>Thanks for this post Fred. I have wondered about the Misono knives. I am
>glad you are so satisfied. As always your posts are informative.
>"Fred" > wrote in message
...
>> The good thing about learning and knowledge is that we can all use more of
>> it and we never can get it all. I've learned a lot lately because of a
>new
>> chef's knife I bought and I'm having to relearn some of my rules about
>> kitchen cutlery, many of which are really myths.
>>
>> My new chef's knife is blocked (stamped.) Inferior? Hardly. it is the
>> best best chef's knife I own and I own about 25 of them with nearly any
>> brand you can name included in the mix.
>>
>> It is almost 10" long but is lighter and easier to control than most of my
>> 8" chef's knives. Despite the long blade and the half bolsters (added not
>> integral as on a forged knife) this knife balances perfectly. No kidding.
>> Perfectly. Better than any German forged 8" chef's knife.
>>
>> Cheap steel in a stamped knife? Noooo. Not on this one. The steel is
>> hardened to around RC60 - hard compared to a European forged knife. It
>can
>> take an acute bevel and angle and maintain it thanks to that hardness.
>>
>> Sure half bolsters make maintenance of the knife easier but you get a
>blade
>> heavy tool, right? Nope. Not so here.
>>
>> So what's the deal? My new chef's knife is stamped but the tang is
>thicker
>> than the blade, the rivets are humongous, a fairly heavy bolster was added
>> in front of the scales and the darned thing balances exactly as it should.
>> The result is a knife that is not only perfectly balanced but just the
>right
>> weight. The hard thin blade allows sharpness not possible in a forged
>knife
>> so the knife performs like magic. Cheap? Nope. Worth it? Yes, to me.
>I
>> wish I could sell these, they are fantastic. As it is, I have to content
>> myself with simply using one and I'm content indeed. Click on the link
>> below for an image.
>>
>> http://www.knifeoutlet.com/images/ebay/misono.jpg
>>
>> Fred
>> Knife Outlet
>> http://www.knifeoutlet.com
>>


They are great knives, I have the 27cm (10.5") chef's knife from the stainless
moly line (no chromium). Great knife, easy to sharpen and hone. Holds an edge.
I use it every a culinary school and at work it has held up well. I've been
thinking of complementing it with the 8 or 9" ver, or upgrading to the ux10
line or going with the MAC Ultimate series 9" chef's. Also stamped I believe.
Any comments by someone who has used some/all of these knives would be
appreciated.

Arturo