I had my other chef's knife for a number of years and was quite pleased with it. It is a conventional 25 degree blade. This one is a 15er. I can't say that I wasn't happy with my old knife but this one looked mighty pretty - come on it's blue! It seemed like a decent good quality knife for the price and Santa agreed.
I have used it now for almost a week and I have to say I'm pretty pleased with it. I did send them an email to confirm the sharpening angle. They were less than helpful in responding. They recommended learning how to sharpen your own knife - duh! (That's what I was trying to do), but never confirmed the angle. They have since updated their website with a video and it confirms the 15 degree. They are still vague about honing but I've decided it should be honed before every use. I did that with my previous knife and it's always been pretty sharp.
So now what was I to do? I was used to the 25 degree. Well I bit the bullet and took the advice from their website and 15 degrees is about 2 pennies stacked. So either I've totally screwed my new knife or I've just helped it along to a nice long and happy life.
Misen does offer free lifetime sharpening. However, will I be able to part with my knife for the probable week that it will take to be sharpened? Probably not. I have the Chefs Choice 120 and that's all well and good for sharpening my old knife as well as the Sous Chef's knife, but what do I do about my new 15er? I was looking at the Chefs Choice 15 and the 316. Although the 15 is more money I'm thinking it's probably worth it since it has the 3 stages for sharpening. I could go local and have them sharpened by a professional but it looks like they also hold onto your knife for a bit. SO I'm still deciding. I have some time because basically you only need to sharpen your knife once or twice a year, as long as you take care of them in between.