In our minds, everyone wants sharp kitchen knives. Our knives will be produced by an incredibly talented manufacturer located a few hours outside of Guangzhou, China. Often, though, sharpening is overkill. Misen’s santoku knife, for example, is beveled at 15 degrees, allowing for an extremely sharp knife. After sharpening properly with a medium grit stone, your knife will be very sharp! So what are the advantages of a santoku knife? Sign up below to be one of the first to know when Misen knives are back in stock! Clearly, that’s bad news. generally need to first be submerged in cold water. Here are a few situations. However, many western manufacturers, including Misen, produce santoku knives that are double-beveled like most knives western chefs are familiar with. Imagine cutting something round like a tomato with a dull knife and you can imagine the risk involved in using a dull knife: You put extra force on the tomato, the knife slips off, and goes in your hand. Misen touts its santoku-like 15-degree blade angle, as opposed to the wider angle of most chef's knives, but just like my Wüsthof, the Misen never felt like my scalpel-like santoku. © Misen, LLC For press and general questions, email us at Even in the event of an accident with a sharp knife, accidental cuts from them will be narrower and heal more quickly than those from a dull blade. We’d also recommend getting a flattening stone (a ‘stone fixer’) to ensure your sharpening stones perform consistently, though a lower grit stone can also serve a similar function. Holding the knife handle with one hand, face the knife edge away from you and position the blade against the stone. Electric knife sharpeners take away the guesswork about knife edge angles and can even convert a standard 20-degree knife into a sharper 15-degree blade. Knife sharpeners are an easy, quick-fix solution, but are generally not recommended as they can remove more metal than necessary and compromise the knife’s integrity in the long run. It also preserves texture and flavor. For beginners, we’d recommend starting with a medium grit stone (1000) to remove chips and set a new sharp edge. sharp and make cooking more enjoyable with these three tried-and-tested methods. Flip the knife over and repeat the same number of passes on the other side. No matter the quality of the blade, every knife will eventually need sharpening. Quality knives are the most important tool for any chef, and keeping your knives sharp is essential. (Note that sharpening is NOT the same as honing!). Good knives are ones that are sharp — allowing you to work faster, better, and safer. Over time, you will see a build up of dark sludge called a slurry. Instead it smooths out the folded-over edge so it’s straight again. Picture perfect blades that slice with ease. features abrasives on spinning, motorized wheels, while a manual sharpener usually has abrasives formed in a V-shape for knives to run through. For press and general questions, email us at. Such steep angles are incredibly fragile, and use is limited largely to straight razors, scalpels, and utility blades. The Misen santoku is perfectly balanced, as all things should be. Let’s talk basic knife terminology for a moment. From the very first prototype we made with our eventual partner to the last, the quality of their work was nothing short of excellent. We're currently getting our sharpening service up and running. Place a firm tomato on. Using a santoku requires a unique technique. The smaller the angle, the sharper the knife. Wash both sides with the soapy sponge, rinse the knife off thoroughly, and dry it with a towel. Our favorite way to sharpen knives is using a sharpening stone. The knife might feel dull, and after a while the folded edge can break off, leaving a genuinely dull knife. If you’re up for a little more, a finer stone (6000 or 8000) will help polish your knife to a scary sharp mirror finish. Because the point of the knife is rounded on one side, you run less risk of puncturing or stabbing something by accident. First, make sure you always clean the knife by hand immediately after it’s been used. Properly cleaning your blade is one of the most important things you can do to preserve it. As you run your knife along the stone, the abrasive material will cut away microscopic layers of metal. Cutting with a santoku requires more wrist action: You push down and forward with the blade as you cut, finishing with the knife touching the cutting board. These might be small to see but you can feel them interfering with a smooth cut, like annoying little glitches. Do NOT use a dishwasher! Our favorite way to sharpen knives is using a. . Start by soaking your lower grit stones in water until they stop bubbling (this could be 10-20 minutes). Sign up below to be one of the first to know when Misen knives are back in stock! Misen’s 7-inch santoku fits the bill for any cooking situation. The main advantage steep beveling provides is that the knife is extra sharp — often much sharper than western knives. In reality, most people continue cutting, chopping, and hewing away with worn-out knives, leaving behind a slew of poorly cut ingredients. If you purchase a manual knife sharpener, you’ll spend less money but do more of the work. While your Misen knife will arrive sharp, with continued use over time it will go dull, as all knives do. But for those who like being hands-on and prefer taking care of their own knives, knife sharpeners and sharpening stones are good tools to master. on the top of the tomato without applying any pressure. In reality, most people continue cutting, chopping, and hewing away with worn-out knives, leaving behind a slew of poorly cut ingredients. Many Japanese knives, including the santoku, are beveled more steeply. Steel wool will, over time, degrade the quality of the blade and make it lose its edge.