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Home | Engraveable Kitchen Knives | Misono UX-10 270mm Sujihiki Swedish Stainless Western Handle

Misono UX-10 270mm Sujihiki Swedish Stainless Western Handle

Name: Misono UX-10 270mm Sujihiki Swedish Stainless Western Handle
Brand: Nakajo
SKU: 722
Price: 551.25 AUD
Availability: InStock

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Product Description

Misono UX10 series is the top-of-the-line stainless knife made by Misono, crafted from hand-ground Swedish stainless steel, tempered and ground for long edge life, smooth cutting, and excellent durability, and available in a variety of finishes.

While they look like many other Western-handled Japanese knives, their high quality sets them apart.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

70/30

Strong right-hand bias.

Sujihiki

A sujihiki is a long, narrow Japanese slicing knife designed for clean, even cuts through cooked or raw proteins. Its thin blade reduces drag, allowing smooth, single-stroke slices that preserve texture and presentation. The pointed tip offers precision for trimming and detail work. Ideal for carving roasts, portioning fish, and producing uniform slices with minimal effort.

Specifications

Total Length: 402mm
Edge Length: 278mm
Heel Height: 40mm
Spine Thickness: 2.20mm
Weight:
Orientation: Right-hand Bias

Materials

Steel Type:
Steel Hardness (HRC): 60
Maintenance: Less Attention
Handle Type: Western
Handle Material: Composite Wood

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

About Misono

Seki, Gifu, Japan

Established in 1935, knife-making company Misono, based in Seki, Japan, does all its work in-house and sources top-quality materials. Misono is well known for the high quality and reliability of their work, from heat treatments to finish grinding.

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Recommended Sharpening Technique

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.