G Wiv wrote:At $20 per for 4 & $15 per for 8 I'm tempted by the non serrated version of the Misen Steak Knife
Special pricing for Fathers Day on all products, DAD20, expires June 6th.
ronnie_suburban wrote:Just curious how you found these. When I go to their Products page, I can't find a link to the Steak Knives, though the link you provided took me right there. Wondering about other colors . . . even though I do not need any more steak knives!!
G Wiv wrote:ronnie_suburban wrote:Just curious how you found these. When I go to their Products page, I can't find a link to the Steak Knives, though the link you provided took me right there. Wondering about other colors . . . even though I do not need any more steak knives!!
I was on the original kickstarter, I receive emails from Misen with sales, new products etc. I think, though am not sure, steak knives are only blue for now.
Paring and chef. They are AUS-8 at 30% all inclusive, an ok steel, easy to steel, strop and sharpen. A bit more German than Japanese in design, for the price, which initially/when I bought the chef knife, was $50* they are fine. I gave a few paring/chef sets as gifts to friends, they were well received.ronnie_suburban wrote:What Misen knives do you currently own?
G Wiv wrote:If you are looking for a new Japanese chef's knife I recommend a Misono Swedish Carbon Steel Gyutou 8", the 8" don't have that stupid dragon etching, larger have the etching. http://www.korin.com typically has 15% off in July and December on knives.
Blade size is personal, as is the etching. I have chef knives from 8" to 12" After working in restaurant kitchens, including Barn and various consulting jobs, over the years I'm comfortable at 8" as that is the size knife exchanges such as Superior or Cozzini use.WhyBeeSea wrote:Comtemplating either the 240 or 270mm misono carbon steel as I already have a good 8in chefs knife. Any thoughts on a larger blade? Minus the dragon etching as it doesn't really bother me.
ronnie_suburban wrote:Sakai Takayuki 33-Layer VG10 Damascus Hammered Chef Knife(Gyuto) 240mm
ronnie_suburban wrote:It's about the same money, the same Rockwell (60) and slightly longer than the Misono you recommend (240mm), which is right in my comfort zone. I've never owned a VG10 knife before, so I'm looking forward to that aspect. Plus, I love the Damascus pattern, and the mahogany handle is stunning. But most importantly, being a lefty, I wanted a blade with a 50/50 bevel. The Misono is 70/30, so it's kind of a non-starter for me.
Edit to add: that I see now lefty versions of the Misono are available. I'll definitely keep that in mind in the future.
WhyBeeSea wrote:The chef knife has become a good back up for me. I never noticed the weight but haven't spent a ton of time with it.
I'm no expert but I will say the blade seems a little thin. It made cutting into a watermelon a little difficult
WhyBeeSea wrote:I'm no expert but I will say the blade seems a little thin. It made cutting into a watermelon a little difficult
ronnie_suburban wrote:cause wedging.
G Wiv wrote:Paring and chef. They are AUS-8 at 30% all inclusive, an ok steel, easy to steel, strop and sharpen. A bit more German than Japanese in design, for the price, which initially/when I bought the chef knife, was $50* they are fine. I gave a few paring/chef sets as gifts to friends, they were well received.ronnie_suburban wrote:What Misen knives do you currently own?
If you are looking for a new Japanese chef's knife I recommend a Misono Swedish Carbon Steel Gyutou 8", the 8" don't have that stupid dragon etching, larger have the etching. http://www.korin.com typically has 15% off in July and December on knives.
*I think the chef was $50, maybe $45, don't remember the price on the paring but it was quite reasonable.
ronnie_suburban wrote:. . . And they're [Misen] almost always running some sort of 20% off special. Just subscribe to their emails and you won't have to wait long before a discount code comes your way.
budrichard wrote:We have used a set of 12, it’s actually eleven now, Case Steak knives for at least 20 years.
https://caseknives.com/products/steak-k ... tation-box
They have never been sharpened and are in daily usage for everything besides steak.
budrichard wrote:Some such as Kramer have attained legendary status but the price/value is way out of line except for a collector with big bucks and not much sense.
justjoan wrote:Just curious, Ronnie, did you go over to Northwest cutlery and talk to them about steak knives? As I'm sure they have good advice and a range of prices
ronnie_suburban wrote:budrichard wrote:We have used a set of 12, it’s actually eleven now, Case Steak knives for at least 20 years.
https://caseknives.com/products/steak-k ... tation-box
They have never been sharpened and are in daily usage for everything besides steak.
I'm definitely not a fan of serrated for steak knives.budrichard wrote:Some such as Kramer have attained legendary status but the price/value is way out of line except for a collector with big bucks and not much sense.
Just yesterday, this happened . . .
Kintaro's Dream by Bob Kramer
Yep, that Kramer custom knife fetched nearly ~$25k auction. Who am I to say if it's overpriced, right? :Pjustjoan wrote:Just curious, Ronnie, did you go over to Northwest cutlery and talk to them about steak knives? As I'm sure they have good advice and a range of prices
No, it never crossed my mind. They've messed up sharpening enough of my knives that I don't take them as seriously as I once did. :(
=R=
justjoan wrote:Have you ever use the knife sharpening guy at the Logan Square farmers market? I ask not because I have, but I'm curious if he does a good job.
justjoan wrote:ronnie_suburban wrote:budrichard wrote:We have used a set of 12, it’s actually eleven now, Case Steak knives for at least 20 years.
https://caseknives.com/products/steak-k ... tation-box
They have never been sharpened and are in daily usage for everything besides steak.
I'm definitely not a fan of serrated for steak knives.budrichard wrote:Some such as Kramer have attained legendary status but the price/value is way out of line except for a collector with big bucks and not much sense.
Just yesterday, this happened . . .
Kintaro's Dream by Bob Kramer
Yep, that Kramer custom knife fetched nearly ~$25k auction. Who am I to say if it's overpriced, right?justjoan wrote:Just curious, Ronnie, did you go over to Northwest cutlery and talk to them about steak knives? As I'm sure they have good advice and a range of prices
No, it never crossed my mind. They've messed up sharpening enough of my knives that I don't take them as seriously as I once did.
=R=
oh, good to know. Have you ever use the knife sharpening guy at the Logan Square farmers market? I ask not because I have, but I'm curious if he does a good job.
Geo wrote:In Montréal, you hear a particular sort of bell-ringing out in the ruelle (the alley) and it's a guy in a small truck, with a big ol' round stone wheel rotating. You takes your knives out to him, he grinds them, you give him a couple of bucks, and he moves on, his bell ringing. That's how we do it there.