Misono SS vs Fujiwara vs Kanetsugu

Discussion in 'Cooking Knife Reviews' started by john br, Jul 4, 2016.

  1. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    Hello,

    I'm looking for a Gyuto under 100$ on JCK (as I live in France).

    On this website we can find 3 series in this price range :

    Misono Steel Series (not UX10)

    Kanetsugu ProM (with special handle)

    Fujiwara FKM, (wich is often presented here as a good choice for beginners )

    What difference can you see between those knife and what is your advice?

    Thanks!
     
  2. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    Is the Misono 440 beyond your range? And do you need a stainless blade?
     
  3. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    It's a bit more expensive but I could think about 440 series. Is this line better than 3 others?

    It's for home cook, but I don't want carbon steel, I prefer stainless at first.
     
  4. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    Expect remarkable Fit & Finish with all Misonos. The 440 is a bit harder. When you live in the States, get it by Korin and have the free initial stone sharpening. Korin has its season's sales til the end of July.
     
    Last edited: Jul 5, 2016
  5. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    OK thanks. I'm afraid I won't be able to get it from korin as i'm french and do not intend to move for a few years ;)
    Tell me if I'm right
    So Misono provides better F&F than fujiwara. Misono molyb will be easier to sharpen as it is softer than 440.

    Finally, Misono moly offers good Misono F&F and a cheap price.
    440 is more expensive, steel has really better quality over other series?
     
  6. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    That the 440 is harder doesn't mean it's harder to sharpen. It's edge retention is just better.
     
  7. foody518

    foody518

    Messages:
    1,063
    Likes Received:
    45
    Exp:
    I Just Like Food
    There is a Korin-France that is also having a 15% discount on knives :)
     
  8. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    But no initial sharpening IIRC.
    And buying within the Union you pay VAT. When buying from JCK all will depend on your local custom officers.
     
  9. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    OK thanksbforbthe tip! I just had a look at korin france but they do not sell Misono or fujiwara here. They propose tohigaru and suisin as entry level.
     
  10. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    Misono molyb is 80S in 210 gyuto
    Misono 440 is 120
    Fujiwara fkm is 75.
    So 440 is an upper class.
    What's worth between fujiwara and Misono molyb?
     
  11. foody518

    foody518

    Messages:
    1,063
    Likes Received:
    45
    Exp:
    I Just Like Food
    Oops, didn't notice the difference in selection. Yeah, Togiharu's INOX and Molybdenum line would probably be considered entry level. Same with Suisin INOX Western which has really good F&F and a two-toned handle but runs pricier.
     
  12. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    Could you advise abiut différences for
    steel quality,
    edge rétention,
    Balance
    Edge shape
    Ease to sharpen

    Misono moly has a thinner edge 2 vs 2,2mm and is a slightly lighter 157 vs 172 g
     
  13. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    Actually I think Misono 440 series mostly compete with masamto vg series, at 20 dollars difference.
    Is Fujiwara better alloy (aus8?) than misono molybdene?
     
  14. foody518

    foody518

    Messages:
    1,063
    Likes Received:
    45
    Exp:
    I Just Like Food
    I'd be inclined to think theyare very similar, but this is just personal speculation.
     
    Last edited: Jul 5, 2016
  15. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    @Benuser According to you, price gap between Misono molyb and Misono 440 is justified ?(40 dollars for 210 gyuto)
     
  16. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    Price policy. The entry-level a bit too low, the high-end (UX-10) much too high. The 440 is alright I think.
     
  17. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    In the same price range we find JCK KAGAYAKI ES 210 Gyuto (VG10) now At 128$ (instead of 150$). Is it competing with misono 440?
     
  18. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    Yes, but VG-10 is not to be advised with a novice sharpener.
     
  19. john br

    john br

    Messages:
    25
    Likes Received:
    10
    Exp:
    At home cook
    OK thanks. Misano 440 seems good for value. Anything else good for 100-130$?
     
  20. foody518

    foody518

    Messages:
    1,063
    Likes Received:
    45
    Exp:
    I Just Like Food
    No personal experience with the JCK knives or Misono's stainless, but if you started looking at that higher price range you can also find stuff like the Inazuma knives from JCK, if bling matters. For $145 Sukenari stamped Gingami 210mm is an option.

    Also JCK Kagayaki Basic competes with the knives originally considered.
     
    Last edited: Jul 6, 2016