Misono UX10 Sujihiki

The Sujihiki is a Japanese-style slicing knife designed specifically for carving cooked meats, portioning roasts, and slicing delicate items like terrines or raw fish. Its long, thin blade allows you to make clean, single-stroke cuts without sawing, which helps preserve the texture and juices of your ingredients.

The 70/30 bevel is slightly asymmetrical, which is common in professional Japanese knives to provide a more precise cutting edge. While it is optimized for right-handed users, it offers excellent control and steering during thin slicing tasks.

Not at all. This steel is prized for offering the hardness and edge retention of high-carbon steel while remaining highly resistant to rust and staining. You can treat it like standard high-quality stainless steel, though you should always hand wash and dry it immediately after use.

At 6.24 oz, the knife is lightweight and agile, which is ideal for the repetitive motion of slicing. The silver nickel bolster acts as a counterweight, shifting the balance point toward the handle to provide a secure, comfortable grip that feels stable during precise work.

No, this knife is not designed for heavy-duty work. The blade is thin and optimized for slicing; using it on bones, frozen foods, or hard produce can cause the edge to chip or the blade to bend.