Misono UX10 Series 240mm Gyuto

Being the flagship series in Misono’s lineup, UX10 Series knives are made of a high purity special stainless steel produced by a Swedish steel company. Heat-treated to 59-60 HRC, the UX10 knives can be as hard as many knives made of carbon steel, yet offer exceptional rust-resistance. The nickel-silver bolster adds a stylish accent to the water-resistant black pakkawood handle, which gives the knife an excellent weight balance. 

Spec:

• Origin (Made in): Seki, Gifu Prefecture, Japan
• Brand: Misono
• Model No.: 722
• Knife Type: Gyuto
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: N685 EXTRA
• Hardness: 58-59 HRC
• Hand-sharpened
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 2.2mm
• Middle: 1.8mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Nickel Silver
• Length: 138mm
• Overall Length: 379mm
• Weight: 220g (7.76oz)
• Mark: "Misono" ; "EU Stainless Steel UX10"

About Misono ミソノ

Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.