Check out the full review for more details: prudentreviews.com/misen-knife-review/ Want to know when brands like Misen, All-Clad, Made In, HexClad, and KitchenAid go on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
I use my Misen Chef's knife weekly. Got it in 2021. So far, so good. But, I wasn't impressed with the sharpness when it first came. I sent it in to Misen for free sharpening and it came back razor sharp. I haven't had any issues since. And I like that I can send it in for free sharpening.
@@PrudentReviews I don't see anywhere to get free sharpening on their website. Where do you find that form? They suggested I buy they sharpening stones and do it myself.
Had the 8 in Chef's knife for about a year. I wanted to see what all the hype was about. First complaint - bought the red handle version and the colour is not even close to the photo. It is a very dull red versus the bright, China red displayed on the web site. It was sharp out of the box however I've found that it needs to be honed regularly to maintain the edge. For the price it's pretty decent but I prefer the feel of my Zwilling Pro S.
I had all the usual suspects already but I was curious about the Misen so I bought one to see what's what. It is a lighter and thinner version of my old tried and true Zwilling 8". I like the knife and enjoy its nimbleness and ease of use. For the money it is a good buy but if you are using in all day its lack of heft makes it work harder on tougher veg. I did not know it was a stamped knife and honestly I would not have bought had I known ( I always believed it was forged or nothing). I have learned that a stamped knife does not have to suck. Thanks for the review.
I prefer a stamped blade. They tend to come out straighter in my experience. I have had a number of Shun forged blades from the Classic, Premium and Kaji series that have blades with multiple bends in them. They real downside with stamped blades is that very few of them come with distal taper, something that every knife not a cleaver should have IMO. My two favorite knives, both Misono UX10, are stamped.
Stamped vs forged doesn't make a knife, but the heat treat does. A bad heat treat on a forged hi end steel will always underperform a proper heat treat.
I am in the process of shopping for a new knife. And I thought about Misen. I don't think this is the knife for me lol. Thank you so much for your very honest review!
Never heard if Misen until I saw this a few months ago. I am considering a Misen and also Imarku. After my knife set got lost in the moving last year, I been trying to get by with $5 Wal-Mart knives. Will be happy to relegate them to the back up drawer. I'm temporarily disabled and won't be able to go back to work for another two years, so money is very tight. But buying cheap knives that need to be tossed every few months is also a major waste of money. Surprisingly my three cheap knives do ok with sharpening every other month.
Correction Andrew, Kenji called it the holy grail of inexpensive chef knives (i.e. less than $100). If you willing to spend more, then Kenji has other recommendations for chef's knives, such as the Kan chef's knife that he regularly uses on his cooking channel.
I'm not a Chef by any means, so I haven't had any "good" knives. Until I bought the "Essentials" set from Misen (Chef's, Serrated, and Utility). Those things are scary! Very sharp. "Like slicing through butter" is not a good analog. It's more like "touch and separate"! Whether squash or chicken breasts, they command my respect and attention when using, because they are so sharp. I was not aware of the free sharpening deal (will get details). Again, I'm not an everyday user, so these have been well worth the ~$150 I paid over a year ago.
I have this knife that I bought during the kickstarter period. I paid $40 for the chef knife and paring knife. The steel is harder than Wusthof's so I think it's a good deal.
I have a Misen paring knife. I'm disappointed by the AUS-10 steel. It's edge retention is just mediocre but it's much more liable to stain. You have to dry this "stainless" steel or it will stain.
these knives are definitely NOT low maintenance. I've had three of them for 6 months, and they need to be babied like nobody's business. They don't hold their edge well and rust spots form quickly. in hindsight, I would have kept looking.
Thanks for sharing. The steel has high carbon content, which means the blade will rust if you don't dry it thoroughly. I haven't experienced the same issue with edge retention. It's not the best, but I found that it holds up very well (especially for the price).
Most of my knives are Zwilling J. A. Henckels and a couple of decades old. I sharpen them with Japanese water stones (4000 and 8000 grit). I bought a Misen (blue handle) a couple of years ago. I have *not* experienced any rust or spotting problems with the Misen. Additionally, the edge retention is indistinguishable from the Zwillings (Zwilling doesn't really share its metallurgical data). But both are brands are close to 60 HRC. I haven't "babied" the Misen. In a word, I am satisfied with Misen.
After a month of use, it’s already starting to dull. I store it safely and everything so I’m pretty disappointed. I also tried the paper test straight out the package but it failed
58 hrc is garbage for that steel it should be 61-62 ... 60 at absolute bare minimum and yes the extra 2 points matter ... Just guaranteed i won't be recommending these to anyone ever... I will stick to old hickory they are 1/3 the price and i don't give a fuck about a bit of oiling once in a while for the tried and true performance for the 59-61 hrc AISI1095 blades they rust if not oiled but they aren't soft and abrasive resistant like a stainless making them easy to sharpen
This knife sucks, it doesn't hold an edge after cutting a couple of onions, let alone anything else. The knife never fully sharpens and constantly needs to be honed. The design of the knife is actually very good. Maybe I just got a lemon!
I just bought that knife and i couldnt send it back fast enough. Worst one ive ever tried. It was super clumsy to hold and i cut a onion and a potato that stuck to the blade sooooo bad , i had to FORCE the potato off the blade, just stuck really bad. Wasent even very sharp either. Piece of junk.
Check out the full review for more details: prudentreviews.com/misen-knife-review/
Want to know when brands like Misen, All-Clad, Made In, HexClad, and KitchenAid go on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
I use my Misen Chef's knife weekly. Got it in 2021. So far, so good. But, I wasn't impressed with the sharpness when it first came. I sent it in to Misen for free sharpening and it came back razor sharp. I haven't had any issues since. And I like that I can send it in for free sharpening.
I love that they offer free sharpening - thanks for sharing!
@@PrudentReviews I don't see anywhere to get free sharpening on their website. Where do you find that form? They suggested I buy they sharpening stones and do it myself.
@@greasysquirrel79 this page help.misen.com/contact/sharpening-request-form-H1wPSK72d I’ll check with them to see if they still offer this service
Had the 8 in Chef's knife for about a year. I wanted to see what all the hype was about. First complaint - bought the red handle version and the colour is not even close to the photo. It is a very dull red versus the bright, China red displayed on the web site. It was sharp out of the box however I've found that it needs to be honed regularly to maintain the edge. For the price it's pretty decent but I prefer the feel of my Zwilling Pro S.
I had all the usual suspects already but I was curious about the Misen so I bought one to see what's what. It is a lighter and thinner version of my old tried and true Zwilling 8". I like the knife and enjoy its nimbleness and ease of use. For the money it is a good buy but if you are using in all day its lack of heft makes it work harder on tougher veg. I did not know it was a stamped knife and honestly I would not have bought had I known ( I always believed it was forged or nothing). I have learned that a stamped knife does not have to suck. Thanks for the review.
F Dick sind beste messer, marken führe sind in Deutschland
Grüsse aus Deutschland
Thanks for a good honest review. I was close to buying this knife but based on what I’ve seen I’m going to look elsewhere. Thank you.
I prefer a stamped blade. They tend to come out straighter in my experience. I have had a number of Shun forged blades from the Classic, Premium and Kaji series that have blades with multiple bends in them.
They real downside with stamped blades is that very few of them come with distal taper, something that every knife not a cleaver should have IMO.
My two favorite knives, both Misono UX10, are stamped.
Stamped vs forged doesn't make a knife, but the heat treat does. A bad heat treat on a forged hi end steel will always underperform a proper heat treat.
I am in the process of shopping for a new knife. And I thought about Misen. I don't think this is the knife for me lol. Thank you so much for your very honest review!
Never heard if Misen until I saw this a few months ago. I am considering a Misen and also Imarku. After my knife set got lost in the moving last year, I been trying to get by with $5 Wal-Mart knives. Will be happy to relegate them to the back up drawer. I'm temporarily disabled and won't be able to go back to work for another two years, so money is very tight. But buying cheap knives that need to be tossed every few months is also a major waste of money.
Surprisingly my three cheap knives do ok with sharpening every other month.
Correction Andrew, Kenji called it the holy grail of inexpensive chef knives (i.e. less than $100). If you willing to spend more, then Kenji has other recommendations for chef's knives, such as the Kan chef's knife that he regularly uses on his cooking channel.
I'm not a Chef by any means, so I haven't had any "good" knives. Until I bought the "Essentials" set from Misen (Chef's, Serrated, and Utility). Those things are scary! Very sharp. "Like slicing through butter" is not a good analog. It's more like "touch and separate"! Whether squash or chicken breasts, they command my respect and attention when using, because they are so sharp. I was not aware of the free sharpening deal (will get details). Again, I'm not an everyday user, so these have been well worth the ~$150 I paid over a year ago.
I have this knife that I bought during the kickstarter period. I paid $40 for the chef knife and paring knife.
The steel is harder than Wusthof's so I think it's a good deal.
Any idea, ballpark, how long it takes to get back to you if shipped off to be sharped?
Good stuff, my man.
Thank you - appreciate that!
thank you, great data!
Glad it was helpful!
Thank you well explained and a lot of good tips
Glad it was helpful!
I had no idea I could send my knives in to get sharpened, tysm for this tip! I just filled out the form, so excited lol
Thank you for the video. Do you know what is misen's turn around time for the sharpening service? Thank you.
Not sure but trying to find out
Mine are rusty.
I have a Misen paring knife. I'm disappointed by the AUS-10 steel. It's edge retention is just mediocre but it's much more liable to stain. You have to dry this "stainless" steel or it will stain.
Oh no what a pain to dry a knife
these knives are definitely NOT low maintenance. I've had three of them for 6 months, and they need to be babied like nobody's business. They don't hold their edge well and rust spots form quickly. in hindsight, I would have kept looking.
Thanks for sharing. The steel has high carbon content, which means the blade will rust if you don't dry it thoroughly. I haven't experienced the same issue with edge retention. It's not the best, but I found that it holds up very well (especially for the price).
Most of my knives are Zwilling J. A. Henckels and a couple of decades old. I sharpen them with Japanese water stones (4000 and 8000 grit). I bought a Misen (blue handle) a couple of years ago. I have *not* experienced any rust or spotting problems with the Misen. Additionally, the edge retention is indistinguishable from the Zwillings (Zwilling doesn't really share its metallurgical data). But both are brands are close to 60 HRC. I haven't "babied" the Misen. In a word, I am satisfied with Misen.
Do you put them in the dishwasher? That would do it, all knifes should be hand washed and immediately dried after
After a month of use, it’s already starting to dull. I store it safely and everything so I’m pretty disappointed. I also tried the paper test straight out the package but it failed
Misen's tapered bolster is not, not, not unique. It's a direct copy of Zwilling's Pro Line tapered bolster, which as been in use for many years.
I won't deal with shady company for Any reason
the made-in knives are much nicer and age better than the Misen.
just pay slightly more and get Global knives from Japan.
I’m a fan of Global - nice lightweight knives
Global is an overrated brand. They are also welded togather.
China? Not a fan of that, Mercer is made in Taiwan at least, Victorinox most of them in Switzerland and some in China...
58 hrc is garbage for that steel it should be 61-62 ... 60 at absolute bare minimum and yes the extra 2 points matter ... Just guaranteed i won't be recommending these to anyone ever... I will stick to old hickory they are 1/3 the price and i don't give a fuck about a bit of oiling once in a while for the tried and true performance for the 59-61 hrc AISI1095 blades they rust if not oiled but they aren't soft and abrasive resistant like a stainless making them easy to sharpen
This knife sucks, it doesn't hold an edge after cutting a couple of onions, let alone anything else. The knife never fully sharpens and constantly needs to be honed. The design of the knife is actually very good. Maybe I just got a lemon!
Made in China is all I needed to know. NEXT!
You might be interested in this: prudentreviews.com/kitchen-knives-not-made-in-china/
I just bought that knife and i couldnt send it back fast enough. Worst one ive ever tried. It was super clumsy to hold and i cut a onion and a potato that stuck to the blade sooooo bad , i had to FORCE the potato off the blade, just stuck really bad. Wasent even very sharp either. Piece of junk.
i aint buying it... this is a commercial
Bullshit! Those knives are trash!
It shouldn't take 8 minutes to review a chef's knife.