Review: Misen Chef’s Knife

Among all the tools and gadgets that they are able fill a kitchen, knives are without a doubt the most personal and indispensable. Admire one in a chef’s collecting and prepare for an unsolicited earful of its history, but do not expect an offer for you to try it. My own collecting is modest but I’m proud of it. Among them, my favourites are a Wsthof Classic Cook’s Knife and my Tadafusa santoku. The Wsthof capably does everything from mincing a shallot to cutting up a chicken and the sharper blade angle of the santoku cuts through vegetables like a scalpel.

Misen Chef’s Knife

3/ 10

Wired

A $ 65 knife that promises the quality of its $140 competition.

Tired

Despite solid out-of-the-box performance( and extremely favorable its further consideration of prototype models) the steel quality, particularly its hardness, is nowhere near what Misen claims it is. Shown to a master bladesmith who operated extensive tests on it, he compared the quality of the Misen’s steel not with a knife that cost $140, but that of one he bought for $12 at Walmart.

How We Rate

1/ 10 A complete failure in every way 2/ 10 Sad, really 3/ 10 Serious flaws; proceed with caution 4/ 10 Downsides outweigh upsides 5/ 10 Recommended with reservations 6/ 10 Solid with some issues 7/ 10 Very good, but not quite great 8/ 10 Excellent, with room to kvetch 9/ 10 Nearly flawless 10/ 10 Metaphysical perfection

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