Misono Molybdenum Stainless Gyuto 240mm (No. 513) - Western Black Pakkawood Handle

Forged in Seki, Japan, the Misono Molybdenum Series 240mm Gyuto (No. 513) is an authoritative, low-maintenance workhorse for commercial prep and home cooks. Crafted by Japan's oldest Western-style knife maker, this 240mm chef's knife pairs Japanese cutting geometry with dependable Western ergonomics.

The blade is made from high-carbon 13-chrome Molybdenum Vanadium stainless monosteel hardened to 57 HRC. Formulated for high toughness and chip resistance, this alloy absorbs cutting board impact without micro-chipping and resharpens easily on waterstones. Hand-finished in Seki with Misono's signature 70/30 asymmetric double bevel, the thin cutting edge features an acute right-hand bias that glides through prep with minimal wedging.

Built for heavy prep, the 240mm profile provides an extended slicing runway and a tall 50mm heel for abundant knuckle clearance. The blade integrates a welded stainless bolster and a full-tang handle fitted with black pakkawood scales. Non-porous and balanced over the pinch grip at 231 grams, this gyuto delivers cutting momentum and complete rust resistance.

Key Highlights

• 13Cr Moly-Vanadium Steel (57 HRC): High-toughness monosteel engineered for chip resistance, easy sharpening, and 100% rust protection.

• Asymmetric 70/30 Seki Grind: Hand-ground with a right-hand bias for rapid food separation and laser-thin slicing.

• Full 240mm Runway & 50mm Heel: Extended length allows single-draw protein slicing with generous board clearance.

• Agile 2.2mm Distal Taper: Tapers from 2.2mm at the heel to 1.9mm mid-spine, delivering cutting mass at 231 grams.

• Full-Tang Pakkawood Handle: Laminated black pakkawood with a welded stainless bolster.

• Misono Seki Heritage: Handcrafted in small batches by master craftsmen in Seki City, Japan.

Technical Specifications

Care & Maintenance

• Washing: Hand wash with warm water and mild soap; dry thoroughly. Never clean in a dishwasher.

• Stainless Convenience: Fully stainless alloy provides complete rust protection against acidic foods.

• Cutting Surfaces: Prep on soft wood or synthetic rubber boards. Avoid bamboo, glass, and granite.

• 70/30 Sharpening: Maintain on waterstones (1000–6000 grit) keeping a 70/30 pass ratio (70% right face, 30% left).

• Intended Use: For boneless proteins and produce only. Never chop bones or frozen foods.