Review on 🔪 Misono Swedish Carbon Steel Gyuto Knife by Victoria Brown

Strong, holds an edge well and is easy to sharpen. I'm a home cook whose enthusiast so take what I say with a grain of salt. I'm not a fan of the profile as it lends itself to butt cutting or drawing rather than grinding or other methods. I'm right handed so it's actually easier to sharpen than 50/50 blades. Uneven sanding is not a problem unless you are cutting a tall product such as a B. the length of a squash with nuts that tilts to one side. Onions for butternut squash soup, and it was still spicy enough to thinly slice really ripe tomatoes. Anyway I would like more thinness over the rim towards the tip for finely slicing onions and maybe a slightly different profile for the slicing methods I like but I get what it's like, very durable and can be taken with you will be a bit thin on the stones edge. It would also be nice if it were easier to make the blade handle like my Japanese handle knives to deal with the length (maybe the UX10 shines here?). It develops a nice patina over time which makes it a bit more stable but initially quite reactive with onions. I love the dragon on it too!