Misono Knives
Misono knives, from Seki-city—a Japanese sword-making capital with a rich 800-year history—are esteemed for their high-quality, Western-style blades favored by professional chefs, reflecting a fusion of traditional craftsmanship and modern advancements
FEATURES OF MISONO KNIVES
These features collectively make Misono knives not just tools, but cherished companions in professional kitchens, embodying the art of Japanese knife-making in every slice.
Seki-City Craftsmanship
Each knife is meticulously handcrafted in Seki-city, a place with an 800-year legacy in blade making, ensuring that every knife carries with it a piece of Japanese sword-making history.
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The UX10 series utilizes high-quality Swedish stainless steel, providing exceptional strength and stain resistance, coupled with superior edge retention to maintain sharpness through extensive use.
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Unlike many manufacturers who outsource parts of their production, Misono's dedication to quality is evidenced by their in-house creation of each component of the knife, from forging to finishing.
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Misono knives are tailored for professional chefs, with attention to balance, ergonomics, and blade geometry, enabling precision cutting and ease of maintenance.
About Misono Knives
Misono knives are crafted by professional artisans in Seki-city, Gifu Prefecture, which is renowned for its over 800-year history in blade smithing, echoing the traditions of Japanese sword-making. As Japan's oldest Western-style knife maker, Misono stands out for producing all of its knives in-house, ensuring each piece is made with extreme attention to detail for quality assurance. Their knives are a fusion of traditional craftsmanship and modern technology, designed to meet the demands of high-level professional chefs. The Misono UX10 series represents the pinnacle of their collection, featuring high-quality Swedish stain-resistant steel known for its long-lasting edge retention.
Type of Misono Knives
Gyuto
The Japanese equivalent of a chef's knife, versatile for various cutting tasks.
Santoku
An all-purpose knife for chopping, dicing, and mincing.
Petty
A small utility knife for precise, detailed work.
Sujihiki
A long slicing knife, ideal for cutting thin slices of meat and fish.
Deba
A heavy-duty knife primarily used for breaking down fish.
Hankotsu
A boning knife designed for removing meat from bones.
Yo-Deba
A Western-style deba, slightly thinner and more versatile than traditional deba.
Honesuki
A poultry boning knife with a triangular blade.
Nakiri
A vegetable knife with a straight edge for clean cuts.
Paring knife
A small knife for peeling and other intricate tasks.
Chef's Knife
Western-style all-purpose knife, similar to the gyuto but may have slight differences in blade geometry.
Fillet Knife
A long, flexible blade designed for filleting fish and some meats.
Testimonials
This knife may cost a lot, but if you or your family cooks much than this is the knife to have. It is very sharp and a dream to use. Why keep replacing cheaper low quality knives when you can get this type of quality.
Marcia Evans
This is a beautiful, well-made knife. It couldn’t be sharper. For these reasons I give it five stars. But I’m returning mine. It is great for all the reasons the reviewer’s gave it five stars. But I purchased it to cut root vegetables and it hasn’t enough heft for that. I’d like the weight of the knife to do my work for me, and this knife is nearly weightless.
CAT Lady
This is remarkably lightweight for its size, which is the reason I bought it. I have another knife this length, but often find it unwieldy for my (female) hand. This knife feels almost weightless! It’s razor sharp. I cannot speak to the longevity of the edge because it’s still quite new. I do like the feel and balance of the thing, though.
Criticalthinker
An incredibly balanced multi purpose knife which is very sharp. Ergonomics are great and the slight radius allows one to rock it for chopping. I highly recommend it.
Charles Anderson
FAQ
Yes, Misono knives are known for their high quality. They're handcrafted in Seki City, Japan, using premium materials and traditional techniques.
A: Misono uses various steels depending on the series. Popular options include Swedish carbon steel, Molybdenum steel, and AUS-10 stainless steel in their UX10 line.
Many chefs and cooking enthusiasts consider Misono knives worth their price due to their excellent craftsmanship, edge retention, and performance.
The UX10 series is often considered Misono's top line, known for its superior edge retention and durability. However, the "best" can depend on individual preferences and needs.
Hand wash and dry immediately after use, store in a knife block or magnetic strip, and sharpen regularly. Carbon steel knives require extra care to prevent rust.
Yes, many professional chefs use and recommend Misono knives for their durability, sharpness, and performance in demanding kitchen environments.
Misono is well-respected and often compared favorably to other high-end Japanese brands like Shun or Global. They're known for excellent quality at a slightly lower price point than some competitors.
Misono offers a limited warranty against defects in materials and workmanship. However, specifics can vary by retailer and region.
Contact Us
Misono Knives
Misono continues to uphold the 800-year knife-making tradition of Seki with skilled craftsmen who combine time-honored techniques with modern technology, thus ensuring the brand's popularity in both the US and Europe. For inquiries or support regarding their top-quality knives, customers can contact Misono's online store support, available Monday through Saturday, from 11 AM to 7 PM Eastern Time.
Address
13 Rue de Cotte, 75012 Paris, France
email: info@misono-knives.com
phone: +33984448931
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