Looking for suggestions on chefs knives. Not a 50k folds wall hanger but A real work horse in the kitchen. Currently using a few Henckles knives (the german ones not Chinese) and they just don't hold an edge as long as I like. One of my best knives was handed down to me and has no name but from the finish you can tell its high carbon.
Anyone have experience with Misen? Ive been seeing them pop up a lot lately.
https://www.misen.co/products/misen-chefs-knife
https://www.seriouseats.com/2015/09/...nt-review.html
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