Hankotsu style boning knife. Strong and sturdy for cutting meat away from bones (like a standard western-style "boning knife" -- NOT for cutting through bones). This is a thick blade and a pretty serious piece of metal. Quite useful and versatile. This is a seriously heavy-duty knife with a thick and extra-strong blade with a big beefy handle for excellent grip and control. In beautiful black and white gift box. I'm selling more and more Misono knives to professional chefs who are looking for a high quality Japanese knife with excellent workmanship, materials, fit and finish, and yet at an affordable price.
Remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives.
This knife is sharpened only on the right side, and so is only for right-hand use.