*Victorinox* no question. They actually make a wide blade, stiff blade version which is my go to knife for almost everything, breaking, steak cutting and fine cuts.
great video comparison. As an 18 year meat cutter i have only used the victorinonx knives and have only used the composite grip much like the first 2 you tested. I dont like the rose wood handle for 2 reasons. one being the grip and 2 being a harbor for bacteria in the wood handle. the composite grip gives a superior grip and of course it holds a great edge. I'd vote victorinox hands down. those other rubberized grips will also hold a lot of protein and make them hard to stay clean.
I was hoping to get the composite grip as a part of our test, but I couldn't get it here in time to make the video. So, the wood version is what could get here in time, and that's what we bought. I'd prefer the composite handle for sure. Thanks for watching and taking the time to leave a comment! All the best the holiday season.
The Victorinox with their fibronox handle, feels great in your hand while keeping a great quality steel. You picked the worst Vitorinox version of that knife to try, it's also cheaper than the wood handle versions.
You are 100% correct. The wooden handled Victorinox knives are NOT their best handles. I cut meat for 26 years and have over 20 used Forschner/ Victorinox knives of all sizes with fibrox handles. The only wooden handle knife was my first one I ever bought (5" boning knife). Every real meat cutter I ever worked with had a Forschner knife.
The victorninox handle has a lot of grip and a good profile.. but the knive isnt very refined.. also the handle hurts ur hands after a couple of hours (got blisters much). I use a zwilling 4 star boning knife, has a better handle for real use.. also the blade is better. And its like 50 dollar.. not that much more expensive.
I have both the Victorinox with the fibrox handle and the a couple of the Mercers, and while both are just fine, I prefer the handles on the Mercers. For me, the Victorinox is a bit more slippery. I also have a few other types of knives in the Mercer Millenia line the main criticism of their handles would be that on their chef knives, it is not the most immediately comfortable ones to choke up on, but I have gotten used to them. I’ve never used any of the rosewood Victorinox toning knives, but I have heard several people say they prefer that handle to the fibrox. I would speculate that for some people the more angular shape helps them to intuitively feel how the handle is oriented in their hand, which might help them control the blade better, but that is just a guess.
I got my first Victorinox in the late 70’s when I was very young, my mom bought it for me. I used it for years. Fast forward I’m 56 now and a couple years ago I got another one. For me because I’ve used one forever it’s just right/ everything else feels weird/ I’m sure that just because I’m conditioned into using a Victorinox. I can knock out briskets with it just fine, one after another/ Great video, cool knifes.
I started cutting meat in 1980 and bought a Forschner / Victorinox knife. Never bought another brand and cut meat for 26 years. Everything else was 1st loser.
I love my F. Dick. Under 35 if you can find a good price for a 6 inch semi flex. I keep it like new by honing it with the F. Dick Rapidsteel Hyperdrill model. Keeps it like sharp new edge by using it every couple uses. Handle is similar to the low end ones you featured.
I'll put my Japanese Shun up to the task to beat any of these contenders. It is so sharp that I cut my finger the first day I got it and had to take a trip to the ER to stop the bleeding!
I really like the Shun Premier series, but they never returned my emails or calls to be a part of this test. I’d like to test out a Premier series on a brisket some day, but that’s probably for a “Best Boning Knife Under $150” video.
Any new knife can cut you. I have 5 Shun knives. I do not like how brittle they are. I thought they were awesome at first, but they just don't hold up over time for me. I only wash them by hand, never seen a dishwasher but it didn't seem to help.
I have a couple Shuns. They're okay, but vastly overpriced. You can get an equal (or better) non-commercialized brand for like 1/4 to 1/2 the price. You basically just pay for the name, since stores like Williams Sonoma carry it.
