HMI-UXHO-145_SS.jpg
Misono UX10 Honesuki
List Price: $
Price per Item: $208.10 – $270.50
  
  
 
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Misono UX10 Honesuki
Item #: HMI-UXHO-145
Size: 5.6" (14.5cm)
Style: Boning Knife
BLACK FRIDAY: Save 15% off KNIVES & KNIFE ACCESSORIES with promocode "ONEDAY14"!
Specifications

Style

Honesuki

Steel Type

Swedish Stain Resistant Steel

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

5.6" (145mm)

Handle Material

Composite Wood

*HRc

59-60

* Hardness Rockwell C scale

For Left-Handed Customer

  • Honesuki and Yo-Deba knives must be specially ordered from Japan, and may take up to 6 weeks for arrival. Please contact our customer service team for further details.

Watch Vincent talk about some features on the Misono UX10.

Watch Alex talk about the uses of a honesuki.

- 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 honesuki is a poultry boning knife 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.

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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