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!
Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Knife Model: Misono UX10 Series Boning
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.
Boning 145mm (5.7")
Cutting edge length: 145mm (5.7")
Total Length: 275mm (10.8")
Blade Thickness: 2.8mm (0.11")
Blade Width: 40mm (1.57")
Handle Length: 135mm (5.3")
Total Weight: 202g (7.1oz)
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.
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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.
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.
I havent used it yet. It's in my collection.
This knife is of the highest quality, especially in relation to my other boning knifes of the same type. But I'll have to inform you that I havent used it yet. I collect knifes.
Excellent knife to hold in hand and cutting, yet little bit irritating 70/30 sharpening.
I am very happy with my purchase. It took awhile for me to adjust to the blade after using a gyutou for so long.