MisonoUX10 Chef's Knife No.712/21cm

My favorite chef's knife by a long shot. I've had it a year and have put it to work in kitchens and it's proven itself a workhorse. Incredibly comfortable, it's astoundingly lightweight and makes hours long butchery/cut prep a breeze. Knife's gorgeous, incredibly clean aesthetic and it's quality is clearly cut from a different cloth.It does require semi-regular sharpening/upkeep but sharpens fast, well, and holds a wicked edge. It's my top choice for any prep project from a micro brunoise to butchering boneless cuts of beef and even butchering and slicing fish. 10/10, it's the goat if: you're good with a whetstone and can understand that the offset edge behaves slightly different than a traditional 50/50.

I bought this knife as a gift for my dad, and it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife came on a nice box.

This knife is a pleasure to use. Still not sure how I'm going to learn how to sharpen it since the profile of the knife is only sharpened on one side. Off to youtube in the meantime.TLDR: Razor sharp out of the box. Shaved slivers off computer paper when doing the paper test. Goes through meat, fish, veggies, herbs, basically anything you throw at it with ease. Won't recommend things with thick skin like butternut squash or kabucha pumpkin since I feel like you'd just be ruining the beautiful edge on it. But smaller veggies and meats; this will glide through them like butter. Also this knife is so sharp you will literally be able to create paper thin translucent sheets of tomato with it. That's how sharp this knife is.

This knife is a scalpel that needs a surgeons touch. I've used it now to make several meals, it will cut anything like its butter, but it excels at slicing and dicing. I have a very healthy respect for this knifes ability to slice and have no doubt it would just as easily slice and dice a finger if allowed. Be warned.If there is one thing I wish it had, it would be some relief in the blade. Slicing any kind of vegetable and everything sticks to the blade. A blade that has reliefs in it will release the food. But, it's stunningly balanced, light, flick-able and the handle is perfection in the pinch grip. My 21 year old son complained about the handle until I showed him a proper pinch grip, then he got it.The blade isn't as wide as my previous knife of 15 years, so if you like a wide blade, this might be a little shallow for your tastes. I adapted quickly and don't mind, it actually makes the blade more flick-able.Lastly, the blade material is Swiss stainless steel and sheds water like it's waxed, but it is hard to get smudges off. The Swiss stainless steel (razor blade metal) has a Rockwell hardness of 59-60 putting it in the sweet spot between good German steel (55) and Japanese steel (61-62). The benefits of hard steel without "all" of the brittleness -- time will tell if nicks are an issue.

Very sharp and lightweight... It’s delicate, handle it with care. Very good quality stainless steel.. I could see Sharpening the knife will be a challenge. It’s an expensive knife.

This is the first cutlery I've purchased in more than 10 years. I always wanted to try a Japanese knife and decided upon this hybrid. I like it. But I would not recommend it as your only chef's knife because it is too fragile for many things. And I don't store this in my main knife block because I am certain one of my friends w/ lesser knife skills would destroy it immediately. This is to chef's knives what a Ferrari is to automobiles. Don't even think of driving it off of smooth pavement. LOL. I have always liked thinner knives.This is uber thin and razor sharp. I even use it to mince garlic, something I don't do with my other chef's knives. It excellent for thinner slicing, for prepping pretty garnish items, and when I'm doing a fussier sauce that benefits from a more precise chop of onions, etc. Nice, very useful addition to my kitchen.Since cooking school 20-something years ago, I have manually sharpened my cutlery using a stone, but this purchase prompted me to purchase the Chef's Choice 1520 sharpener. It makes it simple and quick to keep it perfectly sharp, with the flexibility to sharpen both Euro & Jap knives.

The media could not be loaded.  First off, this knife is fast... and different.I saw a woman named Vivian Howard using it on a show called "A Chef's Life" and another guy named Grant Lee Crilly using it in the ChefSteps cooking vids- I figured I give it a shot.It is curiously light, very nimble and holds an edge like a scalpel. Make sure you look at the illustrations provided inside the box. I say "look" because unless you can read Japanese, it will be your only clue as to how this knife's cutting edge is angled; this comes in handy when you are sharpening it on your stone. My knife needed sharpening when it arrived. I used my Chef'sChoice electric sharpener and got a razor's edge on it- literally, it took the whiskers off my face. In the vid, I sharpened both knifes so you guys could get an idea of the differences between the two blades. The UX10 is like driving a Ferrari on a race track compared to the heavier knife which felt like driving a dump truck on a dirt road. Albeit, I would not use the UX10 to bust up bones. It is now my go to knife for veggies, slicing skirt steak and surgically butchering a whole chicken.If you are looking for a stand out knife, this one is worth your attention.

I got this knife as a gift for my wife. She has several Western chef knives and a Santoku knife; I thought this would be a nice addition to her collection. She loves this knife - it is now her go-to cutting instrument. As delivered it is extremely sharp, well balanced and comfortable in her hand (mine, too). It works well with the rocking cutting technique she prefers. It allows her to cut vegetables, including carrots, very thinly and the slices fall away from the blade. Highly recommended.

包丁仕事は「三徳包丁を中心に時々ペティナイフを使う」という感じであまり牛刀は使わなかったのですが、最近「牛刀の刃先を使いこなす」のが面白いと思い始め、【刃先が鋭角】なものを探しました。　この「ミソノUX10の牛刀210mm」は数ある牛刀の中でもかなり鋭角だと思います。手持ちの「 ☆木屋コスミック団十郎M-Wood牛刀20cm 」よりも一段と鋭いです。　よって刃先を使った細かい仕事もできるし、柳葉的に先端ですっと引いて切り離れが良いというのもあります。　箱から出しただけでは切れません、トマトの皮とか。　というわけで、見た目、新品の刃先は鏡面に光っていますが、砥いでから使うことは必要です。　手持ちの牛刀に換えてこれを買ったのは、コスミック団十郎の「粉末鋼」があまりにも硬くて砥石で砥ぐのが大変だから。切れ味の変化は少ないので頻繁に砥ぐ必要がないとは言えますが、「切れない→砥ぐ→切れる」の幅が狭いので、砥いだあとの喜びの幅も狭いかも。　「ミソノUX10の牛刀210mm」は、買ったばかりのピカピカの刃先に砥石を当てるのがもったいないくらいだったので、取り敢えず、シャプトンの#2000と#5000で軽く刃がつくように砥ぎました。　これもステンレスの中では最高に硬く高級炭素鋼と同等の硬度（HRC59〜60）とされていますが、さすがに粉末鋼(RC63.5〜64.5)より簡単に刃がつきます。　真横からの写真ではわかりませんが、ツバ部分は把手の太さより斜めに角度をつけて薄くなっています。　なので他の包丁と持った感じが少し違いますが、刃先から指先への一体感があって良いですね。　「峰」部分の中央13cmくらいが軽く面取りしてあります。左手を添えて押し切るときには、当たりが柔らかくていいかも知れません。 ☆木屋コスミック団十郎M-Wood牛刀20cm