Misono Knives

RATED #1 BY PROFESSIONAL CHEFS! FOOD & WINE Magazine, July 2005, polled more than 70 expert chefs from across the country, and they rated Misono as their #1 pick! Here's what they said: "The sharp, elegant Japanese-made blades are superthin and great for slicing and very fine dicing."

See Top Chef Hung Huynh with his Misono UX10 Knife! NOTE: I believe he's using the 240mm Slicer, but really, for most people, a santoku or chef's knife makes more sense as an all-around tool.

Misono Knives from Japan
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Super-sharp and hard metal knives, crafted in the legendary Samurai sword-making city of Seki, Japan.

Wow, these are amazing knives. REALLY beautiful. 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 (I get them direct from Japan, not through some Canadian 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.

If you're looking for a unique and truly distrinctive blade to add to your collection, trust me, you WON'T be disappointed with one of these. And the size? Well, if you want a short chef's knife, then you might as well simply go with the Santoku (it has all but replaced 8" chef's knives). If you want a traditional chef's knife, then I think the 9.5" is just right (it's what I use myself professionally, and I find it an ideal length -- long enough for professional or home use, but not too long to make it potentially cumbersome or difficult to store).

Misono UX10 Features (see below for the main differences of the other great Misono lines):

• Japanese quality, features and workmanship, yet with traditional Western-style knife shapes.
• Razor-sharp: sharpened in the traditional Japanese style (primarily on the right side), which means a sharper edge with better edge-holding and cutting abilities (only for right-hand use). The edge is then buffed to a beautiful mirror-like polished finish.
• Stays sharp: Crafted from the finest hard (Rockwell Hardness HRC 59 to 60) Sweden stainless steel to allow an incredibly thin rust-free edge without danger of damage or premature wear or dulling. Older knives crafted from poorer-quality steel couldn't be so sharp without dulling quickly -- these knives have a great edge and they KEEP their edge!
• Thin blades: glide effortlessly through each slice. Old-school heavier knives with thicker blades "wedge" and are more prone to getting stuck in the cut.
• Innovative bolster: Nickel silver, diagonally aligned, for a truly striking visual appeal with superb performance.
• Durable handles: full-tang staminawood riveted with nickel silver for strength and durability, yet with a beautiful traditional look.
• Lightweight: they're so sharp, additional heft is not required to easily cut through even tough and large root vegetables and other traditionally difficult food items. This is a true Japanese knife style and advantage!
• Performance and value: A professional cook uses his knives all day long to earn his living, so he needs performance and durability, not gimmicky metal trickery or finishes. With these knives, you pay for quality, materials and workmanship, and the brand speaks for itself without huge marketing campaigns that customers end up paying for. Word-of-mouth and great products are the best marketing campaigns! These knives aren't in every corner store or big-box discounter and so you don't pay for tons of middlemen who all take their cut -- I bring these to you straight from Japan!
• Attention to detail & durability: Superb fit, finish, workmanship and balance mean long-lasting and hygienic ergonomic comfort & ease of use even for long periods of time in a professional situation. Quality products mean a lifetime of pleasure.
• Easy care: Wash, dry and store promptly for long life, sharpness and safety These are very sharp high-quality knives, so do not leave them in a sink or drawer. Easy and affordable to keep sharp. Do not need frequent sharpening with normal use and regular maintenance (a steel works fine -- see here). Not for dishwasher use.
• Great Gifts! All Misono UX10 knives come in a very attractive and modern-looking gift box, making them beautiful gifts, suitable for all family or corporate occasions.
  A quality kitchen knife will last a lifetime, giving your recipient a daily reminder of your thoughtfulness.

Misono UX10 Series
Misono'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 knife blades are sharpened in the traditional 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'sstill 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. So for example, if you're using a stone or steel, you would use 3 strokes on the left side for every 7 on the right. 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 typically hard Japanese steel, hardened to a Rockwell hardness of 59 to 60.

Misono Molybdenum Steel Series
These are in fact VERY 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, and they're such a good deal now with the strength of the Canadian dollar driving their prices WAY down! Note: these knife blades are sharpened with the same Misono pattern as the UX10, with an emphasis on the right side, making them more suitable for right-hand use. 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). Handles are wood-based material (tough, waterproof), very nicely finished (do not put in dishwasher). All come individually packaged in beautiful glossy boxes (pictured at left), making them truly unique and attractive gifts.

Misono Swedish Carbon Steel Series
These 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. Note: these knife blades are sharpened with the same Misono pattern as the UX10, with an emphasis on the right side, making them more suitable for right-hand use. Click here for a customer review of the 240mm Chef's Knife. Here's an unsolicited review (July 2007) from a professional chef who bought a Masahiro carbon steel knife from me (the 9.5" chef's knife, very similar to the Misono, though I think the Misono has somewhat better overall construction quality, fit and finish), just to give you an idea as to what to expect with a carbon steel knife: "Paul, thank you for the speedy delivery. I just want to say, The Masahiro virgin carbon steel has proved to be a much better knife than I ever expected. The feel is very soild, yet light weight and, balanced. The edge holds beautifully after two weeks or full time kitchen grinding and must I add is also much easier to sharpen compared to the VG-10 gold Kasumi knives I used to own. This knife easily out performs all stainless steel and matches the performance of knives double the price. As much work as it is to keep carbon steel clean and dry at all times, the results are well worth it. An excellent value knife I recommend to all professionals with clean disciplined work habits." --Montgomery Lau

DIMPLES: 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 many 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!