Amongst all of the instruments and devices that may fill a kitchen, knives are definitely probably the most private and indispensable. Admire one in a chef’s assortment and put together for an unsolicited earful of its historical past, however don’t count on a suggestion so that you can strive it. My very own assortment is modest however I am pleased with it. Amongst them, my favorites are a Wüsthof Traditional Cook dinner’s Knife and my Tadafusa santoku. The Wüsthof capably does the whole lot from mincing a shallot to slicing up a hen and the sharper blade angle of the santoku cuts by greens like a scalpel.
A brand new chef’s knife from Misen guarantees the very best of each knives, making giant-killer claims about modern geometry, high-grade metal, a santoku-style blade angle, and free sharpening for all times. Most impressively, it brags of what it calls the “sincere worth” of $65, a quantity that is lower than half the value of the high-end knives it calls its competitors.
Intrigued, I referred to as one in to check. Misen began as a Kickstarter however is transport its knives this fall. Days later, I had my chef’s knife, my santoku, and the Misen chef’s knife lined up subsequent to at least one one other on my slicing board. Essentially the most hanging function of the Misen was the facet view, which regarded a bit like each knives, combining the flatter stomach of the santoku and each the deal with and upward sweep on the tip of the chef’s knife, a type of westernized model of a Japanese knife generally known as a gyuto.
I purchased a bag stuffed with groceries to cut and declared the sport afoot. The variations between the three knives have been instantly obvious. Whereas the Misen most resembles a conventional chef’s knife, it would not actually behave like one. The Wüsthof has a big, curving ‘stomach,’ a German fashion that encourages a rocking slicing movement with the tip of the knife planted on the board, the again finish shifting up and down, whereas the entire thing slides forwards and backwards with every stroke. The santoku fashion depends extra on maintaining its flatter blade parallel to the slicing board, gliding ahead with every downward motion.
For me, the Misen typically felt most snug utilizing a santoku-style stroke. It was notably noticeable after I was working my approach by one thing tall like a wedge of cabbage or chopping up a pile of herbs. Strive a stroke that enables the Wüsthof to energy by that type of work with the Misen and it will really feel like a flat thud each time the size of the blade hits the slicing board. That mentioned, I felt assured that the very best stroke for no matter I minimize with the Misen would develop into obvious with use, and I might get higher with it over time.
Prep Work
In my three-knife showdown with a bag of groceries, the Misen by no means grew to become my weapon of selection. The very first thing I labored on was slicing bacon right into a quarter-inch cube for a potato and leek soup. Chopping the thick slices into lengthy strips was effective, however after I switched to the crosswise minimize, issues received … dicey. The Wüsthof sliced by cleanly, creating good, neat corners and edges. The Misen wanted an awkwardly exaggerated stroke to get the identical outcome, in any other case it barely crushed the cubes. It had related issue with the ultimate strokes that minimize a purple pepper into the tiny cubes of a brunoise.
Just like the Wüsthof, the Misen used its weight to slice simply by a russet potato and identical to the Wüsthof, the slices caught to the facet of the knife with suction-cup power, a typical drawback my santoku sidestepped due to dimpling on the facet of its blade. All three knives blazed by leeks and chives. The Wüsthof and the Misen each carried out admirably slicing a hen into items, together with powering by the breastbone, one thing I would not do with my santoku.
However, the santoku is my go-to knife for many veggies, until it is one thing actually agency that I must lean into, however right here I famous one thing peculiar. Misen touts its santoku-like 15-degree blade angle, versus the broader angle of most chef’s knives, however identical to my Wüsthof, the Misen by no means felt like my scalpel-like santoku.
Slice Examine
Regardless of these misgivings, that enticing price ticket loomed massive and I referred to as a pair of bladesmiths to decode what was occurring.
“Most individuals will consider their edge within the first 10 minutes of use,” mentioned Daniel O’Malley of Epicurean Edge in Kirkland, Washington, who defined {that a} diligent knife sharpener can put a reasonably sharp edge on most knives, however poorer blades simply will not maintain that edge for lengthy. “Actually, what we must always care about is how they really feel about it 12 months down the road.”
Over the telephone, I steered O’Malley towards Misen’s web site, the place the corporate talks about what makes its knife particular and the way it says the knives measure up in opposition to their higher-priced competitors. He went quiet for some time.
