Misono Molybdenum Steel Series No.61 Chinese Cleaver (7.4inch)
Original price was: $138.00.$98.99Current price is: $98.99.
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Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misono’s more expensive product lines. Indeed, Misono’s high standards of quality have not been compromised in the slightest.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
This knife features full tang construction, Quince Wood handle for extra durability and improved blade balance.
The Chinese Cleaver is a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when ‘tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.
Specification
Knife Model: Misono Molybdenum Steel Series Chinese Cleaver
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Quince Wood Handle
Saya Included: No.
| Chinese Cleaver (7.4″) |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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