Misen Chef Knife Review: Is the Kickstarter Darling Actually Good?
By Kitchen Gear Experts | Updated 2025
In the crowded world of kitchen cutlery, few brands have disrupted the market quite like Misen. Launching initially on Kickstarter with a promise to cut out the middleman and deliver “premium tools for an honest price,” they raised over a million dollars and captured the attention of home cooks everywhere. But marketing hype is one thing; actual performance in the kitchen is another.
Does the Misen Chef Knife truly rival the giants like Wusthof and Shun, or is it just a well-marketed budget blade? We purchased the knife and put it through weeks of rigorous testing—chopping, slicing, and dicing everything from delicate herbs to butternut squash—to give you the definitive answer.
If you are looking for one of the best affordable chef knives on the market, this review will break down exactly what you get for your money with Misen.
Product Overview: The Specs
The Misen Chef Knife positions itself as a hybrid, attempting to marry the durability of Western knives with the precision of Japanese design. Before we dive into the performance, let’s look at the raw data.
| Blade Length | 8 Inches (20cm) |
| Steel Type | AUS-10 (Japanese High Carbon Stainless) |
| Hardness (HRC) | 58-60 HRC |
| Edge Angle | 15 degrees (50/50 bevel) |
| Handle Material | Synthetic TPE (Thermoplastic Elastomer) |
| Construction | Full Tang |
| Origin | Manufactured in China (using Japanese Steel) |
Misen Chef Knife Score
A fantastic entry-level upgrade, though it lacks the soul of true artisan cutlery.
Check Price on Amazon
The Blade: Japanese Steel, Global Design
The heart of the Misen knife is its steel. Misen uses AUS-10, a high-carbon Japanese stainless steel. If you are familiar with the AUS-10 steel vs VG10 debate, you know that AUS-10 is a serious step up from the soft steels found in generic supermarket knives.
Sharpness and Edge Retention
Out of the box, the Misen is sharp. It easily passes the paper test (slicing paper without tearing) and the tomato test (slicing without crushing the skin). The blade is ground to a steep 15-degree angle. For context, traditional German kitchen knives like Henckels are typically ground to 20-22 degrees, while Japanese kitchen knives sit around 10-15 degrees.
This 15-degree edge makes the Misen feel agile and precise. However, because AUS-10 is harder (HRC 58-60) than standard German steel, it holds an edge longer but can be slightly more brittle. You should avoid hacking through frozen foods or bones, which is better suited for a cleaver or butcher knife.
Profile and Geometry
The blade profile is a hybrid. It has the curvature (belly) of a Western chef’s knife, which allows for rock-chopping herbs, but it is thinner behind the edge like a Japanese Gyuto. This makes it an excellent all-rounder, capable of handling everything discussed in our guide on what a chef knife is used for.
Handle and Ergonomics: The “Misen Shake”
One of Misen’s unique selling points is the sloped bolster. The bolster (the junction between handle and blade) is angled to encourage a “pinch grip,” where the thumb and index finger grip the blade face. This is the grip used by professional chefs for maximum control.
The handle itself is made of a synthetic thermoplastic. It comes in cool colors like Misen Blue, Red, Grey, and Black. While it looks sleek, the texture is smooth—perhaps too smooth. When your hands are wet or oily, the grip can feel a bit slick compared to the textured handle of a Victorinox Fibrox.
The balance point is right at the pinch grip, making the knife feel lighter than its actual weight. This balance reduces wrist fatigue during long prep sessions.
Performance Test: In The Kitchen
We put the Misen through a series of standard kitchen tasks to see how it performs in real-world scenarios.
1. The Onion Test
Dicing onions requires a thin blade to move through layers without wedging. The Misen performed admirably here. The thin spine glided through the onion, and the tip was precise enough for horizontal cuts. It outperformed standard big-box store knives by a mile.
2. The Carrot Test
Carrots are dense and often cause thick knives to “crack” the vegetable rather than slice it. The Misen’s geometry is thin enough to slice cleanly without wedging. It isn’t laser-thin like a Kamikoto or Shun, but it is significantly better than a thick-spined Zwilling Pro.
3. The Chicken Test
Breaking down a chicken requires maneuvering around joints. The Misen is nimble, but we were cautious with the tip. It handled the meat slicing effortlessly, but for heavy bone work, we switched to a boning knife to protect the 15-degree edge.
See More Reviews on Amazon
Pros and Cons
✅ The Good
- Value: Incredible steel quality for the price point (under $100).
- Design: The sloped bolster actively teaches better gripping technique.
- Steel: AUS-10 holds an edge significantly longer than German X50CrMoV15 steel.
- Aesthetics: Minimalist, modern look that fits any kitchen.
- Warranty: Misen offers a lifetime guarantee and free sharpening (you pay shipping).
❌ The Bad
- Slick Handle: The smooth plastic can be slippery when wet.
- Quality Control: Some users report uneven grinds or slight warping in early batches.
- Sheath: Does not come with a sheath (you’ll need to learn how to store knives safely).
- Not Forged: It is a stamped blade, lacking the heavy feel some traditionalists prefer.
How Does Misen Compare?
The Misen is often called a “category killer,” but how does it stack up against the legends of the industry?
Misen vs. Victorinox Fibrox Pro
The Victorinox Fibrox is the undisputed king of budget knives ($35-$45).
- Steel: Misen’s AUS-10 is harder and holds an edge longer than Victorinox’s softer stainless steel.
- Handle: Victorinox has a superior non-slip grip, but looks cheap. Misen looks premium but is slippery.
- Verdict: If you care about aesthetics and edge retention, buy Misen. If you want a pure utility beater for a commercial kitchen, stick with Victorinox. Check out our full Victorinox comparisons here.
Misen vs. Wusthof Classic
The Wusthof Classic is the standard for German cutlery ($150+).
- Construction: Wusthof is forged; Misen is stamped. Wusthof feels substantial and indestructible.
- Durability: Wusthof is softer and tougher, better for abuse. Misen is harder and sharper but more brittle.
- Price: Misen is half the price.
- Verdict: Misen cuts better, but Wusthof lasts longer in a rough environment. See our Wusthof vs Victorinox breakdown for more context on German steel.
Misen vs. Shun Classic
Shun is the entry point for premium Japanese knives.
- Sharpness: Both use similar cutting angles, but Shun uses VG-MAX steel (similar to VG10) with Damascus cladding.
- Finish: Shun is a piece of art; Misen is a tool.
- Verdict: If you want to impress guests, get a Shun. If you want 90% of the performance for 40% of the cost, get Misen. Read more in our Shun vs Wusthof comparison.
Maintenance: Keeping Your Misen Sharp
Because the Misen uses harder steel, maintenance is key. You cannot treat it like a cheap IKEA knife.
Honing vs. Sharpening
You should hone the knife before every heavy use. However, be careful: standard grooved steel rods can chip the harder AUS-10 edge if you are aggressive. We recommend a ceramic honing rod. Learn the difference in our guide: Sharpening Stone vs Honing Steel.
Sharpening
Eventually, the knife will go dull. When it does, you have two options:
- Whetstones: The best method. Get a 1000/6000 grit combo stone.
- Electric Sharpeners: Ensure you buy one that supports the 15-degree Asian angle, not just the 20-degree Western angle. See our top picks for electric sharpeners.
Cleaning and Storage
Is the Misen dishwasher safe? Technically yes, but practically NO. The heat and detergent can damage the handle and the banging around will dull the blade. Hand wash only. For storage, use a knife drawer organizer or a magnetic strip. If you are worried about magnetism, read: Are magnetic knife strips bad for knife edges?
Frequently Asked Questions
Is Misen a Japanese or German knife?
Misen is a hybrid. It uses Japanese AUS-10 steel and a Japanese-style 15-degree edge angle, but features a curved belly and handle design more typical of Western (German) knives. This makes it versatile for both rock chopping and slice cutting.
Do Misen knives rust?
Misen knives are made from stainless steel, so they are resistant to rust. However, “stain-less” does not mean “stain-proof.” If left wet or in a sink, they can develop surface rust. If this happens, check our guide on how to remove rust from kitchen knives.
Where are Misen knives made?
Misen knives are manufactured in China near Shanghai, using imported Japanese steel. This manufacturing location allows them to keep the price point lower than knives made in Japan or Solingen, Germany, while still using premium materials.
Is the Misen knife full tang?
Yes, the Misen Chef Knife features full tang construction, meaning the steel of the blade runs all the way through the handle to the butt. This provides better balance and structural integrity compared to partial tang knives.
Final Verdict: Should You Buy the Misen Chef Knife?
After extensive testing, our conclusion is clear: The Misen Chef Knife is likely the best value knife on the market for home cooks.
It sits in the “Goldilocks” zone. It is significantly better than the $30 budget knives found in grocery stores, but it costs a fraction of the price of big-name heritage brands. While it may lack the hand-finished soul of a traditional Japanese blade or the tank-like ruggedness of a Wusthof, it delivers 95% of the performance for most users.
Who is it for?
- Home cooks upgrading from a cheap block set.
- Foodies who want high-performance steel without spending $200.
- Gift givers looking for a sleek, modern kitchen tool.
Who is it NOT for?
- Professional chefs who need a textured grip for greasy environments.
- Collectors looking for Damascus patterns or exotic wood handles.
If you are ready to upgrade your cooking game, the Misen is a safe, smart, and sharp investment.
