Misono Knives (ミソノ)

The name “Misono” (美園) translates roughly to “beautiful garden” — a reflection of both heritage and harmony. And true to its name, every knife blends tradition with modern performance.

The History of Misono (Since 1935)

Founded in 1935, Misono is Japan’s oldest Western-style knife brand, still family-owned and operated in Seki City, the heart of Japan’s blade-making heritage.

With just around 50 artisans, Misono produces approximately 150,000 knives per year, all handcrafted entirely in-house. Every step — from forging and shaping to heat-treatment and hand-honing — is done with surgical precision. No outsourcing, ever.

“Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!”
— Chef Masaharu Morimoto

What steel does Misono use?

It depends on the series:

UX10: High-purity Swedish stainless steel (often identified as 19C26 or AEB-L)
Sweden Carbon: Hand-forged high-carbon Swedish steel
Molybdenum Series: AUS-8 stainless steel (easy to sharpen, stain-resistant)

With Misono’s signature 70/30 asymmetrical bevel, these blades slice with precision that Western knives often lack. Lightweight yet balanced, sharp yet durable — Misono knives are the quiet favorite in many professional kitchens.