Misono Molybdenum Gyutou 8.2 (21cm) - Right

This knife has excellent balance, is scary sharp out of the box (only needs an occasional few passes on a stone), and is very pleasing to the eye. Other than cost, there is no downside to this special knife. The Misono Swedish Steel series features high carbon steel steel from Sandvic Sweden that takes a steep edge and is easy to re-sharpen. Comes with an attractive engraving that make these knives unique. Please note that this is a carbon steel blade and it will oxidize over time. This is normal for this type of steel. This knife will rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting. Personally, I tend to prefer stainless but this knife will make a convert out of you. Most Americans who like Japanese-influenced knives like to acquire and collect a Gyuto (beef-knife). A gyuto is an all-purpose main knife which can handle a variety of jobs and is most similar to a French or a German Chef's knife (what most Americans are are used to).

I've been using this knife going on two years now and I can honestly say it's the best chef's knife I've ever used. It's light, comfortable to hold, and will cut pretty much anything it touches. The only downside is that it's not meant for heavier work. My mother chipped a piece off while chopping at a frozen chicken with it. That's about it.

Buy Misono Molybdenum Gyutou 8.2 (21cm) - Right Now