Misono UX10 Chef's Knife No.712/21cm

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Blade Material Alloy Steel
Brand Misono
Color Silver
Handle Material Wood
Blade Edge Plain

About this item

  • Stain resistant chef knife^asymmetrical edge grants the knife sharper than even edges^UX10 is Misono's top of the line knife made with Swedish steel^size 8.2" inches

Customer ratings by feature

Light weight
4.7 4.7
Giftable
4.5 4.5
Comfort
4.4 4.4
Value for money
4.3 4.3
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Product Description

Made of high purity pure stainless steel with the best of Swedish specialty steel; Made from Swedish pure stainless steel, the best stainless steel knife was born from the old tradition of Misono, and the combination of new technologies. Sharp sharpness and ease of sharpening than Hagane knives. Silver filled brim, rivets, and high quality handles are all made of a very high quality finish.

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Misono UX10 Chef's Knife No.712/21cm
Misono UX10 Chef's Knife No.712/21cm
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Price-20% $163.99
List: $205.00		$154.18$94.00$139.00$69.99$82.00
Delivery
—
—
Get it as soon as Monday, Aug 12
Get it as soon as Tuesday, Aug 13
Get it as soon as Monday, Aug 12
Get it as soon as Tuesday, Aug 13
Customer Ratings
4.64.6 out of 5 stars143
4.84.8 out of 5 stars2,668
4.64.6 out of 5 stars2,707
5.05.0 out of 5 stars2
4.74.7 out of 5 stars136
4.74.7 out of 5 stars65
Value for money
4.3
4.3
4.4
—
—
5.0
Giftable
4.5
4.7
—
—
—
5.0
Ergonomic
—
4.7
4.6
—
—
5.0
Craftsmanship
—
4.6
4.0
—
—
5.0
Sold By
I.M.T JAPAN
Cuisine Plaza
Misen Inc.
RaijinJapanShop
Verve Joy
World Ship Japan
number of pieces
5
1
1
1
1
1
blade edge
Plain
Chef's Knife
Plain
Plain
Plain
Plain
blade material
Alloy Steel
Stainless Steel
High Carbon Stainless Steel
Alloy Steel
molybdenum steel
Stainless Steel
blade length
20 centimeters
8 inches
8 inches
20 centimeters
20 centimeters
8 inches
blade color
Silver
Silver
Silver
Silver
Silver
Silver
handle material
Wood
Stainless Steel
Stainless Steel,Steel
Stainless Steel
Wood
Wood Handle,Stainless Steel,Metal,Steel
construction type
Forged
Forged
Forged
Forged
Forged
Forged

Customer reviews

4.6 out of 5 stars
143 global ratings

Customers say

Customers like the quality, sharpness, ease of use, and weight of the kitchen knife. For example, they mention it's a professional grade tool, very sharp, and easy to sharpen. That said, some disagree on value.

AI-generated from the text of customer reviews

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QualitySharpnessEase of useWeightEdge retentionBalanceValue
42 customers mention "Quality"36 positive6 negative

Customers like the quality of the kitchen knife. They mention it's a very good knife, perfect for home use, and a professional grade tool for the serious chef. The stainless steel finish is beautiful and holds its edge longer than most. Some say the knife is absolutely beautiful and exceptionally sharp. Overall, most are satisfied with the quality and functionality of the product.

"...Knife's gorgeous, incredibly clean aesthetic and it's quality is clearly cut from a different cloth...." Read more

"...plate and reprofile or anything like that in years, the steel is just that good, you only need to take care of the apex...." Read more

"I bought this knife as a gift for my dad, and it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife..." Read more

"...It excellent for thinner slicing, for prepping pretty garnish items, and when I'm doing a fussier sauce that benefits from a more precise chop of..." Read more

30 customers mention "Sharpness"30 positive0 negative

Customers are satisfied with the sharpness of the kitchen knife. They mention that it is incredibly sharp, easy to sharpen, and has a comfortable weight to it. It is great for boneless meats and veggies, and it cuts perfectly right out of the box.

"...It does require semi-regular sharpening/upkeep but sharpens fast, well, and holds a wicked edge...." Read more

"First off, this knife is fast... and different...." Read more

"...as a gift for my dad, and it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife came on a nice box." Read more

"...It makes it simple and quick to keep it perfectly sharp, with the flexibility to sharpen both Euro & Jap knives." Read more

18 customers mention "Ease of use"18 positive0 negative

Customers find the kitchen knife easy to use. They say it's comfortable, sharp, and easy to cut meat and vegetables. They also say it effortlessly slices fingers off with surgical precision. Customers also say the knife is light, nimble, and fun to work with.

"...Incredibly comfortable, it's astoundingly lightweight and makes hours long butchery/cut prep a breeze...." Read more

"...It is curiously light, very nimble and holds an edge like a scalpel. Make sure you look at the illustrations provided inside the box...." Read more

"...it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife came on a nice box." Read more

"...several meals, it will cut anything like its butter, but it excels at slicing and dicing...." Read more

15 customers mention "Weight"15 positive0 negative

Customers find the weight of the kitchen knife to be very light, comfortable, and almost weightless. They also say it's extremely sharp and has a comfortable feel in the hand.

"...Incredibly comfortable, it's astoundingly lightweight and makes hours long butchery/cut prep a breeze...." Read more

"...It is curiously light, very nimble and holds an edge like a scalpel. Make sure you look at the illustrations provided inside the box...." Read more

"...this knife as a gift for my dad, and it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife came on a..." Read more

"...But, it's stunningly balanced, light, flick-able and the handle is perfection in the pinch grip...." Read more

7 customers mention "Edge retention"7 positive0 negative

Customers are satisfied with the edge retention of the kitchen knife. They mention that it holds an edge like a scalpel, and it's top of the line steel. Some customers have used the knife for about 8 months, but the edge is still amazing.

"...semi-regular sharpening/upkeep but sharpens fast, well, and holds a wicked edge...." Read more

"...It is curiously light, very nimble and holds an edge like a scalpel. Make sure you look at the illustrations provided inside the box...." Read more

"...I have used UX10 for about 8 months, but the edge retention is still amazing and the sharpness as well...." Read more

"It holds the best edge retention of any other knife that I have...." Read more

4 customers mention "Balance"4 positive0 negative

Customers like the balance of the kitchen knife. They mention that it's sharp, very light, and strong.

"...But, it's stunningly balanced, light, flick-able and the handle is perfection in the pinch grip...." Read more

"...As delivered it is extremely sharp, well balanced and comfortable in her hand (mine, too)...." Read more

"...Really well balanced & a tinny bit heaver then some Japanese knifes, still a lot lighter then European knifes...." Read more

"Extremely sharp, very light, strong, nicely balanced. This blade slices through vegetables and boneless meats cleanly and evenly...." Read more

8 customers mention "Value"5 positive3 negative

Customers have mixed opinions about the value of the kitchen knife. Some say it's worth the money, while others say it is expensive.

"...It’s an expensive knife." Read more

"...Non rustThinConExpensive for performance ( I recommend 440 line )Bolster is not good...." Read more

"a very good knife. It's worth the money. perfect for home use." Read more

"...Very quick and sharp. A great value for the professional chef." Read more

Never regret
5 out of 5 stars
Never regret
This knife does an excellent job in every work I perform at the sushi bar.I have used UX10 for about 8 months, but the edge retention is still amazing and the sharpness as well.I will be looking forward to buying another UX10 products!Highly recommended who wants to upgrade their culinary skills to the next level.
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Top reviews from the United States

Nate
5.0 out of 5 stars Perfect Knife - Not For Beginners
Reviewed in the United States on December 1, 2022
Verified Purchase
My favorite chef's knife by a long shot. I've had it a year and have put it to work in kitchens and it's proven itself a workhorse. Incredibly comfortable, it's astoundingly lightweight and makes hours long butchery/cut prep a breeze. Knife's gorgeous, incredibly clean aesthetic and it's quality is clearly cut from a different cloth.
It does require semi-regular sharpening/upkeep but sharpens fast, well, and holds a wicked edge. It's my top choice for any prep project from a micro brunoise to butchering boneless cuts of beef and even butchering and slicing fish. 10/10, it's the goat if: you're good with a whetstone and can understand that the offset edge behaves slightly different than a traditional 50/50.
5 people found this helpful
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Laplace Transform
5.0 out of 5 stars Still a Classic, Still a Top Performer
Reviewed in the United States on April 17, 2024
Verified Purchase
While I proudly own a handful of overpriced hand-made knives, this UX10 and a Victorinox are still my daily beaters. The dual bevel isn't for everybody, but the performance is up there with the top-end stuff. There's a reason this knife has been a standard in professional kitchens for 40+ years.

For those intimidated by the bevels, unless you are using it for hours a day, this won't be an issue. Just make sure you have a proper cutting board (NSF plastic, Epicurious wood composite, or end-grain wood). About once a week I very lightly run it across a 1000# and 3000# Shapton, then strop with green. It takes less than five minutes, and we're back to a hair-whittling razor edge. I haven't had to put it on a diamond plate and reprofile or anything like that in years, the steel is just that good, you only need to take care of the apex. For those who prefer rods, an F.Dick smooth steel rod does hone/polish/align/whatever-you-want-to-call-it the apex a bit, but I recommend the stones for more angle control.
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Bobby Keene
5.0 out of 5 stars Exacto Misono
Reviewed in the United States on August 17, 2014
Verified Purchase
The media could not be loaded.
 First off, this knife is fast... and different.

I saw a woman named Vivian Howard using it on a show called "A Chef's Life" and another guy named Grant Lee Crilly using it in the ChefSteps cooking vids- I figured I give it a shot.
It is curiously light, very nimble and holds an edge like a scalpel. Make sure you look at the illustrations provided inside the box. I say "look" because unless you can read Japanese, it will be your only clue as to how this knife's cutting edge is angled; this comes in handy when you are sharpening it on your stone. My knife needed sharpening when it arrived. I used my Chef'sChoice electric sharpener and got a razor's edge on it- literally, it took the whiskers off my face. In the vid, I sharpened both knifes so you guys could get an idea of the differences between the two blades. The UX10 is like driving a Ferrari on a race track compared to the heavier knife which felt like driving a dump truck on a dirt road. Albeit, I would not use the UX10 to bust up bones. It is now my go to knife for veggies, slicing skirt steak and surgically butchering a whole chicken.

If you are looking for a stand out knife, this one is worth your attention.
21 people found this helpful
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BaruchRobles
5.0 out of 5 stars Ultra Sharp Knife
Reviewed in the United States on January 27, 2022
Verified Purchase
I bought this knife as a gift for my dad, and it feels realy nice made, nice weight, really sharp, meat and vegetables are cut so easy, the knife came on a nice box.
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Robert
5.0 out of 5 stars Perfection, but needs blade reliefs to achieve god like status.
Reviewed in the United States on July 17, 2018
Verified Purchase
This knife is a scalpel that needs a surgeons touch. I've used it now to make several meals, it will cut anything like its butter, but it excels at slicing and dicing. I have a very healthy respect for this knifes ability to slice and have no doubt it would just as easily slice and dice a finger if allowed. Be warned.

If there is one thing I wish it had, it would be some relief in the blade. Slicing any kind of vegetable and everything sticks to the blade. A blade that has reliefs in it will release the food. But, it's stunningly balanced, light, flick-able and the handle is perfection in the pinch grip. My 21 year old son complained about the handle until I showed him a proper pinch grip, then he got it.

The blade isn't as wide as my previous knife of 15 years, so if you like a wide blade, this might be a little shallow for your tastes. I adapted quickly and don't mind, it actually makes the blade more flick-able.

Lastly, the blade material is Swiss stainless steel and sheds water like it's waxed, but it is hard to get smudges off. The Swiss stainless steel (razor blade metal) has a Rockwell hardness of 59-60 putting it in the sweet spot between good German steel (55) and Japanese steel (61-62). The benefits of hard steel without "all" of the brittleness -- time will tell if nicks are an issue.
28 people found this helpful
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Food Loco
4.0 out of 5 stars Love it but I wouldn't buy this as your only chef's knife
Reviewed in the United States on July 30, 2015
Verified Purchase
This is the first cutlery I've purchased in more than 10 years. I always wanted to try a Japanese knife and decided upon this hybrid. I like it. But I would not recommend it as your only chef's knife because it is too fragile for many things. And I don't store this in my main knife block because I am certain one of my friends w/ lesser knife skills would destroy it immediately. This is to chef's knives what a Ferrari is to automobiles. Don't even think of driving it off of smooth pavement. LOL. I have always liked thinner knives.This is uber thin and razor sharp. I even use it to mince garlic, something I don't do with my other chef's knives. It excellent for thinner slicing, for prepping pretty garnish items, and when I'm doing a fussier sauce that benefits from a more precise chop of onions, etc. Nice, very useful addition to my kitchen.
Since cooking school 20-something years ago, I have manually sharpened my cutlery using a stone, but this purchase prompted me to purchase the Chef's Choice 1520 sharpener. It makes it simple and quick to keep it perfectly sharp, with the flexibility to sharpen both Euro & Jap knives.
10 people found this helpful
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Top reviews from other countries

Translate all reviews to English
冷や汗ギロロ
5.0 out of 5 stars 刃先の形状で選びました
Reviewed in Japan on August 20, 2011
Verified Purchase
　包丁仕事は「三徳包丁を中心に時々ペティナイフを使う」という感じであまり牛刀は使わなかったのですが、最近「牛刀の刃先を使いこなす」のが面白いと思い始め、【刃先が鋭角】なものを探しました。
　この「ミソノUX10の牛刀210mm」は数ある牛刀の中でもかなり鋭角だと思います。手持ちの「 ☆木屋コスミック団十郎M-Wood牛刀20cm 」よりも一段と鋭いです。
　よって刃先を使った細かい仕事もできるし、柳葉的に先端ですっと引いて切り離れが良いというのもあります。

　箱から出しただけでは切れません、トマトの皮とか。
　というわけで、見た目、新品の刃先は鏡面に光っていますが、砥いでから使うことは必要です。
　手持ちの牛刀に換えてこれを買ったのは、コスミック団十郎の「粉末鋼」があまりにも硬くて砥石で砥ぐのが大変だから。切れ味の変化は少ないので頻繁に砥ぐ必要がないとは言えますが、「切れない→砥ぐ→切れる」の幅が狭いので、砥いだあとの喜びの幅も狭いかも。
　「ミソノUX10の牛刀210mm」は、買ったばかりのピカピカの刃先に砥石を当てるのがもったいないくらいだったので、取り敢えず、シャプトンの#2000と#5000で軽く刃がつくように砥ぎました。
　これもステンレスの中では最高に硬く高級炭素鋼と同等の硬度（HRC59〜60）とされていますが、さすがに粉末鋼(RC63.5〜64.5)より簡単に刃がつきます。

　真横からの写真ではわかりませんが、ツバ部分は把手の太さより斜めに角度をつけて薄くなっています。
　なので他の包丁と持った感じが少し違いますが、刃先から指先への一体感があって良いですね。
　「峰」部分の中央13cmくらいが軽く面取りしてあります。左手を添えて押し切るときには、当たりが柔らかくていいかも知れません。
44 people found this helpful
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