Molybdenum is just an element in near trace quanitities in a fair few of the decent stainless steel alloys. It does add toughness relative to not having it, but the amount it's accentuated is more about the marketing of the knife/steel. Bottom line, Togiharu is choosing to identify that line as having a steel with molybdenum in it. Unfortunately, lone point that molybdenum adds toughness still doesn't really give you a good understanding of how tough the steel is versus other Japanese knives, and depending on the hardening of the steel, is probably not going to be as tough as the Western knives most people are more accustomed to.
I just quickly looked at VG10, AUS8 and 10, the 440 steels. Each has some amount of molybdenum in its chemical composition.
If your priority is going longer between sharpenings, then maybe consider looking at knives with HRC in the 60ish range, and don't go too acute on your angles.
Keep on reading and browsing around, lots of goodies will continue to turn up :)