Misono UX10 Gyutou

Switched from German steel also, this simply is a dream on any job. I repeat the first reviewers comment, never use anything but wetstones on this. I have a 1000/6000 grit one that runs $85 from a fine Japanese maker and you can shave with it when done. I will add never ever put this in the dishwasher.

After years of misguided loyalty to much heavier German steel, I decided it was time to try something new. From the moment you open box the quality just screams at you and you will admire the craftsmanship for days to come. Having tried my colleagues' lighter and thinner Japanese knives, the lighter weight was somewhat of a concern, but after just half a day of use, this blade felt completely natural and very, very effortless.

I had the very unimpressive factory edge sharpened at a specialty Japanese machine shop which transformed this knife into a surgical instrument. Whether you spend your days whacking out whole fish or prepping the finest brunoise, this knife will not disappoint.

I recommend you also spring for a medium and fine sharpening stones and be sure to never ever use a sharpening steel on this puppy.

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