Misono UX10 Japanese chef's knife 24cm

This Misono 24cm chef knife is part of the UX10 series. It is one of the manufacturer's best-selling ranges, and is widely used in gourmet and Michelin-starred restaurants.

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

You'll also keep a sharp edge over time! Note that Misono UX10 Japanese knives have the longest edge retention of the brand's ranges.

In the end, the blade reaches 59/60 HRC: a good compromise between ease of sharpening and edge retention. You can maintain it with a Japanese stone.

The cutting edge is asymmetrically angled, but not one-sided. This makes cutting much easier: meat is delicately sliced, not damaged.

The handle is perfectly suited to Western use, thanks to its ergonomic shape (hence its use in many countries). Made from strong, lightweight black pakka wood, it is very pleasant to grip and use. Pakkawood is an antibacterial material often found 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, even over time.

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).

Finally, 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 it retains its original appearance for a long time to come.

A few words about Misono :

Misono was established in 1935, in the town of Seki. Initially, the family-run company only made specialized blades for peelers, but in the 1960s diversified into the creation of 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. The latter carry out 100% of the steps involved in knife manufacture (many producers of this size have certain parts of their knives made by other, more specialized companies).

The manufacturing process for Misono knives is based on that of the Japanese blacksmiths of yesteryear, and many steps are carried out by hand by the brand's experts. Misono kitchen knives are now appreciated the world over, and top chefs have no hesitation in choosing them to equip their brigades.

Discover all models in the UX10 range on our website!