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Misono


Misono UX10 Series Gyuto (180mm to 300mm, 5 sizes)

Availability: Normally ships the same day


Using a high purity special stainless steel produced by a Swedish steel company, Misono has combined time-tested tradition techniques with new technological advances to create their ultimate line of stainless steel Chef's knives. The UX10 Series have exceptionally rust-resistant blades yet, just like high carbon steel knives, they offer extremely sharp edges and are easy to re-sharpen (HRc. 59-60). Perfect balance and grip is provided by using full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and a nickel silver bolster, which adds a stylish accent.

Misono craftsmen make extra hand sharpening steps by whetstone for all of UX10 Series knives. You can experience extreme sharpness and high cutting performance straight from the box!

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Misono UX10 Series Gyuto

Blade Material:  Sweden Stainless Steel

Rockwell Hardness (HRc): 59 to 60

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster

Saya Included: No.

 

Gyuto 180mm (7")
Cutting edge length: 185mm (7.2")
Total Length: 310mm (12.2")
Blade Thickness: 2mm (0.07")
Blade Width: 40mm (1.5")
Handle Length: 127mm (5.0")
Total Weight: 154g (5.4oz)
Gyuto 210mm (8.2")
Cutting edge length: 215mm (8.4")
Total Length: 340mm (13.3")
Blade Thickness: 2mm (0.07")
Blade Width: 44mm (1.7")
Handle Length: 127mm (5.0")
Total Weight: 168g (5.9oz)
Gyuto 240mm (9.4")
Cutting edge length: 245mm (9.6")
Total Length: 385mm (14.0")
Blade Thickness: 2.4mm (0.09")
Blade Width: 50mm (1.9")
Handle Length: 142mm (5.5")
Total Weight: 241g (8.5oz)
Gyuto 270mm (10.6")
Cutting edge length: 275mm (10.8")
Total Length: 415mm (16.3")
Blade Thickness: 2.4mm (0.09")
Blade Width: 55mm (2.1")
Handle Length: 142mm (5.5")
Total Weight: 268g (9.4oz)
Gyuto 300mm (11.8")
Cutting edge length: 305mm (12.0")
Total Length: 445mm (17.5")
Blade Thickness: 2.8mm (0.11")
Blade Width: 60mm (2.3")
Handle Length: 142mm (5.5")
Total Weight: 340g (11.9oz)

 

 

Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.

  • Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
  • Honesuki, Garasuki, Western Deba 30% extra of the regular ones
  • Serrated Slicer (Bread Knife) 50% extra of the regular ones

 

For more info

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.

 

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place. 
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews
5.0 Based on 27 Reviews
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Filter Reviews:
FG
10/18/2020
Fabian G.
Italy Italy
I recommend this product
Top

It is a product with a high performance, perfect to use during the service on kitchen.

MB
08/31/2020
Marlene B.
Australia Australia
I recommend this product
Misono UX10

I was recommended this knife from a family member who is a professional chef, and it is the first Misono knife I've used. The difference between my regular knives and this is remarkable - the blade is incredibly sharp and the workmanship is of high quality. I'm very happy with the knife, and it's made food preparation much easier. I would definitely recommend this knife to others seeking a good general purpose kitchen knife.

HP
08/24/2020
Hamish P.
United Kingdom United Kingdom
I recommend this product
Great knife, quick delivery!

Very well balanced knife and strong steel. Would definitley recommend!!!

NE
06/29/2020
Necdet E.
United States United States
Very good knife.

I love my Misono.

RL
06/25/2020
Riccardo L.
United Kingdom United Kingdom
Chefs

For me one on the best.. Is sharping for few second with the stone and is done ready to use is awesome.. Specially for the chef using all day!! Nice product good price

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