Misono UX10 712 Gyuto 210mm and knivess....

I recently bought a Misono UX10 chef's knife or gyuto to be precised. The price ranged between $150-$170 on several online sites which is the place that you can find unless there is a local store that sells specifically kitchen knives. I bought mine for $159 including shipping from Japan at www.japanesechefsknife.com. 

I have researched for about 2-3 months about knives before I made this purchase and believe it to be the best choice for me. I have looked at reviews for so many different knives ranging at very reasonably price to out of my budget ones and then slowly as I gained more and more info narrowed down to a certain kind of knives (8" chef knife or gyuto) price range between $120-$200. It boiled down to 3 knives which I have to decide on. MAC MBK-85 8.5", Shun Classic Chef Knife 8", and  Misono UX10 712 Gyuto 210mm. In the early stages of my research, I pretty much decided on the MAC due to a lot of good reviews for that knife. As time passes I realizes there were much more knives that I need to compare before making my decision. I then stumble onto shun's and misono knife. I eventually did a comparison of all three and decided to get the misono.

Although a knife for $159 sounds absurd for many people, which I agree, it is still not a "high-end" knife that usually cost upwards of $300. I don't advice people to spend that kind of money for just ONE knife. I would probably recommend a cuisinart knife to begin with and maybe slowly upgrade to a low end model shun or global, a wushtof or henckels. My opinion is that most home cooks do no require a commercial / professional knife. If you learn to maintain the your regular knife by keeping it clean, not abusing it, honing and sharpening it, the knife(s) will last a long long time. Also, most home cooks will not use their knives like how a trained chef or people with experiences in commercial kitchens.

For me, the decision came because I felt that I have outgrown my regular made in china knife which I still very much like. When using the misono gyuto, it feels extremely comfortable on my hands and it allows me to cut at speeds and precision that I am looking for although initially I was very careful with its sharpness as I was not used to a knife like this. After using it several times and as I use it more often, I feel a lot more confident and in tune with it as though like an extension to my hand.

If you read on any trained chef's blog or any reviews they will always mention that a sharp and good knife is much safer than a dull one. I totally agree but I think I have never come across anyone saying that when a trained chef / industry people handles their knives, they treat it with utmost respect almost like a god but without realizing it. You will never see them play around with their knives or mishandle it or not cleaning it after use.

In conclusion, I do no recommend most people spending a lot of money on knives until they feel that it is time and that I SUPER LOVE MY NEW GYUTO!!