Are Misen Chef’s knives of good quality?
You can check the answer of the people under the question at Quora “is misen knife good“
About Skylar
Written by: Skylar
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Are Misen Chef’s knives of good quality?
You can check the answer of the people under the question at Quora “is misen knife good“
About Skylar
No, they’re overpriced for what they are as well, liot’s on unverifiable marketing jargon and no quality control. Just get a victorinox fibrox for half the price and be done with the discussion. There’s more of these in commercial kitchens than all the knives I’ve ever seen in them with the exception of specialty stuff like sushi knives.
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not good, but not bad at all.
There are better for the price but there are certainly MUCH worse for the price.
Misen is just a brand that markets Chinese knives. It is NOT a “professional” knife like they advertise although I have seen a few line cooks use them.
I would certainly rather you buy a Misen than most other brands that are advertised in the same way.
But I recommend you look into Dexter icut pro and Mercer Genesis of Mercer Rennaisance as high value and look at Wusthof classic, Wisthof ikon, wusthof lgp2, Henckels 4 star, Henckels 5 star, henckels proS. Messermeister, FDick Premier plus for more premium choices
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Misens are made with AUS-8 and they have a the typical kind even thinness of stamped western knives the world over. Their price honestly isn’t that bad. However, the problem is their heat treatment and quality control along with their clearly erroneous claims regarding the quality of the knife. They aren’t magic and aren’t the ultimate knife, not by a long shot. Their heat treatment seems to vary widely. They advertise around 58 HRC but independent tests have yielded results as low as 53. Some even lower to around 51.5 in some spots. There’s always going to be a range, but a knife from a Japanese maker such as, say…Sukenari advertised as 65 HRC will have scores of such numbers as 63.8, 64.5, 64.7, 65.4, 66.1, etc. When you get big swings of 6 HRC, the maker has no idea what they’re doing.
Some blades also seem unreliable and are unusually prone to breakage when dropped or used to cut tall, dense items like melons. The balance is also not particularly good, the knife is handle-heavy and you need to do more work to cut as the knife dulls. The knife also seems more flexible than many professionals are comfortable with, although this can be subjective.
For around $70, you can certainly get a worse knife, but you can also just buy a legit Japanese knife that is better, so why settle for a Misen? They’re about average for knives in their price range. Some people like them, some don’t. I also don’t like how they advertise AUS-8 as some sort of perfect “Japanese” steel and seem to elbow people toward believing they’re Japanese knives. They aren’t. They’re Chinese.
For around $70, you can get the time-tested Tojiro DP (or a Tojiro-affiliated brand called Fujitora), an excellent Masutani VG-1 or VG-10, Fujiwara FKM, Takayuki Inox, Yahiko VG-10, etc. If you want a Japanese knife, just get a Japanese knife. The quality control and heat treatment by these Japanese makers is much more consistent and the knifemakers know how to bring out the optimal characteristics in each steel they use while thoughtfully designing the knife.
A New Chef’s Knife From Misen Promises Pro Quality For $65. But It Doesn’t Make the Cut
If you though I was harsh, read this.
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