Great Knives Shouldn't Cost a Lot

Here's a lil slice of truth for you.

We know "investing" in your first good chef's knife can be daunting. That's why we created Misen.

First off. Is a good chef's knife really worth it?

We'll put it this way. Until you've had a great knife, it's impossible to describe how much better cooking with one is.

Imagine trying to cut down a large tree with a spoon. And then someone gives you a chainsaw.

That's pretty much what it feels like to upgrade to high-end chef's knife. They're durable, sharper, stay sharp longer, and quite honestly, just more fun to cook with.

Okay, so what's with people arguing whether German or Japanese knives are better? Which should I get?

We say, "Why not both?" Generally speaking, German steel is highly durable but not as sharp. Japanese steel is crazy sharp, but notoriously brittle (meaning more maintenance for you).  That's why we cherrypicked the best qualities from each.

The result? An insanely sharp knife, requiring little care, that'll last a lifetime. 

What kind of materials should I look for in a good knife?

Knife nerds (including us) could talk for hours about this. But here's the basics: Lower-end knives are made of stainless steel or carbon. Carbon is strong, but can stain easily and give a metallic taste when cutting certain foods. Stainless steel won't discolor, but it's brittle, and not strong enough. 

Most high-end brands (both Japanese and German) use high carbon stain-free steel since it's an excellent combination of the two.

Does Misen use the good stuff?

Of course! In some cases, we use even better stuff. AUS-8 steel is high carbon (60% more carbon than other high-end knives), low chromium stainless steel that is known for toughness, strength, staying sharp, and resistance to corrosion.

Sounds expensive.

It's high-quality for sure, but at the end of the day, steel is steel. So no, not insanely expensive.

So then why are good chef's knife so freaking expensive?

Mostly because the "old, traditional" companies are greedy and know they can charge a lot. We think the prices they charge are insane. That's why we only charge $65 for our 8" chef's knife.

So how can Misen only charge $65 when other brands charge $150-$200?

We think pricing should be fair and honest. We sell directly to you. You get wholesale pricing with zero markups.

But I don't cook enough to really justify a professional chef's knife.

Nonsense! There is an indescribable joy that comes from cutting with a great knife. It makes even the simplest cooking more fun, and it's something that'll last a lifetime. You deserve a nice knife.

Are knives hard to care for?

Even the best knives will dull over time, so a little bit of care is needed. Depending on how much you cook, you'll need to sharpen your knife a couple of times a year.

But good news. Misen offers free knife sharpening for life.

Whenever your blade is feeling a little dull, send it back to us, and we'll get it back in tip-top shape for you.

What if I don't like my Misen knife?

Let's try to stay positive here! But we get it. This is a big purchase. That's why we offer a free 60-day in-home test drive. If you don't love your knife, send it back.

What knives do I need?

Stay away from those bulky sets. You don't need and won't use 80% of that stuff, making them a waste of money. Instead, focus on the essential knives, which are the chef's, paring, and a serrated knife. Those three will enable you to cook pretty much anything your heart desires.

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