The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.

The Misono UX10 knife blade is made of Swedish stain resistant steel and has a hardness Rockwell 59-60. It has a 70/30 bevelled edge to the blade and It also has hardness comparable to carbon steel the knives have a slanted nickel bolster that balances the weight of the blade and handle perfectly. If you are looking for a knife that is extremely sharp, spectacular in appearance and performance, consider the Misono UX10. Misono are very secretive about their knife making process and do not allow you anywhere near their process of knife making. We are obviously aware that the shaping, heat treatment, grinding, polishing and honing take place but there are other steps to the knife making process that we do not know about.