Santoku is a cross between a chef's knife (gyuto) and a chopping knife (nakiri). The tip of the blade, which is directed down from the center of the knife, makes it possible to find a more stable support and a larger cutting surface on the working surface. Well suited for cutting and shredding meat, fish, root and fruit. Santoku is a very popular common knife in Japanese homes. Thanks to the wider blade, it is very convenient to lift chopped food from the cutting board to the pot with the help of santoku.

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.