Definitely a big miss not having the popular bang-for-your-buck Victorinox and Mercer options with so many no-name Chinese brands in the running. Plus, no option from mid/higher-end established brands like Zwilling and Wusthof? In a full round-up, I'd also like to see at least one truly higher-end knife in the mix, such as a 270-300mm sujihiki from a well-known Japanese maker like Sakai Takayuki, Tojiro, or Jikko. Heck, I bet even the Shun Kanso 12" Hollow Ground Slicer would have blown these away.
Victorinox and Mercer should have been default options to throw in this competition and RIP long smooth strokes for a nice slice of brisket interrupted by those short sawing motions. Either those knives were a bit dull or those briskets we pretty tough, or these fellas need to learn how to slice meat. Maybe a combination of all three. Nobody deserves such harsh criticism in person, but this is misleading and recommending a product for people to buy.
Yeah I agree w/ bloodgain. I got a Victronix 12" straight edge and I love it. It's the sharpest knife I own. I notice there's no discussion of degree of bevel - I believe my Victronix is 15 degrees. I use a KAI manual sharpener to keep it in shape (I just use it for honing - so far).
@@dustinmessner674 Yeah, I have done a lot of meat carving, mostly prime rib, but also a good deal of top round, along with ham, turkey. tenderloin, flank steak, and yes, some brisket, etc, and I really cant stand short carving knives, and strongly dislike ones that flex to much. My personal carving knives are a Mercer Millenia and a 300mm Misono Swedish Carbon sujihiki, and I like them both. When I was younger and carved meat for buffets regularly, I mostly used cheap, no-name house knives, like Omcan. I also used a couple of the Dexter SofGrip knives, and if I remember right, they didn’t hold their edge well, didn’t sharpen as easily as the Omcans, and the blades felt flimsy. Those cheap Omcans (and other brands whose name I can’t recall) sharpened up easily on a belt grinder, for a nice toothy edge that worked great for slicing a dozen prime ribs, half a dozen top rounds, or 50 deboned turkey breasts.
I have the 12 inch Cutluxe. I love the knife so much, I bought one for my brother last month for his birthday because he smokes at least one Brisket every month. He sent me a video showing how well the knife cut the Brisket he had and how much he loves it. I have that video on my channel. You can now get a 14 inch Cutluxe brisket knife.
notice when u cut the brisket theres multiple ridges it looks like its been cut with a serrated knife.... for cleaner cuts 2-3 strokes is all you need not 10. more strokes risks u lifting up the knife so slightly and end up cutting in a slightly diff direction which creates those ridges.
I contacted Shun and asked if they wanted to be a part of this video, but I never heard back from them. Maybe in the future I can test a Shun blade, but right now I don't have access to any other than the Premier 8" Chef that I own at home.
How did you leave out a Shun? It’s the best brisket knife you will ever own. Every knife you tested had to saw through the meat. The Shun takes one slice and doesn’t destroy the bark.
We didn't have a Shun here and they didn't answer our emails asking to borrow one for the test. If I had an unlimited budget for TH-cam videos, you know I'd add it in, but reality is we have to work with what we have and can gain access to.
I have several Old Hickory knifes and they are super easy to stone sharpen and keep sharp with my steel hone. They are my go to knifes for almost everything I need. The only downside to Old Hickory knifes is they are made from 1095 carbon steel and when I am slicing onions, the onion acids tend to strip the oxidation off of the blade and deposit it on the onion slices. It’s a cosmetic thing for me and it doesn’t really affect the flavor of the onion but it’s just the look of the oxide’s on the onion. I have a Dalstrong, Gladiator Series vegetable knife that I prefer for prepping or chopping vegetables and especially with onions. It doesn’t seem to hold an edge as well as Old Hickory’s but it’s still a very good knife for veggies.
I have the Dalstrong 14" Bullnose Butcher knife and I've got to say it's easily the best slicer I've ever used. I'm not a professional chef but I've cut plenty of meat and for around $115 you can't go wrong with the bullnose Butcher knife. Try it out if you get the chance. I think you'll be pleased. @TheBarbecueLab
Not at all impressed. I remember when I was a kid in NYC and the guys in the Kosher deli would take a kife and whip off nice thin slices of corned beef or pastrami for a nice "on rye" sandwich. Mmmm , miss those days.
... If you're gonna make videos, presuming to teach others, you should at least bother to have SOME idea, of what you're doing. You're using the knives, to saw through the meat. In other words, you're using them in the exact wrong way. It doesn't really matter what knife you use (either of those, a normal chef's knife, a bread knife...), you're gonna get a shit result, either way.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Definitely a big miss not having the popular bang-for-your-buck Victorinox and Mercer options with so many no-name Chinese brands in the running. Plus, no option from mid/higher-end established brands like Zwilling and Wusthof?
In a full round-up, I'd also like to see at least one truly higher-end knife in the mix, such as a 270-300mm sujihiki from a well-known Japanese maker like Sakai Takayuki, Tojiro, or Jikko. Heck, I bet even the Shun Kanso 12" Hollow Ground Slicer would have blown these away.
Victorinox and Mercer should have been default options to throw in this competition and RIP long smooth strokes for a nice slice of brisket interrupted by those short sawing motions.
Either those knives were a bit dull or those briskets we pretty tough, or these fellas need to learn how to slice meat.
Maybe a combination of all three.
Nobody deserves such harsh criticism in person, but this is misleading and recommending a product for people to buy.
Yeah I agree w/ bloodgain. I got a Victronix 12" straight edge and I love it. It's the sharpest knife I own. I notice there's no discussion of degree of bevel - I believe my Victronix is 15 degrees. I use a KAI manual sharpener to keep it in shape (I just use it for honing - so far).
@@dustinmessner674 Yeah, I have done a lot of meat carving, mostly prime rib, but also a good deal of top round, along with ham, turkey. tenderloin, flank steak, and yes, some brisket, etc, and I really cant stand short carving knives, and strongly dislike ones that flex to much. My personal carving knives are a Mercer Millenia and a 300mm Misono Swedish Carbon sujihiki, and I like them both. When I was younger and carved meat for buffets regularly, I mostly used cheap, no-name house knives, like Omcan. I also used a couple of the Dexter SofGrip knives, and if I remember right, they didn’t hold their edge well, didn’t sharpen as easily as the Omcans, and the blades felt flimsy. Those cheap Omcans (and other brands whose name I can’t recall) sharpened up easily on a belt grinder, for a nice toothy edge that worked great for slicing a dozen prime ribs, half a dozen top rounds, or 50 deboned turkey breasts.
I feel like you know enough to be making a video of your own tbh
I have the 12 inch Cutluxe. I love the knife so much, I bought one for my brother last month for his birthday because he smokes at least one Brisket every month. He sent me a video showing how well the knife cut the Brisket he had and how much he loves it. I have that video on my channel. You can now get a 14 inch Cutluxe brisket knife.
That's a smart move on their part. They're killing it with that model right now, and just in time for Black Friday.
notice when u cut the brisket theres multiple ridges it looks like its been cut with a serrated knife.... for cleaner cuts 2-3 strokes is all you need not 10. more strokes risks u lifting up the knife so slightly and end up cutting in a slightly diff direction which creates those ridges.
I’m happy with my victorinox 12 inch!
I have a few knives in this brand and they're great. Love the birds beak paring knives
I have an inexpensive Mercer. Great handle and I keep it sharp with a RapidSteel Hyperdrill after every use. Keeps it like new for every use.
That was rough to watch. Long stokes with these blades. Keyboard warrior but geez.
Great video guys! Next time please consider including a Mercer or Victorinox. Always heard good things about those two.
I just ordered the Cutluxe Shinobi Series Damascus Japanese AUS10 carving blade. I can’t find a review on TH-cam on it. Any idea if I’ll be happy.
A good brisket knife is important. Very good video. Thank you!
Great video!! I'm looking to buy one of there I have a wustoff 8 inches, but maybe I need a longer knife for even long cuts
Great review guys thanks for showing us these options. 😊
Kind of late but can you review the Shun brisket knife ?
I contacted Shun and asked if they wanted to be a part of this video, but I never heard back from them. Maybe in the future I can test a Shun blade, but right now I don't have access to any other than the Premier 8" Chef that I own at home.
Guys, cutluxe makes a 14" too lol. It's like 3 dollars more than the 12 "
How did you leave out a Shun? It’s the best brisket knife you will ever own. Every knife you tested had to saw through the meat. The Shun takes one slice and doesn’t destroy the bark.
We didn't have a Shun here and they didn't answer our emails asking to borrow one for the test. If I had an unlimited budget for TH-cam videos, you know I'd add it in, but reality is we have to work with what we have and can gain access to.
They probably wouldn’t give you one to test. They run around $260.00.
Factory edge on a slicer?
Should have probably put an edge on them to make it fair.
Dalstrom males a great boning knife. I would not use anything else.
10" old hickory butcher knife...I can get that thing crazy sharp
I have several Old Hickory knifes and they are super easy to stone sharpen and keep sharp with my steel hone. They are my go to knifes for almost everything I need. The only downside to Old Hickory knifes is they are made from 1095 carbon steel and when I am slicing onions, the onion acids tend to strip the oxidation off of the blade and deposit it on the onion slices. It’s a cosmetic thing for me and it doesn’t really affect the flavor of the onion but it’s just the look of the oxide’s on the onion. I have a Dalstrong, Gladiator Series vegetable knife that I prefer for prepping or chopping vegetables and especially with onions. It doesn’t seem to hold an edge as well as Old Hickory’s but it’s still a very good knife for veggies.
My turkey knife cuts my brisket just fine.
Where's the dalstrong?
It’s in there. Check the 4:08 mark and you can see it in action.
I have the Dalstrong 14" Bullnose Butcher knife and I've got to say it's easily the best slicer I've ever used. I'm not a professional chef but I've cut plenty of meat and for around $115 you can't go wrong with the bullnose Butcher knife. Try it out if you get the chance. I think you'll be pleased. @TheBarbecueLab
I too love your choice
I love your channel because it's impartial. I hope you can offer more content but I understand some people don't have the time.
These ALL look blunt: they cut like a hacksaw.
Honestly.....I don't saw with my knife. I just press through the meet so as not to destroy the meat/bark on the meat.
Not at all impressed. I remember when I was a kid in NYC and the guys in the Kosher deli would take a kife and whip off nice thin slices of corned beef or pastrami for a nice "on rye" sandwich. Mmmm , miss those days.
... If you're gonna make videos, presuming to teach others, you should at least bother to have SOME idea, of what you're doing. You're using the knives, to saw through the meat. In other words, you're using them in the exact wrong way. It doesn't really matter what knife you use (either of those, a normal chef's knife, a bread knife...), you're gonna get a shit result, either way.
Well said.
Geez, it's a knife, not a saw. These guys need to go back to butcher school, they didn't learn enough the first time.
Or maybe we should go to butcher school the first time.
Just confirmed my purchase of the cutluxe!🫡