Misen vs Cold Steel 8" Chef's Knife Kitchen Classics 59KSCZ

I like the Misen chef's knife (yes, I know what people say about the marketing, price, quality control), but the edge isn't real durable and right now it's pretty much the only knife I use for most tasks so it wears down rather quickly after sharpening.. I do a fair amount of cooking, and would like a nice daily workhorse that can do most things and will have a fairly durable edge. I don't want something particularly prone to chipping

Great factory hone. Blade looks good, very pretty. Handle is very utilitarian. Overall, good quality

In my kitchen, this is a great company to check out, i think, they're able to deliver quality products like stainless steel, cookware and knives at a ...

I bought this because I'm a fan of Cold Steel's folders and this was cheap. Now that I have it, I find that I rarely choose it over other chef's knives. It's a relatively thick blade and not ground especially thin. I have much slicier chef's knives

That also fits on the 10 inch skillet and then looking in closer you'll see that this has the side walls up that go up straight compared to the skille...

4. The handle is a little textured for me. Most people seem to love it. I'd prefer a smoother handle with no places for bacteria to hide

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Comes razor sharp, holds an edge well and is easy to sharpen. A++ Cold steel! I am not paid for this review but I should be (:

Doesn't stay sharp for very long and at this point it's starting to show small chips that I don't think can be sharpened away. I'm looking to replace it with something else soon, maybe this

I've acquired much nicer more expensive knives since I bought this one but i always go back to ol reliable kitchen classic.