{"title":"Misono Knives","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(223, 7, 7);\"\u003e\u003cstrong\u003eFINAL CLEARANCE SALE ON ALL MISONO KNIVES. WHILE QUANTITIES LAST!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSuper-sharp and hard metal knives, crafted in the legendary Samurai sword-making city of Seki, Japan.\u003cbr\u003e\u003cbr\u003eThese are superb knives! REALLY beautiful and excellent craftsmanship, with legendary fit and finish. The UX-10 are the top of the line by Misono. If you're thinking of some more common budget Japanese knife, definitely consider one of these instead, as you get the same Japanese blade benefits and features, but with a vastly superior construction quality and finish, and they're a better value because you get them without paying for an additional middle-man (we get them direct from Japan, not through some Canadian or American distributor). I really love these knives, and they're becoming more and more popular with professional chefs around the world as well. They're just an absolute joy to handle, with excellent balance and the handles have a great and comfortable shape, with excellent fit and finish of all parts. These are truly superior tools, with an amazing razor-sharp honed and polished edge.\u003cbr\u003e\u003cbr\u003eIf you're looking for a unique and truly distinctive blade to add to your collection, trust me, you WON'T be disappointed with one of these.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: All Misono knife edges have an unequal bevel, meaning they are sharpened more on the right side than the left, so they are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonly suitable for right-hand use.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAnd hand-wash only, do NOT put in a dishwasher! Wash, dry well and store immediately after use to avoid damage (even stainless blades can rust or pit easily if left in contact with acidic liquids common in cooking!)\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003eCUSTOMER REVIEWS\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"I first heard of Misono products from a colleague who is a world class ice carver. The level of craftsmanship and quality of their steel is excellent. I later came upon a shop overseas that carried their line of knives and was again impressed by the workmanship and quality of their products. Upon my return, I was pleasantly surprised to find you offering an extensive selection of Misono knives right here in Canada. I am very pleased with my initial purchase of the 270mm UX-10 sujihiki. Its ease of use, feel and quality make this my favourite. I have subsequently purchased several Misono knives from you [UX10 \u0026amp; Molybdenum series] and continue to be impressed by their quality and feel. I recommend these knives to all professional Chefs who are looking for a new favourite. You know who you are and what I mean. You will not be disappointed.\"\u003cbr\u003e—Ken Nakano, Executive Sous Chef, The Fairmont Empress Hotel, Victoria, BC\u003cbr\u003e\u003cbr\u003e\"I recently bought two knives and a scale from Paul. I purchased the Misono UX10 santuko knife and couldn't be happier. I also purchased the Wusthof Le Cordon Bleu 10\" french knife for a friend. I'm a professional cook with a backround in engineering and manual labour, so I have an appreciation for workmanship and quality. I've put many a tool through tests of endurance that truly test their mettle. The UX10 is what I expected and more. After I used a sandstone to put my own blade road and edge to the knife, I've never dealt with something this sharp before! I've already dropped it tip down on a tile floor, and cut through the bones of farm-raised guinea hen without damage to the blade (even after I put a super-thin edge on it). Peeling super-hard squash skin it did effortlessly without feeling stress in the blade.\"\u003cbr\u003e– Curtis V., Montreal, QC\u003cbr\u003e\u003cbr\u003e\"By the way, the Misono UX10 santoku I purchased from you last fall has been cutting like a dream. It truly is a remarkable piece. Comfortablly light, perfectly balanced, and razor-sharp. [...] I think anybody that tries one will agree that the blade is worth every cent.\"\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e– Darrin P., Mississauga, ON\u003cbr\u003e\u003cbr\u003e\"Paul, The Misono UX10 knives I ordered arrived today. Thanks for the fast shipping. I opened the box and could not believe my eyes, These knives are absolutely amazing. The craftsmanship is second to none. I absolutely love them, and will definitely be ordering more. They are worth every penny and then some. Thanks so much!!\"\u003cbr\u003e– Brad M., Greenhill, NS\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cstrong\u003eMisono UX10 Series\u003c\/strong\u003e\u003cbr\u003eMisono's top of the line. Made of superb Sweeden stainless steel and crafted in the finest tradition in Japanese blade-making in the legendary Samurai sword-making city of Seki, Japan. These knives look great and perform superbly and reliably. I've used one at home for years. These knife blades are sharpened in a Japanese style: the right side is sharpened and polished to a fine edge, while the left side of the blade is more flat. It's not like Japanese sushi knives which are about 99% on the right, but it's still somewhat evident (compared to European knives which are usually 50\/50 symmetrical): Misono states that the ratio is 70% right side to 30% left side. This results in superior cutting and slicing action, but please note that this means that these knives are meant for right-hand use only. VERY sharp, with a high quality hard steel, hardened to a Rockwell hardness of 59 to 60.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMisono Molybdenum Steel Series\u003c\/strong\u003e\u003cbr\u003eThese are in fact quite close to the UX10 in terms of overall craftsmanship and represent an outstanding value in a very high quality Japanese knife! Fit and finish are excellent, and the blade shapes and edges are almost the same as the UX10, with excellent balance and feel, with nicely rounded and smooth finish, making them very comfortable. I have NO hesitation in recommending these for someone looking for a high quality yet affordable Japanese knife for home or professional use. These would make a great alternative to a German knife in that they're going to be similar in terms of ease of maintenance. VERY sharp, with typically hard Japanese stainless steel, hardened to a Rockwell hardness of 58 (just slightly higher than most German knives, but not so hard that they'd be difficult to maintain or fragile). All come individually packaged in beautiful glossy boxes, making them truly unique and attractive gifts.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMisono Swedish Carbon Steel Series\u003c\/strong\u003e\u003cbr\u003eThese are CARBON steel, NOT stainless, which means they take (and keep) an incredible edge, and they are extremely reasonably priced. But they're not for everyone: carbon steel is NOT stainless, and so requires special care and precautions. Still, some die-hards claim that there is nothing like a virgin carbon steel knife, and I've had a number of requests over the years for these, especially from professional chefs, so here they are! Remember, this is carbon steel, NOT stainless, and so it will rust\/discolour if not washed and dried carefully after use and if it comes into contact with acidic foods. Normally it will take on a darker patina with use (people will often cultivate this patina, which acts as a natural barrier). Regular discolouration is normal and does not affect the performance of the knife... it is part of the character of fine carbon-steel knives. And of course never put them in a dishwasher. They ship with a protective layer of oil on the blade. Be sure to wash and dry it well with warm soapy water before use.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDIMPLES\u003c\/strong\u003e: Since so many people ask: in my opinion, granton (dimples) on a santoku or chef's knife do nothing. They were desiged for thin slicers, but manufacturers put them on everything now because they look cool and help sell knives. If you like the idea and it's not much more money, then fine, but I wouldn't let granton\/non-granton affect my decision on a particular knife purchase. This is why I don't really recommend or normally stock granton (dimples) versions of Misono knives -- they're VERY expensive compared to the regular versions, and they actually use a slightly thicker edge on the dimples versions to compensate, which in my mind defeats the purpose of having dimples (to reduce resistance) and a nice thin Japanese knife with a superb thin edge in the first place.\u003c\/div\u003e","products":[{"product_id":"misono-ux10-european-style-boning-knife-4-3-inch-110mm-743","title":"Misono UX10 European-Style Boning Knife, 4.3-inch (110mm) - 743","description":"\u003cp\u003eIf you're a fan of the Misono UX10 series of knives (and if you're not, why not?!?), then you'll love this knife. It's an excellent take on the traditional European style boning knife, with the usual superb Misono UX10 handle, blade, edge, and overall fit and finish. \u003cbr\u003eIn beautiful silver and blue gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551021031607,"sku":"MIS-743","price":238.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/mis-743.jpg?v=1605109701"},{"product_id":"misono-molybdenum-slicer-sujihiki-10_6-inch-270mm","title":"Misono Molybdenum Slicer (Sujihiki), 10.6-inch (270mm) - #522","description":"\u003cp\u003eMisono slicer. Great for professional or home use. Use as you would any normal American\/European-style slicer or \"carving knife\". Extra long. Perfect for precision carving large meats. Thin, light, super sharp, and affordable. Great knife! Note: model 521 is pictured. This model 522 is the same, only 3cm longer. Don't forget to pick up a ceramic honing rod (see below). Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551096398007,"sku":"MIS-522","price":238.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_421_01.jpg?v=1605110360"},{"product_id":"misono-molybdenum-utility-petty-knife-4_7-inch-120mm","title":"Misono Molybdenum Utility (\"Petty\") Knife, 4.7-inch (120mm)","description":"\u003cp\u003eThis makes a perfect addition to a chef's knife or santoku. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing onions, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion -- the Misono utility knife is so thin and sharp and precise, that dicing a garlic clove feels almost as easy as chopping an entire onion! It's also great for dicing ginger and any other small-ish item, and I use it for cleaning up chicken and beef pieces too, where a light touch removes unwanted bits like you're going through butter. An excellent knife! As with all Misono knives, this is \u003cstrong\u003efor right-hand use only\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551099838647,"sku":"MIS-531","price":104.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_408_01.jpg?v=1605110406"},{"product_id":"misono-molybdenum-japanese-style-boning-knife-honesuki-5_7-inch-145mm","title":"Misono Molybdenum Japanese-Style Boning Knife (Honesuki), 5.7-inch (145mm) - #541","description":"\u003cp\u003eThis style of boning knife has a thicker blade, and is the traditional Japanese shape for a boning knife (triangular shape), normally used for taking apart a chicken. Definitely gaining in popularity here... it's quite useful and versatile, with the shorter length and straighter blade edge. This is a seriously heavy-duty knife with a thick and extra-strong blade, and a very beefy larger-than-standard sized handle so you have a superb grip. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: \u003cstrong\u003eOnly for right-hand use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551100199095,"sku":"MIS-541","price":147.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_411_01.jpg?v=1605110414"},{"product_id":"misono-molybdenum-steel-series-chinese-cleaver-chef-s-knife","title":"Misono Molybdenum-Steel Series Chinese Cleaver Chef's Knife","description":"\u003cp\u003eBlade: 190mm long x 95mm wide (7.5 x 3.75 inches), 2mm thick,\u003c\/p\u003e\n\u003cp\u003eweight: approx 336 g\u003c\/p\u003e\n\u003cp\u003eExcellent choice for beginners or home cooks, as it's quite a bit lighter and a somewhat smaller than the others here, and so is easier to handle, and very affordable.\u003c\/p\u003e\n\u003cp\u003eAs with all Misono knives, it's just a well-made tool, and a pleasure to own and use.\u003c\/p\u003e\n\u003cp\u003eThis is probably the most useful of all the Chinese-cleaver type knives I sell, because it really is quite easy to handle and isn't ridiculously large or heavy, and being made of stainless and not carbon steel you won't always be worrying about rust and stains and keeping it oiled and dry. Made of a good, hard, high carbon 13 stainless steel at Rockwell hardness approx. 58 for long life and rust-free care. Full-tang, with triple-riveted Bubinga-wood handle. Comes in a nice glossy black and white box so it makes a great gift as well.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives generally have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551132442807,"sku":"MIS-61","price":178.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_322.jpg?v=1605110764"},{"product_id":"misono-swedish-carbon-steel-chefs-knife-gyutou-9-5-inch-240mm-113-no-dragon-decoration","title":"Misono Swedish Carbon Steel Chef's Knife (Gyutou), 9.5-inch (240mm) - #113","description":"\u003cp\u003eMisono chef's knife shape, for everyday all-around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. \u003c\/p\u003e\n\u003cp\u003eRemember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives.\u003c\/p\u003e\n\u003cp\u003eFor regular everyday maintenance, we suggest the \u003ca title=\"idahone ceramic sharpening rod canada\" href=\"\/products\/idahone-ceramic-sharpening-rod-fine-10-26cm\" target=\"_blank\"\u003efine Idahone ceramic hone\u003c\/a\u003e. If used regularly, you can go quite a while before having to do a full re-sharpening. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf you need an edge guard, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title='Wusthof Blade Guard, wide, 10\" Canada' href=\"\/products\/wusthof-blade-guard-wide-up-to-10-inch\" target=\"_blank\"\u003ethis one\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the closest fit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: For RIGHT hand use only.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":40747962237111,"sku":"MIS-113-ND","price":254.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/mis-113-no-engraving.jpg?v=1632165706"},{"product_id":"misono-swedish-carbon-steel-chefs-knife-gyutou-8-3-inch-210mm-112-no-decoration","title":"Misono Swedish Carbon Steel Chef's Knife (Gyutou), 8.3-inch (210mm) - #112","description":"\u003cp\u003eMisono chef's knife shape, for everyday all-around use. Classic 8\" size for easy handling at home or in professional situations. Preferred by many serious home and professional cooks. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. Being carbon steel, this knife will take and keep a razor sharp edge like no stainless steel knife can. It's rare for someone to start using a carbon steel knife and then to go back to stainless... they're THAT good!\u003c\/p\u003e\n\u003cp\u003eRemember, these are Carbon steel, NOT stainless, so while they can be fantastic performers, the additional care required means they're not for everyone. They WILL stain and take on a patina. Forget about trying to keep them shiny (just like with a carbon steel crepe or omelette pan, or a cast iron skillet), and never leave a carbon steel knife in the sink.\u003c\/p\u003e\n\u003cp\u003eI use a carbon steel knife at home now everyday and I simply leave the knife on my cutting board as I work, and wash and dry it immediately after I'm done, and return it to the wooden knife block on my kitchen counter (I wouldn't suggest storing it on a magnetic strip above a humid sink!). If you leave it wet or soaking until after dinner, you risk having the blade react with the water and any acid from the food and so form damaging red rust and it could even pit. If you take basic precautions like this though, you'll love owning a carbon steel knife like this!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE: FOR RIGHT HAND USE ONLY.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":40747985338551,"sku":"MIS-112-ND","price":199.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/mis-112-no-engraving.jpg?v=1632166305"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/collections\/cherry.jpg?v=1605111926","url":"https:\/\/www.paulsfinest.com\/collections\/misono\/slicers.oembed","provider":"PaulsFinest.com","version":"1.0","type":"link"}