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These knives have composite blades, with a core blade of high-quality VG10 steel, which is then plated with 13 chrome stainless steel, leaving just the cutting edge of the inner blade exposed. The result is a blade that will take and hold an extremely sharp edge, but is protected by the stainless outer layer. The DP series has double-bevel blades (the cutting edge is angled on both sides of the blade), the style to which most UK cooks are accustomed. The hard-wearing handles are of ECO wood, reconstituted hardwood impregnated with resin.
These beautifully crafted knives are forged in Seki, the traditional home of knife making in Japan. The blades are of high carbon molybdenum steel, with asymmetrical edges, suitable for right-handed chefs. These knives are from Misono's most affordable range, but have much in common with their famed UX10 range, and are wonderful knives in their own right.
These knives have double-bevel blades of the same composite construction and materials as the Tojiro DP range, but with Vanadium added to the core blade, allowing them to be sterilised at high temperature. The attractive handles are of 18/8 stainless steel, and are ribbed to provide good grip (a common problem with metal-handled knives). Like all of our Tojiro knives, those in the Pro DP range are hand-sharpened to honbatsuki standard, the ultimate edge demanded by the Japanese professional.
The core blade and double-bevel cutting edge of the DP Damascus series is made from the same pure stain-resistant high-carbon steel alloyed with Molybdenum as the standard DP series. However, in the Damascus series this is overlaid with 36 separate fine layers of steel, the layers alternating between high-carbon and low-carbon stainless, giving the knife exceptional strength. These layers are forged and polished to create a very subtle, shimmering patterning effect to the blade surface. The effect of this technique is called kasuminagashi in Japanese, which translates as floating mist. The hard-wearing handles are of ECO wood, reconstituted hardwood impregnated with resin.
Blades of high-quality steel alloyed with Molybdenum and Vanadium.These knives have single-bevel blades i.e. the cutting edge is angled on the right side of the blade only. This type of edge is used by Japanese chefs to ensure that, when cutting, the food is not crushed by the angle of the blade. The nature of one-sided blades means they are more suited to right-handed people. Left-handers can, of course, use them, but will not enjoy the additional benefit that the single-sided blade brings. The hard-wearing handles are of ECO wood, reconstituted hardwood impregnated with resin.
Specialist sushi knives, these all metal designs have single-bevel blades of Molybdenum Vanadium stainless steel. The unique handle design is ribbed on one side to allow maximum grip for the fingers, while the other side is shaped to fit snugly in the palm.
These sushi knives are hand-forged in the Hyogo region of Japan. The single-bevel blades are of quality AUS8 steel, a high-carbon steel alloyed with molybdenum and vanadium, with a Rockwell hardness (HRC) of 59 to 60 degrees. The blade is cushioned on the bevel side by a layer of softer steel (a technique known as 'awase' in Japan). Handles are of bubinga wood, also known as African rosewood.
With single-bevel blades of quality stainless steel and magnolia wood handles, these sushi knives combine traditional styling with modern blade-making technology. Priced from just £13.99, and available in both deba (chopping/filleting) and yanagiba (slicing) models, these knives offer great value to the cook looking for traditionally styled sushi knives.
We recommend that you use either diamond or ceramic tools for sharpening our knives. We offer both ceramic whetstones and easy to use ceramic disk sharpeners.