Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically.
A customer gave us a question about that.
“I’m very interested in purchasing a Misono UX10 gyuto.
My question is how difficult will it be for me to sharpen the 70/30 beveled edge? I have no experience hand-sharpening knives.
And if it’s better to have a professional do it, how do I locate a qualified one here in the United States?
thank you for your time.”
It is a kind of advanced question but very essential.
The following was our answer, hoping it would be helpful for him.
“First of all, there is no need to necessarily sharpen the UX10 70/30 by yourself if it was originally finished 70/30.
Because…the second half of the article below would explain about the issue.
And the followings would be helpful for better sharpening even in the U.S.,
Does that answer you rightly?
If you need, we recommend the following sharpening items for the knife,
please select one of the choices (1)~(3),
(3) SHAPTON JAPAN Professional Ceramic Waterstone Series
#1000 for sharpening and
#5000 or #8000 for removing the burr after sharpening
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268“
if you have any question about this article, please feel free to contact us.
Thank you and best regards !
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!