Misono UX10 Swedish Stainless Dimples(Salmon) Slicer(Sujihiki) 270mm
Best precision slicer for professional chefs and home cooking enthusiasts.
Experience the pinnacle of Japanese culinary craftsmanship with this professional-grade slicer. Forged from high-carbon Swedish stainless steel, its blade offers exceptional sharpness and durability, tempered to HRC59-60 for superior edge retention. The distinctive dimpled (Salmon) finish not only adds a unique aesthetic but also aids in food release. Ideal for precise slicing tasks, this knife is crafted in Seki-city, a region with an 800-year tradition of sword making, making it a superb choice for both professional chefs and discerning home cooks.
$526.99
Owner Satisfaction
4.7
/ 5
Category Rank
615
/ 5771
#615 in Kitchen Knives
Price vs Category Average
+293%
Above average
Blade Steel Type
Swedish Stainless Steel
/ Swedish Stainless Steel
Who it's for
- Professional chefs and home cooks prioritizing long-lasting sharpness
- Cooks preparing delicate proteins or large cuts of meat
- Chefs and home cooks performing repetitive, precise slicing
Who should skip it
- Home cooks needing a versatile all-around knife for daily tasks
- Budget-conscious shoppers or casual cooks seeking an affordable option
- Busy cooks or those preferring low-maintenance kitchen tools
Performance breakdown
Edge Retention
Swedish steel composition ensures the blade stays razor-sharp through heavy prep work.
Release Performance
Dimpled finish effectively reduces friction for clean, drag-free slicing of proteins.
Sharpening Ease
High-carbon stainless strikes a perfect balance between hardness and maintenance accessibility.
Ergonomic Balance
Lightweight construction prevents wrist fatigue during extended, repetitive slicing tasks.
Construction Quality
Forged in Seki-city, the build reflects centuries of refined Japanese craftsmanship.
Precision Control
The 270mm length offers the ideal geometry for long, single-stroke cuts.
Key Specs
Blade Steel Type
Swedish Stainless Steel
Blade Surface
Dimpled (Salmon)
Hardness Rockwell C scale
59-60
Blade Length
270mm (10.6in.)
Total Length
400mm (15.7in.)
Weight
190g
Blade Edge
Double edged
Brand
Misono
Know before you buy
The dimpled finish creates small air pockets between the blade and the food you are cutting. This significantly reduces friction and prevents ingredients from sticking to the side of the knife, allowing for cleaner, more efficient slices.
Absolutely. While it is built to professional standards, the Misono UX10 is highly regarded by home cooks who appreciate precision tools. Its balance and edge retention make it a manageable and rewarding upgrade for anyone serious about their kitchen prep.
Swedish stainless steel is prized for its unique balance of high carbon content and corrosion resistance. It offers the sharpness and edge retention typically found in high-end Japanese carbon steel knives, but with the easier maintenance of a stainless steel blade.
The 270mm length is standard for a sujihiki (slicer) and is designed specifically for long, smooth drawing motions. While it is longer than a typical chef's knife, it is balanced to feel agile and controlled, making it ideal for slicing roasts, fish, or large vegetables in a single pass.
Despite its high hardness of HRC 59-60, this knife is surprisingly straightforward to sharpen. It responds well to standard whetstones and maintains its edge longer than many softer stainless steels, meaning you will not need to sharpen it as frequently.
This is a double-edged knife, which makes it versatile and easy to use for both right-handed and left-handed cooks. It provides a symmetrical cutting experience that is generally more intuitive if you are accustomed to Western-style knives.
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