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Misono

MIS-512

Misono Molybdenum Chef's Knife (Gyutou), 8.3-inch (210mm) # 512

11 produits en stock

Misono chef's knife shape, for everyday all-around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. For right hand use only.

Excellent value in a high quality chef's knife. I wouldn't hesitate to recommend this knife to home users, pro chefs or culinary school students. It's super sharp, very well made, superbly balanced, and easier to maintain than some other Japanese knives which have overly-hard metals. A fantastic choice for the professional chef or serious home user on a budget! You get Japanese-knife performance at a German-knife price. As with all Misono knives, this is for right-hand use only. Misono chef's knife shape, for everyday all-around use. Preferred by many serious home and professional cooks. Good heft for serious cutting, but still easy to handle. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. 

Don't forget to pick up a ceramic honing rod. Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape, and these very fine ceramic hones are perfect for maintaining the nice polished edge on a Misono knife.

If you want an edge-guard, the Wusthof 10" Widewould be the best fit.

Please note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little "bite" as the edge is polished and so not at all "toothy". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why "tomato knives" have serrated edges (the ultimate "toothy" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.

Customer Reviews

Based on 3 reviews
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R
Randy
Great

Ordering/website was smooth, Arrived quickly.

I’ve really been really enjoying using it, though it’s my first good knife so I have no frame of reference for comparison to other quality blades

J
James - Peake Catering
Always Fantastic

I’ve ordered knives many times over the years from Paul’s. As an owner of a catering company it’s a natural for me give gifts to friends, family and staff to promote their culinary development. Aside from great choice of products, Paul is fast, super accommodating and just a pleasure. Thanks Paul, I’ll continue to send anyone looking for great knives and accessories your way. Have a delicious day!

T
Travis Collins
Great Chef's knife

Very pleased with this knife as I use it at work daily. Meats and veggies it does a great job, and is easy to maintain.

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