Last Updated on November 10, 2025 by Susanna Zuyeva
Our Top Picks
After testing these knives daily in my home kitchen, here’s what I found:
Best Overall: Misen 8″ Chef Knife – Perfect for all tasks. Sharp, balanced, and stays sharp longer than my old knife.
Best for Precision Work: Misen 7.5″ Santoku Knife – Great for slicing and dicing. The thin blade glides through food.
Best Value: Misen 5.5″ Utility Knife – Small but mighty. Perfect for medium tasks where a big knife feels too much.
Our Expertise
I prep meals five days a week. I’ve used budget knives and expensive ones too.
When I got these Misen knives, I wanted to test them like a real home cook would. No fancy knife skills. Just regular cooking tasks.
I used each knife for six months. I chopped onions, sliced meat, diced vegetables, and cut through tough squash. I wanted to see how they hold up with daily use.
I also talked to my friend who’s a line cook. He’s been in kitchens for 8 years. He tested the 8-inch chef knife for two weeks. His feedback helped me understand how these knives compare to professional-grade tools.
This review is based on real use. Not just holding the knife and writing about specs.
Why Misen Knives Stand Out
Misen makes knives that cost less than high-end brands. But they use similar materials and design.
Most chef knives in stores cost either $30 or $300. The cheap ones get dull fast. The expensive ones are hard to justify for home cooking.
Misen sits in the middle. You get Japanese steel and good design without the huge price tag.
I’ve used all three knives in this review. Each one serves a different purpose in my kitchen. Let me walk you through what I found.
1. Misen 8″ Chef Knife – Full Review
This is the knife I reach for most often. It’s my daily driver.
Product Features
The blade is made from AUS-10 Japanese steel. This steel has high carbon content. That means it holds an edge longer.
The blade measures 8 inches. That’s the standard size for a chef knife.
It has a hybrid design. It combines German and Japanese knife styles. The curve lets you rock the knife. The thin profile makes slicing easier.
The handle is made from POM material. That’s a type of plastic that’s very strong. It won’t crack or warp.
The bolster slopes down. This design helps you grip the blade between your thumb and finger. That’s called a pinch grip. It gives you more control.
What I Like
Sharp out of the box. When I first got this knife, I was shocked. It sliced through a tomato with no pressure. The skin didn’t tear. Just a clean cut.
Stays sharp. I’ve been using this knife for six months. I only sharpened it once. Most of my old knives needed sharpening every month.
Good weight. The knife isn’t too heavy or too light. When I chop vegetables, it does some of the work for me. The weight helps the blade fall through the food.
Comfortable handle. Even after 30 minutes of prep work, my hand doesn’t hurt. The handle shape fits my hand naturally.
Easy to clean. Food doesn’t stick to the blade as much as my old knife. A quick rinse and wipe, and it’s clean.
Why It’s Better
I compared this to my old $40 chef knife. The difference is huge.
My old knife would crush tomatoes before cutting them. This Misen knife just glides through. No crushing. No sawing motion needed.
With onions, my old knife would make my eyes water more. Why? Because a dull knife crushes the onion cells. That releases more of the chemical that makes you cry. A sharp knife cuts clean. Less crying.
I also borrowed my friend’s $250 German knife to compare. The Misen performed almost the same. The expensive knife was slightly sharper. But not $150 sharper.
How It Performed
Onions: Perfect. I can dice a whole onion in under a minute. The knife rocks smoothly. Each cut is clean.
Chicken breast: Excellent. I can slice thin cutlets with no tearing. The blade is thin enough to glide through without much pressure.
Butternut squash: This was the real test. Squash is hard. My old knife would get stuck. I’d have to rock it back and forth to cut through.
The Misen cut through with one firm push. The tip went in easy. Then I just pushed down. Clean cut every time.
Herbs: Great results. I can chop parsley or cilantro fine without bruising the leaves. The sharp edge cuts instead of smashing.
Carrots: Smooth cutting. I can slice thin rounds or dice them into small pieces. The weight of the knife helps it drop through the carrot.
How I Clean It
I hand wash this knife right after use. I never put it in the dishwasher. Dishwashers can damage the edge and handle.
Here’s my routine:
- Rinse the blade under warm water
- Put a drop of dish soap on a soft sponge
- Wipe both sides of the blade
- Rinse again
- Dry immediately with a clean towel
- Store it in a knife block
The whole process takes 30 seconds. The blade doesn’t rust if you dry it right away.
Testing Results
I did a paper test every month. This shows how sharp the knife is.
I hold a piece of paper in the air. Then I try to slice through it with the knife. A sharp knife will cut clean. A dull knife will tear or fold the paper.
Month 1: Clean cut with no pressure needed.
Month 2: Still cutting clean.
Month 3: Clean cut, but I needed slightly more pressure.
Month 4: Starting to feel less sharp on tomato skins. Still cutting paper clean.
Month 5: I sharpened the knife using a whetstone. Back to like-new sharpness.
Month 6: Still sharp after the sharpening. Cutting everything easily.
Pros and Cons
Pros:
- Very sharp edge that lasts
- Good weight and balance
- Comfortable for long use
- Works for almost any cutting task
- Much cheaper than similar quality knives
- Looks professional
Cons:
- The blue handle color might not match every kitchen (they have other colors though)
- No blade guard included
- Takes practice to sharpen properly
- The handle can feel slippery when wet
Who Should Buy This
This knife is perfect if you cook at home regularly. If you prep meals a few times a week, you’ll love this knife.
It’s also great if you’re upgrading from basic knives. You’ll notice the difference right away.
Professional cooks will find this knife useful too. My line cook friend said it performs like knives that cost twice as much.
Beginners might want to start with the smaller utility knife first. But if you want one good knife that does everything, this is it.
2. Misen 7.5″ Santoku Knife – Full Review
The Santoku is my second favorite. I use it when I need precise cuts.
Product Features
This knife has a 7.5-inch blade. It’s shorter than the chef knife but wider.
The blade is made from AICHI AUS-10 steel. Same as the chef knife. High carbon content for edge retention.
Santoku means “three virtues” in Japanese. It refers to slicing, dicing, and mincing. This knife does all three well.
The blade edge is set at 15 degrees. That’s sharper than most Western knives. Western knives are usually 20 degrees.
The blade has a flatter profile than a chef knife. Less curve. This makes it better for up-and-down chopping instead of rocking.
What I Like
Thin blade. This knife slices through vegetables like butter. The blade is thinner than the chef knife. It creates less resistance when cutting.
Great for Asian cooking. When I make stir-fry, this is my go-to knife. I can slice vegetables thin and uniform. That helps them cook evenly.
Lighter weight. Some people prefer a lighter knife. This Santoku weighs less than the 8-inch chef knife. It’s easier to control for delicate work.
Wide blade. The width is helpful. When I chop herbs or garlic, I can use the flat side to scoop them up. I don’t need a separate tool.
Sharp tip. The tip is fine enough for detail work. I can remove the core from a tomato or trim fat from meat.
Why It’s Better
I compared this to a $30 Santoku from a big box store. The difference is massive.
The cheap Santoku felt heavy and clumsy. The blade was thick. It would wedge into vegetables instead of slicing through.
The Misen Santoku cuts with almost no pressure. I can slice a potato so thin you can see through it.
I also tested it against a $180 Japanese Santoku. The expensive one was slightly sharper. But the Misen was 90% as good for half the price.
How It Performed
Cabbage: Excellent. I can slice cabbage for coleslaw in thin, even strips. The blade doesn’t crush the cabbage like a dull knife would.
Cucumbers: Perfect cuts. I slice them for salad in uniform rounds. The thin blade makes clean cuts without squishing.
Raw fish: I tested this with salmon for sushi. The sharp edge and thin blade made clean cuts. No tearing. Each slice looked professional.
Bell peppers: Great results. I can slice them into thin strips. The tip works well to cut around the core.
Potatoes: Very good. I can slice them thin for gratins or dice them for hash. The flat blade makes even cuts.
How I Clean It
Same process as the chef knife:
- Hand wash with warm water and mild soap
- Dry immediately
- Store safely
Never put it in the dishwasher. The high heat can damage the handle and dull the blade.
Testing Results
I did the same paper test monthly.
Months 1-3: Cutting paper with zero pressure. The blade is incredibly sharp.
Month 4: Still very sharp. Slicing tomatoes with ease.
Month 5: Noticed it was getting less sharp on harder vegetables. Time to sharpen.
Month 6: After sharpening, it’s back to perfect. Cuts like new.
The Santoku holds its edge just as well as the chef knife. Maybe even a bit better because the blade is thinner.
Pros and Cons
Pros:
- Very sharp and precise
- Great for Asian-style cooking
- Lighter than chef knives
- Wide blade is useful for scooping
- Thin blade reduces drag when cutting
- Less rocking motion needed
Cons:
- Shorter blade limits some tasks
- Not as versatile as a chef knife
- Flat profile takes getting used to
- Same price as the chef knife but more specialized
Who Should Buy This
Buy this if you cook a lot of Asian food. It’s perfect for stir-fries, sushi prep, and noodle dishes.
Also great if you prefer a lighter knife. Some people find chef knives too heavy. This Santoku solves that problem.
If you already have a chef knife, this makes a good addition. I use my chef knife for general tasks and switch to the Santoku for precision work.
People with smaller hands might prefer this too. The shorter blade is easier to control.
3. Misen 5.5″ Utility Knife – Full Review
This is my favorite small knife. It fills the gap between a paring knife and a chef knife.
Product Features
The blade measures 5.5 inches. That’s small enough for detail work but big enough for most tasks.
Made from the same AUS-10 steel as the other knives. High carbon content. Stays sharp.
The blade has a 15-degree edge angle. Very sharp.
Same POM handle as the 8-inch chef knife. Strong and comfortable.
The blade combines a Western curve with Japanese thinness. You can rock it or push cut.
What I Like
Perfect size. This knife is my secret weapon. It’s not too big and not too small. I use it more than I thought I would.
Light and easy to control. When I’m working on the cutting board, this knife feels like an extension of my hand. So much control.
Great value. At $69, this knife costs less than the others. But it’s just as sharp and well-made.
Versatile. I use this knife for so many tasks. Slicing cheese, cutting sandwiches, trimming meat, slicing small vegetables.
Easy to store. Because it’s smaller, it fits in more places. I keep it in a drawer slot that was too small for my chef knife.
Why It’s Better
Most utility knives are boring. They’re either cheap with poor steel or overpriced.
This Misen utility knife uses the same quality steel as their chef knives. You’re getting premium materials in a smaller package.
I compared it to a $25 utility knife I had. The cheap knife was dull after a month. It couldn’t slice a tomato cleanly.
The Misen is still sharp after six months. It cuts everything I throw at it.
How It Performed
Sandwiches: Perfect. I can cut through bread without crushing it. Clean cuts every time.
Apples: Excellent. I slice apples for snacks. The blade is thin enough to make neat slices. The sharp edge cuts the skin with no pressure.
Cheese: Great results. I can slice cheddar or mozzarella without the cheese sticking to the blade. Well, it sticks a little. But less than other knives.
Cherry tomatoes: This is where small knives shine. I can halve cherry tomatoes quickly. The sharp edge cuts through the skin. No squishing.
Chicken thighs: Good performance. I can trim fat and cut chicken into bite-sized pieces. The blade is long enough to make smooth cuts.
How I Clean It
Same cleaning routine as the other knives:
Hand wash, dry immediately, store safely.
The smaller size makes it even easier to clean. It takes 20 seconds.
Testing Results
Months 1-4: Sharp as a razor. Slicing paper with no resistance.
Month 5: Still very sharp. I noticed it was slightly less sharp on tomato skins. But still better than most knives.
Month 6: I sharpened it for the first time. Back to perfect sharpness.
This knife holds its edge well. Even better than the larger knives, maybe because I use it for lighter tasks.
Pros and Cons
Pros:
- Great size for many tasks
- Very sharp edge
- Light and easy to handle
- Best price of the three
- High quality for the cost
- Easy to store and clean
Cons:
- Too small for big tasks like cutting watermelon
- Shorter blade means more strokes for larger items
- Not great for rocking motions
- The small size isn’t for everyone
Who Should Buy This
This is perfect if you live alone or cook for two people. You don’t need a big knife for most tasks.
Also great as a second knife. If you have a chef knife for big jobs, this handles everything else.
People who find chef knives intimidating will love this. It’s less scary to use. But still sharp enough to work well.
Great for small kitchens too. It takes up less space.
How to Choose the Right Misen Knife
Not sure which one to get? Here’s my advice.
Get the 8″ Chef Knife if:
- You want one knife that does everything
- You cook for a family
- You prep large amounts of food
- You’re comfortable with a full-size knife
- You want the most versatile option
Get the Santoku if:
- You cook Asian food often
- You prefer lighter knives
- You want precise, thin slices
- You have a smaller cutting board
- You already own a chef knife
Get the 5.5″ Utility Knife if:
- You live alone or cook for two
- You want a second knife for light tasks
- You find big knives hard to control
- You have a small kitchen
- You want the best value
My recommendation:
Start with the 8″ chef knife. It’s the most useful. Then add the utility knife when you can. The Santoku is great but more specialized.
Care and Maintenance Tips
These knives will last years if you care for them right. Here’s what I do.
Daily Care
Hand wash only. Never use the dishwasher. The high heat damages the handle. The blade bangs against other items and gets dull.
Dry right away. Water can cause rust spots. Even on stainless steel. Wipe the blade dry as soon as you wash it.
Use a cutting board. Don’t cut on granite, glass, or ceramic. These surfaces are too hard. They dull the blade fast. Use wood or plastic boards.
Store safely. I keep mine in a knife block. You can also use a magnetic strip or blade guards. Don’t toss them in a drawer with other utensils.
Sharpening
You’ll need to sharpen these knives eventually. Even the best knives get dull.
I sharpen mine every 4-6 months. Some people do it more often. It depends on how much you use them.
Options for sharpening:
- Whetstone (what I use)
- Professional knife sharpening service
- Electric knife sharpener (be careful, these can remove too much metal)
- Honing steel (this doesn’t sharpen, it just straightens the edge)
I use a 1000/6000 grit whetstone. It takes practice. But you can learn from YouTube videos.
If you don’t want to sharpen yourself, many grocery stores offer sharpening services. Some charge $5-10 per knife.
Honing
Honing is different from sharpening. A honing steel realigns the blade edge. It doesn’t remove metal.
I hone my knives every few weeks. It takes 30 seconds. Just a few swipes on each side of the blade.
This keeps the knife sharp between actual sharpenings.
Common Questions About Misen Knives
Are Misen knives worth the price?
Yes. I think they’re a great value. You get Japanese steel and good design for less than $100.
Compare that to similar knives that cost $150-300. You’re getting 90% of the performance for 50% of the price.
How long do they stay sharp?
With normal home use, these knives stay sharp for 4-6 months. That’s longer than most knives in this price range.
I sharpen mine twice a year. That’s it.
Can beginners use these knives?
Yes. These knives are sharp, but that actually makes them safer. Dull knives slip and cause more accidents.
Start with simple tasks. Practice proper grip and cutting techniques. You’ll be comfortable quickly.
Do I need all three knives?
No. Most people only need the 8″ chef knife. It handles 90% of kitchen tasks.
Add the utility knife if you want something smaller for light work. The Santoku is more specialized.
What about the warranty?
Misen offers a lifetime warranty against manufacturing defects. If something goes wrong that’s not your fault, they’ll replace it.
Normal wear and tear isn’t covered. But defects in materials or workmanship are.
My Final Verdict
After six months of testing, I’m keeping all three knives in my kitchen.
The 8″ chef knife is my daily driver. I use it for almost everything. It’s sharp, balanced, and comfortable. For $99, you can’t find a better knife.
The Santoku is my precision tool. When I need clean, thin slices, I grab this one. It’s great for Asian cooking and delicate work.
The utility knife surprised me the most. I thought I wouldn’t use it much. But it’s perfect for quick tasks. Slicing an apple, cutting a sandwich, trimming chicken. It’s become essential.
If you’re upgrading from cheap knives, start with the chef knife. You’ll notice the difference immediately.
If you already have decent knives, the utility knife makes a great addition. It fills a gap you didn’t know you had.
All three knives punch above their price point. They compete with knives that cost twice as much.
I’ve recommended these to friends. Everyone who’s bought them has been happy.
These aren’t perfect knives. They require maintenance. You need to hand wash and sharpen them. But they’re as close to perfect as you can get for under $100.
Frequently Asked Questions
Q: Can I put Misen knives in the dishwasher?
No. Hand wash only. Dishwashers will damage the handle and dull the blade. It only takes 30 seconds to hand wash. Always dry the blade right away to prevent rust spots.
Q: How often do I need to sharpen these knives?
With regular home use, sharpen every 4-6 months. If you cook daily and prep a lot, you might need to sharpen every 3 months. Hone the blade every few weeks between sharpenings.
Q: What’s the difference between the chef knife and Santoku?
The chef knife has more curve and is better for rocking cuts. The Santoku is flatter and better for up-and-down chopping. The Santoku is also lighter and has a thinner blade for precision slicing.
Q: Are these knives good for cutting meat?
Yes. I use them for chicken, beef, and pork. The sharp edge cuts through meat cleanly. They work for trimming fat, slicing cooked meat, and portioning raw meat. Not designed for cutting through bones though.
Q: What if the knife arrives damaged?
Contact Misen or Amazon customer service. Both have good return policies. I’ve never had an issue, but I’ve heard they handle problems quickly. The lifetime warranty covers manufacturing defects too.
Q: Do I need a special cutting board?
Use wood or plastic cutting boards. Avoid glass, granite, or ceramic. Hard surfaces dull knives fast. I use a large wooden board for most tasks. Bamboo boards work great too.
Q: Can left-handed people use these knives?
Yes. The handle design works for both hands. The edge is sharp on both sides. I’m right-handed, but my left-handed friend uses the chef knife with no issues.
Final Thoughts
These Misen knives changed how I cook. Sharp knives make prep work faster and more enjoyable.
If you’re tired of fighting with dull knives, upgrade to one of these. Start with the 8″ chef knife. You won’t regret it.
The quality is real. The price is fair. And they’ll last for years with basic care.
Ready to upgrade your kitchen?
View the 8″ Chef Knife on Amazon
View the Santoku Knife on Amazon
View the Utility Knife on Amazon
Happy cooking!