I own the Damascus Bob Kramer, and I absolutely adore it. It's kept its sharpness well better than the carbon Henckel knives that I have, and it looks great too. I think keeping the sharpness should count for something too, that you said very little about. Great video BTW!
I read an article about the Kramer knives and how they compare to each other. The Carbon will be the sharpest when sharpened well and easier to sharpen, but will not keep the edge for as long (and of course it will rust). Damascus is the hardest, more difficult to sharpen and will not get as sharp. Has a lot better edge retention though. And it’s absolutely gorgeous. The Essential is supposed to be right in the middle in every aspect. I only have experience with the Essential and i think it is a shame that it's not included in this video. I use the Kramer Essential as my main knife and i am very happy with it.
Been here since the old channel, just wanted to say thank you! You taught me almost (99.9%) everything i know about knifes, sorry i didn't thank you earlier, but i am really happy to see your channel grow so much 42k WHAT, tbh i stoped watching you at one point, because i had lost my love to knifes after some life troubles, buuuut that means i have a lot videos to watch! Btw cool to see that the Mr X guy/girl gave you suck a gift, you deserved for sure!
If I ever get to point in my life where a (1) 300 dollar knife is an actual option for me, I´d go with damascus. Every single time. And a handle heavy (if only little) knife feels more nimble in my (rather unskilled) hands. So that is a plus to me. By the way - great video. Love your apparent enthusiasm and the side by side comparison. Keep at it ;-)
you shouldn't go for Damascus every single time. It's only a clad layer. A lot of pattern weld Damascus is only premade sheet steel and a lot of wootz Damascus is just very pretty looking junk out of Pakistan. Pretty much worthless except for it's looks. The Henckels/Kramer is SG2 core and it's made by Miyabi craftsmen. henckels/miyabi makes it's own Damascus out of authentic SG2, ZDP189 and VG10, not it's generic couterparts. But as pretty as it is, it soesn't add anything functionally, AND once it's scratched......... I agree with you about handle heavy being a plus for some people and a minus for others, it's about preference. One is not better than the other nor is "centered" an advantage. "When a "good" reviewer says "centered at the pinch grip" that is as a point of comparison, not as a sign that it is better or worse. but we've all seen reviewers that thought that that was a strong point to place value on. Thanks for bringing it up!
For anyone wondering what the 52100 carbon steel is like, it's sort of like Aogami/Blue #2, but it is less prone to chipping at thinner sizes. So, it has high edge retention, a really nice quality heat treating, at 62 HRC. I prefer workhorse grinds myself, but for a blade this thin behind the edge, I still feel confident with handling it. That said, I still wouldn't cut through stems, nuts, bones, seeds, nuts, etc.
I guess the sg2 is overall a more expensive steel. It doesn't get rust so you don't need to put much attention on maintenance. And my Saji sg2 gyuto actually has a better edge retainability than my other carbon steel knifes.
RonSchwanson51 I love the carbon knifes as well, very easy to sharpen compares to sg2, also cheaper, but the rust.....man, they are so easy to get rusty. And if you have a mirror polished knife, when that mirror side get rust, it means hours of repolishing....
What is the “euroline”? I can find no info on them. I have the shun Kramer block( no longer made) finished my collection this week with the zwillings, but could only find the 9” slicer in the “euroline”. I bought it and noticed yours says euroline on the box. The 10” zwilling Damascus Kramer did NOT have that on the box when purchased from SLT 4 or so years ago. Sick vids! Sorry your studio got broken into but you handled it with class
does he call himself a knife expert? Since the guy himself said thanks for the tip, I assume he isn't especially an expert, more of a hobbyist per say. it's not just carrot tip though. You should do it for anything that is roundish. To give yourself a better surface.
@Crox Alfaro Talamantes Just because he is a knife expert doesn't mean he is a chef. they are two very different things. as a professional chef for 15 years I can say his knife skills are not amazing. but thats ok they don't have to be he's not working in a kitchen for 12 hours a day so thats not important. he makes informative knife videos and does it well. The guy gave him a solid tip and he was thankful you should have left it there.
That is not the reason you should get the Damascus. The Kramer Damascus has an SG2 core. Once you've scratched that Damascus, it won't be as pretty any more Sort of like a padded bra. But if the girl also has a heart of gold, it doesn't matter about the padding
probably just lighting. you weren't the only person to see orange. He hasn't had the Henckels/Kramer long enough for it to really patina yet and 52100 is usually purpleish when it patinas
Just bought 3 of these Knives, just wondering what sort of block I can use for these? I thought I read somewhere the shape of these and thickness doesn't allow for normal block use. I bought the Zwilling $150 Kramer and it was embarrassing to say the least (really $150 for Chinese made block with repaired corner that came without a box or even wrapped obviously a second directly from Zwilling). My $39 blocks were better. Anyone tried the 360 Block or have any recommendations?
I hate damascus. Too fussy for me. Remember, if you scratch the stainless steel damascus pattern, how are you going to fix that? That said, I got both stainless versions. 8 inch in FC61 and the SG2 with 10 inches. And one of the sg2 knifes came scratched. I think it was the exposed knife... But it`s a pain in the but to get back south to the store where I bought it. Anyway, SG2 is very well rated and carbon requires a lot of discipline.And for a long time I wanted to put my hands on SG2, now I do. lol Not enough experience and observation to say anything yet.
Scratching the damasc pettern is a somewhat easy fix if the blade is true folded steel. Since the pattern runs through the blade you can always polish and re-etch the blade yourself
I have tried the stainless steel Damascus version, and was able to compare it to other knives. I could not find any other chef knife that can handle or perform nearly as well as the Kramer, regardless of price. The carbon knives don't have the availability of the Damascus variety, and I think much of that may be due to technology, and a reduced demand for the carbon. So, Zwilling is not producing as many. With the Damascus stainless steel approaching the same price point as the carbon, I would go with the Damascus. You get the benefit of reduced maintenance compared to the carbon blades, along with the better durability of the stainless steel. The blade of the Damascus felt quite stiff, and was able to hold its shape better when I was dicing an onion and julienning some apple slices.
Please do some more research into steels and such. Looking at you nonsense here, you don't know what damascus is.... Bob kramer is far from the real top knives....
Carbon! Given the mechanical appearance I would choose to have my Damascus pattern from a more individual smith. I like a knife being more blade-to-balanced heavy. Equally I enjoy the patina that comes with me using the knife... still in many dilemmas of which knife to get next (got more than I need)
I HIGHLY agree that Damascus is not individual in most cases, but Miyabi does their own metallurgy, not like most companies which buy it prerolled pattern welded sheets. And the Kramer is wootz Damascus rather than pattern weld Damascus. But once it scratches........ But not all carbon steel is good carbon steel. in this case it's 52100 and a great steel, but think of recent French carbon steel. Even a cheap stainless will hold a better edge than recent French carbon steel. NEVER enough knives LOL Have a great day! We have a great community here!
I think the Damascus version is clearly the better version, and the one to go for if they were the same price. It gets sharper, holds its edge longer, it is thinner, and if the patterns cause any sort of drag, you can just get rid of them using stones.
I really enjoy your videos. I have confidence in you. I'm considering spending about $200 to $300 on a nice 8" carbon steel (super blue?) Japanese (or Japanese style) chef's knife. Are "Shun" or "Miyabi" or "Yoshuri" or "Bob Kramer" good bets? Perhaps you are aware of another brand that is a better value? It is not unlikely that I will purchase one of your leather stropping blocks.
those knives are fine. they are priced a bit higher than ideal, considering they are factory made. big name brands demand a higher price. look around here to see what could work burrfectionstore.com/collections/aogami-super-blue-super-steel?page=1 here are specifics burrfectionstore.com/collections/aogami-super-blue-super-steel/products/myojinriki-seisakusho-shoshin-shirasagi-aogami-2-kurouchi-nashiji-gyuto Blue #2 knives burrfectionstore.com/collections/aogami-2-blue-2-steel
Hi. I havent read all the comments and dont know if this has been written, but you fail to mention that the sg2 steel holds the edge way better than the carbonsteel. Just a mention 😀
The damascus imo should have a different blade profile, given the steel and the balance. It would be a better as a slicer or with a less pronounced belly for chopping; though this comes without experience of ever using a kramer, but more from general experience with knives.
If I could ever afford such an expensive knife I'd go for the Damascus, I enjoy a slightly handle heavy knife. My current knife is an IKEA knife and I have 0 issues with sweet potatoes, but maybe that's because I've never owned an expensive knife so I'm used to applying a little extra pressure when using it. Also, it has no issues rocking through potatoes despite being a €25 knife
good point about the weight. Just like a tennis racket, a knife balance is NOT better just because it is at the pinch. Tip light makes it feel faster and more quick and nimble. Tip heavy means it feels like there is more power. Your IKEA knife is just fine. They really are a great value for the dollar. I know they've made some in Japanese VG10 and they've made some in some excellent MV and they've made some in german steel. I too felt they were a little heavy, but well constructed. Many people buy knives that are pretty but are too delicate to be used by people who don't have technique. As you build your skills, you probably also have more money to add to your collection. Keep it Sharp! And Good luck!
My girlfriend has an idea knife, you don't know what you're missing. They're atrocious cutting tools. You don't have to spend that much at all but any decent high carbon knife will take and keep a much finer edge than those idea knives (which if anyone doesn't know, are really cheap stainless steel with bad heat treatment). I made a knife for less than the cost of an ikea knife, best knife I've ever used :)
If you go to my channel you'll see my Ikea VG10 Damascus blade do the tomato test pretty well. And if there's anything I've learned from channels like this one and Jun's, it's that you can make even the cheapest knife into a good performer.
That's true, having the knowledge to sharpen a kitchen knife really well and efficiently with a waterstone is invaluable! But when a knife is so poorly made, it can make it pretty frustrating and pointless - when they won't even take a fine edge, or lose it very quickly, or just fold over. I don't doubt your Ikea knife is better than what I've used, but some of them are truly terrible.
I agree that Ikea VG10 wasn't bad at all. I've also tried their Slitbar MV knife. Very good (but heavy) and a bargain considering the price. I actually like their upper end pots and pans. Ikea makes a wide range in products. From crummy and disposable, to very good values. And BTW they have very good coffee (and it's really inexpensive) And 100% agree with BOTH of you that knowing how to sharpen on a waterstone makes all the difference in the world. I 100% agree that a knife does NOT have to be expensive to be good. I just wish you wouldn't have gone quite so far as to say "even the cheapest can be a good performer". Even a tin can can be sharpened to cut, as well as the Kiwi knife, but that doesn't mean either would be comfortable to use for more than 45 seconds or would stay sharp long enough even to cut a whole carrot.. I know what Richard meant, but there are a couple of people that are on these forums that don't. I think VALUE is important, not just "cost is no object" or "cheap is best". It's great that some people like ryky and others are kind enough to make videos and a lot of us are chipping in to help each other!
I would definitely take the Damascus steel over the carbon. The patterns are absolutely beautiful in that knife. But if was a 100 dollars more I would have a hard time justifying spending the money.
after 3 layers it's just cosmetics. And once you scratch it......... But functionally, the Micarta and the SG2 of the so called Kramer Damascus" over the other two Kramers, ARE an advantage for some of us.
At the same price, I'd still choose the carbon version. :) I very much prefer carbon knives (I personally find them to usually be a superior steel) and these days I'm not really into the aesthetics of damascus, hammered, etc finishing.
SOME carbons are superior to SOME stainless. MOST no longer are with new metallurgy. Henckels uses 52100 which IS a superior steel to most, as you say, but there are a LOT of carpy "carbon" knives out there. And just compared to the other two, (we don't know what FC61 is, but it performs much like AEBL) I agree with you, I'd prefer 52100. But SG2 is in a whole "nuther league" than 52100. FAR batter hardness, takes as fine an edge, LESS likely to chip, ZERO care needed. I don't care about being pretty, the SG2 is functionally better. I agree about "Damascus". After 3 layers it's just cosmetics functionally, but in SOME cases, it shows extra labor and attention to detail, but nowdays even carpy communist Chinese knives are cranked out by the boatload in 67 layers. Henckels Miayabi does their own metallurgy, (but it's done by machine) so it IS a step up, but I agree with you. It's not much of a step. But HANDMADE Damascus will hold it's elan and probably it's value, because it really represents several hours extra labor
Yeah, me too. I find Damascus pretty vulgar in general. It's like when somebody buys the cheapest hatchback car they can find and then put a load of weird body kit and paint work on it - it's trying very hard to stand out. Yet almost every custom knife is Damascus these days, so they actually *don't* stand out.
No doubt, obviously we generalize quite a bit with these sorts of things. :) I fell in love with carbon back with a 1095 knife I had (well, still have). I've since moved on from the VG10's, SG2's, etc to the white and blue carbon steels. There is just something I find special about a 'no frills' carbon knife as I've got more and more into kitchen knives.
About a year ago I purchased the 6" Meja Kramer by Zwilling Chef knife (150$ from a Sur la table sale). Does this knife compare to these knives and performance or are they different?.
As much as I love the beauty of the SG2 Damascus, at the same price I would likely opt for the Carbon one. Gotta chase ultimate functionality over the most beautiful form. Great video!
yes, we each have our preferences. There is no one best knife steel. Each has it's advantages AND disadvantages. But I think we can ALL agree that if it says "surgical steel" or 440A, it sucks. And that if they refuse to tell you what steel it is you should avoid it. And there is no such thing as "Niigata steel" like the one some of us have been constantly been bombarded with ads for on FB and youtube.
Hi, I have a question that's not relevant to this video but in one of your videos you've tested the sound of the metal on the blades of several knives. Is that relevant to the quality in someway? How should a quality knife sound like?
Hey Ryky, I thought that it was very interesting hearing you compare the steels of these two knives. Would you consider doing a video similar to your whetstone video where you compare the different types of steel and their advantages and disadvantages, particularly in how they feel to use and edge retention?
the Kramer carbon uses 52100 steel. takes a GREAT edge and keeps it well. it is reactive and it is slightly brittle if abused. It is super easy to sharpen. The Damascus uses a core of SG2 steel it is harder and will hold an edge longer. It is Nonreactive. It is not easy to sharpen. IF you scratch the Damascus layer while sharpening, it wont be pretty any longer. The FC61 is non reactive and in between for sharpening, easier than one and not as easy as the other.
Myself would buy a shibata kotetsu gyuto in sg2/r2 or a takamura migaki inn r2 its a much thinner grind that cuts way better and costs less at least in my part of the world. Not saying the kramer knives are bad bit they are very overpriced in my eyes. Other than that good video as usual ryky 😊
Hey just discovered your channel and it's excellent. I just bought this knife and read that it's not good to hone or it needs special care due to its high Rockwell. How would you recommend?
Hey Ryky, I recently ordered a couple if knives, and i was wondering about something. Currently, with my budget knives, i am practicing sharpening and stropping on an unknown grit level of a whetstone. It isnt very high, i would say 1000 grit. This whetstone is absolute bs, so, i ordered a few naniwas to go with my new Shuns. Do you think the feel will affect how i sharpen the new knives? Please help out. -thx Edit: After finishing the video, i think i'd go for the damascus SG2 personally because it looks very nice.
the SG2 is MUCH harder than the other two and will retain it's edge longer. It is also sharper even at the same bevel angle than the FC61 model but it's not as easy to sharpen as the carbon model And once you scratch that damasucus..........
Hi I have real trouble viewing the your kit Web site and not sure if it my end and your end .. love the vids tho have learnt loads many thank for your time
Burrfection yeah it loads up but doesn't seem to do much and even freezes and I get pop up saying I have a virus? ? It may just be me being a bit thick lol
I would choose the carbon knife over the damascus one. 1. Damascus is only for show, and I would prefer traditional 3-layered steel. 2. Damascus really is pulling a break on you, if you're cutting vegetables with a lot of moisture. 3. I had 2 Kramer damascus in hand. The heat treatment was off and the blade bent quite strongly towards the tip. Maybe my luck, but that thing is $400 and that should not pass quality-management. 4. An unbalanced handle just isn't gonna cut it for me ;)
I used to have a very good relationship with Henckels. I would certainly agree that a 400 dollar knife should pass QA. I happen to know for a fact that Henckels QA is superb. I would HIGHLY, HIGHLY, HIGHLY dispute their "heat treat is off". When the blade blanks are initially cut and when they are tempered and when they go through the different types of quench, they are done several hundred all at the same exact time. It is completely computer controlled. If one was bad several hundred would be bad. The whole batch would simply be remelted. With the "core" and Damascus, they'd be chopped into flakes and sold as scrap. Henckels AND Miyabi both have to pass through laser alignment at SEVERAL stages. There is NO WAY a Henckels or Miyabi made it out of the building. It might pass one laser, but not more than one. Each one of the Kramers and the Miyabis is also hand assembled by Miyabi craftsmaen through SEVERAL stages. They are also INDIVIDUALLY hand sharpened. There is no way one of the many craftsmen wouldn't have known, especially a sharpener. Do you honestly think one of the Henckels/Miyabi sharpeners wouldn't notice a bent blade? Henckels DOES sell "factory seconds" but they have an identifying mark and they would NOT let a bent one out or one with a bad temper or quench out. the factory seconds are cosmetic seconds, not quality seconds. You have had them in hand, but you don't know how the owner treated it. he might have left it on the stove and he obviously pried something with it. He's lucky it didn't snap. Also there are some Kramer counterfeits coming out of both China and Pakistan. If the owner bought it from Ebay it's very likely he bought a counterfeit. With the "heat treat being off", I'm betting on it being a counterfeit
Harrison Hamada I wouldn't have thought it possible as well. But it happened in a professional knife-shop here in Germany and the owner was like "what the F?!" They are produced in Seki as far as I know. But even then: that's a town full of japanese blade-pros... The knifes with b-quality from F. Dick in my collection (they sell them with a 50-80% discount at their factory :) ) have perfect blades with minor defects on the handle... So I really think it was a slip in QA.
Hey Ricky I am thinking of purchasing a gyuto with a 70/30 grind always had my knifes with 50/50 grinds whats your thoughts. advantages and disadvantages ect.
perception of sharpness on the upside, a bit harder for an amateur to maintain on the down side, but you can always turn it into a 50/50 or a better sharpener can turn a 50/50 in to a 70/30 or any other ratio.
I'll tell you why. It's because the stainless Damascus won't rust like the carbon, is stiffer, and requires less maintenance. It also handles every bit as well, if not better than, the carbon.
am a simple, humble person and don't want to show off an expensive knife, so i would go with the carbon, and have a wonderful knife that is obviously the finest quality without flounting it.
The spine on the carbon knife is too wide imo. I own both of these and the spine on the carbon doesn't work well for cutting with the butt of the knife because it ends up being more of a wedge that splits the vegetable rather than cutting through it.
no, just the opposite, it requires MORE maintenance. You need to thoroughly clean after each and every use (we do anyways) because it's reactive. You need to thoroughly dry the blade, dry the the handle and especially dry the junction where the bolster meets the wood. EACH use. Sharpen once a week or more The stainless is "sanitize and go" (synthetic handle cannot rot) Sharpen once a week or more The SGE2 knife is also "sanitize and go" it will last MUCH longer between sharpnings. Sharpen a couple times a month. (But it takes longer to sharpen)
Harrison Hamada understood but using the knife first hand in a high end kitchen, and watching other reviews. The carbon one isn't nearly as reactive as you'd think.
I'm pretty familiar with 52100 steel. I may be exaggerating a LITTLE bit, but you should clean and DRY the knife EACH time you use it. I actially less worried about the blade. I highly prefer a patina. I'm worried about the junction of the brass bolster and the wood. And yes, I've put several dozen hours with the Carbon and I used to own the FC61 I cannot believe you don't clean and dry your knife if you work in a professional kitchen. (the synthetic handles are sanitize and go)
Harrison Hamada never said I don't clean them. This type of carbon knife has a slow developing patina. My chef's misono is another story. That knife needed an eraser every other day. The Kramer wasn't nearly as bad. It was on the other end of the spectrum.
YOUR claim was that carbon steel with wood handle is LESS maintainence than stainless with synthetic (both the fc61 and the SG2). As far as "ease of cutting, that is more a function of design rather than "carbon steel" I have that misono (they only make one) and it also only slowly develops patina (it's Swedish steel). So how is walking to the sink and washing it after each use less maintainence than santitize and go? How is stainless less maintainence? How is natural wood less maintainence (although ebony IS very dense, less work than say Ho wood)
Hey Ryky. Have you ever used the Kitayama 8000 stone? I just bought one to replace my broken naniwa specialty ss 8k which was so thin it warped and just I dunno I wasnt too happy. But my replacement is the Kitayama 8k...any experience with it? I got it for 67$ on amazon. I know if you give the thumbs up I did good!
Burrfection I got the Kitayama! Its beautiful. Going to be using it for the first time soon. Couple questions. The nagura that came with it is just for cleaning and flattening right? Or if I use it will it make slurry up with just the stones particles or will it be the nagura particles in the slurry? Or both. And to get the best finish do I just use it once and then slowly water the slurry down until the end where I have no slurry and just water or do I want more slurry for more polish. I guess I'm wondering if more slurry makes the polish better or is it more for removing steel at first and then you water it down until its just water to get the best polish. I imagine the stone will make its own slurry as you use it and any nagura particles will be long gone. And one other question , when I dry the stone after should I lean it up on the side to make it not crack or anything? Like I said before my naniwa 8k superthin stone (lol) warped when I dried it laying down and then after it broke I dried it leaning.up and it didn't warp. Hope you can help bro, really excited
Burrfection Just got a new chef knife too. The brand is Wallop which I'm sure isn't known well but its a damascus blade with aus10 core and it absolutely beautiful. I got it from that site I told you about where they give you promo codes for amazon for 25$! Its 70$ normally. You HAVE to go in vipon and log in with your Google account and search Wallop. They have like 6 or 7 damascus models and a few with hammered damascus with vg10 core for only 34$! And those are 80$ regularly. I'm telling you Ryky they are incredible and even have a super awesome mosaic pin in the handle which is pretty cool. Check it out bro and tell me what you think. After you sign in and search Wallop, pick out one or all of them and click the picture and then press instant deal and a little box will pop up and show a promo code and then you hit copy right in that box and it will copy the code automatically to your clip tray and then hit the amazon button right next to it and it will bring you to that knife on Amazon. Then click add to cart (not 1-click buy) and then proceed to checkout and scroll down and paste the promo code and apply it and like magic it takes 60%+ off. I'm telling you Ryky these are made like crazy high end like and look just incredible. I'm going to sharpen mine in a little bit and finish on my new Kitayama! Hope you go check those out and buy a couple you won't regret it! And trust me I have zero to do with vipon I just want to share my knowledge, I've gotten soooo many things off there for insane cheap and would have never known about it if I didn't hear it from someone. Lmk!
I think the reason the damascus ver. is more because it's harder to make . Damascus steel is way more labour intensive to make ... Next time you test your blades take the rust off your blades and sharpen then with the wet stone , then test them out ...
It's shape and ergonomics is similar. Out of box sharpness is the same as the other two It is less expensive. NOT a hard as the SG2, but exact same hardness as the carbon The steel can not be hand sharpened to a razor edge as either carbon or SG2 It is easier to sharpen to normal use than the SG2 It is less care than the carbon. The carbon requires lots of care, including the handle. Handle is not quite as nice as either of the other two. All 3 HIGHLY recommended IF it fits your body and your style
I would totally go with cabon. I'd rather have it be well balanced AND i really don't like the damascus effect on those knives. Damascus adds great look to most knives, I just don't like the sharp design they used on those.
I purchased the Kramer Damascus. It was a beautiful knife, But I returned it after reading a number o reviews where it chipped and Henckel refused to honor the warranty.
Chipping is 99.99% caused by USER error. Henckels has enough money where they have unbelievable QC. They have archives of their steel stock, they have archives of several knives from each production run. They actually destructively test several knives from each production run. A warranty covers defects in materials and workmanship. When you buy a corvette, and you get hit by a Honda civic, do you call Chevy and complain? No. That's NOT a defect in workmanship or materials. You call your insurance company. Additionaly an experienced user, and especially a maker would know what type of damage is caused by what type of action. If it Is a certain type of issue, it's obvious what caused it. If Henckels/Miyabi says it was poor technique. I believe them just like I believe 99.99% of shun issues at user error. A high quality knife does NOT mean that a hack amateur will be a great chef. A great knife requires MORE skill and discipline from it's user, not less. You need to cut perpendicularly. You need to not twist your wrist, you need to not scrape product. You should not pry. You should not machine wash, etc. You already returned it. That's between you and your retailer, but the REASON was from bad information that was provided to you
Jason He most pre bought dog food is essentially "junk food for dogs", so I'm guessing he's being a great dog owner, giving his pet lots of good, healthy veg!
any combo of these chicken, eggs, salmon, Beef sweet potatoes, celery, potatoes, cranberries, flaxseed, pumpkin, parsnips, honey, eggs, apples, cabbage, parsley, coconut oil,, celery, cranberries, flaxseed, chard, papaya, i do it because cost is less than "premium" kibble, and the dog goes crazy for it, so you know she loves it. lots of cases of companies putting cardboard in dog food as fillers, and using "beyond consumer grade" meat at the main ingredient....
Murray doesn't send knives out to bloggers. But remember, the Kramers you saw here are Kramer DESIGN, They are not Kramer MADE. They're made by Henckels/Miyabi in Japan by some of the best craftsmen in the business. But they are production quality knives with many handmade steps, not fully handmade knives Murray makes artisan quality knives. Because HE hand makes each one, there is a limited quantity available over the lifetime of the artist, Just like the hand made ones by Ken Onion or Bob Kramer and other ABS master bladesmiths. Once they retire, there will be no more. EVER. There is also a collectable component to choosing one. Handmade knives hold their value, or go UP in price, just like a corvette. Murray makes JAPANESE style knives. He is a 17th generation Yoshimoto Master. He is also an ABS Master. He makes each one from scratch. Him himself (although an advanced apprenctice might help rough out a knife on the lower series) Bob and Ken make their own version of knives, similar to German knives in terms of belly and point drop. Japanese knives are used differently than German/American shaped knives. They have different ergonomics and are built for a different style of cutting. One is NOT necessarily better than the other, but they're not the same. If you're a rocker, you could have a perfect Murray, and not like it because it doesn't fit. I am an experienced cutter. I've owned the FC61 Henckels Kramer. It was an awesome knife, but as objectively great a knife as it was, it didn't "fit" me. Murrays are very INexpensive to their relative value because he makes them to be USED, plus the Japanese ethic of what a knife is worth. Bob and Kens handmade knives are very expensive relative to their value because they are more for collectors, rather than people who use them on a daily basis. Ken's, and especially Bob's production quality knives are more affordable (but not "cheap".) Again, because they are not collectors items and meant to be USED
Like to see Hammer Stahl stuff. They seem to be a direct competitor to Mercer (genesis series, anyhow). They have much cooler looking handles, and they are honest about what pakkawood really is, plastic plywood. Not a bad thing at all for a knife handle. It's actually superior to real wood. But it IS cheap. The steel is toe-to-toe. The hardness the same. Same price range. I'd almost wonder if Mercer had something to do with them. Hmmmm. This company makes cool looking knives, and I hope they send you something to review.
Hammerstahl are not a direct competitor to Mercer. Mercers are designed and marketed to students and working professionals on a budget, and suit many of the needs of those demographics. I think they do a great job for that demographic. No Hammerstahls are not even close to a Mercer. But mercer does take very much of their design (blade shape, handle shape, handle to blade angles, and weighting) and materials from a well known German company. Hammerstahl were a clone of Gunter Wilhem and many of the team at Hammerstahl were ex-employees of Gunther Wilhelm. In some cases I believe the knives were pretty much indistinguishable when they first split apart. I even think they were made in the same factory. The two are becoming more distinct. GW is now making one of their lines in Germany now. Both H and GW are made in Taiwan. Both have excellent machining with an emphasis on quality over quantity vs a communist Chinese knife. Both are good values for the dollar. They are both designed for better home cooks. I absolutely feel Gunther Wilhelm have slightly better manufacturing and design (now that there has been time for the two to differentiate themselves from each other). I'd say GW is more for a home cook or working cook that wants to buy a knife about as good as a Wusthof Classic, but want's to save money. I's say Hammerstahl is for a home cook that wants to have a knife that's better than a cutco for slightly less money. I have seen GW's in working kitchens. GW has been "placing product" in some professional settings and has been in many professional trade shows, has been a "prize" in some competitions for home and for professional cooks. They even have several "Ambassadors" that are working professionals. But I 100% agree about them being honest about what pakkawood is. And I agree, I DO like their handles. I like the look, they feel good in the hand to me. And the design could be claimed to offer a lot of stability even though no cook would actually put it to the pressure that would necessitate the design.
Harrison Hamada Very informative. Thanks for your comment. I'm not a pro, and noticed some key similarities. I'm also not wealthy, so I can't have an example of all these brands to compare. So, I go off spec sheets. Steel type, hardness, design, and price led me to believe they were competitors. Thanks again.
they're both "german steel" Everything made with 4116 steel will have abut the same hardness whether it be wusthof, henckels, mercer, dalstrong, messermeister, and many many others. Similarly there are plenty of VG10 core steel knives too. But there are more considerations other than just the steel. The shape of the blade, where the point is in relation to centerline, shape of belly, the angle where the blade meets the handle, handle material, etc, fit&finish, tradition, how much is handmade vs machine made, the skill set of the maker, whether it will maintain it's value over time, etc. But yeah, love a hammerstahl handle and yeah, pakkawood is plastic We love your enthusiasm! Keep it up, absorb everything you can. As ryky said, there is no "best" knife, only "best" for you.
Those shan zu are made of the communist Chinese equivalent of 440B (Better than a cutco). For a beginning cutter, it probably would be better than either of these knives because they're less likely to chip. But they won't hold an edge as long. They are priced reasonably about what other knives of their quality should be unless there was a "value added".
I actually know nothing about them. I was given an 8" Chef's knife as a gift and thought it wasn't bad, I wanted an expert opinion on it and decided to ask Riki about it.
Harrison Hamada dude, don't worry, I'm just wondering what it's like for someone like Riki. I like it so far and am looking forward to my first Shun. I've been set on getting a Shun for about 5 years and have been working on my knife skills so that I can truly appreciate a fantastic knife!
Ldunk Harrison is like the professor of knives around here. He has a huge collection and if I remember correctly, was a Chef and now trains people in the kitchen. It’s like Neil DeGrasse Tyson showing up to help you with your high school astrology homework lol. Also, you can do much better than shun for the price
As always a well made video. I need a new career to afford these knives, none the less. Same price I'd go with carbon just because I cant spell Damascus? My pockets knifes from leatherman are Damascus. But I dont have any carbon knife.
Hi Ryky. I like it to see your videos. But since I am very new in the field, I don't have any higher quality knives. Your "almost perfect" knife (Messermeister 4 seasons) I have in another version (spine 45mm). And that's it. I desire to possess a Kramer chef knife, doesn't matter if broken or in need of restauration, the carbon or stainless steel version. I want to repair it by myself. If you still have any one lying around, would you send it to me for 1 $ and post & package? Nice greetings from Frankfurt.
The thing about this type Damascus steel is that it is not a full Damascus. This will perform like a three layer mono steel knife. If we talk about a full Damascus knife (that costs 900€ or more) it can actually improve performance if done properly.
I'll take the 52100 carbon steel any day even 100 dollars higher. A pleasure to sharpen and the edge geometry is better like way better. Damascus is too pretty for me and true Damascus like the ancient wootz Damascus is for museums not chefs.
5:24 that's it right there, you are paying for the damascus look and nothing more. I have been into knives off and on over the years and I can honestly say I haven't encountered many other areas of interest with as much bs as blades (of any kind). There's just so much assuming and disinformation, it's insane. I mean from "tactical" knives to hunting knives to kitchen knives to swords, it's a crock of shit mostly. The companies just make it however they think you want it to look. The crazy thing is under all the lies is some truth, that if you go to the right place you can actually find the real thing, but nobody does and nobody wants to pay for it. Damascus is real, and there are Japanese made damascus kitchen knives and honestly I think they are some of the best knives only can buy, but they aren't this Bob Kramer knock off shit, great video bro!!!
