This Misono santoku knife measures 7" or 180mm on the blade. Misono Knives. MISONO, located in Seki City Japan is famous for making high quality kitchen knives. We are offering their top of the line Misono UX 10 series knives for sale--they feature exclusive Swedish stainless steel which is rust free and maintains its edge longer than most traditional chef's knives. Misono UX-10 Knives use steel with a rockwell hardness of HRC59 to 60. The bolster is made of Nickel Silver. Full Tang, staminawood is riveted by Nickel Silver. This combination produces an original, streamlined design that looks as good as it performs.
The knives are beveled on the right side, so they work best for the right-handed person.
These UX-10 knives are just so great to use. They are incredibly cool looking. The fit and finish and the feel in your hand is something special. The edge retention is good for professional cooks,and great for home cooks. The only draw back is that this is a very difficult knife to sharpen by hand. This only affects the few people who sharpen their own knives... But this knife should be sharpened by a qualified professional who specializes in Japanese knives.. or a highly competent layman sharpener who has the correct waterstones.
By: Hermes Ferrer
I ordered a Santoku knife,I got an ordinary chef’s knife. Very sharp,easy to handle but food sticks on the side of the knife.
By: Joe DeMarco
So far amazingg knife and awesome service. I will be interested to see how long the blade can hold an edge. Thus far,awesome.
Easy to sharpen with the right waterstones. Most comfortable knife I’ve used for long tasks in commercial kitchen. I traveled my misonos to France to work in a Michelin restaurant. The name and reputation is received very well by chefs around the world. The price is a steal for what you get.
Just fantastic!!!!Thank you very much.
This isnt my most expensive or sharpest knife,but its the one I use the most. Its edge is very long wearing and it takes alot of abuse in my kitchen. It is difficult to sharpen but since I initially sharpened it over a year ago,have not had to do so again. I think it because of the light weight,simple put well finished ergonomics that make these knives so special. Great first Japenese knife