#14 in Gyutou knives
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Reddit mentions of Misono Molybdenum Gyutou 24cm
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Misono Molybdenum Gyutou 24cm. Here are the top ones.
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- STAIN-RESISTANT STEEL ✅: Misono's Molybdenum line of knives are created with a high carbon stain resistant molybdenum steel blade.
- QUALITY ASSURANCE ✅: Misono's popularity stems from the thin profile that allows the knife to be used and sharpened for a long period of time.
- LIGHT & NIMBLE ✅: Lightweight and thin, Japanese knives have a sharper blade and maintain their sharpness longer than most other knives.
- EXCEPTIONAL SHARPNESS ✅: 70:30 Asymmetrical bevel. By concentrating the sharpening on the face of the blade at a steeper angle than on the back, a thin cutting edge is created that approaches the sharpness of a traditional Japanese single edged design.
- MULTI-PURPOSE ✅: The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine.
Features:
Specs:
| Height | 0.7874 Inches |
| Length | 15.55115 Inches |
| Number of items | 1 |
| Size | 9.4" (240 mm) |
| Weight | 0.5070632026 Pounds |
| Width | 1.9685 Inches |
>This is probably partially due to improper sharpening.
Im gonna to say entirely due to that if you're talking about those pull sharpener devices. They give terrible edges and just eat up metal. Do yourself and your wallet a favor and throw that thing away.
The Gesshin stainless is a fine choice, but for the sake of options you may also like the Misono Molybdenum. Its slightly cheaper, very light and carries similar HRC, so it would still be easy to learn to sharpen on and a tad more forgiving when it comes to repairing any potential chips.
Some of the most commonly recommended beginner budget stones are the Suehiro 1000/3000, King 1000/6000, and my own personal suggestion, the Togiharu 1000/4000.
Edit: Now that I think about it, depending on how much you used the pull sharpener, you might also consider the Suehiro 240/1000 instead. The coarse side would be beneficial for attempting to fix up the blade profile and thinning it out, if you are so inclined.