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An original Universal knife thanks to its honeycomb design!
15cm with granton edgeblade in high-grade Swedish stainless steel
Asymmetrical cutting angle: easy, impeccable penetration of foodstuffs
High strength: -+59/60 - The brand's longest-lasting cutting edge
Handle made of antibacterial Pakkawood, perfect for Western use
Nickel silver bolster and rivets: corrosion- and shock-resistant alloy
Made in Seki, Japan - Classic design that remains timeless
Misono is one of the world's most appreciated Japanese manufacturers
This Misono 15cm with granton edgeUniversal knife comes from one of the Japanese manufacturer's finest ranges: the UX10 series. It is widely used by professional chefs, particularly in gourmet and Michelin-starred restaurants!
Blade :
Here are the advantages encountered on a Misono UX10 knife blade:
- Made from a high-quality Swedish stainless alloy, it is more resistant to corrosion (with standard use and maintenance, of course).
- The knife's cutting edge is long-lasting. In fact, Misono UX10 knives have the highest edge retention of all the brand's ranges.
- A Rockwell hardness of 59/60 HRC is achieved: this creates a good ratio between ease of sharpening and edge retention. If necessary, you can restore its effectiveness by maintaining it with a Sharpening stone.
- Its cutting edge is asymmetrically angled, but not one-sided. This makes for much easier cutting: the blade gently inserts itself into flesh without damaging it.
Handle:
The handle is made of Pakkawood, an antibacterial composite material much appreciated in the kitchen. It is highly resistant to temperature variations and humidity. Its shape makes it perfectly suited to Western use (hence its worldwide use).
There's a small indentation at the end of the handle, allowing it to be gripped and handled with control. The 3 rivets and the bolster are made of nickel silver. This is an alloy combining copper, nickel and zinc, appreciated for its hardness and resistance to oxidation. It is therefore particularly recommended for a kitchen environment.
Its appearance does not differ from that of stainless alloy, creating a beautiful continuity with the blade. 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).
How do I care for my knife?
Even if your knife is perfectly suited to professional use, we recommend cleaning it by hand, using a soft sponge and a little 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.
Want to find out more about the manufacturer? Here are a few words about him:
Misono started out in 1935, in the town of Seki (internationally renowned for its knife-making expertise). Although the family business initially produced specialized blades for kitchen peelers, it diversified into knife-making in the 1960s.
Today, Misono is considered the oldest manufacturer of Western-style knives in Japan, employing some 50 experts to produce 150,000 knives a year.
Misono carries out 100% of its own knife-making, from the design of the blade to that of the handle (although it's true that many producers of this size have certain parts of their knives made by other, more specialized companies). Production techniques are based on those of the Japanese master blacksmiths of yesteryear, and many steps are carried out by hand, by experts.
Misono knives are now appreciated the world over, and top chefs have no hesitation in acquiring them.
