Misono UX10 14,5cm Japanese kaku boning knife

Misono was born in 1935, in the town of Seki, internationally renowned for its cutlery expertise.

While the family business initially produced specialized blades for kitchen peelers, it diversified into the creation of kitchen knives from the 1960s onwards.

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

Misono's production techniques are derived from 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 14.5cm kaku boning knife is part of one of the manufacturer's finest ranges: the UX10 series. It is widely used in restaurants, especially gourmet and Michelin-starred ones.

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 sure bet, proving once again that Japanese cutlery expertise is among the best in the world!

Blade :

Known as "kaku" (or "honesuki") because of its traditional triangular shape, it differs from standard boning knives. It is made from a high-quality Swedish stainless alloy, which makes it corrosion-resistant (with standard use and maintenance, of course).

The knife will perform well for a long time. In fact, Misono UX10 knives boast the highest edge retention of all the brand's ranges.

Blade hardness reaches 59/60 HRC: a good compromise between ease of sharpening and edge life. When the need arises, you can restore its efficiency by maintaining it with a Sharpening stone.

Another special feature of this Misono knife is the shape of its cutting edge. It features an asymmetrical cutting angle (though not unilateral). This facilitates cutting: the blade gently inserts itself into the flesh, without damaging it. Note also that the blade is very rigid and fairly thick, so this knife is recommended for large cuts (with fairly large bones).

Finally, you can make out the brand and range logos, which have been affixed directly to the blade.

Handle:

This is typically worked, both in components and shape, to suit the use of Western chefs. This makes them easy to use all over the world.

Made from durable, lightweight black Pakkawood, it's very pleasant to hold, and allows you to use it 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.

At the tip, its curved shape allows you to grip and handle it with control. It also features 3 rivets and a nickel-silver bolster. Nickel silver is an alloy of copper, nickel and zinc, appreciated for its hardness and resistance to corrosion. It is therefore particularly recommended for an environment such as the kitchen. Its appearance is not dissimilar to that of stainless steel, 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 manual cleaning (which is gentler), 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.

A wide selection of Misono Japanese knives is available on KnifeLeader.eu!