Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically.

misono ux10

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.
https://blog.hocho-knife.com/knife-sharpening/whether-is-the-knife-ready-to-use-straight-away

And the followings would be helpful for better sharpening even in the U.S.,
https://blog.hocho-knife.com/knife-sharpening/sharpening-knife-by-master-sushi-chef-hiro-terada
https://blog.hocho-knife.com/knife-sharpening/how-to-sharpen-a-kitchen-knife

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),

(1) Tojiro Combination Grit Waterstone (Whetstone) #1000/#3000
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268


(2) King 1000/6000 Combination Grit Waterstone KW-65(HT-65)
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268


(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
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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