.
• Edge geometry: Individual bevel angles and handedness are not recorded. Maintain each knife's existing geometry when sharpening.
• Origin: Japan.
• Condition: Vintage/used. Surface scratches, blade discolouration and handle wear are visible in the photographs. Please examine the photographs for each tool's visible condition.
• Storage: One hard case included, as recorded in the existing listing.
• Item number: 2360.

Seven knives and a spatula, each with a distinct role

Utility knife 130mm and boning knife 150mm

The compact utility knife covers smaller preparation tasks where a longer blade is unnecessary. The boning knife adds a specialised profile for controlled meat preparation and working around bones, rather than chopping through them.

Gyuto 270mm and sujihiki 270mm

The gyuto provides a long, versatile chef's knife profile for everyday chopping and preparation. The slimmer sujihiki is suited to smooth draw cuts through boneless meat and other proteins, giving the set a dedicated slicing option alongside its general-purpose blade.

Yanagiba 260mm and deba 180mm

The yanagiba's long, narrow profile suits sashimi preparation and controlled slicing of boneless fish. The substantial deba profile serves traditional whole-fish preparation and filleting. Use controlled technique around fish bones, and do not treat the deba as a general-purpose bone chopper.

Chinese slicer 190mm and spatula 200mm

The broad Chinese slicer adds another preparation shape to the collection, while the 200mm spatula completes the eight-tool selection. The included hard case keeps the set together between uses.

Misono heritage and design

Misono is based in Seki, Japan, a city with more than 800 years of blade-making tradition. The maker combines traditional Japanese craftsmanship with modern grinding technology, carefully controlled heat treatment and polishing to produce cutlery for professional use.

This set reflects that practical approach through its mix of everyday and specialist tools. Misono describes its 440 Series as 16% chromium stainless steel, designed for corrosion resistance and sharpenability. That specification applies to identified 440 Series blades, not automatically to every tool in this mixed set. The carbon-steel knives require particular attention to moisture and drying, making appropriate care an important part of ownership.

Care & Maintenance

• Hand wash only: Clean with mild detergent and warm water. Never put the knives in a dishwasher or leave them soaking.
• Dry immediately: Dry thoroughly after washing, paying particular attention to the carbon-steel blades and the area beside each handle.
• Wipe during use: Keep carbon-steel blades clean and dry during preparation, particularly after contact with acidic or salty ingredients.
• Hone only where appropriate: Use a honing steel only on blades whose geometry is suitable. Do not use a honing steel on the yanagiba or deba without confirming that it is appropriate for the individual blade.
• Sharpen carefully: Use suitable water stones, following each blade's existing bevel. For unfamiliar or single-bevel geometry, choose a sharpener experienced with Japanese knives.
• Store protected: Put the tools away clean and completely dry, with the cutting edges protected. Ensure the case is dry before closing it.