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Successful_Space_830 t1_izn3osg wrote

Bottom knife: Misono UX10

Top knife: seems to be a "Togiharu x Misono", unsure about the model but you find a few of them on Korin's website

Both are Swedish stainless steel. Never rusts or loses color. Unlike Japanese steel that can very easily rust if not properly taken care of.

These will last a lifetime. For a home cook, you could go years without reshsrpening them and they still would last a lifetime. But sharpening at least once a year (ideally every 3 months) will make them last hundreds of years. Good investment.

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bigsnow999 t1_izne2vy wrote

Go years without resharpening with daily use? I doubt that.

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bhuddistchipmonk t1_izojwy4 wrote

I have the bottom knife and can confirm. It’s not quite as sharp as when I first got it, but it is still very sharp and I’ve have mine for ~8 years and sharpened it once.

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Just-Leadership6617 t1_iznp9qg wrote

If she uses a honing knife every once in a while I’d bet these knives finish the year out dull but not useless

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15795After t1_j0hvi4q wrote

I thought the names were Japanese lol. Are those good brands? Are they sharper or better than Japanese knives?

And what's the proper way to take care of Japanese knives without them rusting?

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