Misono UX10 21cm Japanese chef's knife

Misono was established in 1935, in the town of Seki. Initially, the family business made specialized blades for kitchen peelers, but diversified into knife design in the 1960s.

As a result, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year. They carry out 100% of the steps involved in knife manufacture (while many producers of this size have certain parts of their knives made by other, more specialized companies).

The company's production techniques are based on those of Japanese master blacksmiths, and many steps are carried out by hand, by their experts. Misono kitchen knives are now appreciated the world over, and top chefs have no hesitation in choosing them to equip their brigades.

This Misono 21cm chef's knife is part of one of the manufacturer's best ranges: the UX10 series. It is widely used in restaurants (gourmet, Michelin-starred...).

Its blade is made from a high-quality Swedish stainless alloy, making it corrosion-resistant (with standard use and maintenance). You'll also keep a sharp edge over time. In fact, Misono UX10 Japanese knives have the longest edge retention of any of the brand's ranges.

Blade hardness reaches 59/60 HRC: a good compromise between ease of sharpening and edge retention. When the need arises, you can sharpen it with a Japanese stone.

This Misono knife has an asymmetrical cutting edge, which is not one-sided. This makes cutting much easier: the blade fits perfectly into the flesh, slicing it delicately.

The ergonomic shape of the handle is perfectly suited to Western use (hence its use in many countries). Made from strong, lightweight black pakka wood, it is very comfortable to hold. Pakkawood is an antibacterial material widely used in the kitchen, as it is resistant to temperature variations and humidity.

The curved shape of its base allows you to grip and handle it with control.

Its 3 rivets and bolster are made of nickel silver. This is an alloy combining copper, nickel and zinc. It is renowned 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 pakka wood perfectly in place on the full tang blade (which runs the length of the handle).

Knife care :

Although perfectly suited to professional use, we recommend hand-washing with a soft sponge and suitable 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 its original appearance is maintained over the long term.

This knife is a real asset in the kitchen, whether you're a professional chef or a passionate amateur. It's highly efficient, easy to maintain and comfortable to hold. It's a sure bet, proving once again that Japanese cutlery expertise is one of the best in the world!

Find out more about Japanese sharpening stones for blade maintenance!