Tue May 13, 2014 11:08 am
Neither...I'd go for something else.
Wed May 14, 2014 10:06 pm
HAP40 in a heart beat.
Wed May 14, 2014 10:51 pm
My sous chef loves his 210 UX10.
That's about all I can contribute to this topic.
Thu May 15, 2014 6:39 am
Yeah, I actually have enjoyed using a co-worker's UX10 quite a bit. Never seen the Kohetsu in person, but it seems like the edge retention can't be beat. I guess this would be a harder decision for me than for most!
Thu May 15, 2014 6:56 am
The Misono UX10 was a top of the line knife back several years ago, mainly for great F&F, which was a rarity back then on Western handled knives. I had one here a year or two ago for a rehandle. The factory F&F on the handle was nice, but not any nicer than many other brand's Western style handle currently. Blade grinds were decent, but on par with many other grinds currently. Steel was OK, sharpened easily, but wasn't anything to WOW me or justify the price over current offerings. The Kohetsu HAP40 240mm I have here had just as nice handle F&F and spine/choil rounding as the Misono UX10. The grinds were comparable or better on the HAP40, but the HAP40 will have MUCH better edge retention. So the Kohetsu is definetly more bang for your buck.
Most Japanese knife makers have really stepped up their F&F on Western knives. The handles are better shaped, using more stable materials and with less sharp edges. 10 years ago, most Western handled Japanese knives had very poor F&F and this was accepted. The bar has been raised recently and now the Misono is middle of the pack in terms of F&F and grind, but behind the game in steel choice and overall price IMHO.
Thu May 15, 2014 10:06 am
You laid that out well Tim!
Thu May 15, 2014 10:27 am
When I first got into Japanese knives, western handles were notorious for sharp edges, gaps between tang/bolster/handle scales, blocky shapes, etc. AEB-L wasn't really talked about and VG-10 was becoming popular. Blazens powdered steels were all the rage back then and even Tojiro had a Swedish Powder Metal Stainless steel line and the DP's weren't VG-10 in the core. Wa knives had the machi gap and people knew that you would need to round the spine/choil areas of the knives OOTB normally. Cowry Hattori KD's were all the rage, too. Things have changed a lot!
Thu May 15, 2014 12:05 pm
I owned a Hattori once.
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