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.