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11 Reasons Why I Love the Misen Chef’s Knife

The Misen chef’s knife has only been on the market for a few years, but it’s already getting a ton of praise.

It raised over $1,000,000 on Kickstarter, and Serious Eats dubbed it “the holy grail of chef’s knives.”

But does it live up to the hype?

Several months ago, I got my hands on one and started putting it to the test. I’ve used it on just about everything from watermelons and herbs to fish and beef roasts.

Here are the 11 things I love about the Misen chef’s knife.

1. Razor-Sharp

The first thing I noticed when I started using the Misen chef’s knife was its sharpness. They grind the edges to a razor-sharp 15-degree angle per side. For comparison, many Western-style knives are sharpened to a 20-degree angle per side.

Simply put, this knife can slice through any ingredient with ease. From thick root vegetables to delicate fish, Misen gets the job done.

Misen Chefs Knife Cutting Tomato

Whenever I get a new knife, I put it through the tomato test. Dull knives require you to saw the tomato which often squishes it, while sharp knives slice through it cleanly. As you can see, the Misen knife passes the tomato test.

2. Edge Retention

Sharpness doesn’t mean much if the edge quickly dulls. I’m happy to report that the Misen knife boasts excellent edge retention.

The blade is made of AUS-10 steel, which is a premium material hard enough to retain a sharp edge for long periods but not brittle like the steel found in most Japanese knives.

Misen Chefs Knife Blade
Misen Chef’s Knife (View on Misen.com)

I haven’t sharpened the Misen knife for over six months, and it still slices through the tomato as it did on day one.

3. Balanced

Most cheap knives are blade heavy and unbalanced. That’s because those knives have a partial tang — the portion of the blade that extends into the handle. Unbalanced knives are difficult to work with and can put a strain on your wrist.

The Misen knife doesn’t have that issue because it’s designed with a full tang. The full tang makes this knife well balanced; you can hold it with two fingers, and it won’t tip forward or back.

Misen Chefs Knife Full Tang
Misen Chef’s Knife (View on Misen.com)

With the Misen knife, you have more control, and the added weight of the tang provides momentum as you slice through firm ingredients.

4. Slip-Resistant Handle

The handle is made of a synthetic material called thermoplastic elastomers (TPE). It’s heat-, -moisture, and fade-resistant. And, unlike wood handles, it’s non-porous, so you don’t have to worry about bacteria lingering in the cracks.

Misen Chefs Knife Handle
Misen Chef’s Knife (View on Misen.com)

Additionally, the handle has a slightly rubbery texture that provides excellent grip and added safety, especially when your hands are wet.

5. Pinch Grip

The Misen chef’s knife has a unique sloped bolster that allows you to easily perform the pinch grip.

The pinch grip is when you pinch each side of the blade right in front of the bolster with your index finger and thumb. Then, you wrap your fingers lightly around the handle. With this grip, the knife becomes an extension of your hand, providing you with the ultimate control.

6. Easy to Sharpen

Its sloped bolster makes the Misen chef’s knife easy to sharpen. If the bolster extended to the edge of the blade, as you see on many popular German-style knives, you wouldn’t be able to sharpen the entire edge through the heel.

With the Misen knife, the edge is razor-sharp from tip to heel, and sharpening that entire surface is simple.

7. Available in Multiple Colors

Unlike most chef’s knives that feature either black or wood grain handles, Misen offers four handle colors: blue, black, grey, and red.

Misen Chefs Knife
Misen Chef’s Knife (View on Misen.com)

I opted for the blue handle, which goes well with the decor in my kitchen.

8. Free Lifetime Sharpening

Although the Misen chef’s knife arrives super sharp and holds its edge for an extended period, it will eventually dull.

The good news is that you don’t need to invest in an expensive sharpener or pay exorbitant fees to get it sharpened professionally.

The Misen chef’s knife comes with free lifetime sharpening. All you have to do is fill out a quick form on Misen.com and ship your knife (you only have to pay for shipping). Simple and easy.

9. 60-Day Risk-Free Trial

Most knives come with a 30-day return policy. With Misen, you get a full 60 days to test out the knife. If you’re not 100% satisfied with the performance, you can return it for a full refund.

One of the things I love most about Misen is that the company stands by its quality, and it’s not just marketing-speak; they back it up with guarantees like this.

10. Lifetime Guarantee

Speaking of guarantees, the Misen chef’s knife comes with a lifetime guarantee. So if anything happens to it (chips, breaks, burns), they’ll replace it for free — no questions asked. 

11. Affordable Price

Last, but certainly not least, is the price. The Misen chef’s knife is only $75! That’s an insanely low price for a high-quality 8-inch chef’s knife.

Considering the premium materials, thoughtful design, and risk-free guarantees, I’d expect to pay at least $125.

So, how can Misen offer such a low price?

It’s pretty simple. Misen was born online and sells its knives and cookware primarily on its website, Misen.com. The company saves by removing the retailers and intermediaries and passes those savings onto you.

Bottom line — if you’re looking for a premium chef’s knife at an affordable price that looks, feels, and performs like a $150+ knife, Misen is the way to go.

You can read thousands of reviews and check it out on Misen.com.

Andrew Palermo Founder of Prudent Reviews

Andrew Palermo - About the Author

Andrew is the Founder and Editor-in-Chief of Prudent Reviews. He’s been studying consumer buying behavior for over a decade and has managed marketing campaigns for over a dozen Fortune 500 brands. When he’s not testing the latest home products, he’s spending time with his family, cooking, and doing house projects. Connect with Andrew on LinkedIn or via email.

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