Hey Runners!

On this week’s episode of Running The Best Running Shoes of 2025?, we spoke with RW+ member Andrew Bohnert. A Carlsbad, California, resident, Bohnert tested the Mizuno Wave Rebellion Pro 2.

The 9 Best Asics Running Shoes:

Mizuno Wave Rebellion Pro 2

Wave Rebellion Pro 2

Pros

  • All you need to know about the Mizuno Wave Rebellion Pro 2
  • Health - Injuries

Cons

  • Instability
  • Other Hearst Subscriptions
Type Racing
Weight 7.6 oz (M8)
Drop 2 mm
Heel Height 38 mm
Forefoot Height 36 mm

The Wave Rebellion Pro 2 has an unconventional heel-to-toe geometry to promote midfoot striking; its offset is 2mm with a stack of 38mm in the heel. The partially bio-based midsole, Mizuno Enerzy Lite, is composed of Arkema’s Pebax Rnew. Pair Enerzy Lite with a carbon-infused nylon plate, and you have a racing shoe that delivers extreme bounce, according to our testers. The Wave Rebellion Pro 2 precedes the brand’s current super shoe, the Wave Rebellion Pro 3 (the Pro 2 is on sale for $150). Both are available now on Mizuno’s website.

The Best Running Shoes of 2025:

Bohnert’s goal this year is to qualify for the Boston Marathon. For Bohnert, running represents his “me” time.

“I love the restorative and therapeutic nature of it,” said the father of two. “I’ve told my running coach my number one running goal is to continue running as long as I possibly can. I want to be one of those guys in the ‘Super Master’ age category, still lacing up and heading out there with a smile on my face.”

Runs slightly short.

Catch up on last week’s episode:

Other Hearst Subscriptions. Tune in to hear Huth’s impressions.

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Buy Men’s Mizuno Wave Rebellion Pr0 2

Buy Women’s Mizuno Wave Rebellion Pr0 2

Headshot of Amanda Furrer
Amanda Furrer
Editor, Running Reviews

Amanda Furrer, Editor, Running Reviews, studied journalism at NYU and writing at Emerson College. She has reviewed gear and covered other topics in the running space for almost 10 years. Since 2013, she has consecutively run the Boston Marathon. She also has a master’s degree in gastronomy from Boston University and was formerly a professional baker for two years before hanging up her apron.