Reddit reviews Misono Molybdenum Gyutou 8.2 (21cm) - Right

Originally I wrote this as a reply to another comment, but it got nabbed by the automod for accidentally having one affiliate link, and it's not a reply to that comment really, it's a reply to OPs question, so I deleted it as a reply and am posting it top-level here:

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There are several choices now for (i) Japanese (ii) fully stainless (iii) gyutos/chef knives of (iv) either 210 or 240mm in length and (v) $80 or less, thankfully:

1 Narihira 8000 (210mm) or 240mm

2 Mac Chef Series (8.5")

3 Misono Molybdenum (210mm)

4 Fujiwara FKM (210mm) or 240mm

5 Tojiro DP (210mm)

6 Yahiko VG-10 Western (210mm)

7 Yaxell Mon (8"/210mm)

8 Shun Sora (8")

So, #s 1, 2, 3, and 4 are all made of "Molybdenum steel" or "Molybdenum / Vanadium ("MV") steel". This is typically harder than European knives but softer than VG-10, right around 58-59 HRC. #s 5, 6, 7, and 8 are made with VG-10 steel, typically around 60-61 HRC. The Molybdenum knives will be easier to sharpen because the steel is softer, but they won't retain that sharp edge as long as VG-10. VG-10 is more difficult to sharpen, but at least in my experience it's still not that difficult. VG-10 is also more prone to micro-shipping along the very edge, because it is harder and more brittle, but with good boards and technique I don't think that's a problem and even if it happens you can take the micro-chips out with sharpening. Personally I tend to value lasting sharpness over ease of re-sharpening, so if everything else is equal I would prefer VG-10 for my main chef knife.

(1) I don't know a lot about Narihiras. Hocho Knife sells them and confirms they are made in Japan (one Amazon listing said China, though the others said Japan as well) and they appear to arrive in the same style of clear plastic packaging other definitely Japanese knives come in from my local Asian ethnic markets, so. They are notably cheaper -- 210 gyutos for $44. They might be a great value and allow you to get a matching petty for your $80, or they might be awful. At least Amazon has easy returns.

(2) The Mac Chef series is known for the cheaper non-bolster handles and for the blade being especially thin, to the point of having more flex than a lot of people desire. I had one and found it just a little too flexy for me. Also the stainless MV steel in that line will pick up just a tiny bit of slight discoloration with certain foods, I learned. Not super popular because of how thin they are, but if you want super thin, the way to go.

(3) The Misono Molybdenum series are Misono's cheapest line (Misono makes the king of western-style stainless gyutos for pro chef use, the UX10, about $200), but the fit and finish and grinds are still excellent.

(4) Fujiwara FKMs are really well-liked. Very similar in pretty much all external dimensions to the Misono. The FKM handles might be just a tad (1-4mm?) narrower. Sometimes in the past these were reported to have a knife here or there with less than perfect fit and finish, but that appears rare.

Among the MV steel knives, if price is factor #1 I'd start by trying some Narihiras from Amazon given the ease of returns. If you want a knife as thin and light as possible, the Mac. If you want a tried and true maker in a traditional style, if 210 is long enough I'd lean toward the Misono. If you'd rather have 240mm, the Fujiwara.

(5) Tojiros are the classic VG-10 starter knife. They're just very good all-around. Some people find the handles a tad wide, but... it's hard to know what to make of that not having your hands and not being able to hold one. It's not *way* wide, it's still in the normal handle range I find.

(6) The Yahiko is a CKTG exclusive line and the site owner strongly suggests that they're rebranded Tojiro DPs but that stay at $59.99 at his website. There's a whole load of internet drama over that vendor and while I don't like censoring reviews I also have only had very positive experiences buying form there so I think it's all stupid internet drama and I don't care. Seems to be a very solid knife "identical in every way" to a DP.

(7) Personally, if I had to give a gift of an $80 gyuto to someone, or if a single $80 gyuto was going to be my lone knife pride-and-joy for a while, I would buy a Yaxell Mon. The design is less traditional but more special looking, and I have another Yaxell VG-10 gyuto, and all the other knives I've had that were as sharp out-of-the-box as the Yaxell were $200+. Fit and Finish was second only to the Misono MVs, which had a slightly more rounded spine for me. The handle is also a different shape in that it is a bit thinner but taller, and it is a material that is a bit more grippy than the others.

(8) Some people will balk at recommending something as corporate as a Shun, but it merits mention. I had one for a while. It was truly very sharp. It also has a different profile than anything else here, and different from anything else in Shun's catalog -- there is a bigger flat section before transitioning up to a very short and agile tip. I actually really liked this profile in use. The VG-10 is braze welded onto the edge rather than being a thin layer all through the in the middle as it is on the other knives. Theoretically maybe that means after enough use and sharpening that might be an issue, but honestly I think that would take 100 years of use. The big downside is the handle. The handle is grippy but irritatingly cheap feeling. It feels like hollow plastic. But it does work as a handle. And Shun will re-sharpen your knives for free for life if you send them out to Shun by mail, so that might be a plus.

Among the VG-10 knives, if I wanted the classic handle look, I'd buy a Tojiro or Yahiko (probably a Yahiko and save a few dollars). If I wanted to be impressed when I open the box and feel like I had a unique real Japanese knife or I wanted the ultimate in (initial) sharpness, I would get the Yaxell. If I really wanted a big really flat flat spot (for an 8" gyuto), I would get the Shun. That profile is unique...

I’d say they’re not a scam, but they’re not an extraordinary value. They’re probably worth about what they cost, ~$23/knife.

A Japanese knife from a reputable maker like a Misono Molybdenum and a cheap paring knife (Victorinox, Opinel, etc.) or 2 might be a better expenditure.

derp, I'll repost this just in case it didn't show for you

Misono Molybdenum sounds perfect for you. Its soft enough that you can get away with using a steel and can probably last a home cook forever.

The Messermeister may be a nice alternative if you prefer more weight to your blades. The Misono is like feather light by comparison.

You don't actually need a polishing stone. I would learn how to sharpen and deburr on a medium grit stone first. A 1000 grit edge is still pretty sharp. I also wouldn't bother with no-name stones either.

I recommend these.. Don't spend $500. Not necessary

https://www.amazon.com/dp/B000XT4GJO/_encoding=UTF8?coliid=I4QACBKPAH6FZ&colid=POIYQUE8YZGH

https://www.amazon.com/KING-Grain-Sharpening-Stone-Medium/dp/B0016VC46A/ref=sr_1_1?s=hi&ie=UTF8&qid=1501904887&sr=1-1&keywords=king+1000

Messermister

Mercer

Mac

Misono

Tojiro DP

Misono. I have converted 4 professional chefs from other brands to Misono. I was also converted about 3 years ago. Had wustof, MAC, Shun...
https://www.amazon.com/dp/B000XT4GJO/ref=sxr_rr_xsim1?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2795440402&pd_rd_wg=181qT&pf_rd_r=NRF51RQRWTBQ2GFY9H0C&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_i=B000XT4GJO&pd_rd_w=b8il7&pf_rd_i=misono&pd_rd_r=WVD9Z8SKGXZDMADGKW70&ie=UTF8&qid=1487626871&sr=1

Also, think about getting a petty knife. They are REALLLLLLY handy. I use mine for about 40% of the work I do in a professional kitchen. Broccoli, shallots, onions, filet small fish can all be done easily with a petty knife. Plus they are MUCH easier to sharpen evenly.

https://www.amazon.com/Misono-440-Molybdenum-Petty-15cm/dp/B000XT4GQW/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1487626839&sr=1-2&keywords=misono&refinements=p_n_feature_keywords_two_browse-bin%3A7043214011

Looks like its only 75 on Amazon

https://www.amazon.com/dp/B000XT4GJO/

Ahoy rahvin36! Nay bad but me wasn't convinced. Give this a sail:

Thanks db33511. At $100, would thar Suisin Inox be better than thar gesshin stainless? They d' look nicer though. Be thar difference a lot betwixt thar $60 MAC n' these 2 at $100?

MAC knife's BK80 at $110 be just $86 on amazon https://www.amazon.com/gp/product/B000RKQ3FY/ref=ox_sc_act_title_2?smid=A1MOIDKF4ZO4UB&psc=1

It says Dis 8" chef's knife be heavier than thar HB-85 due t' a slightly thicker blade n' larger handle, but me don't know if dis be important, since it seems t' me that they use thar same steel as thar $65 HB-85, n' thus, maybe they have thar same performance.

But then, at $85, https://www.amazon.com/Misono-Molybdenum-Gyutou-8-2-21cm/dp/B000XT4GJO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1537599466&sr=1-2&keywords=misono+molybdenum would come out even cheaper.

Arggh, I be so confused. I'd like t' stay as low as possible, but then again, I be going t' use these fer a verily verily long time. Thanks fer all thar help.

Thanks db33511. At $100, would the Suisin Inox be better than the gesshin stainless? They do look nicer though. Is the difference a lot between the $60 MAC and these 2 at $100?

MAC knife's BK80 at $110 is just $86 on amazon https://www.amazon.com/gp/product/B000RKQ3FY/ref=ox_sc_act_title_2?smid=A1MOIDKF4ZO4UB&psc=1

It says This 8" chef's knife is heavier than the HB-85 due to a slightly thicker blade and larger handle, but I don't know if this is important, since it seems to me that they use the same steel as the $65 HB-85, and thus, maybe they have the same performance.

But then, at $85, https://www.amazon.com/Misono-Molybdenum-Gyutou-8-2-21cm/dp/B000XT4GJO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1537599466&sr=1-2&keywords=misono+molybdenum would come out even cheaper.

From the looks in the pictures, I like MAC the least. But I'd put performance ahead of looks though.

Arggh, I'm so confused. I'd like to stay as low as possible, but then again, I'm going to use these for a really really long time. Thanks for all the help.