This is where the "Interesting" part of the review comes in. Most high-end Japanese gyutos are ground thin behind the edge to facilitate "food release" (preventing slices of potato or cucumber from sticking to the blade).
The (often referred to simply as the Misono X or "Waka" line) is a fascinating knife because it occupies a unique space in the kitchen knife market. It is widely considered a "cult classic" among knife enthusiasts.
To ensure your Misono Waka X knife remains in top condition, follow these care and maintenance tips:
The Misono Waka X looks like it belongs in a glass display case, but it performs like it belongs in the back of a truck stop kitchen. It is arguably one of the most visually distinctive mass-produced Japanese knives, yet it remains polarizing for one specific reason: The Grind.
(Deducting points only for the sticky food release; otherwise, it is a masterpiece of industrial Japanese craftsmanship).