- Description
- Specifications
- Use & Care
Misono’s top of the line UX10 collection is a classic for a reason. Made from sub-zero treated Swedish steel, UX10 blades have long-lasting edge life, great durability and exceptional attention to detail. They feature silver nickel bolsters for exceptional balance and truly feel great in the hand. Each knife is hand sharpened on a combination of water stones to be razor sharp out of the box.
Why we love them: Misono UX10 knives are known for their meticulous fit and finish. Everything about them feels good.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
| Handle material | Wood composite |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.9 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 59-60 |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Misono’s top of the line UX10 collection is a classic for a reason. Made from sub-zero treated Swedish steel, UX10 blades have long-lasting edge life, great durability and exceptional attention to detail. They feature silver nickel bolsters for exceptional balance and truly feel great in the hand. Each knife is hand sharpened on a combination of water stones to be razor sharp out of the box.
Why we love them: Misono UX10 knives are known for their meticulous fit and finish. Everything about them feels good.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
Specifications
| Handle material | Wood composite |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.9 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 59-60 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives