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The Misono UX10 sujihiki, precision and finesse for large cuts
The 27 cm Sujihiki Misono UX10 Japanese knife is specially designed for cutting large cuts of meat and large-caliber fruit, such as pineapple. Its long, thin blade enables precise slicing in a single movement, while respecting the texture and quality of flesh.
The blade is made from Swedish stainless steel, an alloy renowned for its high resistance to corrosion and for the exceptional longevity of its cutting edge. Within the Misono brand, the UX10 range is distinguished by the longest-lasting cutting edge, a major asset for professionals who work continuously.
High-performance, easy-to-maintain steel
With a hardness of between 59 and 60 HRC on the Rockwell scale, Misono UX10 sujihiki offers an ideal balance between edge retention and ease of sharpening. The blade retains its effectiveness over time, yet can be quickly resharpened with a stone when necessary, which is particularly appreciated in professional kitchens.
The asymmetrical cutting angle, without being one-sided, improves blade penetration into the food. This design enables clean, precise and delicate cuts, without damaging fibers or crushing flesh, particularly on meat and fish.
An ergonomic, perfectly balanced handle
The handle of the Sujihiki Misono UX10 knife is made from Pakkawood, a composite material combining wood and resin. Lightweight, moisture- and shock-resistant, it is perfectly suited to intensive use. Its sober appearance is reminiscent of wood grain, while benefiting from the robustness of a synthetic material.
The ergonomic shape of the handle, combined with a slightly curved base, ensures a natural grip and precise control of the gesture. Three rivets and a nickel silver bolster complete the assembly. This alloy of copper, nickel and zinc brings strength, corrosion resistance and optimal balance to the entire knife.
A Japanese knife designed for demanding kitchens
The sleek, authentic design of the Misono UX10 sujihiki is both simple and effective. Designed and manufactured in Seki, Japan's cutlery capital, this knife benefits from the historic expertise of the Misono brand, founded in 1935 and today recognized as Japan's oldest manufacturer of Western-style knives.
To preserve its performance, we recommend washing the knife by hand with a soft sponge and wiping it dry immediately after cleaning. Careful maintenance ensures that the cutting quality and aesthetics of this knife, used by many professional chefs around the world, are preserved over the long term.
