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Home | Unknown Type | Misono 115mm Fruit Knife #1 with Wooden Sheath

Misono 115mm Fruit Knife #1 with Wooden Sheath

$34.00
$34.00
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Made with a hand-ground molybdenum stainless steel blade that cuts very smoothly and sharpens just as easily. A super versatile little knife, you will find many more uses than just for fruit. 

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Paring

A paring knife is a small, nimble kitchen knife designed for precise hand-held tasks. Its short, pointed blade excels at peeling, trimming, coring, and detail work on fruits and vegetables. Easy to control and maneuver, it’s a core tool for any fine prep that requires accuracy over power.

Listed Length: 110mm
Total Length: 210mm
Edge Length: 115mm
Heel Height: 26mm
Spine Thickness: 1.65mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Molybdenum Vanadium
Steel Hardness (HRC): 58/59
Maintenance: Less Attention
Handle Type: Hybrid
Handle Material: Composite Wood

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Molybdenum Vanadium

This steel combines a moderate to high carbon stainless steel with deliberate additions of molybdenum and vanadium to strengthen the blade’s structure, refine the grain, and boost edge stability. Molybdenum enhances hardenability, improves wear resistance, and supports a finer microstructure that holds an edge longer. Vanadium forms robust carbides that resist abrasion and help the blade resist dulling. In use, such steel typically reaches around 58–61 HRC and is favored in kitchen and utility knives for its balance of sharpness, durability and relatively low maintenance. While exact chemistry is often proprietary, this alloy has enough corrosion-resistance for kitchen use but still benefits from regular drying and occasional oiling.

About Misono

Seki, Gifu, Japan

Established in 1935, knife-making company Misono, based in Seki, Japan, does all its work in-house and sources top-quality materials. Misono is well known for the high quality and reliability of their work, from heat treatments to finish grinding.