{"product_id":"vintage-misono-japanese-8x-knife-set-2360","title":"Vintage Misono 440 Molybdenum Steel Japanese Knife Set 8x with Case 2360","description":"\u003ch2\u003eExperience the versatility of a vintage Misono Japanese knife set\u003c\/h2\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Misono, Seki, Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet contents:\u003c\/strong\u003e Seven knives, one spatula and one hard case. The eight tools include the spatula, rather than eight knives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtility knife:\u003c\/strong\u003e 130mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoning knife:\u003c\/strong\u003e 150mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSujihiki slicing knife:\u003c\/strong\u003e 270mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGyuto knife:\u003c\/strong\u003e 270mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYanagiba knife:\u003c\/strong\u003e 260mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeba knife:\u003c\/strong\u003e 180mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChinese slicer:\u003c\/strong\u003e 190mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpatula:\u003c\/strong\u003e 200mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade materials:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandles:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge geometry:\u003c\/strong\u003e Individual bevel angles and handedness are not recorded. Maintain each knife's existing geometry when sharpening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage\/used. Surface scratches, blade discolouration and handle wear are visible in the photographs. Please examine the photographs for each tool's visible condition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e One hard case included, as recorded in the existing listing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eItem number:\u003c\/strong\u003e 2360.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSeven knives and a spatula, each with a distinct role\u003c\/h2\u003e\n\u003ch3\u003eUtility knife 130mm and boning knife 150mm\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eGyuto 270mm and sujihiki 270mm\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eYanagiba 260mm and deba 180mm\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eChinese slicer 190mm and spatula 200mm\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eMisono heritage and design\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.misono-hamono.com\/\" rel=\"noopener\" target=\"_blank\"\u003eMisono\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash only:\u003c\/strong\u003e Clean with mild detergent and warm water. Never put the knives in a dishwasher or leave them soaking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry immediately:\u003c\/strong\u003e Dry thoroughly after washing, paying particular attention to the carbon-steel blades and the area beside each handle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWipe during use:\u003c\/strong\u003e Keep carbon-steel blades clean and dry during preparation, particularly after contact with acidic or salty ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHone only where appropriate:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpen carefully:\u003c\/strong\u003e Use suitable water stones, following each blade's existing bevel. For unfamiliar or single-bevel geometry, choose a sharpener experienced with Japanese knives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore protected:\u003c\/strong\u003e Put the tools away clean and completely dry, with the cutting edges protected. Ensure the case is dry before closing it.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a Knife","offers":[{"title":"Default Title","offer_id":55871113625891,"sku":"VTG-MISONO-SET-2360","price":590.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/library-53A22058-36C2-4772-A5F2-984C8DB27C51-L0-001.jpg?v=1794482113","url":"https:\/\/chefandaknife.com.au\/products\/vintage-misono-japanese-8x-knife-set-2360","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}