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Why the Secrecy, Misono?
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Thread: Why the Secrecy, Misono?

  1. #1
    Canada's Sharpest Lefty Lefty's Avatar
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    Why the Secrecy, Misono?

    After a fairly long (entertaining AND educational) conversation with one of our favourite custom makers, I immediately became curious as to why my "favourite company" is so secretive.
    I have a Misono Moly and a Misono Carbon Gyuto, and the performance of both is, to be honest, incredible...especially for the OLD price.
    I started wondering why there is so much confusion when it comes to what "Swedish carbon steel" Misono uses, and what the actual make up of the stainless lines are.
    Another question that came to mind is, does anybody know what the "special process" Misono uses actually is and whether or not there even is one?
    Any insight will be very much appreciated. I know it doesn't really matter, as long as I like my knives and how they cut, but I'm one of those who likes to know 'why?'!
    Thanks guys
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #2
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    Most of the Japanese knife makers, regard steel, forging methods, even the model names of their knives, i.e. 'HD' are trade secrets. Maybe Jon Broida can give us insight into what information, Japanese makers are willing to share, and why they are so secretive.

    Jay

  3. #3
    Steel - they're not proud of the steel they're using or think it's not worth mentioning if no one's heard of it. It's not a secret formulation

    Special process - it's nothing special

  4. #4
    i'm happy to explain why people are so secretive, but i cant shed too much light on what steel is used. Just like in many other industries, people copy each other all day long. Companies want to share as little as possible about what steel they use, who makes what, and so on to limit the number of people "copying" their work. Its really that simple.

    On a similar note, i also tend to see a lot of people who try to copy or closely replicate certain things and sell them as such, but in reality are very different from the items being copied. Its just as much of a problem in Japan as it is here.

    I think now, having been on both sides of the equation, as a customer and retailer/wholesaler, i can empathize with both sides.

  5. #5
    Quote Originally Posted by Larrin View Post
    Steel - they're not proud of the steel they're using or think it's not worth mentioning if no one's heard of it. It's not a secret formulation

    Special process - it's nothing special
    there's some of this too, but more often than not my experience is as i stated above

  6. #6
    Canada's Sharpest Lefty Lefty's Avatar
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    Jon, I'm not sure if you have spent much time with either of the lines I mentioned, but if so...without blowing a whistle on anyone...what would you compare the steels to?
    It seems strange that they wouldn't release the info to help justify the cost.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #7
    If you dont mind, i feel like its better if i stay out of this one. I'm sure there are many other people on here who have used them and can compare them to other knives they have used. Sorry. I hope you understand.

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    Perfectly!
    I really don't want to put you in a sticky situation.
    Thanks for letting me know!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #9
    Senior Member wenus2's Avatar
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    Quote Originally Posted by Larrin View Post
    or think it's not worth mentioning if no one's heard of it
    I think it is this more than anything else. It's an old pracitce to not disclose a bunch of technical detail to confuse the consumer with. The makers have branded their names and built a reputation to associate themselves with a certain quality level. To an individual (particularly in the past) the technical details of steel type, grind, etc. are essentially meaningless. For example, if I wanted a great knife 20 years ago I wouldn't seek out a knife with a specific taper and HRC, I would simply purchase a Misono and trust that they did me right. Also consider that the majority of the worlds population has less than no desire to learn what all of these things even mean, much less how they work together to affect a product.

    For those of you that are familiar with French wine, it's essentailly the same story. Regions have specific grapes that make up different types of wines (Bordeaux, Burgundy, Champagne, on and on), but the grapes that are in the wines are not printed on the labels. It's not that it's a secret, in fact it's controlled by law, it's just that this detail is unimportant. If you purchase a first growth Bordeaux it's percentage cab sav to merlot to cab franc to petit vedrdot is largely unimportant, the bottom line is that you purchased a first growth so you trust that it was the best possible product of any available combination.
    If you look at new world wines you will see that they all show varietals and percentages, but it still doesn't really matter. The wine is still the same wine whether we know its composition or not.

    I will also add that, in general, our fascination with every technical detail as a basis for judgement is a product of our constant exposure to marketing hype. The details we obsess over, and the flavors of the month that we crave, are generally inconsequential in the big picture (keeping in mind we are simply a small faction of fanatics). The fads come and go, but true quality remains.

  10. #10
    Ever seen Kung Fu Panda? It's the Secret Ingredient Soup!

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