hi guys
I bought my first japanese knife a misono ux10 210mm gyuto about 12years ago.It has been used and abused in a pro kitchens all over the world extensively.The tip has broken of several times ,I have sharpened and thinned it god knows how many times(several times before i knew how to sharpen probably).It has changed its use from regular gyuto ,to fish filleting knife(before i used deba),to boning knife for large pieces of meat, to the knife i would let apprentices or my girlfriend work with.The original measurements are 215mm heel to tip and 44mm height at the heel,current measurements are 193mm heel to tip and 33mm height.I can still get it sharp but it is somewhat limited in its use,even my girlfriend prefers to use other knives now.As much as I love the knife for sentimental reasons I feel its death is imminent.Anybody else have similar experiences with knives.
I bought my first japanese knife a misono ux10 210mm gyuto about 12years ago.It has been used and abused in a pro kitchens all over the world extensively.The tip has broken of several times ,I have sharpened and thinned it god knows how many times(several times before i knew how to sharpen probably).It has changed its use from regular gyuto ,to fish filleting knife(before i used deba),to boning knife for large pieces of meat, to the knife i would let apprentices or my girlfriend work with.The original measurements are 215mm heel to tip and 44mm height at the heel,current measurements are 193mm heel to tip and 33mm height.I can still get it sharp but it is somewhat limited in its use,even my girlfriend prefers to use other knives now.As much as I love the knife for sentimental reasons I feel its death is imminent.Anybody else have similar experiences with knives.