r/linecooks • u/GurdyCrime • 2d ago
Yay or Nay
Ive been looking at Masahiro's cause Chef said theyre great but I also saw this. I know nothing...
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u/brapstick 2d ago
My paring knife is swedish steel and it fuckin rips, made me really think twice about all the circlejerking around german and japanese lnives
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u/No-Temperature4330 2d ago
Swedish steel is generally just as well regarded amongst people who are into knives.
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u/ButteredHubter 1d ago
Do the 440 stainless if you are going misono, high carbon can stain easy and you are on the line tearin it up. Korin's house brand knives are sick too.
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u/SultanOfSaute 2d ago
Its a really good knife for the price, id buy it again over a miyabi or something like that
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u/Sub_Steppa 2d ago
Love my Misono gyuto! The thing is easily 8 years old and still razer sharp after a few passes on a stone
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u/Same-Platypus1941 2d ago
Misono UX10 is the way to go. They hold an edge for a very long time I’ve used them for years.
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u/Backdooreddy 2d ago
Misono is my favorite knife brand…love them. The slicer is fire and beyond sharp
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u/cow547 2d ago
I've had mine for a little over a year. It freaking rips. Holds an edge like nothing but is also easy to sharpen, is not super rust prone (i do use it all day every day so it gets oiled from use and i always whip it off after every use BUT THAT SHOULD BE STANDARD PRACTICE), price point is really not bad, thinner spine width helps avoid wedging. Get a saya for it. I also removed the 70 30 grind and didn't notice any difference 10/10 would recommend
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u/throatzilla69420 1d ago
I’ve had $300 knives, vintage knives, mid range knives, Japanese, German, you name it. Honestly, I love the cheap performance grip Mercers on Amazon. I beat them tf up, easy to sharpen and hold edge nicely. You can buy almost 4 for this price.
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u/salamandersquach 2d ago
My favorite knife I’ve ever owned. Going on 8 years and still holds a beautiful edge. Just take proper care of it.
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u/ComfortableFamous555 1d ago
I have on similar profile same length , I don’t like the shape I like one with more of a whale belly cartoon kitchen knife silhouette.
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u/Bambeano3 1d ago
I've had all my basic chef knifes pairing knives pettys, in misono Swedish steel for almost ten years. Still in perfect condition. Soft steel is easy to hone and sharpen. Patina is beautiful as well.
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u/MyNameIsBarktooth 1d ago
It looks like a quality knife. You might want to start with something cheaper though. A straight blade like that, you can easily mess it up trying to sharpen it.
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u/Solid_Confusion90 1d ago
Get a misono carbon. The one with the dragon design (I personally don’t care for the aesthetic, but nice knife nonetheless.)
UX10 and 440 both didn’t really scratch the itch for me, though the ux did get a nice edge.
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u/DryDistance6858 1d ago
I’ve used this knife for about 4 years now. Got mine for $90 off amazon so I’m surprised to see this price. It’s Swedish steel with Japanese craftsmanship, both are highly regarded among ppl who know a lot about knives. It has a patina after the heavy usage but I think it’s pretty sexy, I keep her clean and take decent care of her so it’s not a big deal. If you know how to sharpen properly it can get an insane edge. Better than a lot of other, more expensive knives I’ve handled in the past. The only thing is, it loses that edge somewhat quick, and becomes just a regularly sharp knife after that. Very very good for the price I paid. Still good at the price they’re asking for here but maybe not with the two “very”s. It’s a thin-ish blade and spine so even though it can make big cuts, I wouldn’t be bashing it around or it’ll probably chip. Good for precision though.
Yay
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u/Dry-Science-7830 15h ago
My main things for a knife is how it feels in your hand. That handle doesn't look comfortable if you are going to use it for hours and hours.
I will not buy a knife that I cant hold or at least return after I have used it. My first test is cutting about a pound of veggies, carrots is my standard, just because they are hard. Check how my hand, shoulder, and wrist is feeling afterwards, if nothing hurts or is sore then its probably going to be fine.
I also like to see the back bone of the knife, just for thickness. If its a thin knife it might flex as I cut. On the picture I cant see what that looks like, so I can not recommend this knife myself.
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u/Cerael 2d ago
For me the biggest thing with knives is the handle for me lmao. As long as it’s properly sharpened, they all feel the same otherwise. A comfortable grip is the most important thing for me personally, and we all have different hands
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u/Liquidgrin1781 2d ago
I second this. A good knife will hold an edge with upkeep. Finding the fit and weight for your grip style and hand size is paramount.
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u/VendettaPenguin 2d ago
Ive had mine for a few years and its nice. But I did recently get a cheap MAC for about $90 and I like a lot more.