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After using predominantly shun knives for the last 10 years, I've been very happy with their performance.a little chippy & overly blingy perhaps but they have served me well. I whittled my choices for a new gyuto down to a mac pro or a misono ux10. Decided to go with the misono & it's currently...

Good evening all! I'm a chef from England with a background in 2-3 rosette hotel work. Having long since given that up for a work/life balance I'm currently head chef at an organic deli/cafe/butchery in Cambridgeshire highlighting rare breed meats & local produce. Passionate about all things...