I used to work in high end restaurants with experienced, skilled chefs. Most of them had their own knives, regradless of what the restaurant provided. They all used Henckels, Wusthof, or Sabatier.
sorry to be offtopic but does anybody know a method to get back into an Instagram account?? I somehow forgot my account password. I would love any assistance you can give me.
I have a MAC MHT-80 and I love it, it's stayed super sharp for several years now. It's not cheap, buy man it's a pleasure to use in the kitchen. I had one of those $40 Victorinox and the mac felt like a massive step up.
First review of Dalstrong that I've seen the balance, and wavy blade issues addressed. The Shogun 8" chefs knife I almost bought but couldn't get over the German profile on a hard steel narrow edge angle knife. If people want good cheap Japanese knives; I'd recommend Tojiro DP (except the Sujihiki). -No frills, poor F&F (that can be fixed) and great blades!
Just a heads up. I bought a shadow series dalstrong 8in chefs second hand from someone I work with. One of my other coworkers bought hers brand new and I sharpen her knives for her sometimes. The other day I was sharpening both one after the other and hers was FOR SURE a different blade steel and seemed softer than mine. Throwing my recommendation in though, I can't say enough good things about the babish clef knife. I have some much pricier knives that I bring to work but I always have my clef it's the workhorse of my knife roll.
The actual hard core on the Dalstong is very thin and brittle. It can chip easily. I sent mine back to Amazon and bought the Dragon made by Yaxell knives. American steel manufactured by an old and reputable Japanese company.
I was the third category for dalstrong. I bought a 10 in butchers breaking simitar shogun series since was a good price and a knife I don’t use every day. Been very happy with the quality and performance. For chef knifes I still prefer a high end Japanese knives
Have always wanted a fantastic knife for the kitchen and totally got spoilt for Christmas with an excessive $308AUD Japanese Damascus handcrafted wooden handle knife and I'm a very average cook ha. I didn't ask for it, I just said I would love an amazing knife and this is what my family chose for me!! I have started experimenting w Japanese cooking mind you is the reason they choose that particular knife. It's just beautiful & I never thought I'd call a knife that!! Anyways, that's what lead me to your video today. You explained things so well, was really informative and like you said, I appreciated the transparency. Thanks for the vid.
Dalstrong Shogun series are the best value knives on the market right now (Oct.2019).Made with real Japanese Damascus steel. The "recipe" shown is the recipe for a true Damascus. I'm a knife maker and collector. I have a Shun Classic set and the Edo (Ken Onion) and Yaxell Dragon Fusion Chef's knives that I love. I was done with the German brands in the mid 90's when I was able to make my own knives with the same if not better quality steel then they were using then and still are to this day for the most part. They are broadly manufactured with robots and huge assembly lines. The knife makers for Dalstrong are Japanese trained with 20+ years. Yes these are made in china, but not like the big German brands. What Dalstrong did with their business model is brilliant. They took the best of every element in a knife (like a Kramer styled chef's blade) to make one and brought all those elements together to make the Shogun series. Their Omega series is their flagship and it somehow was able to build on the Shogun, they are simply amazing. You can buy most of the shogun series online for $50-60 per knife with the Chef's knives around $70-80 each depending on the size. The AliExpress "competition" our narrator described as their competition is flat out wrong. There are no comparisons with those knives at all. Plenty of times I've had customers bring me "FineTool", "Grand Sharp" Xahae, Xintou, Sowol and Xinzuo knife sets for me to replace the handles with custom inlay fancy handles so they can have a high end looking knife set sitting on their counter for a fifth of the price. I'm also asked to polish off the logos etched on the blades. This was a biased review and I understand why being a knife maker and Shun fanboy myself, however credit needs to go where credit is do and Dalstrong is an American company that only sells through Amazon so I got to like that as well.
@@papermaker85 Like Nike or Apple they are designers, it doesn't matter where their HQ is located and now 4 years later, their prices are way too high to be a good value.
I just discovered your channel. I am glad I did. I have to admit, the "D" folk do a great job advertising. It is certainly nice to have a knowledgeable person discus the facts.
On a separate note this was a great way to do a gear video, especially since this isn't really a gear channel. Keep up the good work and thanks for getting on TuneIn I appreciate it. It makes it easier to listen at work.
Hey there Justin, not sure if you read the comments this far back but here goes! First off I'm new to the channel and please allow me to say I am a hug fan of your content so thank you for what you create! I was wondering if I could ask for some advice? I'm a keen home cook and whilst I'm by no means anywhere near the league of both yourself and the other pro chefs who follow your channel I do class myself as 'above average'. I'm on the road a lot and live away from my permanent home most weeks because of my job. Cooking is something I love and I do it to enjoy so I'm looking at really upping my on the road kit so to speak. I'm looking at getting a new chef knife, as so far I've been using decent western style knives made from X50CrMoV15, but now I've found I'm wanting more. I'm uncomfortable with the idea of going for a Japanese style knife on the basis of they tend to be less forgiving than European style knives, and that with my skill level I don't feel I'll be able to use it to its full potential. I've managed to narrow it down to two choices, the Town Cutlery Desert Dawn 8.5" chef knife, and the SABOL Brothers 8" N690 chef knife, however I am really stuck trying to decide between them. I know you have spoken about both of these knives in other videos so I would really appreciate it if you have any thoughts on which may be best for me as an avid home cook, rather than a working professional? One day I would love to get both but sadly right now that is not viable. Once again, great content and thanks for your hard work!
That Victorinox is a work horse and holds a pretty nice edge. I used it at work for a year and a half, and still keep it in my knife roll. Makes for a great budget knife at home too.
Axiom Steel26 It does a great job. It’s a durable knife that holds a sharp edge, but the blade is rather thick. I would reccomend it to home cooks who are less knowledgeable in regard to the differences and special care required for other knives can perform better and as a result cost more.
Axiom Steel26 Wow, I was not aware of that price narkup. May I ask what country You are located in? I purchased mine on Amazon several years ago, but I undertand some items are not always available outside of the United States and shipping can be prohibitive. *Edited for grammar.
You should do a review on Steinbrucke,their an American knife company originally from Munich or something like that ,I got one from eBay for 10bucks,they go on Amazon for like 20/25$,I'm really happy with mine it's good and sharp,I've had mine 2 weeks use it daily to do multiple things as I've said in my other comments I'm a chef in a real high volume restaurant,I haven't actually sharpened it yet,only rdn it across the steel maybe once,also you should review the forged in fire knives,their really awesome for their price point too
Can you do a comparison between traditional Japanese knives and westernized Japanese knives like Shun and Miyabi ? And maybe a comparison between those two brands ?
The Achilles looks interesting to me, but I doubt it would be more comfortable than the Calphalon Katana knives that I prefer now. They have OK steel and just disappear in my hands. Can't find a knife I like better.
Your assessment of the hole placement on the Sternsteiger is incorrect. Having the hole in front of the grip actually moves the weight (and center of gravity) more back towards the handle. Removing material from the handle would have had the effect of moving the balance towards the tip. Also, I'm not so sure that the knives called "Damascus" on Aliexpress are true Damascus. Their "Truth in advertising" laws are quite a bit more lax. What they call "VG10" or "AUS10" are not necessarily actually what they claim to be. Finally, G10 is fiberglas. The difference between fiberglas and carbon fiber is that fiberglas is made of a woven mat of glass fibers that is impregnated with resin. Carbon fiber is made of carbon fibers woven into a mat, then impregnated with some sort of expoxy (or resin). It is because of the similar construction that they look similar. BTW. my experience with Dalstrong is similar. Edge wasn't very good out of the box, but once sharpened, took a very sharp edge and held it well. I recommend sharpening right away to avoid the micro chips, which you'd then have to fix. To be honest, I think I'd prefer to buy a Yaxell Mon over a Dalstrong Shogun. 8" chef knife is only $80 on Amazon for VG10 clad in stainless. Lastly, if you are looking for budget beater knives, I'd look at the Mercer Millennia series. The form is similar to the Fibrox, grips are combination delrin (I believe) w/ santoprene (softer rubbery material). Comes in different colors if you're into color coding your blades (for poultry, pork, veggies, etc...) Very comfortable, decent steel (X30Cr13, heat treated to around 56 IIRC) and around $15. If you can do without the santoprene, they have a model for around $9-11 on Amazon. Thanks for the reviews. Very informative.
I have a top of the line Wusthof knife I absolutely love! But I also have a cheap shun knife that I actually use way more day to day… goes to show that you don’t always have to spend the extra cash for a good knife.
@@Melbatoast454 I bought a miyabi knife and artisan hand made knives from Japan when I was in Japan. I dont like shitty and cheap knockoffs. I was looking at those Chinese made japanese style knives but decided to spend a little extra and I'm glad I did. I love my knives and it really makes cooking enjoyable for me
So was the Gladiator sharp? I've been tossing around buying a Gladiator for a minute now,but just not sure,the negatives you mentioned don't sway me,I like a good heavy knife with a full bolster. I'm looking to use it in a commercial kitchen that does high volume,where I could cut fish,broccoli ,lemons and steak,etc within seconds of each other,would the Gladiator hold up?
I don't understand why your videos get upwards of 100 dislikes? Your videos are very high quality for someone with only 14k subs there should be no reason for more than like 3 dislikes from random trolls! Did you piss off some angry youtube troll that made 100 accounts to dislike or what!?
Id like to hear you talk about the nenox knives more. From what I understand that brand of knives is universally loved in high end kitchens. But why what particular brand. Also, there seems to be a pretty big void on knife reviews for that brand.
Maybe just Gyutou or the Sujihiki. But main what is the difference between the G series and their S series? The korin website doesnt list to many differences. And why is it that so many chefs swear by them. My mentor who worked at the French Laundry suggested them but has been kinda vague when I asked him why. Then I noticed you also owned a few I knew you had a past at TFL too so I was wondering why they caught everyone eye there. Ive also noticed them in few other high kitchen videos.
Im a new student in culinary school and would like to add a proper knive to my kit. I have mercer knive kit from school bit not liking the feel of them. And hope to get something comfortable to use in school and after school.
I received a Dalstrong bread knife. The word "bloated" comes to mind--too heavy, poor balance, the blade was too wide and thick for a bread knife, far too much metal in the handle--but all that can be called personal taste. What isn't a matter of taste were the ill-fitted, undersized handle scales that exposed very sharp edges of the tang. Something like this should NEVER have left the factory, and good customer service does not make up for it--a crap product that's easy to return is still crap. Thank God for gift receipts.
The Honyaki you showed last brings up a good point: it's a right handed knife that unless right handers know or learn how to steer it will frustrate them with wayward cuts. Apparently the Japanese can't accommodate left handedness (like a primitive or half developed country, conformity is mandatory) and their sharpeners have a hard time making a left handed knife so if they do it costs you 50% more. You gotta hand it to them, they have their angle. Personally, I wouldn't recommend single or near single edged knives to anyone who doesn't already use them.
Someone else reviewed that Mercer knife and compared it will one costing 2 times more (Wustoff), it has the same steel composition, so to say it wont last long is a falsity. I don't think even Ramsey would use a $300 knife).
To me I think what he is getting at is that the Renaissance is not going to satisfy your long term culinary needs. There are several sub 100$ knives that are solid performers, hold an edge longer and cut better. Honestly most of the crazy expensive knives are overkill, but the Mercer Genesis and Renaissance are behind the performance curve. Wusthoff runs their blades at 58 HRC, Mercer could have done the same thing and some work on edges and geometry and they would have been more impressive.
Sternsteiger to me looks like the pretty blatantly copied the chroma 301 porsche design, just with a hole where the chroma has a knob on both sides. And given the fancy marketing I would assume that they both are overpriced stuff for those kind of home cooks where the design (while sitting in a knife block) matters more than the performance.
I’m just starting out and want to buy something worthy. Sternsteiger has a new knife on Kickstarter but I was worried about sharping. What would you recommend for a beginner with chef skills. If you have anything you want to get raid of I would be happy to have it and give it a good home.
I am a 14 yr boy and want to become a chef. I am trying to buy some better knives and I am wondering what would be the best chef knife around £50, and what different knives would I need to work sufficiently?
Love your videos. Any thoughts on KIWI brand knives from Thailand? Popular among small Asian restaurants because of affordability and reliability. They do have thin sharp blades but not too fancy wooden handles.
Awesome- Driving my wife crazy because I love knives...and we already have a bunch of (crappy) knives already. But she agreed on a new 8’ approx. $150, probably Japanese Damascus chef’s knife. Any suggestions?
You did not review the 8" Shun Premier. I'm thinking of changing from my Henckels to the Shun. Have you found a website for a good price on the Shun line?
I won the Kirutsuke here and I have to agree with Justin here I am in the 3rd camp.nit my best knife not my favorite but it holds an edge and is comfortable to use. Would I buy it myself? Not at full price. Do I use it at least once a week absolutely. Ymmv
whats your thoughts on using something like a miyabi pull through sharpener on shun classic knives. iv heard i need to get them professionally shaprened but thats very inconvenient and expensive and i have no experience with a whetstone.
You remind me of the weapons crazed guy from Full Force by Idubbbz, you both look and sound like him in a way. Anyways, good video I will take these things into account when purchasing my next knife.
Freaking love your channel! Found it yesterday and have been watching your videos since 😂🤣. Would love to see you review the Misono UX10 (If you haven’t already)! Keep up the fantastic videos Justin!
Fucking hate shuns. I have a Nenox, Togiharu, and Miyabis. I used the Miyabis the most I think they are solid knifes. They sharpen amazing and hold an edge pretty damn well
Ok ok half way through. I'm a professional chef and I own the dalstrong 8"chef shogun x and use it daily and absolutely love it, i sharpened it on a stonenfor the fifth time in 2 years tonight and itnis still absolutely razor sharp. I own stolingers, kessakus, shuns, and this dalstrong and all of them get their use but that dalstrong i even use it to trim silver skin off terres major filets, slice tuna, tomatos like its nothing love it absolutely love it. The rest of the knives in the shogun and their other series aren't a favorite of mine and I have my eyes on many other brands and knives. Just giving my 2 cents on that 8" cause that knife is sex in a kitchen.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I used to work in high end restaurants with experienced, skilled chefs. Most of them had their own knives, regradless of what the restaurant provided. They all used Henckels, Wusthof, or Sabatier.
sorry to be offtopic but does anybody know a method to get back into an Instagram account??
I somehow forgot my account password. I would love any assistance you can give me.
@Joaquin Cody instablaster =)
Finally an actual cook that is not biased, I am a culinary student and love your videos
I have a MAC MHT-80 and I love it, it's stayed super sharp for several years now. It's not cheap, buy man it's a pleasure to use in the kitchen. I had one of those $40 Victorinox and the mac felt like a massive step up.
First review of Dalstrong that I've seen the balance, and wavy blade issues addressed. The Shogun 8" chefs knife I almost bought but couldn't get over the German profile on a hard steel narrow edge angle knife. If people want good cheap Japanese knives; I'd recommend Tojiro DP (except the Sujihiki). -No frills, poor F&F (that can be fixed) and great blades!
Just a heads up. I bought a shadow series dalstrong 8in chefs second hand from someone I work with. One of my other coworkers bought hers brand new and I sharpen her knives for her sometimes. The other day I was sharpening both one after the other and hers was FOR SURE a different blade steel and seemed softer than mine. Throwing my recommendation in though, I can't say enough good things about the babish clef knife. I have some much pricier knives that I bring to work but I always have my clef it's the workhorse of my knife roll.
The actual hard core on the Dalstong is very thin and brittle. It can chip easily. I sent mine back to Amazon and bought the Dragon made by Yaxell knives. American steel manufactured by an old and reputable Japanese company.
I've seen those. Are they still good?
Sent a message to Isaiah last week. He said he is still working on back orders so good luck with him, he does some amazing work
I was the third category for dalstrong. I bought a 10 in butchers breaking simitar shogun series since was a good price and a knife I don’t use every day. Been very happy with the quality and performance. For chef knifes I still prefer a high end Japanese knives
Well, since nobody has spoke up. I'd like to give the Achilles a try.
Have always wanted a fantastic knife for the kitchen and totally got spoilt for Christmas with an excessive $308AUD Japanese Damascus handcrafted wooden handle knife and I'm a very average cook ha. I didn't ask for it, I just said I would love an amazing knife and this is what my family chose for me!! I have started experimenting w Japanese cooking mind you is the reason they choose that particular knife. It's just beautiful & I never thought I'd call a knife that!! Anyways, that's what lead me to your video today. You explained things so well, was really informative and like you said, I appreciated the transparency. Thanks for the vid.
Yeah, do the custom handle and see if you can get him to show him doing it even if in stills. I have a few knives I would do this with.
Definitely went for it!
Dalstrong Shogun series are the best value knives on the market right now (Oct.2019).Made with real Japanese Damascus steel. The "recipe" shown is the recipe for a true Damascus. I'm a knife maker and collector. I have a Shun Classic set and the Edo (Ken Onion) and Yaxell Dragon Fusion Chef's knives that I love. I was done with the German brands in the mid 90's when I was able to make my own knives with the same if not better quality steel then they were using then and still are to this day for the most part. They are broadly manufactured with robots and huge assembly lines. The knife makers for Dalstrong are Japanese trained with 20+ years. Yes these are made in china, but not like the big German brands. What Dalstrong did with their business model is brilliant. They took the best of every element in a knife (like a Kramer styled chef's blade) to make one and brought all those elements together to make the Shogun series. Their Omega series is their flagship and it somehow was able to build on the Shogun, they are simply amazing. You can buy most of the shogun series online for $50-60 per knife with the Chef's knives around $70-80 each depending on the size. The AliExpress "competition" our narrator described as their competition is flat out wrong. There are no comparisons with those knives at all. Plenty of times I've had customers bring me "FineTool", "Grand Sharp" Xahae, Xintou, Sowol and Xinzuo knife sets for me to replace the handles with custom inlay fancy handles so they can have a high end looking knife set sitting on their counter for a fifth of the price. I'm also asked to polish off the logos etched on the blades. This was a biased review and I understand why being a knife maker and Shun fanboy myself, however credit needs to go where credit is do and Dalstrong is an American company that only sells through Amazon so I got to like that as well.
They are Canadian and they don't make any knives
@@papermaker85 Like Nike or Apple they are designers, it doesn't matter where their HQ is located and now 4 years later, their prices are way too high to be a good value.
I just discovered your channel. I am glad I did. I have to admit, the "D" folk do a great job advertising. It is certainly nice to have a knowledgeable person discus the facts.
On a separate note this was a great way to do a gear video, especially since this isn't really a gear channel. Keep up the good work and thanks for getting on TuneIn I appreciate it. It makes it easier to listen at work.
Hey there Justin, not sure if you read the comments this far back but here goes!
First off I'm new to the channel and please allow me to say I am a hug fan of your content so thank you for what you create!
I was wondering if I could ask for some advice? I'm a keen home cook and whilst I'm by no means anywhere near the league of both yourself and the other pro chefs who follow your channel I do class myself as 'above average'. I'm on the road a lot and live away from my permanent home most weeks because of my job. Cooking is something I love and I do it to enjoy so I'm looking at really upping my on the road kit so to speak.
I'm looking at getting a new chef knife, as so far I've been using decent western style knives made from X50CrMoV15, but now I've found I'm wanting more. I'm uncomfortable with the idea of going for a Japanese style knife on the basis of they tend to be less forgiving than European style knives, and that with my skill level I don't feel I'll be able to use it to its full potential. I've managed to narrow it down to two choices, the Town Cutlery Desert Dawn 8.5" chef knife, and the SABOL Brothers 8" N690 chef knife, however I am really stuck trying to decide between them.
I know you have spoken about both of these knives in other videos so I would really appreciate it if you have any thoughts on which may be best for me as an avid home cook, rather than a working professional? One day I would love to get both but sadly right now that is not viable.
Once again, great content and thanks for your hard work!
That Victorinox is a work horse and holds a pretty nice edge. I used it at work for a year and a half, and still keep it in my knife roll. Makes for a great budget knife at home too.
Axiom Steel26 Yes. Budget knife. $32 is not much for a chef’s knife.
Axiom Steel26 It does a great job. It’s a durable knife that holds a sharp edge, but the blade is rather thick. I would reccomend it to home cooks who are less knowledgeable in regard to the differences and special care required for other knives can perform better and as a result cost more.
Axiom Steel26 Wow, I was not aware of that price narkup.
May I ask what country You are located in? I purchased mine on Amazon several years ago, but I undertand some items are not always available outside of the United States and shipping can be prohibitive.
*Edited for grammar.
Just used my new KUMA last night. Super knife for under $30.00. It just turned into a favorite!!!
I should buy the $3... but how.. oh how do you not get the $300+ one?
You should do a review on Steinbrucke,their an American knife company originally from Munich or something like that ,I got one from eBay for 10bucks,they go on Amazon for like 20/25$,I'm really happy with mine it's good and sharp,I've had mine 2 weeks use it daily to do multiple things as I've said in my other comments I'm a chef in a real high volume restaurant,I haven't actually sharpened it yet,only rdn it across the steel maybe once,also you should review the forged in fire knives,their really awesome for their price point too
Can you do a comparison between traditional Japanese knives and westernized Japanese knives like Shun and Miyabi ? And maybe a comparison between those two brands ?
The Achilles looks interesting to me, but I doubt it would be more comfortable than the Calphalon Katana knives that I prefer now. They have OK steel and just disappear in my hands. Can't find a knife I like better.
Mercer Renaissance or Victorinox Fibrox???
Your assessment of the hole placement on the Sternsteiger is incorrect. Having the hole in front of the grip actually moves the weight (and center of gravity) more back towards the handle. Removing material from the handle would have had the effect of moving the balance towards the tip. Also, I'm not so sure that the knives called "Damascus" on Aliexpress are true Damascus. Their "Truth in advertising" laws are quite a bit more lax. What they call "VG10" or "AUS10" are not necessarily actually what they claim to be. Finally, G10 is fiberglas. The difference between fiberglas and carbon fiber is that fiberglas is made of a woven mat of glass fibers that is impregnated with resin. Carbon fiber is made of carbon fibers woven into a mat, then impregnated with some sort of expoxy (or resin). It is because of the similar construction that they look similar. BTW. my experience with Dalstrong is similar. Edge wasn't very good out of the box, but once sharpened, took a very sharp edge and held it well. I recommend sharpening right away to avoid the micro chips, which you'd then have to fix. To be honest, I think I'd prefer to buy a Yaxell Mon over a Dalstrong Shogun. 8" chef knife is only $80 on Amazon for VG10 clad in stainless. Lastly, if you are looking for budget beater knives, I'd look at the Mercer Millennia series. The form is similar to the Fibrox, grips are combination delrin (I believe) w/ santoprene (softer rubbery material). Comes in different colors if you're into color coding your blades (for poultry, pork, veggies, etc...) Very comfortable, decent steel (X30Cr13, heat treated to around 56 IIRC) and around $15. If you can do without the santoprene, they have a model for around $9-11 on Amazon. Thanks for the reviews. Very informative.
Can we stop calling the X50CrMoV15 high carbon steel, please?
X50CrMoV15 C=0.45-.5 when the HI CARBON begins?
@@555BRAK Eutectoid steel (carbon content 0.83%) is a medium carbon steel for cutlery purpose.
I have a top of the line Wusthof knife I absolutely love! But I also have a cheap shun knife that I actually use way more day to day… goes to show that you don’t always have to spend the extra cash for a good knife.
I love my Wusthofs so much
This actually helped me make a decision. Thank you
Could you elaborate please?...Which knife did you go with? And what do you think about your decision after all this time? Thanks
@@Melbatoast454 I bought a miyabi knife and artisan hand made knives from Japan when I was in Japan. I dont like shitty and cheap knockoffs. I was looking at those Chinese made japanese style knives but decided to spend a little extra and I'm glad I did. I love my knives and it really makes cooking enjoyable for me
Isaiah’s handles look so slick. How much would you guess that Suisin weighs?
So was the Gladiator sharp? I've been tossing around buying a Gladiator for a minute now,but just not sure,the negatives you mentioned don't sway me,I like a good heavy knife with a full bolster. I'm looking to use it in a commercial kitchen that does high volume,where I could cut fish,broccoli ,lemons and steak,etc within seconds of each other,would the Gladiator hold up?
A guy that never blinks talking about knives...not stressful at all
Haha super late to this but you got anymore of those knives left? I'd love to get my hand on one if you do. Thanks
I don't understand why your videos get upwards of 100 dislikes? Your videos are very high quality for someone with only 14k subs there should be no reason for more than like 3 dislikes from random trolls! Did you piss off some angry youtube troll that made 100 accounts to dislike or what!?
Id like to hear you talk about the nenox knives more. From what I understand that brand of knives is universally loved in high end kitchens. But why what particular brand. Also, there seems to be a pretty big void on knife reviews for that brand.
Maybe just Gyutou or the Sujihiki. But main what is the difference between the G series and their S series? The korin website doesnt list to many differences. And why is it that so many chefs swear by them. My mentor who worked at the French Laundry suggested them but has been kinda vague when I asked him why. Then I noticed you also owned a few I knew you had a past at TFL too so I was wondering why they caught everyone eye there. Ive also noticed them in few other high kitchen videos.
Im a new student in culinary school and would like to add a proper knive to my kit. I have mercer knive kit from school bit not liking the feel of them. And hope to get something comfortable to use in school and after school.
Misono
steph92790 ok sounds good to me
I want the gladiator! Is a year later too late??
Just stumbled across this after watching some whet stone sharpening vids. really nice review. Appreciate your takes.
I received a Dalstrong bread knife. The word "bloated" comes to mind--too heavy, poor balance, the blade was too wide and thick for a bread knife, far too much metal in the handle--but all that can be called personal taste. What isn't a matter of taste were the ill-fitted, undersized handle scales that exposed very sharp edges of the tang. Something like this should NEVER have left the factory, and good customer service does not make up for it--a crap product that's easy to return is still crap. Thank God for gift receipts.
Just saying if you dont want the Achilles I would love it ( love the unibody design).
The Honyaki you showed last brings up a good point: it's a right handed knife that unless right handers know or learn how to steer it will frustrate them with wayward cuts. Apparently the Japanese can't accommodate left handedness (like a primitive or half developed country, conformity is mandatory) and their sharpeners have a hard time making a left handed knife so if they do it costs you 50% more. You gotta hand it to them, they have their angle. Personally, I wouldn't recommend single or near single edged knives to anyone who doesn't already use them.
All those ingredients to make that steel is in one monosteel. Damascus must use 2 or more different types of steel. So first lie by that company.
right, that's not Damascus at all.
Someone else reviewed that Mercer knife and compared it will one costing 2 times more (Wustoff), it has the same steel composition, so to say it wont last long is a falsity.
I don't think even Ramsey would use a $300 knife).
To me I think what he is getting at is that the Renaissance is not going to satisfy your long term culinary needs. There are several sub 100$ knives that are solid performers, hold an edge longer and cut better. Honestly most of the crazy expensive knives are overkill, but the Mercer Genesis and Renaissance are behind the performance curve. Wusthoff runs their blades at 58 HRC, Mercer could have done the same thing and some work on edges and geometry and they would have been more impressive.
Sternsteiger to me looks like the pretty blatantly copied the chroma 301 porsche design, just with a hole where the chroma has a knob on both sides. And given the fancy marketing I would assume that they both are overpriced stuff for those kind of home cooks where the design (while sitting in a knife block) matters more than the performance.
I’m just starting out and want to buy something worthy. Sternsteiger has a new knife on Kickstarter but I was worried about sharping. What would you recommend for a beginner with chef skills. If you have anything you want to get raid of I would be happy to have it and give it a good home.
Last yr there was a rosewood set for 60 that I sanded and polished to a great looking set it was at Walmart and like Paula Deen or something
I'm Interested in any free knife I can get, because I am just starting, but it does look attractive!
Hey Justin what's your opinion on takedas? Personally I love mine but just wanted to get your view on them :)
Justin - where can I find more info on the leather saya and the gentleman, Isaha, who does the custom wood handles?
Love the last knife I been waiting to purchase it because of the price on the bucket list though
Ohhh damn the shogun series is nice, can inget it? Or Where to buy it?
Henkels /Bob Kramer chefs knives. Amazing and unique.
Axiom Steel26 Victorinox Fibrox chefs 8” or Mercer renaissance, both are workhorses
Not unique
I am a 14 yr boy and want to become a chef. I am trying to buy some better knives and I am wondering what would be the best chef knife around £50, and what different knives would I need to work sufficiently?
Vortex Man Def try to get the Victorinox Knifes
Where did you get that magnetic leather scabbard? I’ve been looking all over for one for my own kit but to no avail.
He has another video on modifications that covers that.
Thought you were advertising AliExpress, but checked the info and you're not! Thanks for the tip to check the site out
Gordon Ramsey himself said get a knife which has comfortable and weighted handle.
And forgot to check the balde...
And sharp.
And probably can yell at you
I would love to see a custom knife
Love your videos. Any thoughts on KIWI brand knives from Thailand? Popular among small Asian restaurants because of affordability and reliability. They do have thin sharp blades but not too fancy wooden handles.
What do you mean the home cook isn’t going to care that the knife is bent and crooked I’m pretty sure that’s not a good thing
What knife sharpener would you recommend ?
I think you forgot to mention the price, which was main point of this video.
Awesome- Driving my wife crazy because I love knives...and we already have a bunch of (crappy) knives already.
But she agreed on a new 8’ approx. $150, probably Japanese Damascus chef’s knife. Any suggestions?
look at the miyabi birchwood. i got mine for $170 at saks off 5th. sublime.
@@fessendenful look through Amazon they are some serious professional knifes as I was going to purchase some
Do research. what you want to use it for what type of metal will best suite your needs before purchasing one. But chefsknivestogo.com is great
62 Rockwell...chippy?
Just bought some stuff on brandless got the chef knife needed a beater knife. great video I'll take some knifes if you don't want them.
I'm looking for my first chef knife, and I would love to win that knife.
I’d love either knife. After all there’s no such thing as too many knives
I hate the heels on chef knives. Kills my hand when I’m chopping parsley or dicing onions
@Bartholomew Roberts just a preference
include lefty friendly knives
Great vid my guy! I'm looking to ditch the Wusthof I've been using and grab a japanese Gyuto!
You did not review the 8" Shun Premier. I'm thinking of changing from my Henckels to the Shun. Have you found a website for a good price on the Shun line?
Thanks for your input. I truly appreciate it.
Get the classic not the premier. You won’t be disappointed.
Great vid, always love your knife talk videos!
again, I just really like your style. I would be interested in a consultation to help a vey petite home chef choose her knives...
My question for the butcher knives is the dalstrong metal too strong and the handles too slippery? FYI always been happy with Victorinox
Can you do Tuo Ring series pls? kinda interested to hear what you have to say about it
Have any spare knives? My Wife is a chef and I'm trying to get her a really good knife but my budget is a little slim 😐
Marc Anthony Whitfield chefsknivestogo.com
Look for when they have special
I would take any of them, I like the vivtoronox
have you done review on Cangshan knifes, just wounder what do you think of them.
Yes indeed, search it up 🙌
Do you have videos covering butcher knives for commercial meat cutting
th-cam.com/video/3r4lrvP-vnI/w-d-xo.html&lc=UgwkigWWQzW2rGdjdq54AaABAg
I really like the fantoms. I tried to order on Amazon. But they don 't deliver in belgium 😢😢😢
Do you have any videos reviewing Shuns?
I want that German knife please!
super informative, but background music is insufferable.
Please try a dexter knife 👍
Very nice video. Awesome shoutout to Isaiah Schroeder too! Im from Madison and he is the best of the best!
For sure don’t feel bad for not giving away a $300 knife tho🤷🏼♂️
I would love the kirutsuke. I have always wanted to try that style. I normally work with just a Chef/paring/ serated kit.
I won the Kirutsuke here and I have to agree with Justin here I am in the 3rd camp.nit my best knife not my favorite but it holds an edge and is comfortable to use. Would I buy it myself? Not at full price. Do I use it at least once a week absolutely. Ymmv
I would like the Kiritsuke and the Victorinox Fibrox! Keep the good stuff!
Shogun one looks good man
whats your thoughts on using something like a miyabi pull through sharpener on shun classic knives. iv heard i need to get them professionally shaprened but thats very inconvenient and expensive and i have no experience with a whetstone.
@@justinkhanna might be time to learn a new skill. thanks for the reply
justin i love the dalstrong shogun need that in our kitchen, im ia prep cook please😊
Good info. I would love anything. I have no good knives. Even a 3$ knife would be better than what I got.
leave your grandmas basement and go buy one...
You remind me of the weapons crazed guy from Full Force by Idubbbz, you both look and sound like him in a way. Anyways, good video I will take these things into account when purchasing my next knife.
Freaking love your channel! Found it yesterday and have been watching your videos since 😂🤣.
Would love to see you review the Misono UX10 (If you haven’t already)!
Keep up the fantastic videos Justin!
Was thinking of getting a tojiro gyuto. Any thoughts on those?
which one is the 3 dollar one, I am a kid and I need budget, why is half of the knifes 130 dollar
Would love to hear your two cents on the Yaxell Dragon Fire Chef Knife with BD1N steel!
would love to see the costom handle video
I would like to try the Achcilles
Fucking hate shuns.
I have a Nenox, Togiharu, and Miyabis. I used the Miyabis the most I think they are solid knifes. They sharpen amazing and hold an edge pretty damn well
Ok ok half way through. I'm a professional chef and I own the dalstrong 8"chef shogun x and use it daily and absolutely love it, i sharpened it on a stonenfor the fifth time in 2 years tonight and itnis still absolutely razor sharp. I own stolingers, kessakus, shuns, and this dalstrong and all of them get their use but that dalstrong i even use it to trim silver skin off terres major filets, slice tuna, tomatos like its nothing love it absolutely love it. The rest of the knives in the shogun and their other series aren't a favorite of mine and I have my eyes on many other brands and knives. Just giving my 2 cents on that 8" cause that knife is sex in a kitchen.
Do the custom knife!
6:30 stICKKKK 😄
Go for the shogun