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Misono knives are crafted with precision and often feature an asymmetrical 70:30 bevel. We recommend using high-quality whetstones (such as 1000 and 3000 grit) to maintain your blade's edge. Avoid using pull-through sharpeners or honing steels that may damage the specialized edge geometry.

Yes, Misono is a well-established manufacturer based in Seki, Japan, with a long history of knife crafting. We take pride in uniting traditional Japanese craftsmanship with high-grade Swedish steels to create professional-grade, sharp, and durable tools for chefs.

All Misono knives are handcrafted in Seki, Japan, a city internationally renowned for its 750-year history of master blade production.

The official website for our brand is misonoknives.us.

You can purchase our authentic premium Japanese blades through our official website at misonoknives.us or through authorized retailers.

We offer specific models designed for professional use. Please check our official product catalog on our website to see currently available left-handed options or models suitable for your grip preferences.

We use various high-quality materials including high-purity Swedish steel, Molybdenum stainless steel, and high-carbon Swedish steel, depending on the specific product line like the UX10 or our classic Carbon Steel series.

No, our knives are not dishwasher safe. To maintain the integrity of the blade and the wooden handle, please hand wash your knife with mild soap and dry it immediately after use.

Carbon steel blades are susceptible to oxidation. It is essential to keep them clean and dry. After use, rinse, dry immediately with a soft towel, and apply a light coat of food-safe oil to prevent rust and preserve the blade's finish.

The UX10 is our top-of-the-line series made from professional-grade, rust-resistant Swedish steel. It is highly regarded for its exceptional edge retention, balance, and performance in professional kitchen environments.