In 2006 misono debuted as solo artist at Velfarre, a popular dance club owned by Avex. Her first single VS was released on 29th March, 2006 and was used as the theme song for Namco Bandai's Tale of the Tempest. In total, misono has released eleven singles and two albums as a solo artist. Most of her singles were used as theme songs for various J-dramas, games and movies (e.g. 二人三脚 for Tales of Symphonia: Dawn of the New World).
倖田來未 (Kōda Kumi) is misono's elder sister, who has collaborated with her some times before. Both sisters collaborated in 2009 under the name 倖田來未×misono for Koda's forty-third single "It's All Love!", which was released on March 4, 2009.
Re:
misono Lyrics
Jump to: Overall Meaning ↴
潜りこんでいるよ
巻き戻した過去が心の
痛みまでReピートする
どうせいつまでも子供のままで
いられなかった...
大人にだってなりきれなくて...
あなたならどうしてた？
振り返れば あの頃の二人が
背中おしてくれるから
また歩き出せる
「これでよかったのかなぁ...？」
なんて疑問がうまれたら
またこうして二人ですごした時間
思い出してもいい？
These lyrics are from the song "Re:" by misono. The lyrics reflect on past memories with someone, expressing the pain and longing that arises when those memories resurface. The first paragraph talks about how the memories with this person are sometimes buried deep within, and how revisiting the past brings back not only the pleasant moments but also the heartache associated with them. The singer acknowledges that they couldn't remain a child forever and couldn't fully embrace adulthood either, wondering how the other person managed in such a situation.
In the second paragraph, the lyrics mention how looking back on their past, the two people who used to be together provide support by encouraging the singer to keep moving forward. This support helps them to start walking again, metaphorically representing the ability to continue with their life and face the challenges ahead. However, a sense of doubt arises, questioning whether the choices made were the right ones or if there were better alternatives.
The final paragraph suggests that despite the doubts, the singer wants to relive the memories they shared with this person, asking if it's alright to remember and cherish the time spent together. It implies a longing to rekindle those feelings and emotions, indicating a desire to hold onto the connection they once had.
Overall, these lyrics depict a bittersweet reflection on past memories, the pain associated with them, and the uncertain feelings of moving forward. They also convey a sense of nostalgia and a yearning to revisit the past, all while questioning the decisions made and wondering how things could have been different.
Lyrics © BMG Rights Management
Written by: MISONO
Lyrics Licensed & Provided by LyricFind
ChefPanko
Yeah, details should be considered indeed, it is only very hard to get an idea with the many online shops. The best option would be to get the knives in your hand. But on the other hand, a quick grasp will not tell you much once you have tested it in your use case scenario.
Most knives will do fine for me if I use them for 5 min. But if it is 20+ min it will quickly become noticeable that the knife handle is too small for my hand size. Cramping my hands, since it is too small. And then the entire knife anatomy will become a lot more noticeable (point of balance, blade profile, how thick or thin it is, etc.).
And things like the tiny details of a Japanese octagonal Wa-handle. There are so many variations, so only a ''octagonal Wa-handle'' description in the details section does not say how the knife will feel. Some octagonal are wider, and some are more squared. The only way I found out what I really liked was to use the knives myself with hours of testing per day (since 5/10min a day the difference is noticeable but small and weighted in less).
So a western handle on a Japanese-made knife in the Santoku style usually sits too small in my hands (large hand size).
But a Santoku with an octagonal handle sits perfectly fine even for a long period.
As a customer, I only knew what to look for after testing so many knives.
So a wide selection of knives can be ignored based on my preference.
PS: I also love the Carbon steel despite the extra maintenance.
I love how easy they are to maintain the edge sharpness, even when it is dull it takes less time to make it extremely sharp again.
But one of the reasons is when the knives have a cladding.
The problem is western customers like less maintenance so stainless steel cladding is preferred.
Stainless is harder to maintain especially when you want to thin out the knife, it is easier to thin out a knife with a cladding that is not stainless like iron clad. While iron clad is still soft it acts differently on your stone making it easier to be thinned out. But knife thinning is almost not necessary for many years for home usage unless you have a big chip.
It takes years to get 1/2mm off the cutting edge if you have the proper care (especially on high Rockwell knives of 61+).
I would say even in the professional kitchen you may need to thin the knife out once a year on knives with a Rockwell of 61. (Double bevel knives).
With Single bevel knives, it is advised to thin the knife out with every sharpening session. (as this will save you time and effort in the long run and you will gradually grind out the high and low spots). One of the reasons why I don't prefer Damascus as it takes a lot of time and effort to get the Damascus aesthetic back after thinning.
A lot of things to consider, but it is only considerable due to the experience I got.
Terry
Great detailed reviews you give. I would love to see your review of a nanfang brothers 8" Chef knife.
I ordered one as a gift which was badly sharpened and had one edge that was very uneven, had more sharpening on some parts compared to the rest, the other side barely had an edge at all but was still uneven along the length of it. The tip also appeared to be kinked/crooked. Think I would of been better off with a butter knife.
I gave them benefit of the doubt and ordered another and although the edge was marginally better, it had a chip in the knifes tip and one of the rivets in the handle was loose.
I tried contacting the company with photo proof of the issues and after waiting several days for a reply they simpky said 'if you don't like it then return them'. Their quality control is extremely poor as is their customer service skills.
I even tried to reach our further on their YouTube channel and rather than give a proper response and deal with the points I raised, they simply deleted my comment so they can continue to sell junk quality knives to people.
Extremely disappointed with Nanfang brothers and their poor quality knives.
ChefPanko
@foed spaghetti That is an interesting find! I'm not sure about the ''worthless'' statement as an unsharp knife (entirely dull and can't cut anything) can also be called ''worthless''.
The only concern is how hard it would be to remove a hairline from the diamond-coated side. As I saw some pictures it is added onto the cutting edge and above.
So you can sharpen on the non-coated side and add a hairline edge on the coated side (but this depends on how hard it is to remove the coated side as you only need a hairline edge on that side, not a full sharpening session). Thinking about the Koba (micro/hairline bevel) we add on a single beveled edge.
The coating is usually added after the knife has been finished. But also very interesting vintage finds that have the coating on the cutting edge. normally you find them above the Shinogi line.
I find it strange that the Zwilling store in HK said that it is impossible (makes it worthless) in that case I wonder if a hairline edge on a higher angle can be added as that will preserve the diamond coating and you only sharpen the non-diamond coated side.
Doing so I assume the coated side will be on your left-hand side. and the right-hand side is the non-coated side?
ChefPanko
There are multiple ways to test the Hardness.
However the indicated hardness says a little about the knife itself.
A knife with a Rockwell of 61 can outperform a knife with a Rockwell of 62.
As the anatomy and heat treatment per manufacturer makes a huge difference.
(also one of the reasons why the Misono 440 will wear out less fast than other stainless knives with the same Rockwell rating).
But I asked the retailers+tested it myself with extended usage and scratch test like the HRC file testers (those with the correct Rockwell and some without the correct Rockwell indicated webshops).
The interesting thing is that even those that indicated a rockwell of 58 or some even 58-60 on their description came back to me with telling me that the knife Rockwell is 57. So in that scenario I have no idea why they have the wrong rockwell on thier webshop.
But most retailers told me they did not know what steel they use other than EU stainless steel.
There was no specific steel-type answer since they all told me Misono did not tell them and did not want to reveal it than having the generic ''Molybdenum'' naming.
One thing they did told me was that the Handmade series was created before the Misono 440.
and that thier Misono carbon is the only one that is hand-forged in the Misono line.
The rest are stamped.
The Misono 440 has 16Cr.
The Misono Handmade 13Cr.
Making the Misono 440 extra rust resistant than the Misono Handmade.
ANDREA
A knife I love is the Victorinox 8".
No fancy steels but very ergonomic
Also the xinzuo is very nice and balanced
ChefPanko
@philipp594 When it comes to western handles I opt for 10 inches as those handles sit the best for my hand size.
When it comes to octagonal Japanese Wa-handle then even the 7inch Santoku will do fine for my hand size and comfort level.
So for that reason, most western handle with a short blade length is not ideal for me to be used for a long period.
In terms of the Misono 440/Handmade series, blade length matters but the 440 has slightly extra added contours and a handle belly compared to the Handmade series.
In terms of lenght+handle size, they are pretty much similar in handle size.
philipp594
8" is a great size for women. 10" is better for most men.
ChefPanko
For some reason, I'm not a fan of Damascus and I like the less flashy knives. So just mono-steel or just a cladding. All the other Damascus patterns design etc. is not my thing.
Especially when you need to thin the knife out yourself, it is hard (you need proper tools) to get the Damascus aesthetic back on the knife witch in that case I rather send them to a specialized store to let them thin the knife out for me as it will be cheaper and less time consuming and they have the proper tools.
Victorinox and the Xinzuo 440 are just great for the price and what they deliver is just great!
Keenan
I own one too.... it does it all.
Admiral LongStash
Chef Panko, thank you for another lovely video! The main reason I chose Takamura over Misono was the handle. I'm no pro but still.... the way a knife feels says a lot about how it is meant to be used. There should be a clear philosophy and purpose on a great knife where all the details of geometry, steel, handle shape and weight come together... So yeah, I feel these details count and should be considered with every knife purchase.
Having said that, I think I would choose a harder (Carbon) type of steel myself, simply because I enjoy that extreme sharpness
ChefPanko
Yeah, details should be considered indeed, it is only very hard to get an idea with the many online shops. The best option would be to get the knives in your hand. But on the other hand, a quick grasp will not tell you much once you have tested it in your use case scenario.
Most knives will do fine for me if I use them for 5 min. But if it is 20+ min it will quickly become noticeable that the knife handle is too small for my hand size. Cramping my hands, since it is too small. And then the entire knife anatomy will become a lot more noticeable (point of balance, blade profile, how thick or thin it is, etc.).
And things like the tiny details of a Japanese octagonal Wa-handle. There are so many variations, so only a ''octagonal Wa-handle'' description in the details section does not say how the knife will feel. Some octagonal are wider, and some are more squared. The only way I found out what I really liked was to use the knives myself with hours of testing per day (since 5/10min a day the difference is noticeable but small and weighted in less).
So a western handle on a Japanese-made knife in the Santoku style usually sits too small in my hands (large hand size).
But a Santoku with an octagonal handle sits perfectly fine even for a long period.
As a customer, I only knew what to look for after testing so many knives.
So a wide selection of knives can be ignored based on my preference.
PS: I also love the Carbon steel despite the extra maintenance.
I love how easy they are to maintain the edge sharpness, even when it is dull it takes less time to make it extremely sharp again.
But one of the reasons is when the knives have a cladding.
The problem is western customers like less maintenance so stainless steel cladding is preferred.
Stainless is harder to maintain especially when you want to thin out the knife, it is easier to thin out a knife with a cladding that is not stainless like iron clad. While iron clad is still soft it acts differently on your stone making it easier to be thinned out. But knife thinning is almost not necessary for many years for home usage unless you have a big chip.
It takes years to get 1/2mm off the cutting edge if you have the proper care (especially on high Rockwell knives of 61+).
I would say even in the professional kitchen you may need to thin the knife out once a year on knives with a Rockwell of 61. (Double bevel knives).
With Single bevel knives, it is advised to thin the knife out with every sharpening session. (as this will save you time and effort in the long run and you will gradually grind out the high and low spots). One of the reasons why I don't prefer Damascus as it takes a lot of time and effort to get the Damascus aesthetic back after thinning.
A lot of things to consider, but it is only considerable due to the experience I got.
Marco Miguel
I’ve used misono 440 for 8 years now and I can’t use other brands. Misono 440 is a work horse and super reliable. I only need to send to a professional sharpener once or twice a year (depending on how much care I give to it) I highly recommend it. Worth every dollar.
Rascalnicough
Thanks as always for sharing!
Just a heads up: The video you point to at the end of the video is one on Tuo cutlery, not the Misono carbon gyuto. Could just be on my end, could be a youtube thing, idk, but I thought you might like to know.
ChefPanko
thank you for watching and pointing that out I fixed it thanks :)
Otherwise, I would have left it as it is.