My Misono Knives

For Mother’s Day last year, the kids gifted me three Misono 440 Molybdenum knives—the dark-handled ones on the far left of my magnetic knife bar above. It was a much-needed and much-appreciated gift for someone who cooks up to three times a day, often with knives that never seemed quite sharp enough. Max—the professional chef in the family—took the lead in choosing a set he himself might’ve used as a line cook at Brooklyn’s The Four Horsemen. Dare I say, these Japanese knives have actually improved my knife skills? If you’re interested in adding these high-performing knives to your arsenal of kitchen tools, here are the links: 1) 8” Misono 440 Molybdenum Gyutou 2) 7” Misono 440 Molybdenum Santoku 3) 6” Misono Molybdenum Steel Petty Knife. Happy chopping and slicing!

Note: Remember, never ever put your knives in the dishwasher. You’ll not only dull the blades, but you’ll shorten the lifespan of your knives, as well.