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A high-performance knife that meets the demands of the greatest chefs!
13cm with granton edgeblade in corrosion-resistant Swedish stainless steel
Asymmetrical cutting angle: penetrates food very easily
Hardness: -+59/60: the brand's longest-lasting cutting edge
Nickel-silver bolster and rivets: corrosion- and shock-resistant
Antibacterial Pakkawood handle, perfect for Western use
Made in Seki, Japan - Classic, sleek and timeless design
Chefs around the world appreciate the quality of Misono knives
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This Misono UX10 13cmUniversal knife with with granton edge is an indispensable all-purpose tool for all your cutting needs, whether you're a professional or a hobbyist!
The blade of this knife is made from a high-quality Swedish stainless alloy, making it more resistant to corrosion (with standard use and maintenance).
This alloy also ensures long-lasting sharpness. In fact, Misono UX10 kitchen knives have the longest edge retention of all the brand's ranges.
The knife achieves a Rockwell hardness of 59/60 HRC: the perfect compromise between ease of sharpening and good edge retention. If the blade loses some of its effectiveness, you can maintain it with a Sharpening stone.
It features an asymmetrical cutting angle. This makes cutting much easier: the blade gently inserts itself into the flesh, without damaging it.
The handle is made of Pakkawood, an antibacterial composite material much appreciated in the kitchen. This material is highly resistant to temperature variations and humidity. These features make this knife highly appreciated by professional chefs.
The base is slightly recessed for controlled gripping and handling. The 3 rivets and bolster are made of nickel silver. This alloy blends copper, nickel and zinc, and is prized for its hardness and resistance to oxidation. Its appearance does not differ from the steel of the blade, for a perfectly coherent visual.
The weight of the bolster balances the knife, while the rivets perfectly hold the polymer handle to the full tang blade (which extends to the end of the handle).
A few words on care:
Although perfectly suited to professional use, we recommend manual cleaning with a soft sponge and suitable washing-up liquid. Once the knife has been washed, wipe with a soft cloth and store in a dry place, to ensure that its original appearance is maintained over the long term.
Find out more about the brand :
Misono began in 1935, in the town of Seki, internationally renowned for its cutlery expertise. Although the family business initially manufactured specialized blades for kitchen peelers, it diversified in the 60s and began creating knives.
Today, Misono is considered to be the oldest manufacturer of Western-style knives in Japan, and some 50 experts are employed to produce 150,000 knives a year.
Note that Misono carries out 100% of its own knife-making, 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, by their experts. Misono kitchen knives are appreciated by chefs around the world, who have no hesitation in choosing the Japanese brand!
Choose this safe bet for peeling fruit, chopping vegetables, slicing cheese or mincing garlic cloves!
Discover our selection of all-purpose knives!
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