I bought the Enso when this video came out I think and it’s now my favorite knife alongside my primary chef knife. I started to use it a lot more over 6 months after I got more comfortable with the shape and what I wanted to use it for. Several people have mentioned the knife too and it’s next to about 1500 in other knives ... anyway, love thst Enso one and getting it as a gift for my brother next month.
Really appreciate your opinion here. This is one of the best reviews yet. Maybe because Im in the market for one. The classic Ikon got a decent review. The yaxell is beautiful, I like the super g too. Wow, a lot to choose from.
after 3 layers, it's just cosmetics, but WOW!!!!! What cosmetics!!!!! The regular gou is similar to the Miyabi birchwood in layers, slightly different profile. But it only has a micarta handle not real gorgeous gnarly birchwood. The super gou has more layers so the blade pace is prettier, but not really functionally different than a regular gou As far a german steel, the ikon is one of the most comfortable knives to use. great ergonomics and great manufacturing. But it's pretty pricy.
HR Hamada, I also love that Kramer Meiji it is beautiful, however the primary interest to me is ergonomics, I wonder if a larger hand will wield this better?
@@tiagovirago I have used the other 3 kramers for over a week each and used to own the FC61. I haven't tried the meiji yet Remember it is for "rockers" only, but if you're a rocker this should be good.
Me, I’m a Slicer with limited rock and chop. I get the satisfaction from push and pull cuts. It’s important to hear what others say because I don’t get the time in hand that others do.
Hey Ryky i just wonder,why dont you ever include the Zwilling Pro in your videos!? Its one of the best German knives out there,and far better then the Wusthoff clasic icon(in my opinion).
Merry Christmas to you and your family, I hope you all have a wonderful and safe holiday, thank you for all the videos, I can't wait to see what's next
QUESTIONS - 1. Blade hardness - What is the upper limit of blade hardness that has good utility and is available, and what hardness do you prefer ? I have always chosen the hardest blade available as I like the edge to last a long time between sharpening. 2. OUTSIDE THE BOX - What are your thoughts on ceramic blades ? And can they be sharpened with diamond plates, or will the diamonds just make score lines along which the blade will break ? I completely enjoyed your latest update on knives you prefer. Ryky, you may say you are not a professional chef or sharpener, but you should realize that what you say about sharpening and knives is akin to the word of God for most of us who subscribe to Burrfection. Your videos save us from a horrendous waste of money for those who need to know these facts BEFORE buying. I NEVER miss an episode of Burrfection, thank you Ryky. Leonard
Hey, Leonard... I know I'm not Ryky, but your post has caught my eye... It's occurred to me that a LOT of viewers probably have NO idea what the hardness numbers really even mean, and so the popular view is "higher is always better"... Just upfront, since I am only a humble "Hobby Smith"... I'll let you in on some basics... so Ryky can later suggest his feelings and they'll make more sense... hopefully. The scale used is HRC which has more to do with the particular testing load and equipment, like a tungsten ball or a spevifically shaped diamond cone in the tester-machine for the C-scale of Rockwell Hardness... In this scale (popularly used for common utensils from ball-bearings to industrial cutters and tooling parts, a common hardness range for knives is between 55 and 66, above which even for hand-slicing and chopping, tends to get brittle and "Chippy" in regular use and maintenance. It's not that the steel is no longer strong enough, but at high-tensile hardness, when chips come off, they fly, rather than fall... so it's dangerous. For the same reasons, they generally keep axes "for hard chopping action" between 45 and 55 on the HRC scale... their blades also tend to be outwardly curved slightly, Convex, as opposed to the "hollow" or Concave grind-shape of most utlitiarian kitchen and similar knives... In any case, you shouldn't have too much trouble finding blades up to a 65 or 66 hardness, available on the open markets, but they'll likely be "pricey" and from "high end" manufacturers... ALTHOUGH, a lower-end or NEWER manufacturer or craft-shop trying to establish business may well produce them at significantly lower prices to "grow the customer base", a popular tactic in business... SO keep your eyes out, and maybe contact a "metal shop" or "machine shop" for the purpose of "renting" a tester or hiring them for an independent test... It could be worth the investment. ;o)
the harder the blade usually the more brittle it is too. One of our favorite retailers may be making one in the near future that will be around 67. but this is NOT recommended for someone who does not have excellent skill and discipline. Even the ZDP 189 knives like Miyabi and some of the handmade knives are very difficult to use even for a pro. Choosing the hardest blade is NOT the best way to choose a knife. A soft knife is preferable for butchering, for BBQ, for boning out product, for hard squash, etc, etc, etc. And the harder it is, the better your skill and discipline better be. Also too hard a knife feels really funny and gives strange "feedback". I do not have a miyabi black Ash, but I do have a Geihei in HAP 40 at 65 rockell which I like relatively well, but not as much as my Yaxell Gou, My Miyabi Asritsans, or my Tojiro SG2's. And I have a Sukenari in ZDP 189. Not real happy with it even though the design is my style and it is a GREAT maker. ________________________ Ceramic blades can be good, like the kyoceras. or they can be HORRIBLE like 99.99% of the Chinese ceramics you see on fleabay. With a ceramic knife from an off name, it is BUYER BEWARE. Interestingly Dalstrong just to market ceramic blades before they started marketing steel blades. I tried one. meh. But dalstrong has great customer care so I'm sure they lost a ton of money replacing knives for idiots who don't know that perpendicular is 90 degrees not 85 degrees and don't know not to twist their wrist at the end of a stroke. I may not think too much of dalstrong knives, but I HIGHLY admire their customer care reputation/ And think about having a piece of sharp ceramic in you esophagus or your small intestine. I do not think an average user should use a ceramic knife except maybe a small tomato knife. A pretty skilled home user can use one, in a professional setting except maybe sashimi but I have nice yanagibas for that. If is NOT worth sharpening ceramic knives unless you're unbeliably skilled. Even I don't attempt it. But Kyocera will sharpen them free for life. Don't buy bargain brands. they're junk
@@hrhamada1982 THANKS for that!!! Okay, I am admittedly (mis)adventurous, so I've occasionally thought of picking up a ceramic (crap) at a flea-market just for the "test drive" and maybe an adventure in learning the sharpening situation... I know, it's probably a short-lived personal act of frustration, ending with a two-dollar (or so) piece of garbage and a good reason to personally avoid ceramics like the plague... BUT... Going in... (and I don't know that I will consider it further, frankly) is there a good place to start on the "research side" for the sharpening gear??? I've hand-knapped a variety of workable knives from obsidian. SO it's not my first rodeo, but beating and picking a blade from volcanic glass is obviously NOT the same technique as putting a smooth and consistent edge on even a straight-profiled knife in a ceramic material, either. SO since you seem to know something integral about the skills required, I think you might be worth the interaction as opposed to "going it alone" on this... antics? adventure? potentially lesion-inducing lesson? Yeah, in the end I may still just be "F***ing around", at best... BUT there may also be other curious readers trawling through in months or years to come, too. ;o)
@@gnarthdarkanen7464 awesome I'm really interested in hand napped blades and arrowheads!!!! I've attempted a few with our local archeological society ryky is better at sharpening than I am, but I think even he would say don't even bother doing it on ceramic. Just buy one good blade. And of course don't use diamond rods on a good knife. Nice plates are OK, but cheap ones are not worth it. Better to use stones than a cheap diamond plate. As far as which gear to buy, it's going to be a matter of how much you're going to use it and how much are you willing to pay. I've pretty much stuck to King and Chosera. Prefer choera, but I don't always have the cash for it, hence the king. Ryky can recommed a set up for you better than I could.
Hey Dude! Great vid as always. Was wondering if your're going to do some recommendations on some deba type knives? Im trying to score something like that for the Mrs. She has an unusual style of breaking down chickens where she chops clean thru the spine (Horizontally. not vertically. lol) It pretty much goes against any of the tutorials Ive seen on how its done, but I'm not about to try and correct her. LOL.
Hi riky nice work ! Could you explain us how reprofile blade's thickness (i heard about togioroshi ??) And how apply it on a damas and restore it after sharpening ?? Thank you !!
What’s up Ricky! I have a 8 inch birch Myabi and the decorative pin fell out. I literally used it once and it’s about a year old since the purchase. I plan on sealing the replacement from Zwilling like you have done in one of your videos. Will that void my lifetime warranty? After happening once it can happen again and I hope it doesn’t void the warranty because I believe it had to do with the care that you recommended to do. It may have been to dry or humid fluctuations in New York that caused the problem. What do you think?
Hi Ricky what about the Enzo prep knife you spoke highly about last year enjoyed the review as usual .Merry Xmas hope you have a enjoyable day with the kids and family . Regards Dean from Oz
Happy Christmas, Ryky!!! AND great video!!! If you're looking around for an inspiration, maybe you could put together a little research and present the most comprehensive review of the ROCKWELL HARDNESS SCALE and what the hell those numbers mean. I see in lots of comments sections (and not just on your channels) as well as in some of your videos that there's a popular view that "higher Rockwell is always better" when you don't seem to agree. It's a nice bonus to a certain extent in my opinion... um... MOST of the time, but maybe if we understood a bit better all together what the numbers meant and where that stands as far as knives and purposes, and even why an AX that has to hit really hard material to cut (wood) is actually purposefully made SOFTER than my kitchen knife ... Even if you've gone over some of this before, it might be a good idea to revisit the scale and numbers and meanings once in a while, too... so there's food for thought for a great future! ;o)
@@Burrfection, Thanks and very cool! Wikipedia has some decent info, for a start... BUT you might find it easier if you can get to a machine shop or metallurgical class and put hands on a Rockwell testing machine, yourself... a few minutes of supervised "play" to understand what's going on... and a video should almost write itself. Hope you have fun, and I look forward to it! ;o)
Ryky...merry Christmas. How hard would it be for you to review a Carter Cutlery knife? Even a cheaper Muteki knife thru Carter? Maybe with your contacts you could get one...or with your amount of subscribers convince Murray to send you a couple..! Go for it!
HR Hamada yea!! That’s a great idea. I’d love to send him a Cartier, or Muteki and see what he thinks. I can’t afford to send him a $800 knife though. In a few months I may get a gyuto by Jamison (Muteki line). Maybe somehow I can get a hold of ryky and send it to him to give a review.
My hobby is to go sea fishing and make sashimi out if my catch. Currently bought shun premier boning/fillet knife but considering replacing it with miyabi birchwood after watching your video. Please let me know your thoughts. Thank you
As average cooking at home but almost every day type of cook...when I saw the price of the more higher up series, I was like: kill me....I can’t afford to buy food for a month if I buy those
Ryky your link for the following doesn't work all I get is a blank page the same as yesterday's link. Miyabi Birchwood 6", Yaxell Super Gou 6", Wusthof 6" burrfections.com/Gear-List
@@StagnantMizu WAY WAY above. Dalstrong is a Chinese knife made by untrained workers that will be instantly fired if they don't make their quota. If they drop dead or commit suicide because of the pace, they're replaced. Miyabi, Yaxell, and Henckels/Kramer are made by lifelong workers who take pride in every single task they do, Every step will be perfection. They are well treated by the employer, are happy and healthy. Each of those companies has sterling reputation amongst professionals. Wusthof ikon is a superb german steel knife with great ergonomics. Dalstrong is NOT a bad knife. It's just not a good knife. Remember dalstrong doesn't make them, they buy them and brand them, themselves. But the dalstrong marketing company has GREAT customer care, even idiot proof care. They are good for home cooks because of that. If you have limited skill and discipline Dalstrong is a very good choice. it's just no where near these, or other world class knives like MAC, Mcuesta, Misono, Shun etc You're paying for peace of mind if you have no skill and chip your knife and for most home users that is a wise choice. You won't get that customer care with the better knives. They expect you to know what they heck you're doing. They warrant for defects in material and workmanship only and you will NEVER have a defect in either. Do not buy a knife thinking that x number of layers vs x number of layers is a good point of comparison. that's like buying a stereo at a swap meet that says 150 watts that is clipping at 149 and will only last 6 months, is the same as an onkyo for example which has rock solid engineering and 1.5 db headroom (3db is a doubling of power). Both will get the job done, but one will last 50 years and be perfection the hole time, and one will last 6 months. Or saying A5 wagyu is " just a steak" the same as I can get at golden corral or sizzler.
