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Misono UX10 Series No.741 Boning 145mm (5.7inch)

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 2

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 3

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 4

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 5

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 6

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 7

Misono UX10 Series No.741 Boning 145mm (5.7inch) - Image 8

Misono UX10 Series No.741 Boning 145mm (5.7inch) -Knife Sale Shop misono boning knife honesuki misono ux10 series no 741 boning 145mm 5 7inch 42566176047387 scaled

Misono UX10 Series No.741 Boning 145mm (5.7inch) -Knife Sale Shop misono boning knife honesuki misono ux10 series no 741 boning 145mm 5 7inch 42566516900123 scaled

Misono UX10 Series No.741 Boning 145mm (5.7inch)

Original price was: $216.00.Current price is: $95.99.

SKU: AMFWY 869324262734107330 Categories: Boning Knife | Honesuki, Western-style Knives Tags: 150-300, Bladetype_Western Style Knives, Boning Knife, Boning-knife-honesuki, Handed_Left Handed, Handed_Right Handed, In-stock-items, Misono, Recommendedfor_Professionals, Series_Misono Ux10 Series, Steel_Stainless Steel, Sweden-stainless-steel

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Using a high purity special stainless steel produced by a Swedish steel company, Misono has combined time-tested tradition techniques with new technological advances to create their ultimate line of stainless steel Chef’s knives. The UX10 Series have exceptionally rust-resistant blades yet, just like high carbon steel knives, they offer extremely sharp edges and are easy to re-sharpen (HRc. 59-60). Perfect balance and grip is provided by using full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and a nickel silver bolster, which adds a stylish accent.

Misono craftsmen make extra hand sharpening steps by whetstone for all of UX10 Series knives. You can experience extreme sharpness and high cutting performance straight from the box!

Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.

Specification

Knife Model: Misono UX10 Series Boning

Blade Material: Sweden Stainless Steel

Rockwell Hardness (HRc): 59 to 60

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Nickel Silver Bolster

Saya Included: No.

Boning 145mm (5.7″)
Cutting edge length: 145mm (5.7″)
Total Length: 275mm (10.8″)
Blade Thickness: 2.8mm (0.11″)
Blade Width: 40mm (1.57″)
Handle Length: 135mm (5.3″)
Total Weight: 202g (7.1oz)

About Left Handed Version

Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.

Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
Honesuki, Garasuki, Western Deba 30% extra of the regular ones
Serrated Slicer (Bread Knife) 50% extra of the regular ones

For more info

Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.

Instructions & Maintenance

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long times.

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

Please do not put the knife in the dishwasher machine for cleaning.
Please do not leave the knife in water or wet condition for long time.
After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
This is an extremely sharp knife. Please use special cares in using and storing it.
Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.