I am selllng my Misono UX10 Sujihiki slicer(pictured on the right). The knife is brand new, never been used, still in the box. UX10 is Misono's most expensive and highest quality line of knives. It is fabricated in Japan out of Swedish stain resistant steel. The 9.4" blade is double edged and has a Hardness Rockwell C Scale of 59-60. The handle is made out of composite wood. The entire knife weighs 6.5 oz. Misono is one of the most well-established knife producers of Western-style Japanese knives. Its home is in Seki, a city with a 750-year history in knife crafting. Their knives unite traditional craftsmanship with modern technology and are well designed for high-level professional use. Chefs around the world appreciate Misono knives for their quality, design, and sharpness.
I love Misono UX10 knives. A lot of the chefs I see use Misono knives in the kitchen. They are comfortable in the hand and easy to use. I can cut the thinnest shreds of cabbage with this knife. I am currently using the gyutou knife (pictured on the left) . Both knives are similar in size so I don't feel the need to have both. I'm sad to part with it but there's no sense in me keeping it if I'm not using it.
If you are interested please leave me a comment. I'm selling the knife for $170 no tax.
Did you ever sell this? BTW, I like your blog. Just skimming through it when I came across this post. I don't really need this knife, but I could easily talk myself into it. Misonos are sleek but very serious.
ReplyDeleteI especially like your post about people at work who don't clean up after themselves. Those kinds of people incite me to violence. Which is bad because I own many, many knives.