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Misen Knife Set Review & Giveaway

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Misen Knife Set Review & Giveaway Misen Knife Set Review & Giveaway

Misen Knife Set Review & Giveaway






Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.
This is a review of the Misen Knife Set, including both PROs and CONs of the knives.
Misen Knife Set Review
We’ve reviewed the Misen Chef’s Knife a few months ago. This time, we’re revisiting the Chef’s Knife, after 7 months of use, as well as their brand new Misen Paring Knife.
In September of 2015, Misen launched a successful Kickstarter campaign, raising over $1 million to bring a high-quality chef’s knife to the marketplace that was affordable, or as they put it, “An amazing knife at an honest price.”
Walk in any Sur La Table or Williams Sonoma, and you’ll see rows of high-end knives behind a glass case, each with a high-end price tag. But what are you really paying for" Much of the price includes the costs of marketing, product placement fees, and wholesaler and retailer markup. Misen’s approach was different. Direct from company to consumer, and creating a $65 chef’s knife and $30 paring knife that rivals their competitors at 2-3x the price.
Since I’ve reviewed the Misen Chef’s Knife, I’ll repeat a few facts and details here.
Misen Knife Material
The Misen is made from Japanese AUS-8 High Carbon Steel, which also includes “vanadium which improves wear resistance and gives good toughness. It also reportedly makes the steel easier to sharpen, ” according to BladeHQ website (fascinating facts on all types of materials used for knives)
I’m not an expert on steel, but from all the research I’ve done the past week, it seems that AUS-8 is good…but certainly not the best. It’s a good balance between durability, ease of sharpening and rust resistance. It’s an average material used in many mid-grade Japanese kitchen knives.
Graphic from Misen:

Misen is tempered at 58º-59º Rockwell (higher numbers=harder). The harder the steel, the more durable (holds edge well), but also more brittle. As I mentioned in my Wüsthoff 8-inch Uber Cook’s Knife Review, I own many high end Japanese chef’s knives, which are 60º-61º. The problem with thin, harder steel is that it can shatter or chip when dropped on a tile floor. You’d never want to whack through bones with those knives (ahem, from experience).
It’s a balance. If the steel is too soft, you’d have to sharpen it very often. It would be too dull! Also, harder knives are difficult to sharpen and hone. It usually takes me twice as long to sharpen my Japanese knives.
Misen’s 58º-59º Rockwell is a good sweet spot.
Update on 7 Months of Use
PRO: The Misen Chef’s Knife is still in my knife drawer. It’s the chef’s knife that I reach for when I’m faced with pounds worth of produce to power through. That’s because it has the most comfortable ...


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Fuente de la noticia: steamykitchen
Fecha de publicación: 17-05-2017 21:37
visto: 27

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