Among them, my favorites are a Wüsthof Classic Cook's Knife and my Tadafusa santoku. A new chef's knife from Misen promises the best of both knives, making giant-killer claims about innovative geometry, high-grade steel, a santoku-style blade angle, and free sharpening for life. Days later, I had my chef's knife, my santoku, and the Misen chef's knife lined up next to one another on my cutting board. While the Misen most resembles a traditional chef's knife, it doesn't really behave like one. Misen touts its santoku-like 15-degree blade angle, as opposed to the wider angle of most chef's knives, but just like my Wüsthof, the Misen never felt like my scalpel-like santoku.