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Opt for Japanese performance and exacting standards with this knife!
12cm with granton edgeblade in top-quality Swedish stainless steel
Asymmetrical cutting angle: easy penetration of food
Hardness -+59/60: the brand's longest-lasting cutting edge
Nickel silver bolster and rivets: a corrosion-resistant alloy
Antibacterial Pakkawood handle, perfect for Western use
Made in Seki, Japan - Classic design that remains timeless
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This 12cm Misono UX10 Japanese Universal knife with with granton edge lets you make a multitude of cuts with its incredible performance and long-lasting sharpness!
Blade :
The blade of this knife is made of high-quality Swedish stainless steel. This top-of-the-range alloy makes it particularly resistant to corrosion (with standard use and maintenance, of course).
It also provides a long-lasting cutting edge. In fact, Misono UX10 kitchen knives have the longest edge retention of all the brand's ranges. If necessary, you can sharpen the edge using a Sharpening stone.
Hardness is rated at 59/60 HRC, making them both easy to sharpen and long-lasting.
The blade has an asymmetrical cutting angle. This means it penetrates food gently, without damaging the flesh.
Handle:
The handle is made of a composite material called Pakkawood. This antibacterial material is highly appreciated in the kitchen. It survives temperature variations and humidity. These characteristics make this knife highly appreciated by professional chefs.
The slightly recessed shape of the base provides greater control when handling the knife. The 3 rivets and bolster are made of nickel silver. This alloy is a blend of copper, nickel and zinc, valued for its hardness and resistance to oxidation. Its appearance does not differ from the steel of the blade, to ensure continuity with the blade.
The weight of the bolster lends balance to the whole piece. Rivets hold the handle to the full tang blade (it extends to the end of the handle).
All you need to know about knife care :
We recommend manual cleaning, using a soft sponge and suitable washing-up liquid. Once the knife has been washed, wipe it dry with a soft cloth and store it in a dry place, so that your exceptional knife retains all its splendor.
Misono :
The Japanese brand began in 1935, in the town of Seki, the cutlery capital of Japan. At first, the family-run company produced specialized blades for kitchen peelers. In the 60s, it diversified into the manufacture of knives.
Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing around 50 people to produce 150,000 knives a year.
Note that Misono carries out 100% of the manufacturing of its knives, from the design of the blade to that of the handle (whereas many producers of this size have certain parts of their knives made by other, more specialized companies).
The company's production techniques are inspired by Japanese master blacksmiths, and many of the manufacturing stages are carried out by hand. Misono kitchen knives are appreciated by chefs around the world, who don't hesitate to equip their brigades with the brand.
You can also find all our professional knives on our website!
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