Swedish steel, Japanese forging. "Scary sharp" — favored by Michelin chefs in Tokyo.
Hand-forged in Seki City, Japan, the Misono UX10 uses Swedish high-carbon stainless steel for an edge that sushi chefs describe as "scary sharp." The UX10 line was designed specifically for professional Western-style cooking — a gyuto (cow blade) profile with a gentle curve and a thinner spine than any German knife. It requires more careful maintenance than a Wusthof but rewards you with a level of precision cutting that Western knives simply cannot match. Many Michelin-starred chefs in Tokyo use Misono.
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