I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan. According to my research,Tuo brand is Located in Yangjiang, China.
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems. However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier. I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
@@RYNOCIRATOR_V5 Cutting up poultry with boning knife trying to cut into the bone joint cap to get at tendons to separate a leg and thigh can chip a hard blade tip especially if you are using the knife a s pry bar - even a slight twist while cutting will chip a knife. Usually the least informed about knife hardness (which they've been sold to believe is best) typically have the worst knife skills. Japanese knives are notorious chippers in the hands of the novice.
@@SAMI_SPACE_FLASHLIGHT he says the 'Damascus' one in this video as well is typical chinese knock-off crap to mislead ignorant audience into thinking its japanese made for easy money or just to nitpick. from products' point of view, this 100 dollars' one is also cheap made and could be sold at the price range within 10 dollers. you can find Ali-Baba selling exact same type of sketchy knives dirt cheap. (5 years ago, same product was sold by even half or cheaper from several different sellers). naturally, those go with fake spec. in reality, its low quality press cut, no forging involved, even damascus is printed fake and induction hardening applied only to 5mm or narrower height of the blade edge. which means buyer might pay 100 dollars for quite short life span as a knife. in short, this comparison is about actual chinese quality. (and its fishy)
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
@@K_Pppp No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something." I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
Some things at play here: Get a utility knife if you want to cut paper! The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel". Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
my brother got a candle holder made out of an old train rail for Christmas dovo also got some straight razors made from mammoth bones it's an interesting use for history
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
The price of a blade is not the ease of cutting, but the hardness of the blade. Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
It is a stupid test. Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife. Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part. It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
According to my simple knowledge and what I studied, I want to suppose that the old knife is made of cast iron, that was more used before the invention of hardened stainless steel, so, considering this, the cast iron is naturally more harder then the hardened stainless steel and react better to compression.
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
I use Victorinox knives, they are not crazy expensive, but really good. They may not outlast a hydraulic press, but they kick the shit out of cheap knives when slicing onions.
Here's the thing that baffles me, does cutting your vegetables or meat with a cheap knife change the flavor of the meal even though they're made of similar materials.
Word bruh. Im always scared about weird microscopic stuff sometimes get made fun of for it. Other kinds of poisoning or heavy metals or chemicals. In this case I wouldn’t be too worried probably bc I doubt you can breathe that in. But I would want to handle it then not wash my hands thoroughly then not eat food
1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.
@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.
@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.
@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened. All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
I use the zen just above the shun. The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell. The black colour is not a patenia. If it wasn't black it would be rusting. I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy. I tried to grind out a nic. Took me an hour on the miny water wheel resharpen it.
@@roybatty1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
@@EXpartyAnimal if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy. OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING. Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone. So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
Is it really made in Japan? The blade character is a spelling that does not exist in Japanese. I think it's made in China pretending to be made in Japan.
This is essentially a hardness test. The cheaper knives tend to use a high carbon steel and focus on edge retention. Ie holding the factory ground edge for as long as possible. The more premium knives will be sharper- they use a lower carbon steel but can have a better edge profile. They are razor sharp but won’t hold the edge long- which isn’t important to the professional- as they will check their knives daily/weekly/monthly depending upon use. The average person won’t be stropping or sharpening their knives in quite the same fashion and will not be impressed at having to do so- hence the ‘blunter’ edge, but harder material.
What does this prove? We don't cut knives with knives, we cut food(or wood). The cutting edge angle of the old knife was much larger than all the others.
This shows the level of quality we’ve lost in simple products because so many companies when out of business selling ☝🏽 ONE Irreplaceable product which led to no “repeat customers” 😢
Best classification ever. Forget about Rockwell hardness or alloy. Just classify them according to supposed country of origin, price and something called „old“
The older steel was a better material content then the newer. The newer harder steel sharpens better, but breaks much easier in endurance tests. Older steel was a mixer of harder metals that didn't get harden, the newer steel is a mixer of weaker metals that does get hardened. In mechanics it's seen all the time, as hardened bolts snap easily under pressure. Where as bolts cast from better steel unhardened can stretch without breaking.
Edge on edge in a hydraulic press any knife would do the same. It’s the edge profile and how tough the steel is. Not how hard it is because thats different. Hardness for cutting edge and tough for impact or pressure/stress.
I understand. But in the past we had things made for life. Plates ceramics, heavier but they lasted longer. Furniture. Shoes, and they cost pretty high. Now we buy more often so it doesn't need to last a long period. I enjoyed watching this video. Tnx
