The Japanese chef's knife, or gyuto, holds sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is a basic helper in the kitchen for all cutting, chipping and slicing work. Suitable for processing meat, fish, root and fruits.

Knives from the Misono UX10 series are legendary "work animals" that are well suited for chefs who require quality and durability. The blade is made of stainless Sweden steel (HRC 59-60), is well resistant to possible mechanical damage, does not blunt quickly and is also suitable for high performance. The wooden handle is filigree finished and comfortable. The special design of the nickel-plated silver bolster part, which ensures a good balance and safe grip of the knife, adds uniqueness.