"Arturo" > wrote in message
...
> >>This might be of interest to fans of Japanese cutlery. I wrote it so
feel
> >>free to direct any questions at me. The link should work. It is:
>
>>http://www.foodieforums.com//ubb/ult...c;f=5;t=000005
> >>
> >>Fred
> >>Foodie Forums
> >>http//www.foodieforums.com
> >>
> >>
> >
> >Thank you very much for the reviews. I am looking forward to the Mac
review
> >(especially if you choose to review the ultimate series). I currently
have
> >the
> >Misono 10.5" Moly series knife. It is wonderful. Any comments on the
> >diffences
> >between these two series. I feel the need to add a 9" knife to my
collection
> >and will probably choose between the Misono or Mac.
> >
>
> Btw... The Misono Ux10, Does it have its own type of Kullens? I thought I
heard
> something about perpendicular lines runing up and down the blade.
>
> That Gelastin sure is a beutiful knife
>
> I hear a Masamoto rep might be visiting Mutual Trading in the fall as
well.
> That might be worth waithing for. I have heard only good things about
their
> knives as well.
>
> Arturo

No the Misono UX10 has no kullens. I'm currently working with the new
Masamoto VG-10 gyuto in 240mm. It is really a very, very good knife. So
far I'm giving it all 5's. It will either tie or beat out the Misono
depending on blade hardness which takes a while to determine since I don't
have equipment for measuring it. I have to work until the blade dulls and
then sharpen it and that takes a while with the Japanese gyutos which hold
an edge very well.

The Glestain is an interesting looking knife. The blade is bit softer than
the blades on other similarly priced knives - Misono, Masamoto, and even
some cheaper knives - Kiyotsuna Josaku. Also it is slightly handle heavy
and I really don't like handle heaviness in a chef knife. It isn't severe
enough to cause me distress but it is noticeable and a little distracting to
me. Fit and finish are awesome, though.

I'm awaiting some Macs. I don't know which series. I have no experience
with them yet. Sorry.