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@CraigShaw-on3hh

Жыл бұрын

Nice site

I haven’t used the Misen knife, but purchased the Made In knife a couple years ago. I am very happy with it, and reach for it for it 90% of the time when I need a knife. I am going to buy a second one to keep in my motorhome.

I agree with most of what you said. Personally, I prefer the Misen, probably because my restaurant training in the 1980's used square-handled knives, so that's comfortable to me. That being said, I also have polymer-handled Victorinox Fibrox chef's knives, which are sharp, fast, and safe. But pretty disposable.

Wow I had no idea Misen was stamped, it feels extremely solid.

@PrudentReviews

Жыл бұрын

Yea, it feels like a typical forged knife. They do a good job welding the pieces together.

@brandonhoffman4712

8 ай бұрын

I highly suggest taking a look at the Tojiro Classic DP Gyuto. It's a Japanese chefs knife of similar cost yet much better value. It's been made for decades and loved by professional chefs. It's also perfectly priced to be the perfect entry to Japanese knives. I don't own one, but I'm getting my mom one. I'm over in la la land with my new Nigara Homono tsuchime kiritsuke tip nakiri with western grip in green turquoise. I named it lol Aomigame (green sea turtle) - destroyer of salads

Love your channel. It is so hard to find objective reviews like this.

@PrudentReviews

2 жыл бұрын

I appreciate that

@hoosiered471

Жыл бұрын

100% agree!!!

A very thoughtful, well made and helpful video, Andrew! As a "home cook" for family and friends, my Misen chef knife has become one of my favorite tools. I'm usually cooking for just 2-4 people, and on rare / holiday occasions 12+ so I'm not doing tons of prep so the Misen is a fantastic tool for my kitchen. I actually prefer the handle shape, the blade profile, and I suspect at the rate I'm using it, it won't need much sharpening for several months. I am eager to see which knives in our kitchen our adult children will prefer when we gather for extended family meals. I suspect the red-handled Misen is going to be coveted.:-)

New subscriber here. I'm digging your channel!!! Very clear, concise, and informative reviews of popular kitchen/cookware. Great review on these two knives!!!!

@PrudentReviews

Жыл бұрын

Appreciate it! Let me know if there’s a particular brand/product you’re looking for - I might be able to help.

Thank you, informative

There is a lot of cutlery manufacturers in China advertise Japanese AUS10 steel. The problem is you just don't know and unless you have the steel metallurgically analysed, you won't know. I would like a bargain any day but I would also like surety in what I'm buying.

@einundsiebenziger5488

Жыл бұрын

There are* a lot of manufacturers ...

Awesome video. Thank you.

@PrudentReviews

Жыл бұрын

Glad you like it

Thanks. Made In for me.

After comparing Zwilling Four Star’s rounded handles to Henckles Classic squared J end handles, I found I prefer the l way the squared J end style handle fits my hand and improves grip and control. It’s evident that some prefer round and some prefer squared as reputable kitchen knife manufacturers offer both. It wasn’t until I tried similar knives with different handles that I realized I preferred one much more than the other, and learned that while the blade is a very important part of a knife, the handle plays an equally important role in control, feel, and balance.

@brandonhoffman4712

8 ай бұрын

For me the handle is just something to hold while pinching the blade. I tend to only apply force to the top and bottom of the handle and keep a loose but firm grip on the handle. I don't enjoy sharp edges though. Both of these brands are inferior to Tojiro classic DP for similar money.

Very informative video, Andrew. Have you compared Made In with Wustof chef’s knives?

Thank you for this vid.

@PrudentReviews

2 жыл бұрын

You’re welcome. Glad you like it!

Thank-you so much!

Thanks for your review I have a misen and are happy with it but you know we can't have just one so I will probably get a made in just because 😉

All of my knifes except one are Chicago Cutlery from the early 80s. I have to wet stone them all the time since I don't have the benefit of a sharpening wheel 4-5 ft in diameter like I had at the slaughter house. Yes, slaughter house, meat "packing" isn't fun, just sanitary. They have held up well, but aren't as sharp as they could be if I had a decent wheel to work the metal. You don't need a $100 knife, you need that sharpening tool. I have a manual wheel about 22-24" in diameter I am hoping to restore this summer. Perhaps I can get all my blades back to "shaving" sharp. BTW, the odd knife is a Rapala fillet knife I clean fish with. Razor sharp! Also I just bought a new "gen 1" Misen carbon steel pan from Craigslist last month for $30. I hope it works well, but if not, my 70yo Griswold and All Clad will keep me going.

@einundsiebenziger5488

Жыл бұрын

... knives* / whetstone* (from "to whet" = "to sharpen") ...

@petergreenwald9639

Жыл бұрын

@@einundsiebenziger5488 LOL. It was late for me. I don't edit my mistakes after the fact. But, good eye!

prices as of Sept 2003: Made IN, $119.00; Misen, $85 (up from $65). To me, the new price is rather high for a Chinese-made stamped blade. Helen Rennie, an excellent KZread cooking teacher, was entranced by the $65 Misen but is annoyed by what she considers manufacturing changes and reduced quality in the $85 version. She actually asks viewers to write Misen demanding a return to the original version!

@brandonhoffman4712

8 ай бұрын

Both suck. Buy a Tojiro Classic DP for the same money.

Made in PRC? Deal breaker for me.

@TR-ne7tt

Жыл бұрын

No that would be the Misan

The Misen has a superior blade profile, and the slight hook as the back of the handle is essential. But I wouldn't buy either one. Wusthof and Henkels, and knives made in Seki City Japan, are the way to go. I've used the same 8" Henkels for 30 years. Its performance and utility are undiminished and the design today is essentially unchanged. They know what they're doing and have for a very long time. The Victorinox stuff is also superb, especially when value is considered. Ditto Dexter.

@brandonhoffman4712

8 ай бұрын

Japan all the way! For the same money as these you can have a Tojiro Classic DP. Vg-10 steel in 60-61 hardness. Made by a trusted brand that's been operating for decades. Known as a laser by the pro and used professionaly around the world.

I just bought a Made In with your code. FYI Misen is up to $85. I got a coupon for the Made In so it was $95. What do you use to sharpen to 12.5? My sharpener is 15 degrees.

@brandonhoffman4712

8 ай бұрын

Stick @ 15 degrees for 58 hardness. That's German steel territory, not Japanese. I wonder what kind of heat treat was even done by made in. The Japanese knives I see made from that steel are much harder. I highly suggest taking a look at the Tojiro Classic DP line of knives. They are quality entry level Japanese knives that are used by professionals. They are similar cost to these knives but much better value. They've been made for decades and are proven quality. I'm getting my mom started down the Japanese knife path with one for Christmas this year. They have a great 180mm gyuto (chefs knife) for a smaller lady of her stature. My 3 main knives, all SG2 stainless steel. Miyabi - mizu 8" chef (210mm gyuto) Nigara Homono - tsuchime kiritsuke nakiri 165mm (6.5" vegetable knife) Miyabi - mizu 5.5" prep knife (140mm petty) I fell in love with zwillings miyabi brand of Japanese knives. An east meets west kind of thing that's also named similar enough to the karate kids teacher Mr. Miyagi! But then it opened my eyes to the true Japanese knives, hand forged by artisans dating back longer than my nation has had a flag. Now I save money to buy art I can use to beckon me into the kitchen and make food.

Victorinox is the best knife for the money……best steel , gets sharp, stays sharp, much less expensive!

I tried my friend’s Made- in and had my wife try it too. She and I still prefer the Tojiro dp series knives for the cheaper knives. I still use my kohetsu hap40 knives. My wife is terrified of them because of how sharp they are.😁

@brandonhoffman4712

8 ай бұрын

I've been recommending that line in the comments lol. For the same money the DP line blows all this out of the water. If made in did a heat treat maybe it would be something, but AUS-10 @ 58hrc is very low hardness for aus-10 and maybe not even heat treated I don't know. But I do know Tojiro has a flawless process. It's a perfect place to look after getting your beater knife. Misen and made in are comfy expensive beater knives. Like zwilling pro is.

Not looking for a knife. Love my Wüsthof but if I had to choose between the two it would be Made In

@brandonhoffman4712

8 ай бұрын

If I had to choose. It would be a Tojiro Classic DP 210mm gyuto (8" chef knife) for the same money. I'll take the knife loved by professional chefs and made to the rigorous standards of true Japanese craftsmen. That also happens to be better in every measurable way. It even smokes a wusthof in my book. This is coming from someone of German heritage. I would love to love the German product if it were superior. Edit: I did choose zwilling's Miyabi line made in Japan. So kind of German still! German by proxy knives! I chose them for the SG2 steel in 63 hardness. I haven't sharpened my blades in 2 years and I can still slice strawberries I can see through.

Guys, don't buy expensive knives if: - You don't know how to cook, - You don't know how to cut, - You don't know how to sharp a knife (most important). Don't buy expensive knife because it's cold fully forged, unless you want to use it as bushcraft knife or dagger for personal defense. Don't buy expensive knife from X50CrMoV15, AUS10, or VG10, if you... don't know how to sharp knives.

@einundsiebenziger5488

Жыл бұрын

X50 is a very good beginners' steel if you want to learn how to sharpen*. Very easy to get a keenn edge on.

I looked at Made In for a new set of knives but I really hate the HUGE name stamped into it.

Thiers France also produce very fine straight razors for shaving. Giving Solingen Germany a run for their money when it comes to cutlery and straight shaving.

@einundsiebenziger5488

Жыл бұрын

Thiers, France and Solingen, Germany just happen to be the cutlery centers of their respective countries. In both cities, knives and razors of all price ranges, from 1-$ plastic-handle "apple cutters" to 1000-$ kitchen swords with "magic, forged only in moon-lit nights"-steel, are made. So you can't really say that cutlery from one city is better than from the other in general.

Definitely hard to judge how either blade retains their sharpness since the variables could be wildly different. The items you cut will determine how long a knife will stay sharp so take this with a grain of salt.

Both look good but I will stick with my Mercers.

@brandonhoffman4712

8 ай бұрын

I use a mercer millenia as my beater knife. And I use Japanese knives for everything else. I wouldn't recommend either of these knives. I would recommend Tojiro Classic DP at the same price range. I don't own Tojiro, I'm shopping a little higher up the totem pole. But they come highly recommended by basically everyone and cut as good as a 300 dollar knife. They're used by professional chefs and have a solid reputation in the cooking industry. I would argue they are better than zwilling or wusthof unless you're spending 300 dollars on 1 knife. But then if you're going to spend 300 on a knife. Save a little more. Then look @ Nigara Homono if you want a blade made by sword makers dating back 300 years. Or Yu Kurosaki, a recognized master craftsman creating some of the most beautiful kitchen art around.

@gwine9087

8 ай бұрын

@@brandonhoffman4712 Again, they look nice but I already have a Henckel and 4 Mercers, among others. I will stay with them.

@brandonhoffman4712

8 ай бұрын

@@gwine9087 they might look nice. Looks can be deceiving. That's what I'm trying to get @.

Too me at under $100 it is about the Steel of the blade, the handle and price......Whole sets are aval under 100 bur with a decent manual sharpener they will last decades. i see a 8 and 6 in chef knive probably cover 85% of cutting duties

Just on the fact alone that Made In are produced in France, I’ll pick them over Misen. I’ll be happier knowing where my hard earned money is going.

@MeatSnax

Жыл бұрын

I'm a professional chef and I just received the Made In knives as a gift, they're bordering on a scam for the price they sell at. The 4 piece set costs $350 on sale, compared to the Mercer 10 piece at around $250 on amazon, both use the same steel and construction. It could just be the ones I received, but the fit and finish are also not what I'd expect at the price point. I don't have a ton of experience with Misen, but an old coworker used one for about 2 years daily and only sharpened it every 2 weeks, which is average for a high performing chef's knife around the $250 price range, and he worked the fish station, which requires an extremely sharp knife. I wouldn't buy one personally because I'm a fan of handmade knives, but for the money I would STRONGLY recommend the Misen. Also in reference to the France thing, decent knives stopped coming out of Thiers around the '70s, when they cracked down on patenting the Sabatier name. One of the weaker knife makers ended up winning the patent, so the other "Sabatier" makers migrated to make their names elsewhere. I own a few classic knives, and they are MUCH higher quality compared to anything coming out of anywhere in Europe these days. Japan and America are hands down the strongest knife makers in the world, followed closely by China and Korea.

@brandonhoffman4712

8 ай бұрын

Tojiro classic blows both of these away for similar money. Vg-10 60-61hrc Japanese chefs knife with full tang and a bolster for 100 bucks. It's known as a laser by the pros and known to not disappear on the job.

At the same price, you can buy a Mercer (North America) or even Wüsthof or Zwilling (Europe). They're all made from the very same materials, and you can also support your local knife store instead of buying online from the Evil Empire named after a South American river.

@brandonhoffman4712

8 ай бұрын

Japanese. When buying kitchen swords, trust the best sword makers. The Japanese. A Tojiro Classic DP is similarly priced to these internet startups yet outperforms a zwilling or wusthof on cutting performance and edge retention. If your looking @ zwilling pro you can get some even nicer Japanese stuff. Probably a hand hammered (tsuchime) finish. You just have to respect your Japanese knives enough to treat them right. Which isn't hard at all. Although some Japanese knives are true "hot rods" and can be delicate. Gotta do your research!

Mercer is the way to go; it costs less than Made In and is the same if not better quality. Mercer is essentially a better value Zwilling. Same metal, forged, just made in Taiwan. And don't let Taiwan turn you off; it's not at all cheap China manufacturing. Taiwan is a very good about wauoity control in general. Besides, the Culinary Institute of America uses them in all of their campuses. Great balance between cost and quality

@einundsiebenziger5488

Жыл бұрын

Also, with buying a Mercer you can support your local knife store, if you do not wish to shop online. BTW: Never seen such a creative way of spelling "quality* control"😉.

Knife price

@einundsiebenziger5488

Жыл бұрын

Watch again and pay attention! It's all in the video.

Little more? 50% more is not little!

never even heard of made in before this video. i would not suggest anyone get either knife. they both cost too much for what they are.

I got to the point of you cutting the butternut and bell peppers and NO! With an utter lack of knife skills like that you should not be touching anything sharp, let alone making knife reviews. Better do first aid kit reviews when you slice a fingertip off again. No doubt it has happened before.

0:11 "If you're looking for a quality knife......" Simple, buy Japanese.

no offense but i dont think you know enough about metallurgy to even talk bout steel and forging and such things. you're just regurgitating marketing nonsense with no connection to reality. the only useful bit of this review was watching you cut ingredients, where it's clear that both knives are low end junk. easy to see that by the way they move through ingredients. most folks have no clue what a real high end well designed knife feels like. the steel doesnt even matter very much at all. what matters is the geometry. its clear both of these knives have a geometry more suited to an axe than a fine kitchen knife, but hey that's likely a better fit for the kinds of users that get these.

If you want high quality kitchen knives then buy Shun. You will not be sorry.