This knife is outstanding in every way. Fantastic construction quality, size, shape, and handle comfort and shape (it's a somewhat big and chunky handle, which actually works perfectly for this length blade and makes it very well balanced and comfortable to hold compared to other longer knives which have small handles). And of course, the edge is simply awesome, with a precise and finely honed and polished edge, it is both sharp AND strong -- the ideal combination for a true working chef's knife.
Misono chef's knife shape, for everyday all-around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. In beautiful silver and blue gift box. Don't forget to pick up a fine Idahone ceramic honing rod for everyday maintenance. Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape!
Please note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why "tomato knives" have serrated edges (the ultimate "toothy" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.
These knife blades are sharpened in a Japanese style: the right side is sharpened more than the left. It's not like Japanese sushi knives which are about 99% on the right, but it's still 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. The angle on the right side is smaller than the short/steep angle on the left (you can see it just by looking at the edge, so it's not to difficult to figure out when honing or resharpening). The angles are about 10-12 degrees right, 20 degrees left. This results in superior cutting and slicing action, but please note that this means that these knives are meant for RIGHT-HAND USE ONLY.