Misono UX 10 Knife Purchase

Hello,

Recently I purchased my first high end knife, the Misono UX 10 240 mm chef's knife. I did conduct quite a bit of research prior to my purchase. Upon it's arrival, I tried it out immediately. It slide through an onion with the greatest of ease and my excitement was building as the thought of struggling through my chopping duties was a thing of the ugly past.

Filled with vigor, I decided to tackle a couple of sweet potatoes. Suddenly, it wasn't like "cutting through butter" anymore.

Can anyone proffer some suggestions of the reason for this disappointing performance of only the second item I cut with my out of the box knife? Imposter knife? Perhaps, not always it's sharpest out of the box, which doesn't seem logical? A return that saw some use, but have absolutely no signs of wear, and was sold as new?

Perplexed!

bleugirl

 

Hi Phatch -

Really appreciate your quick response. I assumed that the out of the box edge wasn't as good as it gets from the reviews, both professional and otherwise. Further, I wasn't certain if that accounted for the disappointing performance on the sweet potatoes, which are tough, I know. Would you have an opinion to proffer on the Misono?

 

Hah! I deserve a medal for pulling it off! It was gift from my man, as he was probably tired of my endless tirades while "chopping" with my other cheap knives. Also, the verbal picture I painted of looking as though I tried to perform hari kari while desperating struggling through a butternut squash with my subpar knives. Suddenly, the cost of the knife paled in comparison to a trip to the ER! Again, thank you for your response. It helped.

bleugirl

 

Evening, BDL,

Again, your response was full of details. Yes, I noticed immediately, even for one that hasn't had prior experience with the high end knives, that the angles of the edge were quite accute, which I admit, added to my, perhaps, usually high expectations.

I concur, the hype of the researched comments that I found did add to the "it will change your life" expectation. Nonetheless, I am still happy with the purchase and feel that further kitchen testing is necessary for a more thorough assessment of its suitability for me.

As for the handle, I haven't any complaints. It is quite comfortable for me and I prefer the larger blades. Thus far, it seems to suit me well. Again, I agree. The grip, I have found, is very comfortable, as well as the weight. And, I didn't find the handle too broad, either.

Your assessment is quite on, it wasn't a life changer, but I am looking forward to tackling my everyday chopping tasks and am hopeful that with wear and a proper sharpening that I will be even more pleased with it in the future.

Much appreciative of your very quick and thoughtful response.

bleugirl

 

Evening, coolJ,

Curious, why would you stay away from them? Your response intrigued me. I do, as I mentioned in a prior thread, owe a sundry collection of knives; Calphalon Santoku, Henckels Santoku, and when freshly sharpened, not too bad a performance did they give. Also, an old bread knife, Japanese made, but probably too poor of quality to mention. Although, in its day, may have been descent, it is quite old and I inherited it from my father.

And, don't laugh, but a couple of knives that I picked up very cheaply when I first was on my own that have seen their share of kitchen duties, but did retain their sharpness for a respectable amount of time. It must be stated though, I wasn't quite into chopping the amounts of foods and cooking as I am today. It was Rada Cutlery, a little paring knife, and a couple of its larger relatives, but they let me down when tackling the aforementioned more challenging food items, like the root veggies.

Thanks, bleugirl

 

Evening, again, coolJ,

My older, black handled, department store, Cologne series Santoku was used for a long time. I was just looking for a great go-to knife that would ease the cutting and chopping of the tougher, more demanding chores of the kitchen. The Misono, for me, is still to new to tell, but I have to state that it does feel good in hand. Finally, I was able to chop an entire large onion without tearing up profusely. Just a little teary eyed at the end. I chalk it up to the Misono sliding through it without pushing out copious amounts of the milky substance. I have often read that the sharper the knife, the less one tears up when chopping onions.

Thank you for your input. Appreciated.

bleugirl

 

Hello, DuckFat,

Apologies, wasn't expressing so much unhappiness with the Misono. I was just looking for some clarification. I think that I will stick with it.

bleugirl

 

Hello coolJ,

I don't think that your perspective is weird at all. I assumed that you were concerned about slipping, rightly so. Since my arena is far less demanding than the professional arena in which you reside, I wasn't so much concerned with the handle being too smooth. But, for you, that would be a very important factor in considering using one knife versus another.

Thank you to one and all. Much, much appreciated.

bleugirl