Average rating is 4.9
This is an excellent knife,the best I have ever tried. It is light,extremely sharp out of the box and has a nice thin blade. I use this knife in the kitchen every day and it is my favorite tool.0.3
Iím a professional cook and work in a kitchen from sunup to sundown. My knife has to be well-built,balanced,take and hold a razor edge and be comfortable to use. The UX10 answers the call,and then some. At first I thought the handle was a bit too big for my smaller hands,but once you begin using the knife you realize that a simple hand adjustment solves all that. Actually itís an extremely comfortable handle,and the knife has a perfect balance from heel to tip. The steel is beautifully thin and hard,and makes slicing really anything a breeze. For those that need high performance and are willing to pay the price,this is your knife. Iíll add that it shipped and arrived faster than perhaps anything Iíve ever ordered online,and that when I called chef knives for a sharpening question (the included manual was in Japanese),the representative was totally helpful and really knew his stuff. Overall a fantastic website,a fantastic price and a fantastic knife. 0.3
By: Richard FrankNorthampton,MA
The first thing I want to say is that no photo of this knife does it justice. It is really beautifully made with elegant lines. It is more than I expected it to be and I had very high expectations. The knife also has wonderful balance and feel in the hand. This is a big knife with a big handle,but it doesn’t have the clunky feel of a German blade. The style reminds me a little of the older carbon steel Sabbatiers - more sword than cleaver. The blade was razor sharp out of the box. I was cooking when it arrived,so I slid the edge down on a stack of six thick bacon slices and it dropped right through to the board. Maybe it’s true that fine knives like this one are never perfectly sharp right out of the box,but this one is as sharp as I’ll ever need a knife to be. Finally,Chefknivestogo got the Misono to me in record time. It was on its way the day I ordered it. Wonderful service! Thank you. 0.3
By: Chuck Sglenwood,MD.
Great knife very sharp out of the box good feel may be a little lite for me but i am used to a heavier knife. 0.3
I’ve always used German knives,but needed something that wasn’t as curved at the tip as a Wusthof,and not as flat as a Santoku. The Guyoto style looked to be the right choice,and I liked the back-slanted bolster on the UX-10. Mk knife is the 240mm version,and it had a respectable edge out of the box. I’m getting used to the thin blade,but after using this knife in a commercial kitchen for two weeks,and at home,I can say it holds its edge better than most of my "heavier" German Chef’s knives. It could use a granton edge,as I notice that food really sticks to the sides when slicing. Overall,this is a tool that I need,and not a toy; As such,it has been highly serviceable and works just as well on garnish as it does meat. 0.3
By: JodiWarren OH
Recently,I placed my first order with ChefsKnivesToGo.com.It was a very pleasant experience. The associate accurately recorded my information,as well as the exact item requested. Although I was told it would take 7 - 10 days,I received my order on day three! You never really know how strong of a commitment to customer service is at a company until there is a problem. Alas,no problems which may be the best indication! I will definitely recommend them and will not hesitate placing future orders. Thank you. Sincerely,Jodi0.3
By: P.WQuebec city
Great knife,well balanced,very very pretty and extremely sharp. Its a pleasure to work with and after trying this chefs knife i know that i am gonna have the whole Misono knifes kit. 0.3
By: jay youn jeonglos angeles
this knife does not dull.. if it does after repeated use,i just steel it and it goes back to its razor sharp ways.. best knife on the market!0.3
absolute best knife on the market. global claims their edge lasts for 6 months,but the only knife that could even come close to that is this one. ive had it for almost a year,and taken it to a stone once. i redid the entire edge to about 8degrees either side (16 total. this is steeper than traditional japanese knives),and it still holds its edge for about a month,and a few swipes on a ceramic steel and its back to splitting hairs. and even at this steepness chipping isnt a problem,as the steel is REALLY flexible. instead of chipping,it just bends a little bit like any other knife does after extended use (purpose for a honing steel). i swear,this is the jesus of knives.0.3
the only con is that it scuffs pretty easily. i took one bad stroke on a 6k stone and it scuffed really bad. but that also means it takes a polishing well. so its not that big a deal.