Misen Chef Knife - 8 Inch Professional Kitchen Knife - High Carbon Steel Ultra Sharp Chef's Knife, Blue

Got my Misen chef's knife around two weeks ago, and out of the box it immediately took over the top spot as the sharpest knife I own, arguably as sharp as I would expect a Japanese knife to be. I feel extremely comfortable using my Misen for prep on fine produce and slicing meat. But because it's so sharp, I find myself intuitively hesitant to use it as a chopping knife or as a workhorse on tougher produce like potatoes. Will regular use on potatoes or celery against-the-grain waste the edge and render it less effective on green onions or uncooked Italian sausage where I really want the sharpest blade possible? Based on what I've read about the metallurgy, I'm currently afraid to find out.That said, the Misen chef's knife is an unbelievably beautiful ... MoreGot my Misen chef's knife around two weeks ago, and out of the box it immediately took over the top spot as the sharpest knife I own, arguably as sharp as I would expect a Japanese knife to be. I feel extremely comfortable using my Misen for prep on fine produce and slicing meat. But because it's so sharp, I find myself intuitively hesitant to use it as a chopping knife or as a workhorse on tougher produce like potatoes. Will regular use on potatoes or celery against-the-grain waste the edge and render it less effective on green onions or uncooked Italian sausage where I really want the sharpest blade possible? Based on what I've read about the metallurgy, I'm currently afraid to find out.That said, the Misen chef's knife is an unbelievably beautiful simply-but-elegantly designed knife that handles well, is nimble enough to core green onions without having to reach for a paring knife, and just feels plain good in the hands. My only question concerns whether the edge is durable enough to be relied upon as a workhorse blade or is it more of a fine wine that should be reserved for special occasions. Time will tell.One thing I can tell anyone who reads this review: Whether Time reveals the blade to be more of a workhorse or a special guest star, the Misen chef's knife is certainly a fantastic value, more than worth the money, and perfect for people just starting to get serious about cooking and/or searching for something really sharp. It's also likely to be a handsome, charming addition to any collection of culinary equipment.Happy hunting and happy cooking!

I don't like the hype of the name brand knives- knowing that it's not the name brand that counts, it's the quality of the steel, and how it's kept that makes for a good sharp knife.For a very reasonable price, these Misen knives are beyond good- they're great! Simple kitchen jobs are done so quickly, and I have to say with a lot of joy! It really says something, when you receive delight from such a simple item as a knife, but it's true.We have three knives: the paring knife, the utility knife, and the chef's knife. Each has their place, but I find myself reaching for the utility knife most often (slicing an orange, or avocado) and would buy a duplicate of that knife first.We use a magnet holder made from bamboo. We love it! And love these knives. Thanks Misen. ... MoreI don't like the hype of the name brand knives- knowing that it's not the name brand that counts, it's the quality of the steel, and how it's kept that makes for a good sharp knife.For a very reasonable price, these Misen knives are beyond good- they're great! Simple kitchen jobs are done so quickly, and I have to say with a lot of joy! It really says something, when you receive delight from such a simple item as a knife, but it's true.We have three knives: the paring knife, the utility knife, and the chef's knife. Each has their place, but I find myself reaching for the utility knife most often (slicing an orange, or avocado) and would buy a duplicate of that knife first.We use a magnet holder made from bamboo. We love it! And love these knives. Thanks Misen. Next purchase, steak knives. =)

Make no mistake, this is a big, sharp chef knife that will slice to anything you put under it in short order.Incredibly well-balanced, premium material, non-slip handle, and heavy enough to do most of the work by itself. Just blade-grip it (really easy with the comfortable slope) guide it, glide it, and slice whatever. I have other chef knives. For some of them, I paid a small fortune, but in the end, they don't hold up forever and need constant sharpening. The Misen Chef Knife is the best I have had so far and I got it at a reasonable price. My only nitpick with Misen knives has to do with their handle, which is rather straight. A few curves would help with the grip, but this is not a dealbreaker.