Misono was established in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers. Misono did not begin producing their own knives until the late 1960s. Today Misono is Japan’s oldest Western-style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance.
The Misono UX10 knife blade is made of Swedish stain resistant steel and has a hardness Rockwell 59-60. It has a 70/30 bevelled edge to the blade and It also has hardness comparable to carbon steel the knives have a slanted nickel bolster that balances the weight of the blade and handle perfectly. If you are looking for a knife that is extremely sharp, spectacular in appearance and performance, consider the Misono UX10. Misono are very secretive about their knife making process and do not allow you anywhere near their process of knife making. We are obviously aware that the shaping, heat treatment, grinding, polishing and honing take place but there are other steps to the knife making process that we do not know about.
The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid. Once you get your head around the triangle shape and the rugged design you will understand quickly that this is a perfect knife for chicken especially. Its also perfect for working round larger joints of meat with bone as the fine strong tip can manoeuvre round socks and scrap bone very fast. This is very different to the normal western style butchery knife but if you give it a go you will not regret it.