UX10
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The UX-10 is Misono's flagship line, featuring stain-resistant, cryogenically treated Swedish Powder Steel blades, for greater durability and edge retention over the 440 line as well as riveted nickel-silver bolsters for reduced weight, and sleeker aesthetics.
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While the UX-10's are made with the same resin stabilised, pakka-wood handles and 70/30 grind, characteristic of Misono's 440 line, the upgraded steel gives the UX-10 a distinct performance advantage in the kitchen. On top of that, and as though their typical fit and finish were not already outstanding, Misono has decided that additional attention be paid to that of the UX-10 series to be certain their top tier line is worthy of the title.
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Last but not least, and perhaps the most unique feature of the UX-10 series, is that the blades are sharpened by hand, in-house, by trained Misono staff prior to distribution, to ensure immediate out of box performance from every blade.
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 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 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.