Misono UX10 Sujibiki

A Sujibiki is a Japanese slicing knife designed specifically for carving and slicing boneless meats. Its long, narrow blade allows you to make clean, single-stroke cuts through large roasts or raw proteins without tearing the fibers.

This knife features a double-edged blade, making it much more intuitive for Western cooks accustomed to standard chef's knives. You do not need specialized sharpening techniques or a dominant-hand preference to use it effectively.

No, you should never put this knife in the dishwasher. The high-quality steel and wooden handle require hand washing and immediate drying to prevent corrosion and maintain the integrity of the materials.

Misono uses a high-purity Swedish stainless steel that strikes a rare balance between edge retention and ease of sharpening. It offers the corrosion resistance of stainless steel while maintaining a sharpness and feel that is remarkably close to traditional high-carbon steel.

Yes, the handle is made from durable black plywood and features a brim, which provides a secure, ergonomic grip. It is designed to feel balanced and comfortable in the hand, even when you are slicing large quantities of meat.