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Home | Santoku | Misono UX-10 180mm Santoku Swedish Stainless Western Handle

Misono UX-10 180mm Santoku Swedish Stainless Western Handle

€221,14
€221,14
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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. 

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.

Santoku

Santoku means "three virtues," referring to its versatility with meat, fish, and vegetables. It has a shorter, wider blade than a gyuto with a flat edge and slight curve that excels at chopping and low mincing. Ideal for home cooks due to it's smaller size range for general prep across a range of ingredients.

Listed Length: 180mm
Total Length: 308mm
Edge Length: 182mm
Heel Height: 46mm
Spine Thickness: 1.79mm
Weight:
Orientation: Right-hand Bias

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

  • 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.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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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.