{"id":5992,"date":"2026-09-06T21:31:10","date_gmt":"2026-09-06T21:31:10","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/5992\/"},"modified":"2026-09-06T21:31:10","modified_gmt":"2026-09-06T21:31:10","slug":"misen-knives-are-up-to-20-off-for-labor-day-with-the-best-selling-chefs-knife-down-to-106","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/5992\/","title":{"rendered":"Misen Knives Are Up To 20% Off For Labor Day, With The Best-Selling Chef’s Knife Down To $106"},"content":{"rendered":"

\t\t\t\t\"Misen<\/p>\n

via Misen<\/p>\n

Misen knives<\/p>\n

A good chef\u2019s knife is the single highest-return purchase in a kitchen, and Misen has spent a decade proving you don\u2019t have to spend $200 to get one. Right now their 8-inch chef\u2019s knife is $106.64, the 11-piece set is $133.80 off, and the whole catalog is discounted through Labor Day.<\/p>\n

Misen is running its Labor Day sale on knives right now, so you\u2019ll never crush your tomato instead of cutting it.<\/p>\n

Quick primer on why Misen punches above its price: the blades are AICHI ACUTO440 Japanese stainless, hardened to 57\u201359 HRC. That\u2019s the same hardness range you\u2019ll find on Japanese knives selling for considerably more, and it\u2019s the reason a Misen edge holds up through a full weekend of prep instead of folding halfway through an onion. The company sells direct, skips the department-store markup, and passes the difference along.<\/p>\n

Here\u2019s the part worth knowing before you shop: individual knives are marked down 14%, but the multi-knife sets are 20% off. If you\u2019re buying more than one thing anyway, the set math is significantly better.<\/p>\n

The 8\u2033 Chef\u2019s Knife (ACUTO440), $106.64 (was $124).
\n\"Misen<\/p>\n

via Misen<\/p>\n

Misen Knives<\/p>\n

The one knife that handles roughly 90% of what happens on your cutting board. Sloped bolster, 8.2-inch blade, and 445 reviews backing it up. If you buy exactly one thing from this sale, buy this.<\/p>\n

TAP HERE TO BUY @ MISEN \u2013 $124 $106.64
\nThe 3-Piece Knife Set, $239.94 (was $279).<\/p>\n

\"\"<\/p>\n

Chef\u2019s, serrated bread, and paring. This is the functional starter kitchen, and with 2,600+ reviews it\u2019s the set most people land on.<\/p>\n

TAP HERE TO BUY @ MISEN \u2013 $279\u00a0$239.94
\nThe 11-Piece Knife Set, $535.20 (was $669).
\n\"Misen<\/p>\n

via Misen<\/p>\n

Misen Knives<\/p>\n

A $133.80 discount and by far the best per-knife value in the sale. This is the \u201cI am finally an adult with a knife block\u201d purchase.<\/p>\n

TAP HERE TO BUY @ MISEN \u2013 $669 $535.20<\/p>\n

4-Piece Serrated Steak Knives, $110.94 (was $120).
\n\"Misen<\/p>\n

via Misen<\/p>\n

Nothing kills the momentum of a beautifully cooked ribeye faster than handing guests flimsy flatware.<\/p>\n

TAP HERE TO BUY @ MISEN \u2013 $120 $110.94
\n5.5\u2033 Nakiri (ACUTO440), $80.84 (was $94).
\n\"Misen<\/p>\n

via Misen<\/p>\n

Misen veggie chopping knife<\/p>\n

New this season, built for vegetables, and genuinely fun to use once you get the rocking motion down.<\/p>\n

TAP HERE TO BUY @ MISEN \u2013 $94 $80.84<\/p>\n

The sale is live now. Your tomatoes have suffered enough.<\/p>\n

[Shop the Misen Labor Day Sale here]<\/p>\n","protected":false},"excerpt":{"rendered":"

via Misen Misen knives A good chef\u2019s knife is the single highest-return purchase in a kitchen, and Misen has spent a decade proving you don\u2019t have to spend $200 to get one. Right now their 8-inch chef\u2019s knife is $106.64, the 11-piece set is $133.80 off, and the whole catalog is discounted through Labor Day.<\/p>\n","protected":false},"author":2,"featured_media":5993,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-5992","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117226234410231284","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=5992"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5992\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/5993"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=5992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=5992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=5992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}