*Quick Note:* Carbon knives are reactive, which means that the food that gets exposed with the knife that did not build up a patina layer will discolor/turn brown. Things like Mangoes, onions, etc. You can stop the reaction by directly dumping your onions in a bowl of water after it has been cut. *Tip:* This means if you are a cook doing prep work in a restaurant be aware of this problem! Your chef will not be happy once he sees the brown prep work during service. You can force a patina or use it on protein.
@@learner5090 Yes it will (on certain food like onions/acidic food) until you have built up a patina. You can also wipe your knife with a wet towel after each cut as this will reduce the reaction due to the water coating. But you can dump your pre-cut veggies in water as this will stop the reaction and rinse it a few times. Or if you cut the protein you will not taste the metallic taste (due to the natural oils especially cooked protein).
@@chefpanko Chef I have never had that problem with my Buck knife which is Carbon steel. I do not let it get dirty and clean it right after use. I am looking to buy a Carbon steel Chef knife that performs like my Buck knife. Nice heavy thick knife that easily cuts meat and veggies. BTW I am a left handed which makes getting certain things hard.
@@brianperry4815 Interesting, Some steel types do contain high carbon but also enough chromium to prevent any reaction from happening therefore they can be categorized as stainless steel. If I'm correct it should have at least 13% chromium to be considered stainless for kitchen knives. The difference is (depends on the steel type mostly) that high carbon without chromium added is easier to sharpen and can take a sharper razor-cutting edge. You also have Semi-stainless, which has some chromium but not enough to be considered stainless (less than 13% chromium). Carbon knives, like Shirogami, Shiroko, and Aogami, do not contain any Chromium, those steel types are very reactive but also one of the sharpest and considered very pure. Some manufacturers add a coating or stainless steel cladding over it for ease of use/maintenance/added durability. Whether the steel will react or not depends on the steel that is being used. So far I can see a few steel types being used by Buck which are: 420HC 420J2 440A S45VN S30V which are stainless since they both have higher Chromium content above 13%. The 5160 steel can be considered semi-stainless since there's Chromium in it but not enough to be considered stainless. In order to give you some recommendations it would be nice to know what steel type your current Buck knife has. Only then I can give you some steel-type recommendations that come close to it since not all pocket knives/ outdoor knives/ hunting knives can be used on kitchen knives due to the processes it takes to make kitchen knives compared to pocket knives (as some steel will wear out the grinding machine so fast that it is no longer cost-effective and making the kitchen knives too expensive). And what is your primary cutting style? Do you rock or do you lift the knife up and push forward for most of your cutting tasks? As this can help a lot in determining the knife style you can look at that assist you the best in your preferred cutting style.
I really enjoy your reviews. Well structured, everything relevant is covered with great care and detail, pros & cons and all the good and useful tips. Misono is high on my list for my next knife purchase. Their knifes really look like great quality and I love the simplicity of the design.
Great review! I just bought a Misono Swedish Steel Series Santoku 240mm for better cutting tools in my kitchen after suffering from junk knives for years.
I got the 8 inch model. It's very nice. The handle is super comfortable. The knife sharpens easily. One thing people should do when they first get the knife is to thin out the knife behind the cutting edge since it is a bit thick, and it makes it hard to slice.
I use an older version of this in sushi service and I can easily switch between nigiri, rolls, and some produce. Great for precision slicing and breaking down sakus. I’ve used it for sashimi with mixed results, though I tend to favor a single bevel for those cuts.
Thank you for sharing your experience, I prefer the same for sashimi and nigiri slices I prefer the Yanagiba. But before I left and stopped working in the hospitality sector I saw more and more people preferring the Sujihiki over the Yanagiba in Europe (The Netherlands). So it is interesting to see some shift in knife preference but it is also the result of retraining an apprentice and less strict rules. Before raw fish became popular and was first introduced around 18+ years ago, we had Japanese sushi chefs flying over to train the cooks here. Back then we were strictly using the Deba's, Yanagiba, and Usuba's for the prep as we followed the Chef's training. But it is also the result of reintroducing a new food/culture to the masses, there was simply less demand since nobody heard of it and the idea of eating raw fish was unheard of back then. We needed more cooked food in the rolls and more warm dishes to gain the trust of the masses to at least try the food. The food was also expensive in the eyes of the masses and the restaurant changed the concept to all-you-can-eat and that became a huge success. The result was higher demand and a drop in quality since it was very hard for the cooks to keep up with the demand. There were more and more items being added to the menu, and more and more new rolls. Luckily the hype slowed down after several years and now we see a bit more a la carte restaurants being opened where the prep quality became slowly better. It always amazed me how Sushi became popular here in the Netherlands, despite the start-up struggles of reintroducing something new, raw, and a new culture to the Dutch cuisines (despite being a multi-cultural country Japanese cuisine was not popular 18 years back compared to now with Ramen restaurants popping up left and right, Japanese curry restaurants, etc).
They look very similar they may even perform very similarly! Those knives I like a lot, no fluff or flair they just work as intended (especially when the blade profile is very accommodating with my cutting style).
Subbed! Such a great overview for the Misono and general knife maintenance as well. I have a Misono Santoku on order to use with my Fujiwara Gyuto knife.
Love this knife so much. In English we say "EE" for the letter E, as opposed to "Ay" which would be the European pronunciation. So it sounds like you are saying AU instead of EU. Love your videos.
Hi Chef. I got myself the 210 mm gyuto. I love it! My version seems quite narrow. Any idea if there was an evolution? It does say eu carbon steel. It gets crazy sharp on stones. I found the factory edge too polished and had difficulty getting through tomato skin. A 3000 finish works magic. Forcing a patina and then polishing it slightly (so it looks nice again) leaves enough patina to make it quite slow reacting and chance to build a beautiful patina of its own. A 3000 stone over the choil and spine gets rid of the sharp edges easily. I also rounded the the heel after it cut me 3 times (so damn sharp). Love it and glad I skipped on the xinzuo 440 c to get a real Japanese gyuto (on a good deal though). I would still pay full retail price knowing what I know now.
Glad you like it, unfortunately for the knife's narrowness there is not much you can do as that is more tied with the knife's length a 240mm Gyuto will be taller than a 210mm Gyuto. The same applies to the handle, for me a 24cm Gyuto is more suitable for me since the handle is more comfortable since is thicker, and longer for my large hand size. Some manufacturers have a taller version but I don't think that Misono has one. Other options would have been a different knife style.
I am sure my gyuto is more narrow than the ones being sold (21 cm) on the internet. Although not easy to be sure from pictures. I still really like it. Got your new xinzuo's already?
@@frido8461 Hmm, I can only give you the width of my Misono handmade series which should be the same for the other series (not 100% sure about that). The Misono 21cm Gyuto handmade width from the heel to the spine is 45mm on mine. You can compare it to yours and see if they match. I already have received 2 Xinzuo knives and tested them. I will review them shortly after I finish the Grandsharp one. Interestingly, Xinzuo reached out and offered me a few review samples. So far, all Xinzuo knives have been bought with my own money. But I will be replying to them shortly and see what the review samples are. I will try to get some of their newer versions like the coreless version, their own powdered steel version, or their newest 14cr steel. I am very curious about those especially since the price is quite steep on those versions, so let's see what I can get after replying to Xinzuo.
Hi, then my sample is regular. I think on the internet the picture of the knife doesn't always match the specific size. 😅. Hope to see some reviews soon. 😊
@@frido8461 yeah some pictures are weirdly taken, I will try my best to include the knuckle clearance in newer reviews. I sometimes forget to include that. New reviews are coming very soon, finalizing one now and have finished testing a few extra knives. I think that Xinzuo is also sending over their newest collection for me to test and should be here in a week or so. Very curious about their newest own developed powdered steel 14Cr14MoVNb and the ZDP189 steel that they imported from Japan and is also heat treated in Japan. The Japanese SRS13 powdered steel is also very interesting to see a Chinese manufacturer offering those.
Hello Chef Panko. I got several knives from your recommendation. Xinzuo, Dongsun- Good steel and very good fit and finish. Shibazi F208 excellent overall geometry, one of my favorites. Good quality for the money. Xituo is not as consistent as the brands you recommend but there's one knife form them I think you should try. Xituo "Bucher". It's actually not a butcher knife. It's a chef knife inspired on Bob Krammer design. It has a fine Full Flat profile with emboss Damascus that helps with food release and a 60HRC VG10 core. It gets the advantage of full flat thin profile without any food sticking to it because of he emboss. Really great geometry combo. Fit and finish is ok but not on the same level as Xinzuo or Dongsun. Cutting ability is where it shines. It cuts vegetables much better than Xinzuo or Dongsun, specially onion Brunoise and carrot. I have other knives from Xituo and they don't perform as well so the recommendation is specific for this model. I haven't experienced chipping with Xituo VG10 but if it does happen to you again a slightly raised microbevel angle should fix it and probably still have better cutting capacity because of overall geometry difference.
Very interesting thank you for sharing, seems like Xituo has added a lot of knives to their collection. I have one of the similar Abalone handled knives that Xituo also sells. But it is from Grandsharp need to test them very soon did not even open them yet as they were sent over for a review by Grandsharp (one of the brands I had mixed opinions about but this is one of their newest series that they offer with AUS10 steel).
@@chefpanko Their 7Cr17 knife is good value for money but hardness is about 55HRC instead of the advertised 58 HRC. It seems they changed description on their official Aliexpress store so it longer says target hardness. Not ideal but an honest move. Besides the "Butcher" I got another VG10 knife from them and hardness also matches description. Good knife but it has a convex grind thicker close to the edge than the "Butcher" so it doesn't cut vegetables as well. I could fix that on stone but it would take huge effort. The "Bucher" knife I’m talking about is heavily inspired on Bob Kramer's design. Core is VG10, handle is made of rosewood with a turquoise ring. Currently I don’t own any expensive knives to compare but a friend that owns Wustof, Zwilling and a Tojiro loved this Xituo Bucher. Its amazing for the price. I got one for my father as a gift and another one for me just in case something happens to it.
@@thiago.assumpcao I saw the knife the handle is the most intriguing. As I have seen with many brands on Ali most of them are the same blades but with a new handle design. A lot of them is pure aesthetic change with the handle, and some are experimenting with new handle designs that are more intriguing. I need to explore Ali knives someday, right now I have my hands full on the review samples and mostly emailing back and forth. But good to hear about your experience with it and it is on my to-watch list (that is growing pretty big).
@@thiago.assumpcao No I looked at the knife that you have, the Ebony handle (Butcher knife). As the description says 10cr15comov but they have VG-10 all over the pictures which is quite confusing but at least they indicate the 10cr15comov. As they say Japanese Damascus they more likely meant pre-bought layered damascus steel. Since technology is getting better and better they can now premake the patterns and be more consistent on each knife with the patterns and especially when you can buy the pre-built Damascus pattern. I meant more in general that when you see a unique knife style a lot of other brands will copy it sooner or later (especially when a lot of brands offer white labels). I will be able to go deeper into this once I have done a Q&A with one of the CEO of a brand that offers OEM's/ODM and White Labels.
Besides the ''Swedish'' name drop, the knife feels pretty much the same as the one with ''Swedish'' still in the logo. The steel was less reactive, as in Patina did not start right away but it took a bit longer before it started the discoloring process. Bohler 1095/UHB20C?
Amazon NA ships this knife to the EU and you prepay the import tax so no extra surprises. As for import and shipping fees for the Netherlands, it is currently calculated at $183.95 total so with import tax and shipping cost ($145 listed price). Even with the current weak Euro, you are still cheaper buying it from Amazon. (but you have to see what Amazon calculates during check-out for your country). The price here in the Netherlands is 212 euros for the 240mm Gyuto. (I got all the Misono knives from Amazon NA)
Misono isn't really sold too much here in EU, but we have some good substitutes. Also the steel is 1095 probably ,so something comparable it isn't unfindable.
@@chefpanko I was researching them closer. I think the Misono has a nicer fit and finish. Forums seem to favor the Misono. As I mentioned before I have the FKH. It's not a bad fit and finish but the rivets are not exactly flush to the handle. I do not notice it while cutting. I recommend the FKH but if I buy this style knife again, I think I'd go for the Misono. I think the little extra fit and finish is worth 30-40 US dollars more.
Depends on what type of Molybdenum steel you are referring to. The biggest one is stainless vs nonstainless. For Example Misono 440 Molybdenum vs Misono Handmade Molybdenum. Misono 440 has slightly better edge retention so in terms of steel it has incremental difference compared to the Misono Handmade series which is mostly not noticeable for home use. Carbon Steel has also a lot of variations in this case they refer to Misono with EU Carbon Steel. Each steel has its own properties but High Carbon usually refers to knives that have a high carbon content and less of the rest: Carbon (C): Increases edge retention, but also makes the steel more brittle (the more ”C,” the higher the Rockwell). Chromium (Cr): Corrosion resistance (minimal 13% so that we can call it ”stainless”) Manganese (Mn): improves steel structure and increases the possibility for higher hardening of steel. Vanadium (V): A combination of wear, toughness, and strength that allows the blade to take a sharp edge for a longer period. Molybdenum (Mo): Preventing brittleness. Silicon (Si): increases the positive effects of carbon (C). It increases the hardness and the power of steel. Cobalt (Co): Increase strength and hardness (and good for quenching in higher temp). Tungsten (W): Increases the wear resistance of steel. 440C steel (Molybdenum ): Carbon 0.95 - 1.20 - Cromium 16-18 Shirogami #2 (High Carbon Steel): Carbon 1.05-1.15 no added Chromium but Silicon - increases the positive effect of silicon. In the above example 440C: will not reach its potential hardness due to the added Chromium so the Carbon content is less pure but it does help in corrosion resistance making it stainless. Shirogami #2 focuses on the pure form of carbon where they can reach a higher hardness which in theory will have a longer edge retention and hold a specific sharpness since you can sharpen it on a lower angle as 440C can't hold the edge of a lower angle making it less suitable for task that needs extreme sharpness. Wich one is better depends on your purpose and what you intend to do with it. Don't want to deal with the upkeep of keeping rust off the Carbon knife? Go for Molybdenum. Other factors like what your preferred cutting style is help a lot in choosing a knife style that suits your purpose the best.
I am looking for my first carbon steel knife, I decided to choose aogami but don't know which one, #1 #2 or aogami super? I like to buy once and for all, could you help me with the difference about that steels, maybe it's worth spending a little more money for aogami super? It's for home use, what do You think?
you can find the difference here: www.chefpanko.com/kitchen-knives-steel-type-overview/ #2 or Super should be fine. For home use or not it all depends on what you plan to do with it so the upkeep is important and what kind of knife style suits your cutting style the best.
Rating steel and or brand is highly subjective: The Misono EU Carbon Steel and the VG10 steel used in the Tojiro DP have different qualities, and determining which one is better depends on individual preferences and specific needs even if we ignore the corrosion resistance. Factors like how easy it is to sharpen, and the knife's design, including blade thickness, can affect their performance. While the Misono EU Carbon Steel may be easier to sharpen, it's important to consider what matters most to you and what you're looking for in a knife. Things like ductility are highly dependable on the entire blade anatomy as well as the sharpened angle on the edge. If we purely rate it to the Tojiro DP I would say the Tojiro knives are thinner behind the edge, the edge itself is sharper on the Misono but the 70/30 bevel has an impact on that factor compared to the 50/50 which is especially noticeable on softer produce. If we compare the steel alone I would say that the Misono EU Carbon Steel is easier to sharpen ie; take less effort and time to get the sharpness back, however, the VG10 on the Tojiro would have a slightly higher edge retention but that may have to do with the Rockwell hardness rather than steel qualities. That being said while you asked me to ignore the corrosion resistance part, the overall upkeep is higher on the Misono EU Carbon Steel due to that aspect.
Yes you can, keep in mind that new diamond sharpening stones are a bit rough and need to be broken in. and for mirror finish I recommend finishing on a ceramic stone.
Looks like a good knife But seems to be made for a right hander. I am left handed so that will not work. such a shame. I do not have a chef knife but I do have a Buck knife that is carbon steel and I love it. Nice heavy thick knife that cuts meat and veggies easily. That is what I want in a chef knife.
Yeah, unfortunately, left-handed specific knives are mostly made on request but are also hard to get outside Japan or you have to put a custom order in at the retailer which will take quite some time to stock and you will need to pay a premium for the custom order. But luckily a lot of manufacturers make knives for both left/right handed users. I also answered your other reply, I would love to direct you in a certain direction but need some more info before I can do that.
it's a beautiful knife, but I would never get a carbon monosteel chef knife unless it was a vintage Sheffield or perhaps Sabatier which build a beautiful patina like a champ, the former is made from a decently hard steel too and doesn't have a bolster. There are too many awesome carbon core or stainless super steel cladded Japanese knives that are far easier to keep pretty.
I wish that more manufacturers go back to non-stainless steel clad (I like the Patina aesthetic, and when you use mangoes you get a rainbow pattern). But a lot of them changed it to stainless steel clad since the demand for it is higher and I understand why.
