Showing 1 of 11 conversations about:
garri.kats
3
Apr 11, 2017
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the only logical option here is the misono ux10. Any chef with the slightest idea about knives would agree.
Apr 11, 2017
Bobert
46
Oct 11, 2017
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Knife are very subjective, if a professional cook doesn't agree doesn't make them unskilled or less than.
Oct 11, 2017
garri.kats
3
Oct 11, 2017
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You’re right and I personally don’t even like my ux10 as much as my nenox. At the time the question was between shun and misono I believe. Seeing the carbon massamoto on the poll now changes it up.
Theres a lot of criteria for what would be the best knife but all that matters at the end of the day is if it’s sharp and if it’s used well.
Oct 11, 2017
Bobert
46
Oct 11, 2017
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I agree and for some being easier to care for is more important than sharpness. Personally I like carbon steel, but it's not for those who don't want to worry about cleaning their knives shortly after use.
Oct 11, 2017
Stets
37
Aug 10, 2018
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That's the main reason I stay away from carbon steel. Also, I'm not the only person to use my knives.
Aug 10, 2018
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