Misono UX10 18cm Japanese chef's knife

Misono started out in 1935 in the town of Seki, internationally renowned for its knife-making expertise. Initially manufacturing specialized blades for kitchen peelers, the family business diversified in the 60s and began creating kitchen knives.

Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year. It's worth noting that Misono carries out 100% of its own knife-making, from the design of the blade to that of the handle (while it's true that many producers of this size have certain parts of their knives made by other, more specialized companies).

The company's production techniques rely heavily on those of Japanese master blacksmiths, and many steps are carried out by hand, by their experts. Misono knives are now appreciated the world over, and top chefs have no hesitation in equipping themselves with them.

This Misono 18cm chef's knife is part of one of the manufacturer's best ranges: the UX10 series. It is widely used in restaurants, especially gourmet and Michelin-starred ones.

Blade :

Made from a high-quality Swedish stainless alloy, it is corrosion-resistant (with standard use and care, of course).

This alloy also ensures long-lasting sharpness. In fact, Misono UX10 knives boast the highest edge retention of all the brand's ranges combined. Blade hardness reaches 59/60 HRC: this represents a good compromise between ease of sharpening and cutting edge life, as previously mentioned. When the need arises, you can restore its efficiency by maintaining it with a Sharpening stone.

One of the special features of this Misono knife is the shape of its cutting edge: it is slightly asymmetrical (though not unilateral). This makes for much easier cutting: the blade gently inserts itself into the flesh, without damaging it.

The brand and range logos are clearly visible on the cutting surface.

Handle:

This is typically worked, in its materials and shape, to suit Western use. This is one of the reasons why these knives are used all over the world. Made from light, black Pakka wood, it's very pleasant to hold, and can be used over a long period of time without tiring. Pakkawood is an antibacterial material widely used in the kitchen, as it is resistant to temperature variations and humidity.

The hollowed-out shape of its base allows you to grip and handle it with control. It also features 3 rivets and a nickel silver bolster. This is an alloy of copper, nickel and zinc, appreciated for its hardness and resistance to corrosion. It is therefore particularly recommended for a kitchen environment. Its appearance is not dissimilar to that of stainless alloy, creating a beautiful continuity with the blade. The bolster balances the knife, while the rivets hold the handle's Pakkawood perfectly to the full tang blade (which extends to the end of the handle).

Care and maintenance :

Although perfectly suited to professional use, we recommend hand-cleaning with a soft sponge and washing-up liquid. Once you've washed your knife, wipe it dry with a soft cloth and store it in a dry place, to ensure that it retains its original appearance for a long time to come.

Don't hesitate: this knife is a real asset in the kitchen, whether you're a professional chef or a passionate amateur. It's high-performance, easy to maintain and a pleasure to use. It's a safe bet that proves once again that Japanese cutlery expertise is one of the best in the world!

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