What Makes The Knife Great?

• Japanese AUS-10 Steel: We use it because of its ultra-high carbon content. This means it stays sharper and holds its edge longer than German steel – so cutting is easier and way safer. And you won’t need to sharpen it as often, so it requires less maintenance than other high end knives. 
• Ergonomic, Sloped Bolster: Designed to naturally guide your hand to the most comfortable and safe grip.
• Blade Flexibility: It’s strong and rigid enough to get through turkey joints. But, since the blade thickness tapers from 2.7mm at the heel to .7mm at the tip, the knife is flexible enough to bend to the contours of the meat.
• Sleek, Durable, Comfortable Handle: Wood cracks and breeds germs. Plastic is slippery and doesn’t last. Our handles are crafted from POM, a thermoplastic known for strength and comfort. And the shape is as ergonomic as it is cool looking. Win, win! 
• Rockwell Scale: This is a nerdy steel rating – the ideal range is 58-60. Lower, the knife will be soft, hence, inefficient; higher, the knife could be prone to chipping. Ours is 58. Just right. 

What Makes the Fork Great?

• Designed for All: Crafted for both lefty and righties
• Sharp Stainless Steel Prongs: Effortlessly pierce into any cut of meat and keep it perfectly in place. 
• Sleek Design: As much a statement piece as it is functional. 

• Hand wash (never dishwasher) and dry immediately after use
• Visit our Use & Care page for more care instructions

All Misen Knife products come with a lifetime warranty against defects. For all products, we will replace any defective knives. Learn more about our warranty policy here and what's covered.