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Mar 24, 2008 05:55 AM

Misono Molybdenum Steel Series No.512 chefs knife

I'm looking to buy an 8 inch chefs knife for use in the home and have approx $70 (£35 ish UK) to spend, how good is the Misono Molybdenum Steel Series No.512 Gyuto 210mm(
)? I've also looked at the victorinox fibrox, global G-2 and the Tojiro DP....

any suggestions guys?


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  1. I can recommend the forshner/victorinox knives, very sharp workhorses and relatively inexpensive. the right knife for you, though, will depend on how it feels in your hand and how you plan to use it. try to find a cutlery store where you can try them. Also, get a ceramic rod to maintain the edge.

    1. Among your choices, I'd get the Tojiro DP. Has harder steel than the Misono, and is cheaper (although the difference in shipping might eat the difference up).

      1. Cheers guys. I went into a local store and had a look at the forshcner, does seem nice, very light though. The tojiro was my original choice from, as they only charge $7 shipping to the UK from Japan and they did (at one time) sell the tojiro for $50, but no longer stock it.

        I think I'll go for the Forschner unless I can find the tojiro at a reasonable price incl. shipping.

        Thanks for the great advice :


        No doubt you'll be seeing more of me, seeif I can learn how to cook something more complex than bangers and mash and a pasta bake - not together obviously :P

        8 Replies
        1. re: Anthony D

          If you're not averse to online shopping, you can find some good deals on ebay

          1. re: Anthony D

            Check They still sell Tojiro's at good prices.

            1. re: Cary

              Yeah I think I'm gonna buy it through Korin, total cost is only $59 incl.shipping to the UK ($7 flat rate for knives).. So I get a top quality knife for £30

              I did manage to find some Global g-2's on Ebay going for about £40/$80; they were £65 in my local department store. However, all I've heard about Global knives is that they're 'gucci' kit, but most professional kitchens don't use them? not sure if thats true

              1. re: Anthony D

                Well most professional kitchens I've looked in (here in the US anyway) have Dexter Russell stamped 12" chefs knives. That doesn't mean that they're the best knives ever, just that they're utilitarian and cheap. Typically, as I understand it, they're rotated out and sharpened by a professional sharpening service pretty frequently (if they're not sharpened in-house). Also, in a lot of professional kitchens, people share knives, and thus people don't want to bring some crazy expensive (and delicate) knife into the kitchen with them, where someone else could screw it up or steal it. That's not to say that professional chefs, especially those at fancier restaurants, don't use high-end Japanese steel. Just depends on the restaurant.

                I think Global's are mostly marketed (and priced) as a home brand, plus the handles of their regular model might be a little slippery to use in a commercial kitchen. That's not to say that they've never been used in professional kitchens, but they're probably not that common. That's also not to say it's not a good knife for you. They are a little on the light side, but they're well balanced, and I hear you get used to the weight.

                Maintaining Japanese knives (especially the Misonos, which if I'm reading Korin's site right, has an asymmetrical edge, with a working edge on the right side, and a micro-bevel on the left side) is trickier than maintaining a Forschner or Dexter Russell; the steel is harder, the angle more acute, and the process more complicated. The Misono is probably a better knife, but to use it well, you would be well served by either finding someone local who can maintain it for you, or learning how to use a waterstone.

                FWIW, I have a 9.4" Misono UX-10, and love it (I've also got a 10" Forschner, an 8" Shun, an 8" Henckels, an 8" Mundial forged, and way too many other knives). The Forschner is great - comes with a good factory edge, takes an edge pretty well, is cheap, and pretty comfortable, but a little light compared to the other knives, most of which are either forged, or a bit heavier duty. I kind of like a little more heft, but it's a matter of personal preference - I know a lot of people who like lighter knives.

                As others have said, knives are a very personal thing. I've bought knives mail order, but definitely getting to try the knife before you buy it is a good idea if it's at all possible. At the least, go to a kitchen store and play around with the different sizes and weights so you have a basic sense of what you like. Try a 10" chef as well as an 8".

                Lastly, you very well may later decide you want something different and / or more expensive. So don't spend too much now ($70 seems reasonable, but you could get away with spending less), and you can always get another one later.

                1. re: will47

                  Yeah, I may order a forschner and use it at uni as all i've heard about them is good things.

                  I think I'll order the Tojiro today,but will I need to buy a water stone with it?

                  1. re: Anthony D

                    Just picked my victorinox knife up from the local department store today 7.5" Chef''s knife.

                    One thing, my kniofe doesn't have any forschner branding on it, but the victorinox and forschner knife are one in the same aren't they?

                    1. re: Anthony D

                      the three forschners I have all have both the victorinox and forshner names, but i think they're the same thing. did you get the fibrox handle or wood? also, you'll need a steeling rod if you don't already have one. people recommend the ceramic rods a lot these days, as they apparently don't take as much off the knife,

                      1. re: chuckl

                        Yeah it's got the fibrox handle.... after using it yesterday night I think its the same as the forschner from the descriptions I've heard.

                        It sliced through raw potato like it was butter.. I was fairly amazed as I've always had poop knives...

                        unfortunately it also sliced through the tip of my thumb like its butter too..... wont be making that mistake again