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

Brand: Misono

4.6 142 ratings

$138.34 with 33 percent savings

List Price: $205.00

$208.99

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Purchase options and add-ons

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

Giftable

4.5

Comfort

4.4

Value for money

4.3

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

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Product information

Blade Material

Alloy Steel

Brand

Misono

Color

Silver

Handle Material

Wood

Blade Edge

Plain

Blade Length

20 Centimeters

Construction Type

Forged

Item Weight

0.16 Kilograms

Blade Color

Silver

Is Dishwasher Safe

Item Length

34 Centimeters

Manufacturer

ミソノ(Misono)

Global Trade Identification Number

04960316712119

Item Weight

5.6 ounces

ASIN

B000XSX8IA

Item model number

712

Customer Reviews

4.6 142 ratings

4.6 out of 5 stars

Best Sellers Rank

#177,292 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#890 in Chef's Knives

Is Discontinued By Manufacturer

Date First Available

August 4, 2011

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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.

Compare with similar items

	This Item Misono UX10 Chef's Knife No.712/21cm	Recommendations Wüsthof WÜSTHOF Classic 8 Inch Chef’s Knife,Black,8-Inch	dummy Misen Ultimate 8 Inch Chef's Knife - Pro Kitchen Knife - High Carbon Japanese Stainless Steel - Hybrid German and Japanese style blade - Craftsmanship for Culinary Enthusiasts, 8 in - Blue	dummy Misono UX10 Series Gyuto Salmon No. 762/21cm	dummy Misono ミソノ() No.5 Gyuto, 210mm, Silver	dummy MIYABI Miyabi Koh 8-inch Chef's Knife, Stainless Steel
	Try again! Details Added to Cart	Try again! Details Added to Cart	Try again! Details Added to Cart	Try again! Details Added to Cart	Try again! Details Added to Cart	Try again! Details Added to Cart
Price	-33% $138.34 List Price: $205.00	$154.18	$94.00	$310.39	$69.99	$129.95
Delivery	Get it Aug 1 - 14	—	Get it as soon as Monday, Jul 29	Get it Aug 7 - 21	Get it as soon as Monday, Jul 29	Get it as soon as Monday, Jul 29
Customer Ratings	4.6142	4.82,666	4.62,702	4.713	4.7135	4.6157
Value for money	4.3	4.3	4.4	—	—	4.4
Giftable	4.5	4.7	—	—	—	3.6
Ergonomic	—	4.7	4.6	—	—	4.4
Craftsmanship	—	4.6	4.0	—	—	3.8
Sold By	Amazon Japan	Cuisine Plaza	Misen Inc.	EC TOWN JAPAN(Delivery period is 10 days)	Fun Fun Hobby Japan!	Bay 15
number of pieces	5	1	1	1	1	61
blade edge	Plain	Chef's Knife	Plain	Plain	Plain	Plain
blade material	Alloy Steel	Stainless Steel	High Carbon Stainless Steel	Stainless Steel, Alloy Steel	molybdenum steel	High Carbon 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,Steel,Wood	Wood	Carbide,Stainless,Steel
construction type	Forged	Forged	Forged	Forged	Forged	Stamped

Customer reviews

4.6 out of 5

142 global ratings

How customer reviews and ratings work

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.

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Quality Sharpness Ease of use Weight Edge retention Balance Value

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

"...Also this knife is so sharp you will literally be able to create paper thin translucent sheets of tomato with it. That's how sharp this knife is." 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

"This knife is a pleasure to use...." 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

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Nate

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.

4 people found this helpful

Helpful

Laplace Transform

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.

Helpful

Bobby Keene

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

Helpful

BaruchRobles

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.

Helpful

Paul Li

Cuts like a dream

Reviewed in the United States on March 28, 2018

Verified Purchase

This knife is a pleasure to use. Still not sure how I'm going to learn how to sharpen it since the profile of the knife is only sharpened on one side. Off to youtube in the meantime.

TLDR: Razor sharp out of the box. Shaved slivers off computer paper when doing the paper test. Goes through meat, fish, veggies, herbs, basically anything you throw at it with ease. Won't recommend things with thick skin like butternut squash or kabucha pumpkin since I feel like you'd just be ruining the beautiful edge on it. But smaller veggies and meats; this will glide through them like butter. Also this knife is so sharp you will literally be able to create paper thin translucent sheets of tomato with it. That's how sharp this knife is.

4 people found this helpful

Helpful

Food Loco

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

Helpful

Top reviews from other countries

Translate all reviews to English

冷や汗ギロロ

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

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