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Misono

Misono Handmade Molybdenum Gyuto 8.2" (210mm) Chef Knife

Misono Handmade Molybdenum Gyuto 8.2" (210mm) Chef Knife

$129.50
$129.50
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Country of Origin:  Japan

About Misono Molybdenum
Misono’s most affordable line of knives is created with a stain-resistant molybdenum steel blade. The added molybdenum and vanadium give this line a greater rust-resistance and hardness. Misono’s popularity stems from the thin profile that allows the knife to be used and sharpened for a long period of time.
About Misono

Misono was established in 1935, and the company has kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers. Today, Misono is Japan’s oldest Western-style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of its knives in-house with extreme attention to detail for quality assurance. Misono’s production process is very similar to

that of traditional Japanese-style knives, as they are largely made by hand. Misono ensures a long-lasting edge retention for professional use by using hard steel and hand-finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspection.
Purpose of Gyuto
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.

Style Gyuto
Steel Type Stain-Resistant Steel
Steel Material High Carbon 13Cr. Molybdenum
Saya Cover Not Included
Knife Bevel 70/30
Handle Material Composite Wood
HRC 57
Knife Weight [grams] 153
Blade Width (Widest part of the blade) [inches] 1.72
Spine Width (Widest part of the spine) [MM] 2
Handle Length [inches] 4.35

Use

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western-style knives sold at our store have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We recommend that all customers use sharpening stones to sharpen or hone their knives
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