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Pull thru sharpeners - it's not sharpening, it's machining. Brutal. You have to do it more often to get a worse edge and the working of the metal changes its properties.

I have spam advertisement mails about that knife. That actually make me think that knife is bad :D Have you ever get a good product that is bombarding your email with spam ?

Babbish’s line of knives is cheap and pretty good, I own everything from those to Kai’s knives for the japanese market, to semi custom $300 chef knives. Whustoff and Henkles charge way too much for the quality of steel in the knife, as it’s about the same alloy heat treated similatly to $20 knives.

Thanks for your video. I saw this knife and had some of the same thoughts you mentioned: not designed as a kitchen knife, too much of the 'oooh, aaaah' factor (the common person would think this is the knife to have). I have seen knives ten times better than this which were rejected due to poor workmanship, wrong grade of steel, and oh, if the 'common person' does not know how to properly sharpen a knife, it'll end up being replaced. Huusk knives can keep their copyright, patent, whatever...they can keep their knives too. Thanks again....

There is a certain Asian website where you can buy knives for pocket change that are better quality than these. That phoney hammered look, weird blade shape and dubious marketing claims are all red flags.

The main problem with pull through Sharpeners is that they create massive metal fatigue. You get a working edge but it doesn't last long and also scratch the side of your knife. Another problem is that a thick 15 degree edge has horrible cutting performance even it it's shaving sharp. I recommend a 10 degrees edge with 15 degree microbevel if you want a practical edge. Best edge I got was a 5 degree edge with a double microbevel of 10 and 15 degrees. Despite being only a cheap 54 HRC knife it can push cut onion Brunoise or cut paper towels even after moderate impact on a cutting board.

Potmetal knives. Rhymes with cabbage and and holds an edge just as well

Damn you drunk me for ordering this. It’s a garbage mass produced knife that multiple companies buy and sell them. It looks cool enough but not at all worth the money. Mine came from a company called Caveman style but it’s the exact same knife marketed as an outdoorsman type of knife. Though mine says “Gaveman Style”.

I really dislike the European knife design. The steel is soft and brittle comparing with modern clean steels on same price range. Full Flat profile sticks to food like crazy. Thick 15 degree edge has horrible cutting performance even if its shaving sharp. Nothing makes sense for me. I think the Japanese are way ahead in knife design as long as you know how to properly use a knife. The difference in cutting performance is huge.

Mercer are great knives for the price, used at CIA

For the work sharp shapener,there is a fix for 10.00 that goes under the knife sharpener it adjust to steady the knife holder Also you can buy more diamond plates for it.

Should you use the underside of a mug like a whetstone? Cover with water and rub gently?

Thanks for your effort. One small observation on your pre and post dull test. Many variables, brick composition, materials hit during dulling, your bias effect on pressure, etc I when younger started with the cheaper knives, and they worked fine. I can now afford the higher priced knifes and they took work just as good and a bit better due to weight and balance. The ergonomics are important if not more important, I find this in all products I use, especially as I get older and wiser. All in all good job!

Beware coolina, Matsato, and Huusk. they are made in Detroit in someone's back yard who is doing crack and drinking cheap beer.

Just seen an advertisement for this same exact knife made my "Masato" and decided to see review videos. Looks like HUUSK rebranded as Masato and were even too lazy to change their website theme.

I'm not surprised to see another company fraudulently bilking the public, this has become a cancer which seems to be spreading out of control. Just take a look at the price spread Amazon allows on its site, you could pay as little as $14 or as much as $45 for EXACTLY the same product, this is theft plain and simple.

Ive got a couple of beautiful Taiwanese blades that would compare to their american peer group and punches way above it's weight

Mercer Genesis chefs knife vs Winco Acero chefs knife - would be cool to see.

in canada victornox chefs knife is 80 bucks.

victornox is x55???

iv taken a look at all the knives mercer has. They are nice but yes the steel sucks! It would be great if you could look into winco/stal knives. They are cheep but are used in restaurants. They are made of x50 steel. Now, mercer does have a forged x50 steel knives but they are generally twice the price of the winco to get x50 steel. All winco knives are x50. I use dexter knives at the restaurant but the dexter doesnt show what steel they are using. The offset breadknife is extremly sharp, but only lasts so long. But again is used everyday, all day, so they wear down quick. Also i have heard good things about victor?nox but again none of the name brands are showing what steel and none of the name brands are used in a regular restaurant. Dexter is, and apparently only winco is approved by the american ? chefs/cooks association something like that dont know the legitimacy. Basic Winco chefs knife x50 steel 16 bucks. ??? love to hear what you say about them. Im leaning to winco.

I was gifted one. It’s sharp, no issues with the one I have in terms of quality. I just never use it. Its shape is just odd. Not good for cutting anything found in a kitchen 😂. Very rarely I will pull it out to slice some meat but that’s it.

Cheap chinesium, mass produced crap.

Gosh I wish all TH-cam video break downs were this concise and informative - Really great video, thank you for making this!

Going to be buying myself a Dalstrong and put my own handles on

What about pocket knives?

LMAO....I didn't read all of the comments, but to be sure that it's out there...looks like this is now rebranded as a Matsato knife.

There's a new knife scam seen everywhere by 'Northern Knife UK'

It's a common scam, during the demo, they'll give you the real steel, quality knives, but they'll ship you the crappy one...

But dudes with beards said it was good.... Lol. MADE IN CHINA. Japanese steel is proper af. This should be illegal

I will never be considered a sous chef, but I am a damn good cook. I bought the Huusk Viking Knife on Amazon during a flash sale for $20. Not thinking it will be vary much. It holds an edge better than most of the very good carbon steels I have and not that difficult to sharpen considering it is some kind of unknown alloy steel. I find I use it way more than I expected I would. For what I paid I can't knock the knife, after 4 months use. I do agree it was not as sharp as my real Japanese Nakiri, but does most task well.

the fingerhole is for emergency self defense extra grip for home break ins duh huusk are genius!

frying pan stainless steel lol

PLEASE GIVE ME A LINK TO THE SHARPEST KNIFE IN THE WORLD NO MATTER HOW MUCH IT COST! THANK YOU!!!

Funny, I bought the same knife from an "Armenian" knife company. I dig it for outdoor work.

You destroyed the blade 3 times and then very clumsily, you sharpened it on work sharp. Be careful what you promote.....

I think you should include the series of the knife along with the brand. Unlike Wusthof, Brands like Mercer and Dalstrong have such an extreme variety of material and quality across their various series that one shouldn't write them off because their low end knives are... low end.

This channel should have more views

You are one of the most real TH-camrs out. You give accurate, real information no bs. Keep it up. I bought a crappy flip knife (looks super cool was extremely dull) off a homeless dude for $1 ( i also bought him taco bell) this video helped me restore this knofe to satisfactory sharpness and is now my edc. Thank you so much. (Also your voice is nice im american and the British accent makes us c.u.m...

The main issue with this knife is actually calling it a knife

I never had 1 an I never will thanks to you

Thank you i have subscribe!

Mine laster about 2 years of lite kitchen duty... Then in the past month the edge... took a dump. I guess I made it thur the edge steel during sharpening and now its filled with chips.. from sharpening

i bought three..very dodgy.

Jutst don't use the knife man...simple as that

“There *is* issues…” Is that how you conjugate ‘to be’ ???

Комфорт, эмоции - это не профессионально. При поварском хвате лезвие длиной 24 см идеально для всех людей и всех техник. Остальное это уже мнения непрофессионалов. Домохозяек и прочих.

Well i'm SOLD! Gonna order myself one of these.

There's more shyt that I have to avoid in this world, by far, then is worth buying. Huusk knives are in the scum bucket category. Straight up liars and cheats. Polution.

Maybe a truck knife..