Misono Knife Analysis

At any banquet I host, there comes a level when my guests ask me what kitchen gear I’m testing and what they should buy. Whereas the earlier varies, for the latter, I am going to inevitably start talking blades. This usually ends up with me working into the kitchen and popping quite a lot of knives off my magnetic knife rack—and thus begins current and inform.

Whereas I’ve sung the praises of santoku knives, urged a buddy on which meat cleaver she will be able to purchase for her mom, and instructed virtually all people to get a petty knife, it’s the Misono UX-10 chef’s knife that I push hardest. This eight-inch Japanese-style blade is the one I attain for regularly—and that claims hundreds, since I’ve collected pretty an array of unbelievable knives over time.

Why the Misono Knife Is Worth Purchasing for

Certain, it’s an expensive knife, nonetheless after far too a number of years of hewing veggies with some earlier IKEA blades, I can inform you that typically you get what you pay for. And on this case, it’s a high-carbon steel blade that’s super sharp correct out of the sphere. The blade’s pointed tip will get actual cuts on alliums and greens and deftly slips between hen joints when breaking down a chook. The Misono can be good on account of it sports activities actions a lean, cozy cope with, and the eight-inch blade is an environment friendly measurement for a lot of home cooks, offering a clear slicing experience and suppleness.

It’s moreover a knife that, though I reap the benefits of it daily, stays extraordinarily sharp—an unlimited boon, since sharpening seems to supply loads of individuals (myself included) the willies. This longevity might be going ensuing from its asymmetrical, high-carbon steel blade. You see, the asymmetrical bevel—the place one facet is further angled than the alternative—ends in a thinner, further actual forefront. Paired with high-carbon steel, this ends in a knife which will type out an excessive amount of meals prep with out rapidly dulling. The one draw again to an asymmetrical knife is that when it is time to sharpen it, it’s possible you’ll want to have an knowledgeable do it (or have some good hands-on experience using a whetstone). The asymmetry moreover means you’ll want to be sure that the knife matches your handedness—if you’re right-handed the same old risk purchased will work (it’s the one I’ve).

Nonetheless I’m splitting hairs proper right here. This can be a excellent knife that does its job with out resistance and is sharp as a tack, really.

Why We’re the Specialists

• Grace Kelly is an editor at Extreme Eats, the place she focuses on testing and reviewing all points kitchen gear.
• She’s examined knives of each sort, along with santoku, nakiri, and deba.
• She’s had the Misono UX10 chef’s knife for months and makes use of it daily.