The Misono UX10 is the knife a lot of working cooks quietly select. Thin behind the edge, light in the hand, stainless so it asks little. It cuts the way you expect a good Japanese knife to cut, and it keeps doing that for a long time.

Misono has made Western-style knives in Seki, Japan since 1935. The UX10 is the top of their line: Swedish stainless steel hardened to HRc 60, a hand-finished 70/30 edge, and a riveted nickel silver bolster that gives the knife its balance. The handle is composite wood, so it stays put when your hands are wet and does not mind the occasional trip through the dish pit.

Which one

• Gyuto 8.2" (210mm): the one knife if you only buy one. Every day, every task.
• Gyuto 9.4" (240mm): more reach for big boards, whole roasts, and cooks who like a longer slice.
• Santoku 7" (180mm): taller blade, flatter profile. Suits a smaller kitchen and a chopping motion.
• Petty 5.9" (150mm): in-hand and small-board work. Shallots, citrus, trimming.
• Sujihiki 10.5" (270mm): a long, narrow slicer for roasts, whole fish, and clean carving.
• Honesuki 5.7" (145mm): a stiff poultry boning knife with a 90/10 edge. Breaks down birds and works around joints.

Specs

• Steel: Swedish stainless, HRc 60
• Edge: 70/30 (Honesuki 90/10), right-handed
• Handle: composite wood with riveted nickel silver bolster
• Weight: Gyuto 210 159g, Gyuto 240 225g, Santoku 159g, Petty 80g, Sujihiki 178g, Honesuki 198g
• Made in Seki, Japan

Questions we get

Is it right-handed? Yes. The 70/30 bevel favors a right-handed grip. Left-handed cooks should reach out before ordering.

How does it hold up to a home kitchen? Well. It is stainless, so no forced patina and no rust if it sits in the rack overnight. Hand wash, dry, put it away.

Who sharpens it? We do. Bring it in or send it. Kitchen knife sharpening at Vivront handles the 70/30 edge correctly, which not every shop does.

Does it come with a saya? No. A blade guard from the shop fits it.