Knife Type: Santoku   

Steel Type: Molybdenum Steel (stain-resistant)

Blade Hardness: HRC 56-58

Blade Length: 180mm

Handle Material: Black Pakka wood

Misono is one of Japan’s most trusted knife brands, made in Seki City, Gifu Prefecture—one of the country’s most famous knife-making regions.

If you are looking for a reliable Japanese kitchen knife in this price range, this is one of the knives I recommend most often.

What I personally appreciate most about Misono knives is how easy they are to use and maintain. The steel takes a sharp edge easily, is straightforward to sharpen, and continues to perform well for years with regular care. Rather than focusing on flashy designs or exotic steel names, Misono focuses on creating practical knives that chefs and home cooks can depend on every day.

The Santoku is considered Japan’s all-purpose kitchen knife. Its wider blade makes vegetable preparation comfortable and efficient, while the pointed tip handles meat and fish with ease. For many home cooks, a Santoku is the only knife they need for everyday cooking.

The 180mm blade length is, in my opinion, one of the most practical sizes for home kitchens. It offers enough length for most ingredients while remaining easy to control on standard kitchen benchtops.

For professional chefs, this knife is also an excellent service knife. During busy service, a large chef’s knife can sometimes feel cumbersome. A well-balanced 180mm Santoku is compact, versatile, and capable of handling a wide range of kitchen tasks quickly and efficiently.

The greatest strength of the Misono brand is its balance of performance, durability, ease of sharpening, and long-term reliability. This is a knife designed to be used, maintained, and enjoyed for many years.

All JKG knives are personally selected by a chef with over 15 years of professional kitchen experience.