This long Pankiri is primarily designed for cutting bread and cakes, but also suitable for cutting huge chunks of meat! 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. 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.: 696 / 697
- Knife Type: Pankiri (Bread Knife)
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: 13Cr. Molybdenum Vanadium Stainless Steel
- Hardness: 57 HRC
- Blade Length: 300mm (11.8") / 360mm (14.2")
- Blade Height (at heel): 31mm / 31mm
- Spine Thickness
- Above heel: 1.6mm / 1.7mm
- Middle: 1.3mm / 1.3mm
- Shape: Western-Shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 140mm / 140mm
- Overall Length: 434mm / 498mm
- Weight: 151g (5.33oz) / 165g (5.82oz)
- 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.