What's put Misono knives on the map recently is the positive press and write ups about the UX10 line: Misono UX10 knives placed #1 in Food and Wine Magazine, July 2005 poll. What's special about the UX10 Misono knife?
The blade is fine quality Swedish stain resistant steel, however, it has a hardness comparable to carbon steel. In addition, the knives have a slanted nickel/silver bolster that balances the weight of the blade and handle. If you are looking for cutlery that is extremely sharp, spectacular in appearance and performance as well as comfortable to use, consider the UX10. Knives include: Santoku, Gyutou, Sujihiki, Honesuki and Petty.
Japanese quality, features and workmanship, yet with traditional Western-style knife shapes.
- Razor-sharp: sharpened in the traditional Japanese style (primarily on the right side), which means a sharper edge with better edge-holding and cutting abilities (only for right-hand use). The edge is then buffed to a beautiful mirror-like polished finish.
- Stays sharp: Crafted from the finest hard (Rockwell Hardness HRC 59 to 60) Sweden stainless steel to allow an incredibly thin rust-free edge without danger of damage or premature wear or dulling. Older knives crafted from poorer-quality steel couldn't be so sharp without dulling quickly -- these knives have a great edge and they KEEP their edge!
- Thin blades: glide effortlessly through each slice. Old-school heavier knives with thicker blades "wedge" and are more prone to getting stuck in the cut.
- Innovative bolster: Nickel silver, diagonally aligned, for a truly striking visual appeal with superb performance.
- Durable handles: full-tang staminawood riveted with nickel silver for strength and durability, yet with a beautiful traditional look.
- Lightweight: they're so sharp, additional heft is not required to easily cut through even tough and large root vegetables and other traditionally difficult food items. This is a true Japanese knife style and advantage!
- Performance and value: A professional cook uses his knives all day long to earn his living, so he needs performance and durability, not gimmicky metal trickery or finishes. With these knives, you pay for quality, materials and workmanship, and the brand speaks for itself without huge marketing campaigns that customers end up paying for. Word-of-mouth and great products are the best marketing campaigns! These knives aren't in every corner store or big-box discounter and so you don't pay for tons of middlemen who all take their cut -- I bring these to you straight from Japan!
- Attention to detail & durability: Superb fit, finish, workmanship and balance mean long-lasting and hygienic ergonomic comfort & ease of use even for long periods of time in a professional situation. Quality products mean a lifetime of pleasure.
- Easy care: Wash, dry and store promptly for long life, sharpness and safety These are very sharp high-quality knives, so do not leave them in a sink or drawer. Easy and affordable to keep sharp. Do not need frequent sharpening with normal use and regular maintenance. Not for dishwasher use.
Misono Stainless Molybdenum Steel Series (hand made)
The Molybdenum Steel Series is a true Japanese-quality Chef's knife range at an affordable price.
They are the most reasonably priced line in Misono, but there is no compromise in the quality and finish, with the same Misono quality control that is afforded the UX10 series.
The Molybdenum blades are made of High carbon 13 Chrome Stainless Molybdenum Steel. The characteristics of this stainless steel are strong resistance to rust and the inherent sharpness & strength of the blades (HRC58). They are a very nicley balanced knife and come with a black Pakka wood handle with a stainless bolster.
This series offers a wide variety of styles to suit whatever purpose you have in mind for your knives.
Total Length 335mm BladeThickness 2mm Total Weight 160g
A wider range of the Misono Molybdenum, as they become available
