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 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 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.