The smell is real. Thanks for mentioning it; otherwise, I'd have thought that something was wrong with my specific model or that I used the wrong cleaning agent.
How do you recommend sharpening the knife? Should I take it to a professional knife sharpener and tell them about the edge differences? What do you recommend?
I have had pro knives since 15. I'm sorry but these are just plain and simple designed for pros, and you can tell. Built for use and hard work I swear by mine.
I suggest a shorter knife to with an ergonomic handle designed to accommodate your pinch grip. Abandoning the knife handle & pinch gripping the blade is kind of an admission that the knife handle design is inappropriate. With knife blade pinch grip you have an extremely small area to apply downforce. This creates extremely high pressure points which limit blood flow to those tissues, increasing the risk of injury. I made a knife for my self to address these issues. If you are interested in one, just let me know.
MANY knives have a spine that is somewhat angular. All it takes is 5 minutes with a stone, a dremel or sandpaper. Thousands of cooks and chefs use UX10 in a pinch grip. I DO like that you pointed out the asymmetrical bevel, most reviewers don't even know or don't mention it. Thanks for mentioning that it has a more "French/Japanese" profile instead of a german profile so it's better for pushcutters as opposed to rockers. And you're right it may be hard for some to sharpen an asymmetrical knife, but they can turn it into 50/50 with just a very little effort.
True, but i'm sure many people don't want to put in the effort as it may damage an expensive knife and lower its value. There many be many people who love knives, but few have the skill set to maintain, modify, fix, and sharpen.
There's very little someone can do trying to sharpen with a stone (not a belt sander or grinder!) that can damage irreparably a kitchen knife. Use will show up what skills are lacked in sharpening. As for value, one might as well not use it to maintain the value. Once used, the edge can't be guaranteed anymore even if unsharpened (cutting a cabbage or pumpkin on a polypropylene board can bend/burr a factory edge ..) Every knife edge will eventually regrind to the users bias and sharpening style and will be changed by necessity as it wears closer to the spine.
Have you considered a carbon steel knife or carbon cladded stainless steel knife? Once you try carbon steel it's hard to go back to stainless steel. However, it requires more care since carbon steel will patina and stain, which is harmless, but some do not like the discoloured looking knife. The extra care would be to not let your knife sit with food for longer than a couple minutes, hand wash, and dry right away after you're done. I would suggest you look at the Misono Swedish Carbon knives.
For home or certain jobs ok. Carbon is always corroding. Yes, it can get incredible edges but even the food chemicals are attacking that edge. Even cladded carbons. Depending on the job, you're sharpening it mid shift. There's a reason why most professionals go for modern metal alloys in the pro kitchen. My 240mm UX 10 gyuto is still in professional use after 15yrs. It's lost an inch length and ~1/2" depth. My last clad aogami carbon gyuto lasted 3 yrs before it wasnt worth a regrind/reprofile.
@@darylsiva7771 it doesn't discolour metallurgically because it is stainless. Mine though is duller coloured from brand new because of the years of scratches and micro-scratches. It's easy enough to repolish, if not for pro use, if you want that look. Use microfibres periodically, the etched name is deep enough not to rub off. Most pros allow the sides to 'age' from the natural scratches as this stops the food (like fruits and veg) sticking to the side when slicing. (I knew a chef that would brillo pad a brand new knife for this reason.)
A hybrid edge angle on a chefs knife. What a nightmare. At this cost, two knives can be bought. This is only a knife for a master sharpener. Definitely would never consider this. I cook; I don’t collect.
I would definitely not recommend this knife...for home cooks, cooking enthusiast and wannabe chefs! Anyone who works in professional kitchen doesn’t need to ask if this knife is worth getting. Every chef I have eve worked for has at least one of the Misono UX10 knives, I personally just purchased one in Japan for a really reasonable price. Home cooks can’t go wrong with a Shun, don’t bother getting anything “nicer” than a Miyabi.
@@veetour if you like or are serious about cooking and like knives, get it. My ux10 gyuto has gone from 9" to 8" and half inch less depth over 15yrs of professional use. If you buy a knife like this for home and look after it, it's for life. I did leave it at home for 3 months to do some casual offsite work (I brought my 10" Yoshihiro ginsan to that as I'm paranoid of my favorite knife being stolen). Wife wouldn't touch it as the edge scared her. If you're confident and can look after and care for a UX10, I don't see any reason why not to use at home.
TrueMofo how much are they going for in Japan now? My one was bought by a Japanese colleague 15yrs ago for about 120 US in Tokyo. Came with my name in Japanese tapped/engraved in to the collar. It's nearing the end of its pro life now and I'm considering asking the same colleague, now friend, if he'd buy me one like it and post it over, if it's cheaper...
@@veetour In my opinion, it's praised for things like "your hands don't get tired when you use it for hours", but as a "home chef", I rarely use any knife for hours. On the other hand, it's not very sharp, compared to some other knives at the same price range.
I have this knife and can't say enough about how great it is. It is hold an extremely sharp edge and is so comfortable and light.
I love it.
... It* holds* an extremely sharp edge ...
A very considered review which points out a liability that I would not have seen. My complements and appreciation.
Thanks, glad you found the information helpful.
The smell is real. Thanks for mentioning it; otherwise, I'd have thought that something was wrong with my specific model or that I used the wrong cleaning agent.
The comparatively narrow blade (low knuckle clearance) makes it look like a hybrid between chef knife (gyuto) and slicer (sujihiki).
How do you recommend sharpening the knife? Should I take it to a professional knife sharpener and tell them about the edge differences? What do you recommend?
I have had pro knives since 15. I'm sorry but these are just plain and simple designed for pros, and you can tell. Built for use and hard work I swear by mine.
Good points. Low knuckle clearance ❌ Sharp spine and heel corner ❌ little bit costly ❌
Spot on Review. I have one and understand completely the described limitations. That said its still a very nice knife.
I suggest a shorter knife to with an ergonomic handle designed to accommodate your pinch grip. Abandoning the knife handle & pinch gripping the blade is kind of an admission that the knife handle design is inappropriate. With knife blade pinch grip you have an extremely small area to apply downforce. This creates extremely high pressure points which limit blood flow to those tissues, increasing the risk of injury. I made a knife for my self to address these issues. If you are interested in one, just let me know.
Do you even know anybody that injured themselves by pinching the blade? If not, shut up.
Best knife on the market period.... Keeps its edge longer than any knife...
MANY knives have a spine that is somewhat angular. All it takes is 5 minutes with a stone, a dremel or sandpaper. Thousands of cooks and chefs use UX10 in a pinch grip. I DO like that you pointed out the asymmetrical bevel, most reviewers don't even know or don't mention it. Thanks for mentioning that it has a more "French/Japanese" profile instead of a german profile so it's better for pushcutters as opposed to rockers. And you're right it may be hard for some to sharpen an asymmetrical knife, but they can turn it into 50/50 with just a very little effort.
True, but i'm sure many people don't want to put in the effort as it may damage an expensive knife and lower its value. There many be many people who love knives, but few have the skill set to maintain, modify, fix, and sharpen.
Agreed. It's not a knife for just anyone. However, if you know what you're doing, it's great at what it was made for.
There's very little someone can do trying to sharpen with a stone (not a belt sander or grinder!) that can damage irreparably a kitchen knife. Use will show up what skills are lacked in sharpening. As for value, one might as well not use it to maintain the value. Once used, the edge can't be guaranteed anymore even if unsharpened (cutting a cabbage or pumpkin on a polypropylene board can bend/burr a factory edge ..) Every knife edge will eventually regrind to the users bias and sharpening style and will be changed by necessity as it wears closer to the spine.
I cannot decide between masamoto vg , misono ux10 and mercer ux3... can someone please help me?
Have you considered a carbon steel knife or carbon cladded stainless steel knife? Once you try carbon steel it's hard to go back to stainless steel. However, it requires more care since carbon steel will patina and stain, which is harmless, but some do not like the discoloured looking knife. The extra care would be to not let your knife sit with food for longer than a couple minutes, hand wash, and dry right away after you're done. I would suggest you look at the Misono Swedish Carbon knives.
For home or certain jobs ok. Carbon is always corroding. Yes, it can get incredible edges but even the food chemicals are attacking that edge. Even cladded carbons. Depending on the job, you're sharpening it mid shift. There's a reason why most professionals go for modern metal alloys in the pro kitchen. My 240mm UX 10 gyuto is still in professional use after 15yrs. It's lost an inch length and ~1/2" depth. My last clad aogami carbon gyuto lasted 3 yrs before it wasnt worth a regrind/reprofile.
@@ememe1412 so is this ux10 discolored after a long time or it maintain its looks?
@@darylsiva7771 it doesn't discolour metallurgically because it is stainless. Mine though is duller coloured from brand new because of the years of scratches and micro-scratches. It's easy enough to repolish, if not for pro use, if you want that look. Use microfibres periodically, the etched name is deep enough not to rub off. Most pros allow the sides to 'age' from the natural scratches as this stops the food (like fruits and veg) sticking to the side when slicing. (I knew a chef that would brillo pad a brand new knife for this reason.)
This is perfect knife.
specific to
Specific to what?
This comment makes me
A hybrid edge angle on a chefs knife. What a nightmare. At this cost, two knives can be bought. This is only a knife for a master sharpener. Definitely would never consider this. I cook; I don’t collect.
"Pinch gripper" sounds like "Grim reaper"
😵✌
tomato skin started to wrinkle= knife not sharp enough
UX10 has surprised me with how blunt it comes from the factory. Usually knives are the sharpest when new. Not Misono.
I would definitely not recommend this knife...for home cooks, cooking enthusiast and wannabe chefs! Anyone who works in professional kitchen doesn’t need to ask if this knife is worth getting. Every chef I have eve worked for has at least one of the Misono UX10 knives, I personally just purchased one in Japan for a really reasonable price. Home cooks can’t go wrong with a Shun, don’t bother getting anything “nicer” than a Miyabi.
TrueMofo What’s the reason you don’t recommend it for home cooks?
@@veetour if you like or are serious about cooking and like knives, get it. My ux10 gyuto has gone from 9" to 8" and half inch less depth over 15yrs of professional use. If you buy a knife like this for home and look after it, it's for life. I did leave it at home for 3 months to do some casual offsite work (I brought my 10" Yoshihiro ginsan to that as I'm paranoid of my favorite knife being stolen). Wife wouldn't touch it as the edge scared her. If you're confident and can look after and care for a UX10, I don't see any reason why not to use at home.
TrueMofo how much are they going for in Japan now? My one was bought by a Japanese colleague 15yrs ago for about 120 US in Tokyo. Came with my name in Japanese tapped/engraved in to the collar. It's nearing the end of its pro life now and I'm considering asking the same colleague, now friend, if he'd buy me one like it and post it over, if it's cheaper...
@@veetour In my opinion, it's praised for things like "your hands don't get tired when you use it for hours", but as a "home chef", I rarely use any knife for hours. On the other hand, it's not very sharp, compared to some other knives at the same price range.
I’ve been cooking since 10 and I have never cut myself with a knife.
BS
U cut to slow