NewYorkFirst.com: Misono Gyutou UX 10 Chef's Knife

The Way of the Knife.

A chef's knife is like extra fingers or extensions of his hands, according to Nobu Matsuhisa of NOBU New York. It’s the backbone of the kitchen, the most important and versatile part of your cutlery collection. It has a broad blade and narrow handle, which make it well balanced and easy to grasp, and it performs most cutting tasks, including dicing, mincing, coring, and chopping. Use it on foods ranging from fruits and vegetables, to various types of meats.

The ultimate in chef chic is the stunning Misono, produced in Seki, Japan, a city with a 750-year history in knife crafting. Chef Rocco DiSpirito prefers Misono knives so much that he gave one to each of his cook as a holiday gift. According to DiSpirito, Misono knives are suited to just about anything, from slicing to boning. "Misono knives are very light," he says, "and great for fine cutting. You can get a beautiful slice of onion with one, and you don't have to work to raise the knife."

The UX 10, best of the Misono knives, provides an air of authority in the kitchen. It is crafted in Swedish stain-resistant steel with a unique slanted nickel/silver bolster that balances the weight of the blade and handle. Its profile reduces sticking, speeds preparation and keeps food undamaged. The UX 10 is extremely sharp, comfortable to use, and its appearance and performance are spectacular. The 8.2-inch blade length is the most popular, although it ranges range from 7 to 10.5 inches. Think of it as buying a blue chip stock. You’ll own it forever and over the years it will pay back tremendous dividends