The Morihei Hisamoto INOX series brings together traditional Japanese sharpening with practical, low-maintenance stainless steel. These knives are factory-made but finished by hand, resulting in an impressively thin grind and a razor-sharp edge straight from the box.

Made from mono SUS-440 stainless steel at around 59 HRC, Hisamoto INOX offers a great balance between edge retention, toughness and easy resharpening. The blades are paired with comfortable Western pakkawood handles, making them an accessible choice for both home cooks and professionals transitioning into Japanese knives.

Hand-finished edges on natural stones

One of the key features of the Hisamoto INOX line is the hand-finished edge. Morihei sharpens these knives on Japanese natural stones, which gives them:

• Outstanding out-of-the-box sharpness
  
• A very thin, low-friction cutting feel
  
• Excellent bite for precise cuts in meat, fish and vegetables
  

This combination of thin geometry and refined edge makes the knives feel lively and efficient on the board, with minimal resistance even through dense ingredients.

A complete workhorse line-up

Within the Morihei Hisamoto INOX collection you’ll find a complete set of core profiles for both home and professional kitchens:

• 
  Gyuto – all-round chef’s knife for slicing, chopping and detail work
  
• 
  Santoku – compact, versatile knife for everyday prep
  
• 
  Petty – small utility knife for fruit, garnishes and in-hand work
  
• 
  Sujihiki – long slicer for meat, roasts and fish
  
• 
  Honesuki Kaku – poultry boning knife with excellent control
  

This range allows you to build a coherent knife line-up with the same look, feel and sharpening characteristics across all key tasks.

Lightweight Western feel, Japanese cutting performance

Hisamoto INOX sits at a sweet spot between Western and Japanese knives:

• 
  Lightweight Western-style handle (pakkawood) for a familiar grip
  
• 
  Thin Japanese blade geometry, optimized for clean, precise cuts
  
• 
  Stainless construction that is forgiving in busy kitchen environments
  

For anyone coming from European chef’s knives, the transition into Hisamoto INOX is smooth: the balance and grip feel familiar, while the edge performance and thinness clearly reflect Japanese knife-making.

Easy to maintain, easy to enjoy

Because the series is made from stainless SUS-440, maintenance stays simple:

• Wash by hand and dry after use
  
• Use a wooden or soft plastic cutting board
  
• Store safely in a block, on a magnetic strip or in a saya
  
• Touch up the edge with a whetstone or fine sharpening stone when needed
  

Thanks to the moderate hardness and monosteel construction, these knives are relatively easy to sharpen – perfect if you are still building confidence with stones.

Who is Morihei Hisamoto INOX for?

Morihei Hisamoto INOX is ideal if you:

• Want a high-performing Japanese knife without high-maintenance carbon steel
  
• Prefer a Western-style handle with Japanese blade thinness
  
• Are looking for a reliable workhorse line for daily cooking at home or in a professional environment
  
• Appreciate knives that arrive truly sharp out of the box, ready for service
  

Whether you are buying your first Japanese knife or expanding an existing collection, Hisamoto INOX offers serious value and performance in a very approachable package.