Misen vs KAI Wasabi Black Yanagiba 8 1/4" Kitchen Knife 6721Y

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

Since I was looking for something particular and based my decision partly on that factor, I'm knocking a star off. I'd only take half a star off it was an option. I'm putting the review on this knife because it's specifically a santoku and should have a single bevel as part of the style. The other 2 knives were a paring knife and a chef's knife

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 ...

Made by the same company, but not a Shun. Remains to be seen how the edge holds up. Adequate knife for your home kitchen, but you could find so many knives that are better at this price. I do not recommend this as a knife for commercial kitchen work

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...

First, the handle feels like it's made of hollow plastic, which makes it pretty light. This means that for dicing "tough" (relative to sushi) pieces of poultry/meats such as chicken breast, I have to apply a lot of pressure and long strokes to slice the meat all the way through. This eventually gets pretty tiring for the hand. A heavier handle would give the knife better balance and let the knife do more of the work

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This is a solid knife, however, the handle is made of cheap plastic which makes the whole product feel cheap.

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 used this knife (8-inch Chef) for the past three years in an active home kitchen environment.

The two bolt heads that attach handle are not coated and food sticks. Otherwise great pans. Nice weight and even cooking temps.

as i said i almost never use this knife, but gradually come back to it b/c my other gyutos just don't "feel" as good, this has a nice weight to it. (slow it's become a everyday use knife, instead of a reference point)