Misono UX10 japanese Carving knife 24cm with granton edge

The Misono UX10 carving knife with granton edge lets you make fine slices of meat!

Brand history :

In 1935, Misono began production in the town of Seki. Initially, the family business designed peeler blades, but diversified into knife-making in the 1960s.

Today, Misono is the oldest manufacturer of Western-style knives in Japan, employing some 50 experts who produce 150,000 knives a year. They carry out 100% of the steps involved in the manufacture of their knives (this should be pointed out, as many producers of this size have certain parts of their knives made by other, more specialized companies).

The techniques of Japanese master blacksmiths guide those employed by Misono, and many steps are carried out by hand. As a result, Misono kitchen knives are now appreciated the world over, and top chefs have no hesitation in choosing them to equip their brigades and carry out their recipes.

This 24cm with granton edge carving knife is part of one of the manufacturer's best ranges: the UX10 knife series. It is widely used by gourmet and Michelin-starred restaurateurs alike. The honeycombs on the blade enhance its anti-stick properties (micro air bubbles are inserted between the cut food and the steel in the honeycombs).

Blade construction :

The blade is made from a professional-grade Swedish stainless alloy. As a result, it is corrosion-resistant (for standard use and maintenance). You'll also retain a good cutting edge over many uses. In fact, Misono UX10 Japanese knives have the longest edge retention of all the brand's ranges.

We reach 59/60 HRC on the Rockwell scale: this represents a good compromise between ease of sharpening when needed and edge retention. You can sharpen it with a stone grit your choice.

One of the special features of a Misono knife is the shape of its edge. It has an asymmetrical (but not one-sided) angle. This makes cutting much easier: the blade fits perfectly into the flesh, and the meat is delicately sliced (and not damaged).

Handle construction :

Western cooks appreciate the Misono UX10 knife for its ergonomic shape (hence its use in many countries). Made from black pakka wood, resistant and light, it is very pleasant to hold. Pakkawood is an antibacterial material often found in the kitchen, as it is resistant to temperature variations and humidity. What's more, the curved shape of its base allows you to grip and handle it with control.

Its rivets and bolster are made of Maillechort, an alloy of 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 strongly resembles 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 my knife :

We recommend hand-washing with a soft sponge and suitable washing-up liquid. Once you've washed your knife, wipe it with a soft cloth and store it in a dry place, to ensure that its original appearance is maintained over time.

All in all, this knife is a real advantage for your daily cutting needs, whether you're a professional cook or a passionate amateur. It's high-performance, easy to maintain and a pleasure to use. It's a safe bet that proves once again that Japanese cutlery expertise is one of the best in the world!

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