The Misono UX10 Gyutou 8.2” chef knife is a gyutu knife famous for its cutting capacity. A chef uses a gyutu knife for cutting meat, fish, and vegetables, making it suitable for Western cooking. In addition, Japanese knives have sharper blades and maintain their sharpness longer than most other knives.
When you are shopping for an expensive knife, you should know a bit about its manufacturer.
This chef’s knife comes from Misono, one of the world’s best-known brands of knife makers, which has been in business since 1935. Not surprisingly, the company makes each knife by hand in the traditional Japanese manner with extreme attention to detail. Misono is a family enterprise that began making blades for vegetable peelers. In addition, only 50 workers are employed at Misono, producing only 150,000 knives per year. Operations are in Seki-city, Japan’s sword capital, with over 800 years of traditional knife and sword making.
Their production process is in the traditional Japanese style. However, while many companies send their components to other manufacturers to have specialists make different parts of their knives, Misono produces all their knives in-house. In addition, finished knives do not leave the company without undergoing a rigorous testing process.
‘Gyutu’ is a Japanese word meaning ‘beef knife.’ The knife is the Japanese version of a Western chef’s knife.
The gyutu is a versatile Japanese chef’s knife for cutting meat, fish, and vegetables. In addition, it is a lightweight and thin knife with a razor-sharp blade that retains its sharpness longer than most other chef’s knives.
The UX10 comes from the Japanese tradition of fine-quality knives to satisfy a Western need for a high-quality chef’s knife. The UX is a top-tier knife within Misono’s line of knives.
The 8.2-inch blade is high-quality, durable Swedish stain-resistant steel and has long-lasting edge retention. Like high carbon steel knives, it offers an extremely sharp edge that is easy to re-sharpen. In addition, the knife scores 59-60 on the Rockwell hardness scale.
Sub-zero treated Swedish steel gives the blade a long-lasting edge life, durability, and a razor-sharp edge. Each knife is hand sharpened on a combination of water stones. The blade grind and edge shape is a double bevel edge 70/30.
In addition, the riveted nickel silver bolster enhances construction durability and balances the weight of the blade and the handle. Perfect balance and grip are due to the full-tang construction.
This double bevel-edged knife has a 70/30 edge shape. The company recommends using a whetstone to re-sharpen the blade when needed.
Japanese knives are generally for right-hand use with a slightly thicker and rounded grinding on the right side of the blade and an almost straight grinding on the left side.
This UX10 is a right-handed knife. However, Misono makes left-handed knives with the suitable blade grind angle and edge geometry, but they come more expensive.
The handle is black pakkawood. Pakkawood is a wood/resin composite that becomes a strong and highly durable material. It is used for knife handles because of its density and it is more water-resistant than natural wood. Because of these properties, a pakkawood handle will hold up to daily wear and tear.
Like all fine Japanese knives, you should hand-wash this Misono gyutu knife with warm soapy water and towel dry it. Never wash this knife in a dishwasher, which can damage the blade; instead, use a sharpening stone, not honing steel, to re-sharpen the edge.
Because the blade is pure carbon steel, it will react to moisture and acidity in foods, which may cause discolorations. This condition is harmless and natural. Some sellers recommend purchasing and using a rust remover on the blade to remove patina and rust that might form.
To store your Misono UX10, use a wooden knife sheath or plastic edge guard to protect the blade. Knife blocks are fine, but make sure the block is large enough to cover the entire blade. Avoid using magnetic strips to store your knife, which can weaken the blade’s metal. Never store your knife in a drawer without a sheath or edge guard.
You should never use this knife to cut frozen foods or through bone.
Some sellers offer a money-back guarantee or have a return and exchange policy. Check with the dealer on their guarantee or return policies.
This UX10 chef’s knife comes from a company with a long tradition of handmaking knives in the Japanese tradition. They use superior Swedish steel for the blade and pakkawood for the handle, ensuring extreme durability. In addition, Swedish steel provides an edge that is exceptionally sharp and durable that doesn’t require sharpening as often as other knives.
Misono employs 50 workers and only produces 150,000 knives per year. Each knife is handcrafted and put through rigorous testing before shipping.
Misono designed this knife in the Japanese tradition to accommodate Western-style cooking. This way, if you look at it this way, it is a hybrid knife, blending Japanese quality for Western use.
Finding the perfect knife is easier said than done. However, this gyutu UX10 from Misono is as close to perfection as you can come. Japanese artisans have handcrafted it with extreme attention to detail. This is not a mass-produced knife; instead, Misono makes only 150,000 knives a year, opting for quality over quantity.
The UX10 is a chef’s knife in the Japanese tradition that translates well for Western use.