Misono Molybdenum Steel Series Gyuto (180mm to 360mm, 8 sizes)
Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misonoās more expensive product lines. Indeed, MisonoāThe Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen andĀ an ideal companion for Gyuto knives.
s high standards of quality have not been compromised in the slightest.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
The Gyuto is the Japanese version of the classic Western Chefās knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Misono Molybdenum Steel SeriesĀ Gyuto
Blade Material:Ā AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.Ā
Ā Ā
|
Gyuto 180mm (7")
Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2mm (0.07") Blade Width: 41mm (1.6") Handle Length: 108mm (4.2") Total Weight: 135g (4.7oz) |
|
Cutting edge length: 200mm (7.8") Total Length: 320mm (12.5") Blade Thickness: 2mm (0.07") Blade Width: 44mm (1.7") Handle Length: 112mm (4.4") Total Weight: 150g (5.2oz) |
|
Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 335mm (13.1") Blade Thickness: 2mm (0.07") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 156g (5.5oz) |
|
Gyuto 240mm (9.4") Cutting edge length: 250mm ļ¼9.8ā) Total Length: 375mm (14.7") Blade Thickness: 2.4mm (0.09") Blade Width: 51mm (2.0") Handle Length: 118mm Total Weight: 233g (8.2oz) |
|
Gyuto 270mm (10.6") Cutting edge length: 275mm (10.8") Total Length: 405mm (15.9") Blade Thickness: 2.4mm (0.09") Blade Width: 55mm (2.1") Handle Length: 118mm (4.6") Total Weight: 251g (8.8oz) |
|
Gyuto 300mm (11.8") Cutting edge length: 305mm (12.0") Total Length: 440mm (17.3") Blade Thickness: 2.8mm (0.11") Blade Width: 61mm (2.4") Handle Length: 127mm (5.0") Total Weight: 337g (11.8oz) |
| Gyuto 330mm (12.9") |
| Gyuto 360mm Ā (14.1")Ā |
Ā Ā
Ā Ā
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
Ā
For more info
Generally, JapaneseĀ kitchen knives are designed for right hand use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Ā
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Misono Molybdenum Steel Series Gyuto (180mm to 360mm, 8 sizes)
Misono Molybdenum Steel Series Gyuto (180mm to 360mm, 8 sizes)
Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misonoās more expensive product lines. Indeed, MisonoāThe Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen andĀ an ideal companion for Gyuto knives.
s high standards of quality have not been compromised in the slightest.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
The Gyuto is the Japanese version of the classic Western Chefās knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Misono Molybdenum Steel SeriesĀ Gyuto
Blade Material:Ā AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.Ā
Ā Ā
|
Gyuto 180mm (7")
Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2mm (0.07") Blade Width: 41mm (1.6") Handle Length: 108mm (4.2") Total Weight: 135g (4.7oz) |
|
Cutting edge length: 200mm (7.8") Total Length: 320mm (12.5") Blade Thickness: 2mm (0.07") Blade Width: 44mm (1.7") Handle Length: 112mm (4.4") Total Weight: 150g (5.2oz) |
|
Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 335mm (13.1") Blade Thickness: 2mm (0.07") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 156g (5.5oz) |
|
Gyuto 240mm (9.4") Cutting edge length: 250mm ļ¼9.8ā) Total Length: 375mm (14.7") Blade Thickness: 2.4mm (0.09") Blade Width: 51mm (2.0") Handle Length: 118mm Total Weight: 233g (8.2oz) |
|
Gyuto 270mm (10.6") Cutting edge length: 275mm (10.8") Total Length: 405mm (15.9") Blade Thickness: 2.4mm (0.09") Blade Width: 55mm (2.1") Handle Length: 118mm (4.6") Total Weight: 251g (8.8oz) |
|
Gyuto 300mm (11.8") Cutting edge length: 305mm (12.0") Total Length: 440mm (17.3") Blade Thickness: 2.8mm (0.11") Blade Width: 61mm (2.4") Handle Length: 127mm (5.0") Total Weight: 337g (11.8oz) |
| Gyuto 330mm (12.9") |
| Gyuto 360mm Ā (14.1")Ā |
Ā Ā
Ā Ā
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
Ā
For more info
Generally, JapaneseĀ kitchen knives are designed for right hand use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Ā
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Original: $0.69
-65%$0.69
$0.24Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misonoās more expensive product lines. Indeed, MisonoāThe Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen andĀ an ideal companion for Gyuto knives.
s high standards of quality have not been compromised in the slightest.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
The Gyuto is the Japanese version of the classic Western Chefās knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Misono Molybdenum Steel SeriesĀ Gyuto
Blade Material:Ā AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.Ā
Ā Ā
|
Gyuto 180mm (7")
Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2mm (0.07") Blade Width: 41mm (1.6") Handle Length: 108mm (4.2") Total Weight: 135g (4.7oz) |
|
Cutting edge length: 200mm (7.8") Total Length: 320mm (12.5") Blade Thickness: 2mm (0.07") Blade Width: 44mm (1.7") Handle Length: 112mm (4.4") Total Weight: 150g (5.2oz) |
|
Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 335mm (13.1") Blade Thickness: 2mm (0.07") Blade Width: 45mm (1.7") Handle Length: 112mm (4.4") Total Weight: 156g (5.5oz) |
|
Gyuto 240mm (9.4") Cutting edge length: 250mm ļ¼9.8ā) Total Length: 375mm (14.7") Blade Thickness: 2.4mm (0.09") Blade Width: 51mm (2.0") Handle Length: 118mm Total Weight: 233g (8.2oz) |
|
Gyuto 270mm (10.6") Cutting edge length: 275mm (10.8") Total Length: 405mm (15.9") Blade Thickness: 2.4mm (0.09") Blade Width: 55mm (2.1") Handle Length: 118mm (4.6") Total Weight: 251g (8.8oz) |
|
Gyuto 300mm (11.8") Cutting edge length: 305mm (12.0") Total Length: 440mm (17.3") Blade Thickness: 2.8mm (0.11") Blade Width: 61mm (2.4") Handle Length: 127mm (5.0") Total Weight: 337g (11.8oz) |
| Gyuto 330mm (12.9") |
| Gyuto 360mm Ā (14.1")Ā |
Ā Ā
Ā Ā
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
Ā
For more info
Generally, JapaneseĀ kitchen knives are designed for right hand use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Ā
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
