Review: Misen Chef’s Knife | Wireless

Of all The tools and tools that can fill the kitchen, and the knives are undoubtedly the most indispensable. One admires one in the chefs group and prepared for an unwanted group of its history, but do not expect an offer to try it. My own group is modest, but I am proud of it. Among them, my favorites are Wüsthof Classic Cook Me Tadavosa Santoko. Wüstthof dramatically makes everything from garbage to leek to cutting chicken and the most obvious code angle in Santoku cut vegetables like scalpel.

A new chef from mistake It is considered the best in both knives, which makes the demands of the giant killer around innovative engineering, high -quality steel, a Santoko blade angle, and free sharpening. The most impressive, it boasts of what he calls the “honest price” of $ 65, which is less than half of the high -end knives the rival.

Confused, I called one test. Misen Kickstarter began but ships its knives this fall. A few days later, I had a chef, Santoko, and a chef made with a chef lining up next to each other on the cutting board. The most surprising feature of Miseen was the side view, which is somewhat similar to both knives, combining the sink of Santoku and both the handle and the writing up on the tip of the chef, a type of western version of a Japanese knife known as a Gioto.

I bought a bag full of groceries to cut and announced the game in full swing. The differences between the three knives were immediately clear. While the most similar to the traditional chef knife, it does not really behave like one. Wüsthof contains a large “belly”, a German pattern that encourages the movement of loud pieces with the tip of the cultivated knife on the plate, and the back moves up and down, while everything slides back and forth with every blow. The Santoku style is more dependent on maintaining the feeding blade in parallel with the cutting board, as it extends forward with each declining movement.

For me, Miseen often felt comfortable more used for a stroke similar to Santoku. It was particularly noticeable when I was working on my way for a long thing like a spook of cabbage or cutting a pile of herbs. Try a stroke that allows Wüsthof to run through this type of work with Miseen and will feel like a flat diving every time the code length strikes the cutting board. However, I felt confident that the best blow to everything I made with Miseen would be clear with use, and I will improve with it over time.

Preparatory work

In the three -knife confrontation with a bag of grocery stores, Misen has not become my favorite weapon. The first thing I worked on is cutting bacon into a quarter -inch blossom of potato soup and lever. Cut the thick slices into good long slices, but when it turned into cutting the width, things became … blossom. Wüsthof made a piece through clean, created nice and elegant angles and edges. MISEN needed an embarrassing exaggerated blow to get the same result, otherwise it will crush the cubes slightly. It has similar difficulty with the final strokes that cut red pepper into small cubes of Brunoise.

Like Wüsthof, Miseen uses its weight to easily cut it through Russian potatoes, just like Wüsthof, the slides you hold on the side of the knife strongly a cup of suction, a common problem avoiding Santoku thanks to the disposal of its blade side. All three knives were caught by leeks and perennial garlic. Wüsthof and Miseen performed impressive chicken pieces, including the operation of the chest bone, which is something that I will not do with Santoku.

On the other hand, Santoku is my knife for most vegetables, unless really firm, but here I noticed something strange. MISEN connects a code -like code with a 15 -degree angle, unlike the wider angle of most chefs knives, but exactly like Wüsthof, Miseen never felt like a condition -like santoku.

Slide check

Despite these concerns, this attractive sign on the horizon was large and contacted a pair of blades to decode what was happening.

Daniel Omalley said from Empicurean edge In Kurchland, Washington, which made it clear that the diligent knife knife can put a fairly sharp edge on most knives, but the poor blades will not keep this edge for a long time. “Really, what we should care about is what they feel about it after 12 months of line.”

On the phone, O’Malley headed towards Miseen on the web, where the company talks about what makes its knife distinctive and how it says that knives oppose its high -rate rival. Quiet for a period of time.