Santoku Japanese Knives – Misono Ux10 7.0 review

If you are a chef you will have probably heard of the Misono Japanese Knives. The Kyoto company is famous for blending the characteristic sharpness of the Japanese blade with the long edge retention that western kitchen knives posses. Misono offers a wide array of quality Japanese kitchen knives for all types of uses, from traditional sushi / sashimi knives for slicing fish to Gyuto knives for cutting beef.

A rather popular knife in the Misono family is the Ux10 7 inch Santoku, for this reason the following paragraphs from here on will focus on the uses, the advantages and disadvantages these types of kitchen knives have. So, is this one of the best Japanese knives (affordable / best value) out there in the market. Read on to find out.

Misono Santoku Chefs Kitchen Knife

Santoku is a word that signifies three virtues. Meaning the knife was designed to do three jobs, slicing, dicing and chopping. According to the Kyoto company these Japanese chef knives represent Misono’s highest quality stain resistant series. This Knife features a 70/30 bevel for a finer edge and increased performance.

In addition, what makes this knife so suitable for a home cook is that the Swedish steel used to forge this knife allows a great ease of sharpening ability as well as great edge retention. Also unique to this UX10 Series knife is the knuckle bolster which is riveted as opposed to welded, this make the blade become consistent through out which provides a higher quality kitchen knife.

Differences between the Misono Santoku and the Gyuto Knives

At first glimpse the Misono UX10 Santoku 7.0″ and the Misono UX10 Gyuto 8.2″ look rather similar, however, these Japanese chef knives are quite different, both in appearance and functionality. The main difference between the two is that the Santoku generally tend to have more blade clearance and have a less pointy tip.

So, what is the advantage of a chef choosing Santoku over Gyuto kitchen knives? As mentioned before, the design of the Santoku knife makes it perfect to cut, slice and chop, making it a very versatile knife.

Are these really the best japans knives out there? Versatility comes at a cost, if a knife is good at doing various tasks it means that it is not as good at doing a specific one (Sushi knives for slicing / Deba knives to fillet fish…). Thus, the Misono UX10 Gyuto 8.2″ could have a slight advantage over the UX10 Santoku 7.0″ when it comes to finer detail work (thanks to its pointier tip). Some Japanese cooks even claim that there is no area the Santoku excels beyond a Gyuto.

In terms of comfort; the Misono UX10 Santoku 7.0″ has a wider blade compared to the Gyuto and in most cases chefs find it to have a  more comfortable grip and more blade control, reducing the probability of injury.

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Final Thoughts on these Japanese chef knives 

A very versatile knife which is suited to undertake various tasks with ease although we don’t think it is up to the standards of becoming one of our top 5 best Japanese Knives. However although its versatility and price might make these perfect quality knives for a home cook we strongly recommend investing 20 dollars more and owning a Misono UX10 Gyuto 8.2″. As it is just a little bit better in all of the areas the Santoku excels in.

Japanese Chef Knives – Review of the Misono UX10 Gyuto

Some of us will know that Misono produces some of the finest (affordable) Japanese knives in the market. This company from Kyoto, produces Santoku knives, carbon steel knives, the 440 collection… Name the produce and Misono will have a knife to fillet fish, slice sushi, debone chicken, cut beef.

However, with time it is the Misono UX10 Gyuto 8.2″ has solidified itself without doubt as one the best Japanese knives within the Misono collection. Consumer opinions clearly testify this as If you read any Misono UX10 review from other real users they are all pleased with the performance and quality of this Japanese chef knife. Thus in the following paragraphs we will take you through the pros and cons of this chef knife as we take you through a detailed review of the Misono UX10 Gyuto.

Some Reasons why The Misono UX10 are perfect Japanese Kitchen Knives

Why are people so satisfied with this particular product? and what makes the Misono UX10 kitchen knife so special?

After testing these kitchen knives the first aspect that strikes people is the versatility that the Misono UX10 offers as a chefs knife. Finding quality Japanese knives that excel in various tasks can be challenging, however, the Misono UX10 Gyuto can be used for cutting fish, vegetables and meat, making it perfect for preparing Western cuisine.

Secondly, this knife is born out of a perfect mixture between the best of two culinary worlds. On one hand it offers the characteristic sharpness of Japanese knives whilst on the other the versatility and long lasting edge retention of Western forged chef knives. Finally, the balance and overall confort of the knife is important to mention. A distinguishing feature of the UX10 knife set / series is the riveted nickel silver bolster, which enhances construction durability as well as balances the weight of the blade and handle.

Quality Chefs Japanese Knives also have their Downsides 

This product really does not have many downsides, but just to be picky what we can say is that although this knife excels in most of the cutting tasks, it cannot be be compared to Japanese kitchen knives which are especially forged to cut specific produce. For example, even though the Misono UX10 slices fish perfectly, it cannot be compared to the preciseness of Sashimi / sushi knives. Thus if you are looking for quality knives designed to be used for a specific task, you might be better off investing in a knife such as the Shun Pro Yanagiba Knife 9-1/2″ or the Yoshihiro Shiroko Kasumi Yanagi Shitan 10.5″. Another concern might be the price as the Shun DM0706 Classic 8″ although not as refined as the UX10 is also a great choice if money is an issue.

Final Thoughts on the Misono UX10 Japanese Knives

So what can we say about this branch of the Misono Japanese knives? The way we see it the Misono UX10 Gyuto 8.2″ is a perfect knife for any cook who enjoys various cuisine styles. The perfect combination of high edge retention and sharpness makes this knife low maintenance as well as an extraordinary kitchen tool. It is for this reason why we believe that the  Misono UX10 is amongst the favorites.


Japanese Knives – Misono Molubdenum 440 Review

The Misono 440 line is born from the interactions and collaboration between professional chefs and Misono. The company decided to meet the demands and expectations of chefs around the world by designing a knife series / set for both professional cooks and home cooks alike.

After the long research and development process Misono ended up with the molybdenum 440 kitchen knives. These rust resistant (stainless steel) Japanese chef knives are crafted with a high level of quality control, it is for this reason that these knives have an excellent cutting performance, great edge retention and are easy to sharpen. The following paragraphs will focus on an in-depth review of the Japanese chef knives.

Misono Molubdenum 440 Japanese chefs Knives – Gyuto, Santoku, Honokotsu, Sujihiki…

The 440 series kitchen knives is created using a new material under the name of “High 16 Chromium and Molubdenum Stainless steel”. They claim that it is superior to the standard Molybdenum Stainless steel when it comes to rust-resistance, durability and ease of sharpening. Misono say that to ensure the maximum level of quality and performance, the knives they produce undergo extra special treatments and steps only known by Misono.

Type of kitchen knives and their uses

  • Misono 440 Molybdenum Gyuto 8.2” / slicer has a double edged bevel, meaning that it maintains its edge for longer in exchange for some sharpness. This is a very versatile knife with a tall heel for better knife control and grip, the knife blade also has a slightly curved belly for rock cutting. The Misono Gyuto is a high quality all purpose kitchen knife.
  • The Misono 440 Molybdenum Santoku is a perfect tool for those who are looking for a chef knife that is designed to multi task. This knife is similar to the Gyuto but is smaller in size. It is perfect knife for cutting & slicing meat, vegetables and fish, it has a 50/50 bevel ratio. Take a look at our in-depth review of the Misono Santoku
  • The Misono 440 Molybdenum Honokotsu is the perfect knife for boing and trimming meat, some people actually use it for paring also.
  • The Misono 440 Molybdenum Sujihiki is a slicer knife, which can come both with a double bevel (western style) or a single bevel (traditional Japanese knives used to slice sushi). This knife has a long blade in order to slice the produce without having to saw it, this ensures a clean cut. Although this wester knife is suitable for most applications, if you are looking for a traditional single beveled Japanese slicer take a look at the Yoshihiro Shiroko Kasumi Shitan 10.5″ or the Shun Pro Yanagiba Knife 9-1/2″ Review. These are more suitable for cutting raw fish

Final Thoughts on these Japanese Knives:

Having talked with professional chefs, i often hear that their favorite knives are the Misono 440 series. We can honestly say that it does not surprise us, as the Misono 440 Japanese chef knives offer excellent performance and quality. Investing in one of the most widely used types of knives in the kitchen meshed with the high quality Misono offers means that the Misono 440 Molybdenum series can easily be the knives you use for the rest of your life. Without a doubt in mind, investing in one of these knives is really a pros choice.

Finally, in Best Japanese knives we want to address a common question that is asked in forums – Misono 440 Series vs Tojiro dp – Honestly, one cannot compare them, they are both excellent quality kitchen knives with very similar characteristics.

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