Misono Molybdenum Steel Series Gyuto

These knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 511 / 512 / 513
• Knife Type: Gyuto
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: 13Cr. Molybdenum Vanadium Stainless Steel
• Hardness: 57 HRC
• Hand-sharpened
• Blade Length: 180mm (7.1") / 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 41mm / 43mm / 50mm
• Spine Thickness
• Above heel: 1.9mm / 1.9mm / 2.2mm
• Middle: 1.7mm / 1.7mm / 1.9mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Stainless Steel
• Length: 109mm / 112mm / 118mm
• Overall Length: 298mm / 335mm / 375mm
• Weight: 138g (4.87oz) / 153g (5.40oz) / 231g (8.15oz)
• Mark: "Misono" ; "Handmade" ; In Japanese Kanji "Stainless Molybdenum Steel" (ステンレス モリブデン鋼)

About Misono ミソノ

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.