The gyuto, also known as a “chef’s knife,” or “cook’s knife,” is indispensable in Western cuisine because it is perfect for many different tasks: chopping, slicing, and cutting vegetables and meat. Its heel is broad for cutting on a board, and it has a fine point for precision work. The length can vary, in general, between 18 and 30 cm, depending on the need.
The UX-10 alloy is high-performance Swedish stainless steel. It is used by Misono for its series of top-line knives. (It contains around 1% carbon, 14% chromium, 1.1% molybdenum and 0.2% vanadium. In this case, the process renders it HRC 59-60.)
The edge is sharpened 70/30, which facilitates cutting. The blade is thin, hard yet it remains flexible and keeps sharp for a long time. The knife is well balanced, which makes it truly pleasant to use.
The handle is made from pakka wood riveted to the full tang by three stainless steel rivets. It has a nickel silver guard.
This knife has an exemplary finish and a sober, elegant look that are married with performance and strength.
*Weight : 262 g / 9.24oz
*Blade length : 272mm / 10.71inch
*Total length : 410mm / 16.14inch
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