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  • Misono UX10 Gyutou 8.2" (21cm) - Right
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Misono UX10 Gyutou 8.2" (21cm) - Right

by Misono
| 3 answered questions

Available from these sellers.
8.2 inches
  • 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
12 new from $219.00

Product Details

Item Display Length: 8.2
  • Shipping Weight: 12.5 ounces
  • ASIN: B000XSX8IA
  • Item model number: 712
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #39,894 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Item Display Length: 8.2 inches

Style: Gyutou, Steel Type: Swedish Stain-Resistant Steel, Saya Cover: Not Included, Blade: Double-Edged, Handle Material: Composite Wood, Hardness Rockwell C scale: 59-60. Available Sizes: 7.0", 8.2", 9.4", 10.5".

Customer Reviews

4.9 out of 5 stars
5 star
18
4 star
2
3 star
0
2 star
0
1 star
0
See all 20 customer reviews
Lightweight, sharp, flexible.
chad
The cheapest of all my knives, but by far the one I enjoy the most.
simon armen
You really need to know how to properly care for this knife.
Yoni M.

Most Helpful Customer Reviews

37 of 38 people found the following review helpful By Yoni M. on March 18, 2013
Length: 8.2
I bought my Misono directly from Korin Knives in NYC in 2008 (when I was working as a chef in the city), and it has been my favorite knife ever since! I have tried Global, Wusthof, JA Henckels, Shun, and others, and none of them are as sharp as Misono. The others are good, and definitely have their uses, but will never be as sharp.

Pros:
Super sharp
Flexible
Lightweight
Has a nice feel in the hand
Designed especially for lefties as well! The default is for righties.

Cons:
This knife is meant for vegetable/fruit preparation ONLY! It will chip if used to butcher chicken/fish with hard bones. Trust me, one of the guys in the restaurant I worked at used my knife one day to butcher a chicken, and when I got back from the prep kitchen, there were several nicks in the blade. It took me a while to sharpen them out (plus, that wastes the metal in the blade).
You really need to know how to properly care for this knife. It requires learning how to sharpen by hand with a Japanese whetstone.

Overall, this is an amazing knife, and well-worth the money. You just need to be committed to sharpening it properly and be sure not to use it for anything but fruit, veggies, nuts, sushi, etc... (nothing bone-hard).
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19 of 19 people found the following review helpful By chad on November 2, 2010
Length: 8.2 Verified Purchase
I've been a prep cook for 7 yrs. and have used different knives and this knife is great. Lightweight, sharp, flexible. Easy to use. I would recommend it to anyone. Expensive, but any quality knife is, if your willing to spend the money it is worth it for sure.
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10 of 10 people found the following review helpful By heartsurgeon on November 8, 2013
Length: 8.2 Verified Purchase
allows you to effortlessly slice all your fingers off with surgical precision (trust me, i'm a surgeon). this is a professional grade tool for the serious chef.
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11 of 12 people found the following review helpful By Cutlery Geek Since 1973 on March 5, 2013
Length: 7 Verified Purchase
I've been a knife geek and knife sharpener for almost 40 years. I have over 30 high end knives from single steel blade construction to 33 layers Damascus. I love all my knives but this knife is special. After all the research that I do and consistantly see this knife as one of the top rated production knife series made. I have to agree to the max. It is like no other knife that I own. It is the easiest knife that I have ever sharpened and you can work it like a dream. It has the right amount of flex and is a complete joy to use. It is expensive, however, is worth twice the price. Only one issue for anyone looking for a hefty knife, this is not the one for you. It is lightweight but performs better than any hefty knife that I own. I've been sharpening knives for almost 40 years and the edge that you can put on this knife is unbelievable. Highly - Highly recommended.

Emerson
Palm Harbor, Florida
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4 of 4 people found the following review helpful By Bobby Keene on August 17, 2014
Length: 8.2 Verified Purchase
Length: 1:27 Mins
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.
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6 of 7 people found the following review helpful By R. Szittyai on April 15, 2013
Length: 10.5 Verified Purchase
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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3 of 3 people found the following review helpful By Rkwilson on July 5, 2013
Length: 8.2 Verified Purchase
8.2 " this is a workhorse knife great for the line and mis en place. Very quick and sharp. A great value for the professional chef.
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2 of 2 people found the following review helpful By Ronnie J. Tucci on October 6, 2014
Length: 9.4 Verified Purchase
Knife came in extremely sharp and it handles similarly to my 8" inch knife even though it is bigger. I use it for everything from daily prep like fine dicing shallots to butchery. It felt amazingly comfortable in my hand and if I were to ever lose it or break it I'd buy another one in a heartbeat.
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