Misono Ux10 Gyuto Knife

The UX10 series uses a high-purity Swedish stainless steel that balances the edge retention of carbon steel with the rust resistance of stainless. It is heat-treated to an HRC of 59-60, providing a harder, sharper edge than standard kitchen knives.

Yes. Because the blade features a double-edged grind, it is perfectly suitable for both right-handed and left-handed chefs.

To maintain its professional-grade sharpness, use a high-quality whetstone for sharpening. Avoid using pull-through sharpeners or honing rods that are too aggressive, as they can damage the fine edge of the Swedish steel.

The 210mm (8.25-inch) model is the most versatile choice for home cooks, offering enough length for large vegetables while remaining agile for finer tasks. If you have limited counter space or prefer a lighter tool, the 180mm version is an excellent alternative.

No. You should always hand wash and dry the knife immediately after use to protect the integrity of the composite wood handle and the sharpness of the blade. Dishwashers can cause the handle to warp and the edge to dull prematurely.

The nickel silver bolster provides a seamless transition between the handle and the blade, improving the knife's overall balance and durability. It also adds a layer of corrosion resistance at the point where the handle meets the steel.