#5,097 in Kitchen & dining accessories
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Reddit mentions of Misono UX10 Santoku 7.0" (18cm) - Right
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Misono UX10 Santoku 7.0" (18cm) - Right. Here are the top ones.
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- HIGHEST GRADE STEEL ✅: The blade is made out of high quality Swedish stain resistant steel that provides the user with the longest lasting edge retention within the Misono brand.
- BALANCED & DURABLE ✅: A distinguishing feature of the UX10 knife is the riveted nickel silver bolster, which enhances construction durability as well as balances the weight of the blade and handle.
- QUALITY ASSURANCE ✅: The brand’s famously thin and sharp knives are hand finished and inspected to ensure the highest quality product.
- MULTI-PURPOSE ✅: The santoku, meaning "three virtues", is an all-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The high profile of the blade makes the santoku well-suited for smaller kitchen spaces and keeps the knuckles well above the cutting board.
- EXCEPTIONAL SHARPNESS ✅: 70:30 Asymmetrical bevel. By concentrating the sharpening on the face of the blade at a steeper angle than on the back, a thin cutting edge is created that approaches the sharpness of a traditional Japanese single edged design.
Features:
Specs:
| Color | Nickel,Silver |
| Height | 0.7874 Inches |
| Length | 14.9606 Inches |
| Number of items | 1 |
| Size | 7" (180 mm) |
| Weight | 0.3747858454 pounds |
| Width | 2.16535 Inches |
I addition to the Global edit in my original post, I looked at a couple knives in The Food Lab: These Are My Knives.
The only one I could really compare was the Misano UX-10 18cm: 155.19 USD and 13,273 JPY (117.16 USD)
This is rad, thanks for putting it together!
One thing I'd like to say is that I personally prefer lighter knives. Bought this Misono in Japan and couldn't be happier. The santoku knives tend to be a touch smaller and a lot lighter in my experience, but the caveat is that you need to get used to sharpening them in their assymetric way. I have chronic wrist problems (tentonitis/carpal tunnel) so repetitive motions with heavy utensils can be a challenge.
My house has about a dozen cast-iron pans (mostly pre-WW2 griswolds), but I spend most of my time on a good ol' Lodge and a ceramic-coated cast iron dutch oven (le cruset-style,but kirkland brand). The cast irons are also great for baking pizzas in! They're all a bit heavy for me, but I think the advantages of them more than make up for it.