UX10
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.
The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming.
The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming.
The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming.
The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid.
The chef’s boning knife will be expected to work down the thighbone of a lamb leg without much collateral damage to the meat.
The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen.
The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.
The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.
The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.
The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.
The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife.
The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats.
The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats.