Misono UX10 Honesuki 5.7"
SKU: HMI-UXHO-145
Size: 5.7" (145 mm)
Sku: HMI-UXHO-145
Note: Left-handed knives are specially ordered from Japan.
Sale
Description
About Misono UX10
Misono UX10 is the top of the line within the Misono collection. The blade is made out of high quality Swedish stain resistant steel that provides the user with the longest lasting edge retention within the Misono brand. A distinguishing feature of the UX10 knife is the riveted nickel silver bolster, which enhances construction durability as well as balances the weight of the blade and handle.
About Misono
Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
- As seen on Epicurious: Misono UX10, Dec 2016
Misono UX10 is the top of the line within the Misono collection. The blade is made out of high quality Swedish stain resistant steel that provides the user with the longest lasting edge retention within the Misono brand. A distinguishing feature of the UX10 knife is the riveted nickel silver bolster, which enhances construction durability as well as balances the weight of the blade and handle.
About Misono
Misono was established in 1935, and the company has been kept a small, exclusively family-owned business for decades. The company began as a kitchen tool blade maker for vegetable peelers.Today Misono is Japan’s oldest Western style knife maker, with only fifty workers producing 150,000 knives a year. While many larger companies send knives to other manufacturers to have specialists make different parts of a knife, Misono produces 100% of their knives in house with extreme attention to detail for quality assurance. Misono’s production process is very similar to
that of traditional Japanese style knives, as they are largely made by hand. Misono ensures a long lasting edge retention for professional use by using hard steel and hand finished sharpening. To guarantee that all Misono knives are of the highest quality, knives do not leave the company without passing several levels of inspections.Purpose of Honesuki
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
- As seen on Epicurious: Misono UX10, Dec 2016
Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.
Country of Origin: Japan
Specifications
| Style | Honesuki |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | Swedish Stain Resistant Steel |
| Saya Cover | Not Included |
| Knife Bevel | 90/10 |
| Handle Material | Composite Wood |
| HRC | 60 |
| Knife Weight [grams] | 198 |
| Blade Width (Widest part of the blade) [inches] | 1.59 |
| Spine Width (Widest part of the spine) [MM] | 3 |
| Handle Length [inches] | 5.25 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.
