Misono UX10 Santoku 7.0" (18cm) - Right

I am a novice cook and this was my first quality knife. I purchased a Taidea 600/2000 grit whetstone to sharpen it with. You will need to sharpen the knife out of the box. I didn't realise this at first and my whetstone didn't come until several days after so I had the opportunity to see the before and after. It stays sharp for a long time if you use the honing rod regularly after sharpening it. This knife will slice through a sheet of paper. It is very good at things like dicing tomatoes and allows for pretty good control on things like potatoes and onions. I can also use this knife to fillet chicken or steak and it works like a charm. My knife skills have improved since I bought it since I can go a lot faster with a sharper knife. I never have to worry about cutting myself accidentally because the knife didn't give when it was supposed to. After using it for a while now I think that I may want a knife with more curve in the blade. A lot of my cooking involves slicing and dicing and a larger curve would allow me to rock the knife back and forth a little better. That is mostly personal preference. I have not really used this knife to cut through bone or to replace a cleaver.

This is easily the sharpest knife I have ever owned, and is very well made and usable. It would be dangerous in the wrong hands, and I advise even the most experienced to use caution while using this knife. I am not a professional chef. This knife inspired me to take a course in knife use. Be safe.

This is a beautiful, well-made knife. It couldn’t be sharper. For these reasons I give it five stars. But I’m returning mine. It is great for all the reasons the reviewer’s gave it five stars. But I purchased it to cut root vegetables and it hasn’t enough heft for that. I’d like the weight of the knife to do my work for me, and this knife is nearly weightless.

This is the best knife I've ever owned. It's razor sharp right out of the box, holds its edge, is light weight, extremely comfortable to hold and makes prepping in the kitchen a joy. It's definitely expensive but if you're cooking and prepping every day it pays for itself in a short time.

I've been a Misono user for a few years now, and for the money, they are the way to go. When I lived up in NYC, I frequented the Korin knife shop for the majority of my knives. They are always super professional, helpful, and courteous to every chefs needs. The UX10 is an awesome knife, apart from how light weight it is, I have less strain in my cutting hand as I use this guy daily. Just be careful, the tip of the blade is extremely fragile as I have unfortunately already found out. Nothing a little stone sharpening can't fix.

This knife may cost a lot, but if you or your family cooks much than this is the knife to have. It is very sharp and a dream to use. Why keep replacing cheaper low quality knives when you can get this type of quality.

Best knife ever! I went through and researched a ton of knives, read a lot of user comments on Amazon, and decided to purchase this as an anniversary gift for my boyfriend (and myself) since we cook just about every night of the week. If you haven't bought a nice knife in your life, this knife definitely cuts through almost anything like butter and is a great start to a decent knife collection. Don't use this for bones and similar cutting jobs, that is a job for a different type of knife and get this professionally sharpened. We've had it for almost a year and it's 85% as sharp as when we bought it. You'll never buy a $10 knife again!

I bought this knife based on reviews from another well known source of professional cooks. I am disappointed. It wasn't until using this knife did my brain begin to work- a bit too late. The professional reviews were based on only a few other knives being tested. No wonder! I think this knife to be way over priced. It's sharp but nothing more than one would expect or is typical. The balance in the hand is just ok, as is comfort. I have not yet sharpened it therefore cannot comment. Basically, nothing that special. considering it's price tag. I do get a good clean thin cut on my veggies & fish, but I would expect that on a new blade. I much more prefer Shun & Global's knives. I have one Global's chef knife which has got to be close to 10yrs now. And that Global came scary sharp-think razor blade(altho my more recent purchase of another Global did not come as razor sharp). Shun I've had 8yrs -the classic Santoku 7"- This is my "go to" knife, hands down for veggies, fish, & thinly sliced meats-more precision.