Misono Molybdenum Steel Series Petty
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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.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Misono
- Model No.: 534 / 531 / 532 / 533
- Knife Type: Petty
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: 13Cr. Molybdenum Vanadium Stainless Steel
- Hardness: 57 HRC
- Blade Length: 80mm (3.1") / 120mm (4.7") / 130mm (5.1") / 150mm (5.9")
- Blade Height (at heel): 20mm / 25mm / 28mm / 29mm
- Spine Thickness
- Above heel: 1.5mm / 1.6mm / 1.7mm / 1.7mm
- Middle: 1.3mm / 1.4mm / 1.5mm / 1.5mm
- Shape: Western-Shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 98mm / 98mm / 98mm / 98mm
- Overall Length: 185mm / 222mm / 235mm / 258mm
- Weight: 57g (2.01oz) / 68g (2.40oz) / 72g (2.54oz) / 76g (2.68oz)
- 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
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.