Misono

Paddy is well balanced. The attention to comfort and usage is great. This patty is ideal for those that work in a professional kitchen

Sure, you could get a Misono UX10 that’ll last the rest of your life, but you could also use those 200 dollars to buy 227 88 cent Walmart knives. In all seriousness, this thing sucks, and I bought it out of morbid curiosity. The materials used, as stated on the package, are “Steel blades, polypropylene handles.”. The blade is serrated, which I guess is to give the illusion of sharpness.

Right out of the box extremely sharp, and well balanced. Included in the box were instructions for care and sharpening; unfortunately they are in japanese. Other than that, this seems to be an excellent knife - not the most expensive Misono, but it appears to be a nice balance of quality and price. ...

Misono Sweden Steel dragon engraving 240 mm - a christmas gift from me to me. Some guy in here talked about looking up knives online and buying directly from the manufacturer. I did that with this knife and ended up paying 1/3 of the price, that my local kitchen store sells it at!. Almasi - the Almasi knife is also a new edition from christmas.

Because of the type steel used to make these knives, it becomes discolored the moment food touches the blade. Even using steel wool does not make it look better. It is sharp but I can get other sharp knives that also remain looking good. Not only does the metal affect the appearance, it also makes s...

At first I was feeling the Misono UX10 210mm, but it seems a touch out of my price range. Often coming up is the Takamura R2 210mm gyuto... this knife is unavailable for most UK & EU retailers which was disappointing. Amongst most other knifes typically.

It felt like cutting through room temperature butter while slicing vegetables. I am very pleased with the quality and use it nearly every day. Since quarantining due to the pandemic, I have really enjoyed developing my culinary skills. This knife came highly recommended from a friend who is a profes...

FYI when I was a young cook in my first fine dining restaurant I had a misono 440 suji, and 7 in chef knife and prob had the tightest knife skills of anyone in the kitchen at the time. Great work blades.

This knife is great, takes a sharp edge and holds it. Comfortable to hold. My fellow coworkers love this knife too. This is my daily work knife.

If you can handle the 210mm length because it's so much cheaper, something like the Misono Swedish Carbon or the Suisin Carbon (240mm is an option again) at Korin w/ the 20% off discount lines or the JCK CarboNext (240mm is an option in price bracket) are better for that vibe. The Kanehide comes in both wa and western flavors if you shop around. The PS60 steel is a metallurgical equivalent to AEBL or 13c26 (or Gin5 or a few other names).