Misono Molybdenum Steel Gyuto Knife

The 70/30 grind is an asymmetrical edge that leans slightly toward a right-handed bias. It provides a sharper, more precise cut than a standard 50/50 edge while maintaining enough durability for general kitchen tasks.

This steel is prized for its excellent corrosion resistance and ease of maintenance. It holds a sharp edge well during daily use and is significantly easier to sharpen at home compared to high-carbon or powdered steels.

Yes, Pakka wood is a composite material made of wood veneers and resin, making it highly resistant to moisture and warping. It offers the aesthetic of natural wood with the durability required for a professional kitchen environment.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the Pakka wood handle and dull the blade edge prematurely; we recommend hand washing and drying it immediately after use.

With a Rockwell hardness of 57 HRC, this knife balances edge retention with ease of sharpening. Depending on your frequency of use, you should be able to maintain the edge with a honing rod between sharpenings, with a full sharpening session needed only every few months.