Misono UX10 Japanese chef's knife with granton edge 21cm

This Misono 21cm with granton edge chef knife is part of one of the manufacturer's finest ranges: the UX10 series. It is widely used in restaurants (gourmet, Michelin-starred...).

Blade details :

Made from a high-quality Swedish stainless alloy, it is corrosion-resistant (with standard use and maintenance).

This alloy also ensures a long-lasting sharpness. In fact, Misono UX10 kitchen knives have the longest 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 sharpen with a Japanese stone.

This Misono knife has an asymmetrical cutting edge, without being one-sided. This makes cutting much easier: the blade fits perfectly into the flesh, slicing it delicately.

Finally, the brand and range logos have been applied to the cutting surface.

Handle details :

The materials and shape of the handle have been designed to suit the needs of Western chefs. It can also be used worldwide. Made from strong, lightweight black pakka wood, it feels great in the hand, so you won't tire of it, even over time. Pakkawood is an antibacterial material widely used in the kitchen, as it is resistant to temperature variations and humidity.

The curved shape of its base allows you to grip and handle it with control.

Its 3 rivets and bolster are made of nickel silver. This is an alloy combining copper, nickel and zinc. It is renowned for its hardness and resistance to corrosion. It is therefore particularly recommended 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 perfectly in place on the full tang blade (which runs the length of the handle).

How to care for your knife :

Although perfectly suited to professional use, we recommend manual cleaning, using a soft sponge and suitable 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 its original appearance is maintained over the long term.

A few words about the blacksmith :

Misono started its business in 1935, in the town of Seki, internationally renowned for its extensive know-how. Initially manufacturing specialized blades for kitchen peelers, the family business 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.

Note that Misono carries out 100% of the manufacturing of its knives, from the design of the blade to that of the handle (while many producers of this size have certain parts of their knives made by other, more specialized companies).

The company's production techniques are based on those of Japanese master blacksmiths, and many steps are carried out by hand, by their experts. Misono kitchen knives are now appreciated the world over, and top chefs have no hesitation in choosing them to equip their brigades.

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 very pleasant to hold. It's a sure bet, proving once again that Japanese cutlery expertise is one of the best in the world!

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