HMI-UXSU_SS.jpg
Misono UX10 Sujihiki
List Price: $
Price per Item: $254.60 – $303.10
  
  
  
 
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Misono UX10 Sujihiki
Item #: HMI-UXSU
Size:
Style: Slicer
240mm : OUT OF STOCK
Specifications

Style

Sujihiki

Steel Type

Swedish Stain Resistant Steel

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

9.2" (240mm), 10.5" (270mm)

Handle Material

Composite Wood

*HRc

59-60

* Hardness Rockwell C scale

For Left-Handed Customer

  • This Western-style knife can be changed to left-handed by Korin's resident knife master.

  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

Watch Vincent talk about some features on the Misono UX10.

- As seen on The Kitchn, May 2013

- As seen on Serious Eats, December 2009

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.

The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

For those who would like the convenience of the sujihiki, but blade of a yanagi for fish only, please try Korin's Blade Alteration Services. We will change your sujihiki knives to fit your needs in the kitchen.

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 pages on different types of sharpening stones or sharpening tips.



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