Misono's history dates back to 1935 when the company was founded in Seki City, Gifu Prefecture. Seki City has a centuries-old reputation for producing high-quality knives and is known as the "City of Blades" due to its rich history in sword and knife craftsmanship.
Misono initially started as a specialized manufacturer of traditional Japanese-style knives, focusing on the production of hand-forged blades. The company's founder, Katsushige Anryu, aimed to create knives that showcased exceptional sharpness, durability, and craftsmanship.
Over the years, they steadily expanded their production and developed a reputation for dedication to quality. The brand embraced new technologies and manufacturing techniques while remaining committed to preserving traditional knife-making skills. This blend of tradition and innovation allowed Misono to cater to the evolving needs of both professional chefs and home cooks alike.
In the 1960s, Misono introduced machine-based manufacturing processes to complement their hand-forged blades. This enabled them to produce knives more efficiently while maintaining a high level of craftsmanship. By incorporating modern techniques into their production methods, Misono was able to increase their output and reach a broader market.
Today, Misono continues to be highly respected in Japan and a sought-after brand in the culinary world. They are known for their meticulous attention to detail, use of premium materials, and commitment to producing knives of exceptional quality and performance. The brand's dedication to craftsmanship, along with their ability to adapt to evolving industry demands has contributed to their enduring success and reputation.
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As someone who cooks at home almost every day, I’ve slowly been upgrading my kitchen tools — and the Misono Honesuki turned out to be one of the best investments I’ve made when it comes to knives. I didn’t realize how much easier boning a chicken or trimming meat could be until I started using this knife.
Right out of the box the blade was razor-sharp, and the grind is incredibly thin and clean. The shape — that triangular, stiff profile — is a bit different from the regular boning knives I’m used to, which tend to be more flexible. But once I started using the Honesuki for breaking down a whole chicken, I immediately saw the difference. The stiffness of the blade actually gives me better control, especially when working around joints. It lets me separate muscle from bone without hacking or tearing, and I don’t feel like I’m forcing anything.
I’ve also used it for trimming pork shoulders, deboning thighs, and even prepping a rabbit and it’s handled everything with precision. While it’s not really designed for filleting fish (you’d want a flexible blade for that), it’s perfect for most meat-prep jobs. The blade is made from molybdenum stainless steel, which holds an edge well and is resistant to rust. I give it a few passes on a ceramic rod after heavy use, and it comes back to life easily.
The handle is simple and comfortable. It’s not fancy, but it feels solid in the hand, with just enough grip even when working with wet or fatty ingredients. The overall weight is light but not flimsy — it’s clearly made with care and attention to balance and handling.
In terms of upkeep, I always hand wash it and dry it right away — As Misono says - no dishwasher! After a couple of months of regular use, the knife still looks great and performs like new. It definitely feels like a knife made for professionals, but it’s very accessible for serious home cooks or like me, who already has amazing kitchen knives - but just starting out in discovering Japanese styles.
I have to say, I don't know who wouldn't want this knife in their kitchen. The feel of it is pure quality. It's reliable, stylish and as it's my first Japanese knife, I know now what all the fuss was about! It easily competes with my Cutco knives (which are about twice the price) in usability and comfort. It’s an especially good fit for anyone upgrading from low-end knives or starting their first proper kitchen knifeset.
If you’re a home cook who enjoys doing your own butchery — whether that’s breaking down whole chickens, trimming brisket or just getting the most out of your cuts — the Misono Honesuki is a serious upgrade. It’s one of those knives you’ll wonder how you managed without.
— Yvonne Taylor (guest reviewer) How much do they cost? See
Amazon for current prices Review: Misono Molybdenum Honesuki 5.7inch Knife
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