Misono UX10 Series 270mm Sujihiki

Misono UX10 Series 270mm SujihikiBeing the flagship series in Misonos 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):

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: Sujihiki
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (70/30 Grind)
• Steel Type: N685 EXTRA
• Hardness: 58-59 HRC
• Hand-sharpened
• Blade Length: 270mm (10.6")
• Blade Height (at heel): 39mm
• Spine Thickness
• Above heel: 2.2mm
• Middle: 1.7mm
• Handle
• Shape: Western-Shaped
• Material: Black Pakkawood 
• Bolster: Nickel Silver
• Length: 126mm
• Overall Length: 401mm
• Weight: 179g (6.31oz)
• 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.