By buying this product you can collect up to
12690
points.
Your cart will total 12690
points that can be converted into a voucher of
€6.35.
For buying this product you should have
253800
points.
Your current number of points is
0 points
.
Misono efficiency at your service!
Antibacterial Pakkawood handle, perfect for Western use
Nickel silver bolster + rivets: resistant to corrosion and impact
12cm blade in top-quality Swedish stainless steel
Hardness -+59/60: the brand's longest-lasting cutting edge
Asymmetrical edge angle: easily penetrates flesh
Classic, timeless design - Made in Japan, in Seki
Misono is one of Japan's most popular manufacturers among pro
You might also like
This Misono 12cmUniversal knife is part of one of the Japanese manufacturer's finest ranges: the UX10 series. In fact, it's widely used in the restaurant trade, particularly in gourmet and Michelin-starred establishments! So you're making a smart purchase!
Blade :
Here are the characteristics of the blade of a UX10 knife:
- It is made of a high-quality Swedish stainless alloy, which makes it resistant to oxidation (with standard use and maintenance).
- The knife's sharpness holds up over many uses in the kitchen. In fact, Misono UX10 knives have the highest edge retention of all the brand's ranges combined.
- Blade hardness reaches 59/60 HRC on the Rockwell scale: an interesting ratio between ease of sharpening and cutting edge life. When the need arises, you can restore its efficiency by maintaining it with a Sharpening stone.
- Cutting edge shape: the cutting edge has an asymmetrical (but not one-sided ) angle. This makes cutting much easier.
- The brand and range logos have been applied to the cutting surface for added authenticity.
Handle:
The handle is very popular with Western chefs thanks to its materials and shape (hence its use all over the world). It's made from lightweight black Pakkawood, which feels good in the hand and allows you to use it over time, without tiring. Pakkawood is an antibacterial material often found in the kitchen, as it is resistant to temperature variations and humidity.
The small recess at the end of the handle allows you to grip and handle it with control, as the hand fits perfectly into it. Its 3 rivets and 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 to care for the knife :
Even though it is perfectly suited to professional use due to the strength of its materials, we recommend hand-cleaning with a soft sponge and washing-up liquid. Once you've washed your knife, wipe it dry and store it in a dry place, to ensure that it retains its original appearance for a long time to come.
A few things to know about Misono:
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 its own knife-making, from the design of the blade to that of the handle (whereas it's true that many producers of this size have certain parts of their knives made by other, more specialized companies).
The company was founded in 1935, and its production techniques are closely based on those of Japanese master blacksmiths, with many stages carried out by hand by their experts. Although the family business initially produced specialized blades for kitchen peelers, in the 60s it diversified into the creation of kitchen knives. Misono knives are now appreciated the world over, and top chefs are quick to equip themselves with them!
A wide selection of Japanese knives awaits you on our site!
You might also like
