UNDER $100 0:37 Mercer Millennia 1:05 Mercer Genesis 1:48 Victorinox 2:40 Messermeister Four Seasons 3:31 Mercer Renaissance 4:20 Yaxell Mon 4:59 Masamoto VG $100-$300 5:42 Enso HD 6:09 Yaxell Super Gou 7:23 Miyabi Birchwood 8:08 Kramer Carbon 9:10 OVER $300 9:21 Akazawa Chou-Ao 10:07 Masamoto KS Thanks for all of your great work, Ryky!! Hey, no Nexus? With BD1N at $59, that seems like it could be a steal!? In the future, I'd be interested in a pros and cons comparison between the popular steels out there these days… VG-10, AUS-10, BD1N, SG2, etc.
Also Kenichi Shiraki. As far as I understand it, wasn't Murray Carter's master, just a well respected master bladesmith that he knows. Murray apprenticed under the Sakemoto/Yoshimoto family line. (Had been following him for a while, and he's local to the Portland, OR area)
I like your reviews, but would appreciate you adding text with the names of these knives, because I don't know the spelling and even the pronunciation is very fast and hard to take in.
Bought the Enso that you recommended. Beautiful knife. I stropped it and used it to cut onions. My other knives I could hear and feel a grinding sound similar to that of an apple. The Enso pushed through the onions with no grinding or sound it just sort of glided through. Very impressed, thanks
In my kitchens, most of my guys used Ergo Prodigy chefs knives. For a line cook they have a great feel, holds it's edge well and for under $20, as good as any food service grade pro knife.
Knives I love, most of them you turned me on to: 1. Miyabi birchwood. A skinny knife in all dimensions, perfect for coring and fine chopping work. Prettiest knife I own. 2. My Enso Bunka, which I use for heavier work, and it is the sharpest knife I have ever owned. 3. My DP Nakiri, which is fun for chopping veggies. 4. My beater knife I don't feel bad about throwing into the dishwasher is an Icel, which is basically a knockoff of the Victorinox. Oddly, the Icel is now more expensive than the Victorinox, but I do like it. Thanks for all you do - I am a knife addict thanks to you!
finally a very helpful and honest video on knives............not everyone can afford a $200 plus knife, so thanks for finding and sharing quality knives under $100.....thanks
As a professional chef who has religiously used Misono (440 and UX10), I am definitely going to take a look at the ENSO or Miyabi...thanks for your sharpening tutorials..they are very helpful for someone who can get 'stuck' in their ways and it's nice to see a new approach--aesthetic, if you will. After my busy season, I plan on splurging on a KS. Thanks again.
MarcG two great choices! I have a few UX10's and I've got many dozens of hours with a 440. Moo I haven't seen the new ones, only the old ones. I see the number of layers has changed also. It's still a bargain, though
The Mercer knives are the best bang for the buck, period; but you left out their most bargain line, the "Ultimate White", 8" chef's knife at under 10 dollars, and the 10" UW chef's knife being under 12 dollars. I love my 8" Mercer Renaissance, but the 8" Ultimate White version has a wide bevel on the blade, and for $9.48 it's one of the best knives I've ever used. I've already bought two or three as presents to friends, it's just that good. (and a great "cheap" present). Please give it a look, as you're already a fan of Mercer, and I would enjoy seeing your review. Happy holidays and a very happy New Year to you and your family.
Hi! recently I have been watching your RU-vid videos and i would like to ask you a question if you are so kind to respond. I want to buy a Miyabi knife for my father, but I do not finish deciding between the 6000 MCT series or the 7000D. What would you recommend me?
Hi. So my husband bought me the kamikoto knives as a gift but I’m wondering if he may have been scammed with the “authentic Japanese” claim. I’m not worried about it being the best knives just good. What is your opinion… should we send them back or are they good enough for a beginner to a housewife wanting a good knife set. Also, do you have a video about which knife is used for which job. I know basic pairing knife, all purpose (Newbie). If I keep these knives or invest in other Japanese knives later I want to use the correct knife for the correct job.
It's a pleasure to watch and listen to you.. There always seems a knowledge that backs your reviews that struggles (in a good way) to communicate clearly and honestly the salient points without offense, it's a tough gig on the net with so many wanting to find fault and use it as justification for their rudeness, Well done. I continue to return to your site and am never disappointed. Congrats for all you have done so far and I look forward to another good year . Best wishes for the year ahead and thank you. Greg
Wow. For $300 you can get about 450 knives at Family Dollar and get money back. They are so cheap you can just throw them away when they dull, which is often. Unless you are one of them prime chiefs you can do just fine with these Family dollar gems.
Hi. I recently purchased a riegalia. Emperor series chef knife fit and finish beautiful extremely sharp out of box what is your opinion? On this brand of knife
Great video, Ryky. "A knife is a tool." Sage words. I find that my higher end knives often end up as shelf queens. Same with my pocket knives, etc... I tend to use daily beaters for day-to-day work. Love the Mercer Millennia and agree that the shape of the grip is mildly uncomfortable in a pinch grip. Love the Santoprene inserts and also love the use of Santoprese on the handles of the Mercer Genesis. Also agree with that the Victorinox is somewhat over-hyped. Looking forward to adding some Yaxell product to my current collection.
Haha... Your reference to the "daily beaters" reminds me of my own "knife drawer"... Visitors and friends always clamor for the "expensive" knives, the name brands in the drawer or rack... I often have group-projects and food is no exception... BUT my daily beater (and oddly favorite) is a badly weathered old "no-name" with a wood handle that I resurfaced about two years back... The blade's a little more than 9 inches, but there are still scars left from where someone (idiot?) used a hammer routinely to beat the thing through bones and ice... I flattened it when I bought it for a dollar (a project) and re-tempered it (ish)... before putting a new handle on the thing and some linseed oil to seal the wood-grain... a rather preferred old-fashion routine for an old fashion look...(lolz) It's ugly as sin, (according to the friendly aficionados) BUT it's my stand-by. I've even occasionally grabbed up the two-pound sledge to drive it through a ten-pound roll of frozen "like a brick" hamburger that got left in the freezer too long... and I'm too lazy to defrost even slightly... AND it "eats that sh*t up like a champ". I've tried (and so have better than me) to identify the origin, but failed every time. Dead straight cutting edge... well, with that scarred bit of "wobble" about two and a half inches from the tip... BUT it'll slice a tomato thin enough to read through it... I once laughed off a "close call" that slivered off my finger print... which is why my mother won't go near that knife. I don't mind the upkeep of a fine collection of "clean, branded, and modern" cutlery, though. It keeps the "grubby mitts" off my trusty old "no name". ;o)
30 yrs ago I used to be a chef at the top Seattle Restaurant. Having recently moved from NYC having worked at Le Cirque 2000. That’s when I meet Bob Kramer who at the time was making his knives in Seattle near the the old stadium the mariners used to play. This was before he became world renowned. We spent hours on hours talking about knives and food since he started as a young man working as a cook himself. When I handed him my German knifes I’ve collected working and attending culinary school for him to sharpen, he explained to me how the forged German made knifes were no different from then cheap victorinox knifes that were available at that time. He showed me metal graphs of temperature and hardness etc, to prove his point. So what I learn was Swiss made victorinox buys forged stainless steel similar to the best German knives but do not reforge after as a final step that the German companies do. The reforging final step do little or no benefit to the final product was what he told me. Needless to say I have been using victorinox for over 30 years in France, Monaco and all over the US including French Laundry, Daniel restaurant and so on. I do have a custom chef knife made by Bob from some 30 years ago and also some very nice Japanese knifes I use for certain tasks but do not place the victorinox with the Chinese made ones on your list. They might look similar but the metal and quality is far apart.
@@DocGamer99 it's not a bad business model if doing the task allows you to up-tick your product price and market accordingly. There a millions of companies that do things that are unnecessary just to make a product "special". I doubt the additional step costs them next to nothing compared to the profit margin they return on each sale.
I like the fact you show all those Amazon links in the 'Show More' section, above. For those who don't know, if you click on and open Show More, it's cool to then select and (with the left mouse or touchpad key held down) "pull" any link from the list _up to the top of the browser page_ and slightly to the right, where it will open in a new tab. Then, you can peruse the knife there but still leave open (and be listening to) this RU-vid presentation. And you can drop back in and repeat the process for other knives the same way.
Rick Williams I’ve been looking up as much as I can about dalstrong knives as I’m looking at purchasing a couple of Phantom series knives. If I was you I would never get a set of knives unless it’s a crazy bargain. they are high quality but if they are 8-10 edges it can be tricky to sharpen. I haven’t heard anything negative about the brand
VERY mediocre knives, but they ARE a good choice for untrained home users. They have a spectacular customer care policy if you need it. They are 30-40% over priced to their relative value, but you are paying for that customer care and for some users that is a wise choice. OR you could spend the same money or less and get a far better quality knife, but without the great customer care
I bought a Seti knife from you several years ago. It is/was my favorite knife. I am a short small woman. My home was broken into and it was stolen. My knife it was in my car because I was getting ready to move except I hadn’t packed that one. It was perfect! Do you have anything like that now? I think I bought it from Burrfection in 2020-2021. Probably 2021.
Hello. Another great video thank you! I wondered, you don't seem to review French knives. Could you tell us what you think of them? Is it that they don't measure up to German or Japanese blades, or maybe another reason? Would be great if you could feature K Sabatier , Deglon Sabatier, Lion etc. for comparison. I like the feel and balance of the French knives, but are they as good? Thanks!
Koto Satori 8" chef ? Kinzoku damascus Santoku ? Zelite Infinity series ? Zelite Alpha Royal series ? I realize there are hundreds of brands ... but these have caught my eye ... any chance of reviewing these would be greatly appreciated.
How do you feel about IKEA Knives. I bought an IKEA Chefs knife a few years ago for I think around 15$ and it was a primary knife in my kitchen for many years. It felt very well built for the money though I don't know much about knives.
recently got myself a Güde the Knife, it actually is pinch grip only (!) and relatively heavy, but man it's a such a unique joy regarding design, versatily, craftsmanship and handling
Hi Ryky, quick question about Yaxell. I watched your tour of their facility (which really made me want to purchase one) and have watched your "top knives" videos. You always have the Yaxell Mon on the list for being a great knife for the price. I recently found the Yaxell Ran Plus on sale for $95. For that price would you say it is a better value than the Ron? I don't know if I've ever seen such a well made knife, with VG-10 steel, a really comfortable handle, and a beautiful damascus cladding for under $100. Thoughts?
I have the 10" Yaxell Gou (not the Super Gou) I got from Cutlery and more be I discovered your channel. I selected it for the core steel, aesthetics, and price point on sale. Yaxell and Shun were on my short list. This was my first japanese knife. I am very happy with this knife, in fact it and the dragon fire 10.5" slicer, I don't share in the kitchen with my wife or 25 yr old daughter when she visits. Thanks for all you do. Merry Christmas and happy holidays.
you can absolutely loan out the dragon even to an inexperienced person. And it is a good way to get them all involved in the joy of cooking and the joy of giving love and care to others. The Gou requires a bit more discipline, but it's less "delicate" than VG10. Two GREAT choices. I just got a 255 Gou Sujihiki for christmas!
My main knife is a Mercer 20609(9 inch), about $32. I also use a Henkel's 5 star-which is Much lighter (when the carpal tunnel gets bad). Both are very good knives, and hold good edges.
Ok, I have been watching almost all of your videos about sharpening and chef knives, so I am about to buy my first japanese chef knife and at this point I cannot shoose between two candidates, could you give your opinion? The knives I stand between are: Yaxell Gou 200mm or Miyabi RAW 5000 FCD Both looks good and fits well in my hand but which one would be your choice and why? Cheers!
quality, in my opinion is equal. i have found the handles on Yaxell to be a bit more comfortable (as a whole) than miyabi, but i don't think you'll have a problem with either.
Hey Burrfection! awesome vids man stop making them so i stop buying knives lol quick question i was on a yanagi website and the do complementary sharpening and the choices are thin medium an thick edge.. which do you recommend?? no idea what the differences are thanks!! chase
Merry Christmas and thanks for this review I'm just curious what you think of the wustoff off classic? I got a classic 10 set but it did not cost me any money it was kind of reward points I used to get it from work we get reward points for doing things good and I had enough points to get the set.
Thanks for the video, and very well done! Could you please do a video sometime about kitchen knives and which ones you would suggest for different people and different needs, e.g., housewives, bachelors, culinary students. If not, could you answer this question: I am looking for a good quality knife for at home cooking. I need it to be more on the durable/utilitarian side of things as I want to spend as little time maintaining it as possible, and I don't want to take it in to someone else to get sharpened. I'd like to be able to sharpen it at home on a manual/electric sharpener as I don't want to go the process of learning whetstone sharpening(I know whetstones are the best). What would be the best sweet spot for something like that? Would a softer metal like the stuff used by Victorinox be better or perhaps the 57/58 hardness that Wusthof and Zwilling use is better? Much appreciated if you could answer this rather long question!
im a fully qualified chef i bought my victorinox knives in 2003 as an apprentice i still have these knives in use today in 2019 they have the life span but the only negative side is the need to constantly run the knives over a honing steel
Konnichiwa! Hi Riki I was wondering , I’m in Osaka and I can not choose with stone I should have more , in my house I have a naniwa chosera 400 , miyabi 1000, suehiro 5000 and kitayama 8000, shuehiro and Kitayama isn’t splash and go, and suehiro I feel littel bit softer than other 5000 stones , I was thinking to buy new stone and I m not sure about witch one I should buy shapton kuromaku 5000 or naniwa chosera 3000 I know shapton is 1 cm more thin than naniwa but I guess shapton is littel bit harder than naniwa...the price between them is 10-15 $ here in japan... can you make me a recommendation and give me some advice. Thanks so much for your help and time. Best regards Matane
Hi Ryky. Great video. Your best knife of the year for 2017/2018, the Yaxell Dragon Fusion knife isn't mentioned in your list. I was wondering if your opinion has changed regarding the Dragon Fusion knife? Would love to hear your thoughts since I'm considering getting it as an all rounder. Maybe you can suggest an alternative if your opinion on it has soured through time. Thanks. Keep up the awesome work.
Love your videos (especially on sharpening stones). Curious if you’ve tried Mikarto (santoku or chef, either), and your opinion for the price range. Just started replacing all of my kitchenware, and settled on the Mikarto knives for chef and santoku, haven’t arrived yet. For the price, and my budget while having to replace everything, hoping they’re solid enough to be satisfactory for home use, but would be great to get your opinion (if you have one).
This channel is way above my skill level, none the less I enjoy your videos!! I don't want to embarass myself too much, but with that said I'll give it my best shot :) I'm curious why you seem to prefer chef knives over santokus. I say that because I bought some very inexpensive Kai knives (at Costco I think it was), the komachi series and of that set I prefer the santoku way more than the chef knife in the set. It's just much more comfortable for me and seems to cut better. I'm curious if that might transfer between makers. In other words, since you listed the Mercer Genesis as a good knife below $30, would then the Mercer Genesis Santoku knife be a decent step up from what I have? (The KAI set I mentioned). Thanks
Luis Cantú Verástegui I Santoyo to buey a Mercer knife but in Amazon I see the Wide Chef and the normal one. In RU-vid i dont see any review about the Wide one. Could do you describe your experience?
Hi there! Great to see somebody who knows about knifes. My girlfriend gave me a chef knife last year because I’m starting making a living from cooking. The brand is Kai, and the model is Tim Malzer 8”. What can you tell about that knife? Personally I love it. I just wondered what you think of it.
I have been using over 100 knives. Absolutely not exaggerated. From ultra cheap to some very expensive, from old carbon knives to latest powder steel knives. And even a few ceramic ones (I might still have about 10 ceramic knives). And I've worked with many people, pros or not. There is not a single scenario in which, even if you are not a professional, a good knife does not matter (I might add outdoor stuff as well, but I'm not talking about that here). Most of the time people just don't know better. Every single time, every single one of them was able to appreciate right away a good knife. And a good knife is not always, actually it's not at all about the very cutting edge. That edge could be screaming sharp and could even remain like that for a long time and still not be a very good knife. Because the geometry of the knife cuts even more than the edge itself. You will have a much better cutting experience with a good geometry knife that is a bit dull than with a bad geometry knife that has a very sharp edge. You will feel this the second you use it. You can feel how effortlessly it glides. You will feel how you would feel cutting into nothing. Japanese knives tend to be nimble like this. Even most ultra cheap ones. And a lot of people actually love them without understanding exactly why. But here's the deal breaker. There are some variations from user to user. All one can do from the other side of the screen is to offer some broad suggestions, some starting points and put into perspective some issues. Even the best knife for me will not be the same for everyone. I don't even think there is a best knife for me. I like several and they are quite different. I would be happy with any of them. The bad news is that no one can really decide for you. You should take recommendations, but also explore a bit. If you use that knife, that is a part of your life a lot and I found out that a nice knife, a nice kitchen, really makes a difference even at home and really turns the chores of cooking again into something better. And if you still have to do it, why not enjoy yourselves? Good knives are not about professionals anyway. And, with a little bit of care, a knife will stay with you for life. Yeah, knives are companions like that, not just stupid tools you HAVE TO use. The good news, if you made so far, is that I'm not going to start writing about sharpening. You had enough already :)
@@Burrfection I still learn every single day. The amount of data seems endless. I enjoy all your videos and work. I always find something new and many times I say to myself "you could try this or that". What you might not realize, yet, is just how much of a good thing you bring to people's lives. And that is all I was really talking about. You do far more than I ever could. I've been admiring you since this channel wasn't even in existence and did my best to make it popular when first came up. Happy New Year!
I work in a sushi restaurant and I think the biggest problem I have persoanly is having matching knives. I usually Gyuto and Sujihiki rather a yanagi because I find sharpening it easier. But I really loved this video.
Victorinox are overall overrated. America's Test Kitchen makes them sound like the greatest piece of kitchen equipment ever. What they are, however, are excellent beaters. You drop them on a hard tile floor, they're still good to go. You drop a $300 Kramer, it's going to chip. Restaurants love Victorinox because you don't have to worry about your dumb co-workers dropping your knife and having to give said co-worker a beating. I once had a co-worker use my Global chef's knife to cut his sandwich ON A STEEL TABLE. Everyone thought I was going to murder him. Keep your good stuff for the home. Good work knives are Victorinox , Mercer, Cold Steel, and cheaper F. Dick knives.
I highly doubt dropping a Kramer will do any damage to the knife... I know exactly what you are saying though. Most kitchens go with wustoff or henkles for that reason because overall they are allot softer steel so sharpening is quick and effortless with a kitchen steel.
Steele only straightens the bur! Dose nothing to sharpen or hone. Let’s keep the honing and sharpening aspect for the real tools . Point taken, though I just had to throw it out there lmao
If you think Victorinox is overrated then you're not a professional cook... or your knives need better maintenance. The honing steels you use need to be a polishing rod or fine cut for Victorinox because the steel is soft. Burnish that baby up and she's ready to fly.
@@jonathanborg6242 I am a professional. As I said they're good beaters but overrated. If you've only used that level of knife as opposed to high end Japanese or German knives, then that's on you. If you're happy with Victorinox, use them. But you shouldn't make assumptions if you haven't used high end stuff.
All these knives are almost impossible to get in Poland, excluding the Victorinox... is there any chance for some more worldwide available knives list next time?
I work 50+ hours a week in a pro kitchen and i completely agree with everything you said. The mercers and vixtornix and even the messie maks great work horses. Once you go past that your looking really at knives for a specific purpose. Only complaint is how do you not have any shuns? Theyre rad knives for their price point and the sora line is awesome for home cooks and students. Never the less, loved the vid!
i haven' t had time review Shuns lately. they make good knives, but i go through cycles and some brands get missed because of time. i'm just a one-man-band
Never the less, thank you for sharing accurate knowledgd and taking the timd to do this. I would of dies for a resource like this when i first started really looking into knives and metallurgy
This is easily the best video I've seen of yours. I dont like all your videos, knife sharpening I dont have the patience for wet stones. I dont go in for spending money on super cars. But hand made knives I love over robot made German knives. I rehandle knives I find with good steel. I love to make a German knife into a Japanese knife with a different profile and was style handle. My side business is called REWORKED.
You might check out the 210mm Togiharu Carbon Steel Gyouto, for ~$98. I bought the 240mm one a few months ago and I’m loving it. I’d say it’s a great carbon steel blade for those who are looking for a lower price point then the Kramer. Don’t be fooled by the online picture, there isn’t a weird angle in the profile of the blade.
I am a knife novice. I have had a couple of wood-riveted Wursthof slicing knives for 40 years. Also a no name french knife almost as long and 2" high at the heel. This is hard to keep sharp, thus needing a new chef knife. For my BD the family bought me a Zwilling chef knife-(****), a prep knife (how is that used differently from chef knife?), and a paring knife ( both with tang through handle). I like the paring knife feel for carving meats from the bone, if that is what it is for. The most important is the chef knife. Without a riveted tang I feel it is light in hand and blade heavy. I have weakened wrist from living long enough and need a larger handle to grasp. How much importance is the weight of a knife when cutting and chopping harder items and wrist fatigue. Also is the height of the heel important. Maybe I'm spoiled by the wood feel but it is all I know. Anyone have comments on stones for these knives? Thanks.
Hi Ricky, thanks for all your hard work. I'm considering purchasing a Takamura Migaki R2 - 210mm gyuto or Takamura Chromax. I would be most appreciative if you could do a review.
I don't own either of those two, but they turn out some nice product. I've used the chromax a few times. It is NOT what CKtG claims it is, but it is a great price on a good knife. It was only 99 on black friday cyber monday
at the time of that review that was what was good of what he had. Dalstrong gives knives away like water. Since then ryky has received FAR better, professional level product. Yeah the dalstrong is only a mediocre knife, but they have GREAT customer service and I DO recommend them for a home cook.
The only dalstrong I like is the omega range but at the same time I think it's about time rycky came away from Amazon and started looking around some other places
@@craigsayer8710 he can't get much away from amazon, even where I live it was hard to get a dalstrong knife without import taxes. I only got it because there was an amazon in Germany that sold it, and even so, I can't buy a omega or phantom series knife
@@carloskr hi m8 I'm in the UK if you want this knife hit me up we can sort something out I have the kiritsuke omega it's a nice knife but I think rycky can come away from Amazon and look at some artisan knife makers he has in the USA
Love your channel; not really interested in chef knives, but the presentation is wonderful. My type of knives are camping, hiking, skinning... etc. Please keep up the excellent work.
Thank you for once again, doing one of the best video reviews on chef/cooking knives and sharpening them I have found to date on RU-vid, I really enjoy your channel, cheers! Have a Happy Christmas & New Year, I look forward to seeing what you up load in 2019. :)
I would like to see a review of Cangshan knives. They have a variety of steels and handles available. I bought a set of A Series Swedish steel knives. Very BEAUTIFUL knives, but would like to see some comparisons.
Hey! A Yaxell Mon. I got that as my first really good knife last year. Loving it, with one caviat. The angle of the handle narrowing into the blade (not being quite vertical) is such that in a pinch grip it kinda presses on my forefinger in a way that a pure vertical narrowing probably wouldn't.
Test out a ZDP-189. That's been my favorite steel for the last few years. Edge retention is amazing, but you need good stones. Sharpening can be a pain at the beginning to establish an edge.
What are your thoughts on the Tuo with the pakkawood handle Fiery serries. At below $30 they seem to be a strong value and in home use seem to stay sharp.
they are a pretty good communist Chinese knife. I have NOT tried the fiery series, I've tried a sample of the Ring series. The fiery series id german steel. For that price you could have a Mercer genesis, Mercer Millenia or Dexter icut pro. FAR better knives. Like I said, I've tried the ring series, and There is NO comparison between them and a Tojiro DP or a Yaxell Mon and the Ring series. But it's not bad at all, just a little high priced for it's quality.
Hey Ryky! Ever try the Bulat 8” chef knife? They use a VG-10 steel and have a 58 Hardness on the Rockwell scale. I’m intrigued to know how they stand up to the knives you listed in this collection.
has this changed much in the last year? I just ordered your ryusen vg10 gyuto, really I think the best buy at the price. then I had to buy my wife a knife and she picked the Tojiro DP Damascus Santoku, I got my hands on it tonight and it was going through 3 inch squash like nothing, very nice knife. I guess my 17 year old Heckles Santoku is ready for a rest. :-) and my crapknives are ready to go away.
Love the channel and all the great info Ricky, keep them coming. I was about to purchase my first Enso knifes, however, they don't seem to be available in the UK. It doesn't seem to matter which site i go on (inc Amazon) they all say no shipping to the Uk. Can anyone point me in the rite direction? Maybe direct to Enso? ....
Why is the Masamoto KS the unicorn of the knife world? I was a bit shocked when I saw the edge retention video you did on it compared to the other ones.
It would be great if you could do a review on one of these knives: JKC Tamahagane Gyuto 270mm, Nozomi VG-10 santoku 180mm, and the Aogami petty 90mm. They're the knives I use and I got them all at the Japanese Knife Company in London. 😃
Hi Ryky, I am a fairly new subscriber to your channel and really appreciate the time you spend producing these videos. I would like to hear your opinions on Cutco cutlery. They have been around for a few decades and appear to have some very nice choices. I recently spent some time with a Cutco rep and tested several knives on the cutting board. They are not cheap, so I would like to see what you think.
absolute JUNK! Very very poor quality. They are made of 440A steel. Nowdays even knives from target and walmart have better steel. They are a multi level marketing company so the "distributers" have a vested interest in lying and presenting in ways that might be borderline deceptive. Do NOT buy a cutco!
I've had a Victorinox in some form or another for about thirty years, it takes a little getting used to but its a fine tool and competes well with some of my higher end ones. just remember right knife for the right job.
Hi need a knife that can cut thin bones and fish bone...csn snyobe recommend..coz some of expensive knife like japanese knife are not suitable for bone cutting.
@@hrhamada1982 I agree. Got rid of all my full bolster knives. The 8" Genesis chef's knife w/ short bolster was that I chose as a replacement. Couldn't be happier.
The "BEST" Knife is the one you are comfortable with as long as it is sharp!! Too many people think,or are convinced by ads that you have to have this make or that make, for instance Global, good high priced knives,, but definately not for home use, too much sharpening needed as they do not keep a good edge, and the blade mix of metal is too hard. My knives at home are a mix of professional and home knives, but they all have things in common, nice balance ( needed if preparing a lot of food), very very sharp, keep an edge but are easy to sharpen to a razor edge, good enough to shave the hair on my arm. At the end of the day it's marketing , like anything for tackle tarts, fishing gear iPhones,etc etc, people queue for the latest???? Ask yourself this, does the meat and veg know what knife your using, and does the food taste any different??
I got tired of using restaurant owned knives that are abused and always dull. I found the yaxell Mon for 20 percent off. This video was very helpful. Thanks.
that's what the comi's are for. they should be coming in before their shift and showing that they are industrious. But yeah, that Yaxel Mon is spectacular bargain. Like a Tojiro DP but with a much better handle
Haven't finished the video yet but the victorinox is what every average restaurant should go with. Handles are good and honestly the blade is a pretty sweet balance between edge retention when doing most meats and vegetables and super easy to sharpen. Now that I know I can get a Mercer without a bolster my mind might change though. Just from sharpening them it seems like the Mercer might be a little softer as well
Hey mate, I'm from Australia and have been using your channel to help me pick my next knife block collection, I've been living in share houses up until recently and now that I dont have to worry about someone trashing my gear I want to look at japanese knives but I notice you dont have a video for best entry level japanese knives would love to see what you suggest for that or if you have already done that in a previous video and I have missed it could you post the name of the video for me. Cheers mate.
Hey Rycky, regarding the Victorinox, yes, it's a shorter profile vs. the Messermeister, but the straighter profile is ideal for prep cooks. If you're chopping loads of onions, especially big ones, you never have to pass over a piece twice because of blade curvature. The rock profile isn't so ideal for shallots, but it'll handle garlic and chiles pretty much no problem (Jalapenos being the exception for rock choppers).
agrees. I like the steel of a park plaza/four seasons better (slightly higher rockwell) and I like the handles of a park plaza/four seasons a LOT better, but like the shape of the fiberox blade a bit better
@@Hatim.13 If I could compare the Messermeister and Victorinox directly, then I could give proper feedback, but I would like having the extra height to scoop up diced onions and such. It just depends on whether or not the straight edge lasts far enough up the blade for me to never need to make 2 passes. If it doesn't, it's not going in any commercial kitchen of mine.
and believe it or not, Messermeister also makes NON stamped blades. In fact the St Moritz is one of the most commonly used by culinary students. But yes, the parkplaza/ four seasons IS a good direct head to head comparison to fiberox. You might also ass Dexter sani safe (also a great butchering series) and wusthof pro and even update internationals and wincos are in the same class.
Checkout swibo knives now made by victorinox with the yellow handles. They are shaped for a pinch grip on the handle Swibo model number: 5.8451.26. If you walk into an abattoir or slaughter house in Australia you will see a sea of yellow handles. These guys are on their feet using their knife 8hrs per day. For a stainless steel edge retention is so so but they don’t chip easy. But the grip I love the pinch grip on the handle. My only other chef knife is 🥁 Masamoto KS-3124 Wa Gyuto 240mm custom made with left handed handle. I love it don’t get me wrong if I put the swibo plastic horrible yellow handles on it I would use it more often. Probably just suggesting that is a crime I could probably get a timber handle made to the same shape. Sadly I use the swibo 95% of the time why because the handle rocks and it’s stainless. Currently don’t have a magnetic strip to air dry the masamoto.
