I’ve Tested Dozens of Knives, But This One From Misono Is My Go-To

At any dinner party I host, there comes a point when my guests ask me what kitchen equipment I’m testing and what they should buy. While the former varies, for the latter, I will inevitably start talking blades. This usually ends up with me running into the kitchen and popping a few knives off my magnetic knife rack—and thus begins show and tell. 

While I’ve sung the praises of santoku knives, advised a friend on which meat cleaver she should buy for her mom, and told nearly everyone to get a petty knife, it’s the Misono UX-10 chef’s knife that I push hardest. This eight-inch Japanese-style blade is the one I reach for all the time—and that says a lot, since I have collected quite an array of fantastic knives over the years. 

Why the Misono Knife Is Worth Buying

Yes, it’s a pricey knife, but after far too many years of hewing veggies with some old IKEA blades, I can tell you that sometimes you get what you pay for. And in this case, it’s a high-carbon steel blade that’s super sharp right out of the box. The blade’s pointed tip gets precise cuts on alliums and vegetables and deftly slips between chicken joints when breaking down a bird. The Misono is also great because it sports a lean, comfortable handle, and the eight-inch blade is a good size for most home cooks, offering a smooth cutting experience and versatility. 

It’s also a knife that, even though I use it daily, stays incredibly sharp—a huge boon, since sharpening seems to give lots of folks (myself included) the willies. This longevity is likely due to its asymmetrical, high-carbon steel blade. You see, the asymmetrical bevel—where one side is more angled than the other—results in a thinner, more precise cutting edge. Paired with high-carbon steel, this results in a knife that can tackle loads of food prep without rapidly dulling. The only downside to an asymmetrical knife is that when it is time to sharpen it, you might want to have a professional do it (or have some good hands-on experience using a whetstone). The asymmetry also means you’ll want to make sure the knife matches your handedness—if you’re right-handed the standard option sold will work (it’s the one I have). 

But I’m splitting hairs here. This is an excellent knife that does its job without resistance and is sharp as a tack, literally. 

Why We’re the Experts

• Grace Kelly is an editor at Serious Eats, where she specializes in testing and reviewing all things kitchen gear.
• She’s tested knives of all kinds, including santoku, nakiri, and deba. 
• She’s had the Misono UX10 chef’s knife for months and uses it daily.