Misono UX10 27cm Japanese chef's knife

Find out more about the manufacturer :

Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year. The brand was founded in 1935, in the town of Seki (renowned for centuries as a benchmark for steelwork). Initially, the family business made specialized blades for peelers, but in the 1960s diversified into the creation of kitchen knives.

The manufacturing process for Misono Japanese knives is based on that of the blacksmiths of yesteryear, and many steps are carried out by hand by the brand's experts. Note that they carry out 100% of the steps involved in making the knives (many producers of this size have certain parts of their knives made by other, more specialized companies).

Today, Misono kitchen knives are appreciated the world over, and top chefs have no hesitation in choosing them for their equipment.

The knife in detail :

This Misono 27cm chef's knife is part of the UX10 range. It's one of the manufacturer's best, and is widely used in restaurants (gourmet, Michelin-starred...). In view of its size, we recommend it for experienced cooks, as it is quite impressive in the hand.

Its blade is made from a professional-grade Swedish stainless alloy, making it resistant to oxidation (with standard use and care, of course). You'll also keep a sharp edge on many cuts! Note that Misono UX10 Japanese knives have the longest edge retention of the brand's ranges.

A hardness of 59/60 HRC represents a good compromise between ease of sharpening when needed, and edge retention.

The cutting edge is asymmetrically angled (but not one-sided). This makes cutting much easier: flesh is delicately sliced, and the food is not damaged.

For a perfect grip, the shape of the handle has been worked to make it easy to use for Western chefs. In fact, it can be found in kitchens all over the world! The curved shape of its base allows you to grip and handle it with control, even over time.

It's made from strong, lightweight black pakka wood. Pakkawood is an antibacterial material often found in the kitchen, as it is resistant to temperature variations and humidity. Its 3 rivets and bolster are made of nickel silver. This is an alloy combining copper, nickel and zinc. Known for its hardness and resistance to corrosion, it's perfect 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 to the full tang blade (which runs the length of the handle).

Caring for your Misono knife :

We recommend washing it by hand (no dishwasher), with a soft sponge and suitable washing-up liquid. Once you've washed your knife, wipe it dry with a cloth and store it in a dry place, to ensure that it retains its original appearance.

For more cutting variety, check out the full range of Misono UX10 knives!