Misono Molybdenum Steel Series Santoku

by Misono


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.: 583 / 581
  • Knife Type: Santoku
  • Blade
    • Construction: Monosteel
    • Grind: Double-edged Blade (70/30 Grind)
    • Steel Type: 13Cr. Molybdenum Vanadium Stainless Steel
    • Hardness: 57 HRC
    • Hand-sharpened
  • Blade Length: 160mm (6.3") / 180mm (7.1")
  • Blade Height (at heel): 42mm / 45mm
  • Spine Thickness
    • Above heel: 2.0mm / 1.9mm
    • Middle: 1.8mm / 1.8mm
  • Handle
    • Shape: Western-Shaped
    • Material: Black Pakkawood 
    • Bolster: Stainless Steel
    • Length: 108mm / 112mm
  • Overall Length: 274mm / 303mm
  • Weight: 137g (4.83oz) / 151g (5.33oz)
  • 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.

    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.


    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.

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