MisonoUX10 Gyuto No. 714/27cm

I have several Misono knives. This brand in general has pulled me away from "boutique" knives that are high quality and therefore expensive, but maybe not resilient enough for daily kitchen use.This knife is a work of art. Feather light, and absolutely razor sharp.The very first task I used it for: crushing garlic cloves on a cutting board. I concede that it was partly user error on my part. But within 30 seconds, I had a bent tip. Laying the blade on top of the clove, parallel to the cutting board, and tapping down with my palm to crush it had been enough force to bend the gossamer thin tip upwards. Even though it was probably only a millimeter of deformity, and even though I was able to reprofile the tip on a diamond stone pretty easily, I just don't reach for this knife on a daily basis.Is it very high quality fit and finish? Sure. It's just doesn't have practical utility in my kitchen, for my purposes. Your mileage my vary.

This was a gift for one of my sons who likes to cook. He loved the quality of the knife.

I recently got this and the Wusthof 10-in. Classic Cook's Knife to compare. I thought I would keep one but now I'm thinking on keeping both.This bad boy is perfect for cutting vegetables. I can't believe I lived without this for so long. I cook a lot and this definitely does an amazing job with cutting up vegetables.Cutting an onion is a breeze and minimizes the crying. Actually, I don't think I cry when cutting with this.I plan on using this knife only for cutting vegetables though as I don't think it will hold up for cutting heavy duty things. That's where the Wusthof comes in.The only con that I've found was that I must have hit the knife gently somewhere because the tip of the knife has a slight nick. It's slightly bent. I'm sure this can be fixed when I sharpen it. I would have given it 5 stars but the drawback is that you have to be extra careful with it. It's definitely for precision cutting but not heavy duty jobs like cutting up huge squashes, etc.

I bought this because I found myself using my 6 inch Mac utility knife quite a lot. So I wanted a utility knife that was a touch longer and a good deal heftier. This certainly fits the bill and works just fine for that use. My complaint is that this is a stamped blade and not a single piece forged blade. When you look down at the tang you can see that the blade runs the length of the knife and the tang is set by two pieces on both sides of the blade. Again this is fine but at this price point for this knife this should definitely be a single piece forged blade. This is a short cut in my opinion and a way to pack more margin into your cutlery products you offer to the public. Had I know this going in by actually seeing the knife in a shop and not purchased on line, I would had shopped for a different knife most likely.

I've been a knife geek and knife sharpener for almost 40 years. I have over 30 high end knives from single steel blade construction to 33 layers Damascus. I love all my knives but this knife is special. After all the research that I do and consistantly see this knife as one of the top rated production knife series made. I have to agree to the max. It is like no other knife that I own. It is the easiest knife that I have ever sharpened and you can work it like a dream. It has the right amount of flex and is a complete joy to use. It is expensive, however, is worth twice the price. Only one issue for anyone looking for a hefty knife, this is not the one for you. It is lightweight but performs better than any hefty knife that I own. I've been sharpening knives for almost 40 years and the edge that you can put on this knife is unbelievable. Highly - Highly recommended.EmersonPalm Harbor, Florida

Razor sharp and well balanced, lighter than the German knives and some Japanese chefs knives, comfortable to use even after 4 hours of knife work as long as you have that built up calus on your finger where the hilt rest. Only real issue is getting use to the length and the tang near the but of the knife was rough, needed to hit it with some fine sand paper to smooth out the transitions between the metal tang and handles. Still like it better than my other 2 chefs knives ( German and Japanese made) but wouldn’t be cracking open lobsters with it.

Mison ux10 gyutou 7 inch 18 cm is a chef knife which was my dream knife to have it ,my dream full fill by Amazon with fun fun hop Japan ,amazing

After years of misguided loyalty to much heavier German steel, I decided it was time to try something new. From the moment you open box the quality just screams at you and you will admire the craftsmanship for days to come. Having tried my colleagues' lighter and thinner Japanese knives, the lighter weight was somewhat of a concern, but after just half a day of use, this blade felt completely natural and very, very effortless.I had the very unimpressive factory edge sharpened at a specialty Japanese machine shop which transformed this knife into a surgical instrument. Whether you spend your days whacking out whole fish or prepping the finest brunoise, this knife will not disappoint.I recommend you also spring for a medium and fine sharpening stones and be sure to never ever use a sharpening steel on this puppy.