Misono Molybdenum Steel Series Pankiri

This long Pankiri is primarily designed for cutting bread and cakes, but also suitable for cutting huge chunks of meat! 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. 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.: 696 / 697
• Knife Type: Pankiri (Bread Knife)
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: 13Cr. Molybdenum Vanadium Stainless Steel
• Hardness: 57 HRC
• Hand-sharpened
• Blade Length: 300mm (11.8") / 360mm (14.2")
• Blade Height (at heel): 31mm / 31mm
• Spine Thickness
• Above heel: 1.6mm / 1.7mm
• Middle: 1.3mm / 1.3mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Stainless Steel
• Length: 140mm / 140mm
• Overall Length: 434mm / 498mm
• Weight: 151g (5.33oz) / 165g (5.82oz)
• 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.