Misono knives from the Molybdenum series represent the most affordable line of this renowned Japanese brand. This boning knife is an exceptional piece of handmade craftsmanship and something completely new to our range. Although it is small, it is extremely accurate and will take your breath away!

The blade is made of stainless steel with the addition of molybdenum and vanadium, which gives the knife increased resistance to rust and additional hardness.

This Boning in its Hankotsu variant is a tough and durable knife, designed for separating meat from the bone, but not for cutting through bones. Its specific blade and flat handle enable precise maneuvering during boning, Frenching and trimming. The slightly thicker 2.5mm blade combined with the asymmetric blade will make this one of the favorite knives in your collection.

The handle is made of black pakka wood and has a unique shape that provides easy grip and comfort during the exhausting job of deboning meat.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".