HUUSK Knives: The Actual Worst 

Probably lead based.

@@Rob_h_floridaman George Costanza: of course it's -cashmere- lead based

yup, i thought the same

Excellent observation

Shit no !!!!,.... I dont reckon the steel is either, even cutting a tomato would leave residue in your tucker.

Logic is not their strong suit. 😂

Might find it in a high dollar auction? And that is if you get lucky, and it wasn't handed down to a child or grandchild or close friend. Certainly not for 30ish bucks.

I got a cheap had crafted Damascus 36 fold from Japan, cost 180.00 sharpest knife I've had, was going to see if it's good and maybe get a more expensive one. But.... The knife is so sharp and durable I think I will have it forever. Gotta love that Japanese craftsmanship

If the price was $299.5 i can beliveible.

@@captainhakob814 Damascus???!!!! why? why do people keep doing this??? 99% of "Damascus" steel isn't. It's patterned welded. Their has only been once that i know of, where a blacksmith got close to making Damascus. It requires special ore and "added" materials plus a special forging technique. To quote Princess Bride... "I don't think that word means what you think it does."

It is rage against the machine! And so needed!

I just got one of the Husk adds and noticed they just used stock footage of chefs cutting things and not a single chef on the add was even using the Husk knife.

me2

Hahaha so glad we all came to this same place

Dude I just met this channel too. This guy is such a s*** talker and I love it. 😂

Excellent observation!

Okay, but why is it great?

They're speed holes duh

That way when it breaks you get to keep one of your fingers.

Every knives with holes: Half the material and double the price.

I've noticed the same thing. I guarantee its not done with a hammer. Its hot rolled into the sheet

@@andrewmcgibbon9785 Hot rolling sounds expensive, maybe it's just stamped or pressed with a die? Perhaps at the same time the whole shape is stamped out of a stock?

@@Pentti_Hilkuri hot rolling is done at the mill. The steel arives at the factory already textured. Pressing marks into. The steel cold would require enormous stamping presses. Doing it hot would be prohibitively expensive. First this is stainless steel. Stainless steel dissipates heat extremely fast. Second, they aren't heat treating the steel. If they were going to go to the trouble of texturing the steel themselves, they might as well heat treat it. Ordering the steel textured from the mill would add pennies to the cost of the blade.

I suspect that they are using a blank pressing machine. Big sheet of steel in, knife-shaped objects out.

Shitty looking dimples that would NEVER pass a Japanese Quality Check for anything supposed to be anywhere NEAR "Quality"

You had me in the first half not gonna lie

🤣🤣🤣🤣🤣🤣🤣🤣

Lol

😄

👍👍👍👍

Hey.. uh what do you do for a living?

@@justinyearing3489 Something tells me it involves metallurgy lol

@@justinyearing3489 Reads and quotes Wikipedia.

@@justinyearing3489 I'm a welding engineer. It's quite fun.

The screws and bolts, and thru hull fittings on my boat are also 18/10 to resist corrosion. I can't imagine it making much of a knife though.

箱の日本語も変だし、100円ショップで売ってるレベルでしょうね。 販売サイトがリトアニアで製造が中国 日本を騙るのは止めて欲しいですね。

Of course this is a "knock-off"... What can you expect for $29.95?

the only cooking I do is slicing open instant Ramen packages whilst contemplating what an otherworldly pussy-magnet I'd be in feudal Japan. So, this knife is perfect for me.

nice comment

heck, I dont know why, but this comment is the one that did it for me! Ty for the chuckle!

AND IT TAKES 2 MONTHS TO FORGE BUT YOU CAN GET IT FOR $34

If its mass produced its not made by traditional techniques, such things are an anathema to a skilled blade maker.

To Aussie Hardwood: "Remember Pearl Harbor".

stop lying

As will the Chinese, if it is a quality blade (they taught the Japanese sword smithing after all). I'm just wondering whether this was machine-cut from blanks like some blades. It's not from Longquan but from the highly mechanized Shenzhen, apparently.

Victorinox definitely decent my story is similar to yours as a child my mum and dad took us to Switzerland every year to visit there friends and my dad purchased some victoronix from a co op supermarket over 40 years ago and they was dirt cheap too obviously as the company is Swiss and my 82 year old dad still uses them , ok they are not razor sharp anymore as he doesn’t know how to sharpen them but he still loves to use them and they don’t look to bad still !

@@peterolley7159 funny enough it is not hard to sharpen anything. Trick to that is don't over think the angle and just slide all around until it's as sharp as you need.

With this knife - no risk of any harm coming to any products soft or hard ,,,

@@whynottalklikeapirat Doubt the knife would even dent it...but I would worry about the bin absolutely obliterating the blade and making shards of metal. Dust is hard to clean after all.

@@robocart9253 Worst risk is the dust will feed your allergies ...

@@whynottalklikeapirat Damn don't wan't to spend 3 knives worth of cash on benadryl cause of that. Need to save money.

@@robocart9253 Ah yes - the benadryl spiral ... bane of many good men ...

Indeed. You could write an entire book just about all the fantastical-yet-mundane sounding brand and company names they come up with for what are extremely basic products shutting out all the competition.

Haven't seen that zoom monocular for a while.

Yeah gotta love searching for something and finding 100 of the exact same thing with different brand names on all of it. All of the same pictures. Then you check reviews and there are a ton of bad ones but there are 10 good ones for every 1 bad one.

It's awful. Sometimes I'll search for something very specific with an actual product or brand name and the thing I want isn't even on the first page because of all these shit products sold under five different names with a dozen keywords jumbled together in the title.

moar like a LIE-diehole amirite

So does your wife, that doesn't mean she is any good either

Spyderco called. They want their hole back.

no blade with a finger hole is worth having.

@@lukewarmwater6412 😡😭😭

The worst thing is they’re asking 60 bucks for that piece of shit, you can get a nice kitchen knife for the same money or even less if you do your research.

I got an ikea knife and i am quite happy with it.

Fiskars kitchen knives. Cheap. Come absolutely scalpel sharp. Easy to sharpen. Last forever. They're even properly balanced regardless of blade length. It's the Mora knife of kitchen knives.

@@utrak well the mora of kitchen knives is frosts since they are moras brand of kitchen knives but i get what you mean

@@ulvschmidt7174 haha yeah you know what I mean

The knife might survive but the black paint and untreated handle won't!

I'm a machinist and all 18/xx steels are 300 series stainless steel. These steels have high corrosion resistance but cannot be heat treated.

There's far too much blind puff piece reviewing of anything all over social media in general lmao

Still, it is good to have the heart of a child, I hope this means you're a happy soul. 🌈

Yeah, ditto.

the z-hunter's high-end 3cr13 blade eats this cast iron trash alive!

This knife is made from worse steel with worse or no heat treat, and worse ergonomics, plus it weighs more so the Z-hunter would actually be the better option in almost every way.

"So, you think your edge retention is good, eh? Now, cut me!"

The Z-Hunter feels comparatively respectable.

I specifically searched the comments for a Z Hunter reference cuz I knew there would be one. Nick will now have to stop being so hard on his Z Hunter critique.

I'm sure you, me and every other maker that exists get asked all the time to make knives like these because someone seen it on social media. I refuse.

Idk if this knife is sharp enough to open an eye.

Idk if this knife is sharp enough to open an eye.

Are you really a bs first congratulations I love a admire your craft deeply and I just bought this thing...... damn damn damn

As a guy who likes cooking this knife makes my hand scared whenever i see a finger in that hole

@@jirobeylavis4490 thanks! and also remember you can always return it:)

@@jirobeylavis4490 you should buy one. Then make one out of 5160 or 1095, and do a comparison video of the husk and a true handforged knife. Or go absolutely crazy and do a Patern weld demascus version.

@@samuelgarrison1952 Some called Green Beetle did that

And don’t do it under the influence either… lol Or in my situation, while having a manic episode.😬

Their scam website is set up to trick you into doubling your order too when you think you’re just viewing the offer. I tried canceling it within MAYBE 5 minutes of realizing what they had done but somehow they had magically already shipped and couldn’t cancel……

That last part is how I met my wife.

That add was my first exposure to this knife. And that alone was enough to tell me there was some serious bullshit being peddled.

truly it had probably ben banned because of the very likely lead based paint

First thing they tell you in culinary school is a sharp knife is a safe knife and my Takeshi Saji gyuto chef knife was razor sharp and not once did I cut my self with it , not to say I never got cut which I did with a henkle filled knife that I just sharpened and they let table in after close so I wipe the knife on my towel on my belt and it cut threw the towel my Jacket , my checkered pants and lastly my leg .

@@rdeh1678 Sounds like you're basically saying it's not how sharp the knife is, but how careful and respectful of it's edge you are. Carelessness is the true biggest danger in any situation. At least the times I've cut myself with a knife, it goes back to carelessness, impatience, or both. And good job sharpening that Henckels I guess ;P

Yeah, that commercial raised all sorts of red flags for me. Soo dumb.

That's always a hard thing for me. Good friends came to me so often with similar crap or some other utter bs and them being friends obviously means I won't lie to them. It can be really heartbreaking to burst someone's bubble and tell them they were f'd over or that the plans they're so enthusiastic about are just nonsense and won't ever happen etc. So at some point many of them didn't ask me for my opinion, present their new purchases to me anymore and all that sht. But now, as time got on and everyone finally grew up it kind of 180ed. My opinion is worth way more than others to them and I'm usually the one to ask about important stuff. Because they know that they'll always get a straight, honest answer even if it hurts. Still really hard at times though.

I hope you don't do that pole test with real kitchen knives

@@evias9943 ofc not, I don't test good products, but they would hold up since there is no danger in chipping them.

@@Berberien that isn’t true really, a really good Japanese kitchen knife would chip if you struck a pole with it. Because they are incredibly thin as a rule.

What you are saying does not make any sense what so ever. Just because they are happy with there purchase doesnt mean they did not get scammed wich they obviously was since they thougt they were buying a "GREAT JAPANESE STEEL KNIFE"..... So either way they were scammed. And i get what you are saying about low standards and thats true for most people who dont know shit but when this knifes dulls faster than the cheapest quality chinese knife you can get of 440stainlessteel for 5$ in the closest supermarket you got scammed..

His toenail will cut through 20% more rope

saw that also and thought out its a scam and the knife is shait

how’s that working out for you

And it would be a better knife too.

Do it

Delete the finger hole and ad a small gaurd.

I was thinking a San Mai mild steel spine and 1095 or 1085 edge would do well

yes! cuz Damascus is a super steel by default lol

Someone from Pakistan offers to sell me "high quality" handmade damascus knives about every day on Instagram lol

I have one for aesthetic reasons, it is pattern welded, and definitely isn't hardened. I don't know if the seller was honest about what steels were used, but I have been thinking about trying to heat treat it in order to find out.

There is a knife maker on RU-vid that bought one of the Pakistani Damascus knives from ebay and tried it out. It was every bit as bad as you imagine it might be. Similar to this, it was not hardened steel.

Bought one out of curiosity that claimed to be vg10. It was most definitely not vg10...

DONT GET INTO KNIVES

@@groundless1238 Pfff you sound just like my juggling teacher.

As a new person getting into knives, let the steel be your guide. If a company gives you the steel they use, look up that steel. It's not a guarantee of quality, the heat treat can ruin a good steel or make an absolute beast out of a nominal steel, but it's a good starting point on what to expect. And if a company doesn't list the steel they use, be afraid. As you get more experience on what you like in a knife, and how to recognize every you're looking at, you can take risks on mystery knives as your budget and comfort level allow. But not until you have enough experience to know what you're potentially buying. In your "beginner" phase, stick to companies that give you the materials, are honest about COM, and are easily within your budget. There are a metric ton of great knives out there for 100 bucks or less per, play there before you take a chance on a cheap mystery knife or dump a car payment on a high end wall hanger than can't outperform a 30 dollar Asian market beater. I don't know if you're more an outdoor knife guy, pocket knife guy or kitchen knife guy, but between 30 and 80 bucks will get you some outstanding hard use blades if you shop smart. The supersteels are great, but they're not in any sense necessary for 99.9% of the scenarios of knife use.

@@kiltedcripple I really appreciate your advice! I'm currently into pocket knives and have a cheap Ganzo in D2, but not one of their 'homage' designs, but I'm looking for my next serious performing steel. I'm thinking 14c28n, but if i can afford it I'd like to try s30v and see what the hype is all about.

@@DullPoints good luck with that. I can't testify to that steel, but I have an old Benchmade Griptilian which they now make in s30v. I named the knife the Crocodile, as is was the partially serrated version and those teeth were SHARP. It's a beautiful, functional knife, and I'd bet it's even better in a premium steel. Pocket knives are dangerous territory for a young knife geek, they can get extremely costly for minimal difference in function. Be smart, be patient.

@@art47430 Then you buy these USA chisels (made in china).

If making a bad purchase is breaking a marriage covenant, I wonder how many times you've done so yourself.

I shape my Opinel handles as well, the original design feels uncomfortable in my palm.

I love a really sharp knife. Where can I get a good one?

@@lynnmeese55 I spent my working life as a blacksmith in Yorkshire, but it wasn´t until I retired to southern Spain and started carving spoons that I found out about getting a knife really sharp. There are two ways to go with cooking knives, stainless or carbon steel. Stainless will sharpen with a coarse stone and get a serrated edge that will slice a tomato nicely, but soon go dull. Carbon steel will rust if not properly tended, but can easily be cleaned up. It will hold a sharp edge and be a joy to use. You will find all the information you need on RU-vid videos relating to sharpening carving tools. You will then be able to tell a good blade from a poor one, and keep them sharp. When I´m carving a spoon, and the knife begins to tear rather than cut cleanly, it is very satisfying to restore the edge and feel it cutting again. Every blade goes blunt, once you can sharpen them, you´re in control.

Thank you Kerry Burns for the info. I can at least tell a good knife from a bad one.

@@lynnmeese55 a good knife is one that serves your needs (probably finnish proverb, they are kinda big on knifes)

Why do you hate your son this much?

@@nakedbeekeeper9610 Lol. You have a point. I should surprise him with a Spyderco Delica and demand the knife back that I gave him.

The makers just wanted to make it look cool.

@@dolam you could destroy it with some heavy bushcraft work together in a father-son moment 😁

I beg to differ... It is very useful for something. Teaching your son a life lesson to not believe anything advertised to them on Instagram.

Indeed. Huusk "Japan" is just pandering to the willfully ignorant.

That diamond plate was like: "I'm so full of this mush, I need to wash my teeth."

Shhhhh.. Don't anger the CCP, they don't want you to know they're made there.

When i first saw these as the viking knife on Facebook i started asking questions in the reply and they never responded.

@@andrewmcgibbon9785 Well that's because they were too busy making knives, obviously.

😂😂yeah they couldn't sell it to the public because we can't be trusted with a knife that sharp. If that's not political protectionist pandering IDK what is!😂😂

😂😂😂😂