You folks have thoughts on this one? Don’t forget to drop a like 👍 cause I wanna make that combo video next that I shared at the end! Shout goes out to you if you’re on the list to get the next 80/20 Edge Newsletter too 😎
Great video as always!! And please do a video on the 9" chef knife and paring knife with ironwood handle, I find the look of the ironwood mesmerizing and the pin looks cool. keep up the good content
Hey Chef, I was wondering if you could do a review on the Mercer culinary MX3 gyuto, i’ve been using it a lot recently and it’s been a joy to use and it’s relatively low priced, I think you might enjoy using it as much as I have. So maybe try doing a review! Edit: Sorry if I’m sounding rude
We love our NWKW knives. From the small pairing knife to the big chef's knife. I don't have the 12 chris kidder special, but all the rest. Love the fillet knife the most, but the 6" petty is just a work horse...
I received a NWKW knife for my wedding and it's one of my most favorite kitchen possessions. The blade and handle are beautiful and I love the leather sleeve it comes with.
I have several of these knives. They are dope. The people who make these knives are dope; not dopes. I have to say, buying a knife shouldn’t be crowdsourced or done cheaply. A good knife will serve your grandchildren as well as you. Invest in yourself and your culinary future. Get one of these New West knives!
Just ordered the 9 inch chef knife with the Shoshone handle. Xmas gift to myself. Super excited to get it and use it. It has been on my wishlist for the last few years!
Nice review. I own 4 of the new west with the old handles that are all wood before the old factory burned . Wicked knives and a go to for heavy prep days.
I have this knife and it is truly amazing and the craftsmanship is excellent! When home, My gourmet chef son now only uses this knife over the Shun’s. A fantastic American-made product.
I've had multiple New West Knives for over a decade now and they are all fantastic. One of them is my "go to" knife and it went a DECADE before I even took it to be sharpened. These knives are the real deal.
The best knifes come from Japan!! The other knifes from other country's are good but not so good and beautiful than Japanese Hochos. I come from germany and there where so many knifes company's. But i used five japanese Hocho's and one german Knife
I have two New West knives, the Teton Edge Santoku and the Superbread. Not only are they amazing works of art, they are the sharpest and most used knives in our kitchen. Every time I use the Superbread, I can't believe how it slices through my wife's homemade bread with ease. I look forward to getting more New West knives, as well as a Bird and Trout knife from their companion venture the Mountain Man Toy Shop.
I like the look of the knives but they seem overpriced. Bradford makes some knives that look similar and retail for a lot less, both are made the the USA.
Absolutely the best knife in my kitchen is from NWKW. Now I need more! I have a few old school ones and my new composite one is my favorite. I need this model next. Thanks for the great video showing the beauty and skill of this product. This is a must for every chef!
I love their knives. They are ridiculously sharp and hold an edge well. I will never buy any other brand. I have a bunch of Henckels knives and my 9" chef's knife the handle broke on it so I contacted Henckels to see if they would fix or replace it and they said no, that is not covered under their "lifetime" warranty.
S35VN is a super popular steel for edc knives. I personally like CPM-154 a lot better, but it is still a good steel all around. At that price point they’re selling these I think I’d prefer to go with a slightly harder HRC. I think they missed the sweet spot price point by about $50. The Miyabi Birchwood, Enso and Yaxell knives, as well as many other brands have what I’d consider a better overall package at a slightly lower price point.
Noticed that New West touts CPM S35VN as "America's best steel." Not the case. In the knife community it's considered a good choice in the mid-range of American steels, but not in the top tier class of say a CPM 20CV or now MagnaCut and others. Their G10 is nice, but it's G10. Their prices are way over the top. This was not a well researched review and misleading to viewers. Unsubscribed.
Lived in Pinedale, WY, about an hour away from Jackson Hole, for 2 years, and I have the Petty and Pairing knives from NWKW. Its nice to see my investment was for naught. I visited the flagship store almost every other weekend, admiring the full sized chef knife. Im kind of sad I moved before finishing my collection. I hope to go back. Now im in Chicago, IL working at 5 star hotel with my eyes back on these knives.
When you're working a shift, how often do you find that your knife needs steeling or do you just use a different blade when the knife seems to lose its edge? As a cook at home the brand does not matter as long as it can slice a tomato easily. Appreciate your work, JAH
Thanks a ton, appreciate you watching. Depends on the workload, I usually don't hone more than once or twice in a day with that knife. But if you're doing a large variety of tasks, sometimes it's not necessary if you go from petty to slicer to chef knife.
how do you think a knife like this stands up to a Misono UX10? I love the way it looks but didn't know if performance wise if it's similar, worse, better, or not comparable.
Balance is way different (feel in the hand) - but steel performance is on-par...hardness is nearly the same but the grind on this is also different so it's a couple of factors that come into play. Sharpening takes the same amount of time with both in my experience.
@@justinkhanna Awesome! Thank you for your feedback! And keep up the sweet videos! I still watch a lot of your equipment reviews and Rep videos on repeat! I use a kikuichi carbon 240mm gyuto now but wanted to try something different. I held a Misono UX10 at a local knife shop that just opened here in Chicago.... and something inside went "ooooh". Also I saw this review a little while ago, and I like the way this knife looks as well lol. So that's why I was curious as you're an expert and have used both :)
@@wilkamania Just a heads up-- we're going to be opening New West KnifeWorks store in Fulton Market late 2022 or early 2023-- hope you'll stop by to feel the balance for yourself sometime!
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
Who watched til the end for the Damasteel tease? 👀
That steel looks next level.
You folks have thoughts on this one? Don’t forget to drop a like 👍 cause I wanna make that combo video next that I shared at the end! Shout goes out to you if you’re on the list to get the next 80/20 Edge Newsletter too 😎
This is the best description of our knives that we have ever had.
Great video as always!!
And please do a video on the 9" chef knife and paring knife with ironwood handle, I find the look of the ironwood mesmerizing and the pin looks cool.
keep up the good content
Hey Chef, I was wondering if you could do a review on the Mercer culinary MX3 gyuto, i’ve been using it a lot recently and it’s been a joy to use and it’s relatively low priced, I think you might enjoy using it as much as I have. So maybe try doing a review!
Edit: Sorry if I’m sounding rude
We love our NWKW knives. From the small pairing knife to the big chef's knife. I don't have the 12 chris kidder special, but all the rest. Love the fillet knife the most, but the 6" petty is just a work horse...
The petty was my choice #3 for sure - it's such a little beast
I received a NWKW knife for my wedding and it's one of my most favorite kitchen possessions. The blade and handle are beautiful and I love the leather sleeve it comes with.
another Knife Video ??? HeeellllFuckingyessssssss
I have several of these knives. They are dope. The people who make these knives are dope; not dopes. I have to say, buying a knife shouldn’t be crowdsourced or done cheaply. A good knife will serve your grandchildren as well as you. Invest in yourself and your culinary future. Get one of these New West knives!
Def want the 9” ironwood video.
You keep adding knifes to my wish list. Your going to make me go broke.
Nice.
I love my NWKW collection! It started with the 8" chef in Shoshone G10 Fusion. They are a great group of people! Thanks for the review.
I need the 9inch video dang!! Idk I kind of want one instead of a aura knife I’m not sure!!!
The options are wild these days - definitely a contender in that price range now, huh?
@@justinkhanna affirmative love your content chef!
Beautiful knives!
G10 is an excellent material. All of my 1911 grips are G10 and they stand up to anything.
Pretty indestructible
Great review video - and even greater knives!! Thanks for sharing!!
Just ordered the 9 inch chef knife with the Shoshone handle. Xmas gift to myself. Super excited to get it and use it. It has been on my wishlist for the last few years!
"This might be the one" was also my first reaction... and still is!
Nice review. I own 4 of the new west with the old handles that are all wood before the old factory burned . Wicked knives and a go to for heavy prep days.
Thanks Shaun 👊 would love to see photos of those!
@@justinkhanna no problem I'll send a picture your way.
I love my NewWest knives. I have 4 I’ve been using for the past 12 years. Still beautiful, still hold an edge, still feel great in the hand.
Do They make for lefties?
I love the shape of this blade. Will be picking one up.
I have this knife and it is truly amazing and the craftsmanship is excellent! When home, My gourmet chef son now only uses this knife over the Shun’s. A fantastic American-made product.
Best investment I ever made for my kitchen. I cook more often, I cook healthier, and I cook happier. Wish I'd invested in them sooner.
I've had multiple New West Knives for over a decade now and they are all fantastic. One of them is my "go to" knife and it went a DECADE before I even took it to be sharpened. These knives are the real deal.
The best knifes come from Japan!! The other knifes from other country's are good but not so good and beautiful than Japanese Hochos. I come from germany and there where so many knifes company's. But i used five japanese Hocho's and one german Knife
Have you ever used an American-made knife? NWKW was great because the owner trained in Japan and brings a lot of that knowledge into their process
Yes please
Proud owner of a set of New West KnifeWorks knives. Love them!
Awesome video. Love my NWKW knives
Super cool video!
I have two New West knives, the Teton Edge Santoku and the Superbread. Not only are they amazing works of art, they are the sharpest and most used knives in our kitchen. Every time I use the Superbread, I can't believe how it slices through my wife's homemade bread with ease. I look forward to getting more New West knives, as well as a Bird and Trout knife from their companion venture the Mountain Man Toy Shop.
I like the look of the knives but they seem overpriced. Bradford makes some knives that look similar and retail for a lot less, both are made the the USA.
And NWKW just took a MASSIVE price increase across their entire product line last night! Some knives increased in price by 40%!!
Great video and great knifes.
Absolutely the best knife in my kitchen is from NWKW. Now I need more! I have a few old school ones and my new composite one is my favorite. I need this model next. Thanks for the great video showing the beauty and skill of this product. This is a must for every chef!
I am a new subscriber, great video.
Yep my NWK knives are my fave kitchen tools by far ❤
I love their knives. They are ridiculously sharp and hold an edge well. I will never buy any other brand. I have a bunch of Henckels knives and my 9" chef's knife the handle broke on it so I contacted Henckels to see if they would fix or replace it and they said no, that is not covered under their "lifetime" warranty.
S35VN is a super popular steel for edc knives. I personally like CPM-154 a lot better, but it is still a good steel all around. At that price point they’re selling these I think I’d prefer to go with a slightly harder HRC. I think they missed the sweet spot price point by about $50. The Miyabi Birchwood, Enso and Yaxell knives, as well as many other brands have what I’d consider a better overall package at a slightly lower price point.
Noticed that New West touts CPM S35VN as "America's best steel."
Not the case.
In the knife community it's considered a good choice in the mid-range of American steels, but not in the top tier class of say a CPM 20CV or now MagnaCut and others. Their G10 is nice, but it's G10.
Their prices are way over the top.
This was not a well researched review and misleading to viewers.
Unsubscribed.
I have the G-Fusion 8” Chefs Knife and it really is the best!
It's like a +5 Keen edge for sure.
Great review!!! Would love to also see your original choice review for then ironwood.
This is an incredible video about an incredible knife!
What's happening! What wood is the board?
I wish they had a store in the Chicago area!
That'd be awesome!
Standby, should be opening in Chicago in 2022. Where do think would be the best place to open a store?
@@dazemoreland7716 Where do you think the best place in Chicago would be to open a store?
This review is GARBAGE! You are reviewing a product by a company that's sponsoring you! ARE YOU JOKING. In other places this is called propaganda
Sorry you feel that way, Sam! Would you ever consider supporting my content that's normally free to watch?
Functional art.
where is the unboxing video??
In my Community page - geni.us/patr
can you please do some plating tutorials?
Lived in Pinedale, WY, about an hour away from Jackson Hole, for 2 years, and I have the Petty and Pairing knives from NWKW. Its nice to see my investment was for naught.
I visited the flagship store almost every other weekend, admiring the full sized chef knife. Im kind of sad I
moved before finishing my collection. I hope to go back.
Now im in Chicago, IL working at 5 star hotel with my eyes back on these knives.
Hey man, we're hoping to open a store in Chicago next year-- so you'll be able to continue to build the collection in the Windy City!
Favorite knives for years!
So beautiful
They do a great job!
Can s35v be sharpened effectively with standard water stones ?
I have diamond too, but... you know :)
I used whetstones through all my testing and they worked great - it's not impossibly hard, but holds a great edge!
When you're working a shift, how often do you find that your knife needs steeling or do you just use a different blade when the knife seems to lose its edge? As a cook at home the brand does not matter as long as it can slice a tomato easily. Appreciate your work, JAH
Thanks a ton, appreciate you watching. Depends on the workload, I usually don't hone more than once or twice in a day with that knife. But if you're doing a large variety of tasks, sometimes it's not necessary if you go from petty to slicer to chef knife.
Love it!
Enjoyed listening
Thanks Carolyn 🎧
$350 for a freakin' chef knife?!?!? No thanks.
how do you think a knife like this stands up to a Misono UX10? I love the way it looks but didn't know if performance wise if it's similar, worse, better, or not comparable.
Balance is way different (feel in the hand) - but steel performance is on-par...hardness is nearly the same but the grind on this is also different so it's a couple of factors that come into play. Sharpening takes the same amount of time with both in my experience.
@@justinkhanna Awesome! Thank you for your feedback! And keep up the sweet videos! I still watch a lot of your equipment reviews and Rep videos on repeat!
I use a kikuichi carbon 240mm gyuto now but wanted to try something different. I held a Misono UX10 at a local knife shop that just opened here in Chicago.... and something inside went "ooooh". Also I saw this review a little while ago, and I like the way this knife looks as well lol. So that's why I was curious as you're an expert and have used both :)
@@wilkamania Just a heads up-- we're going to be opening New West KnifeWorks store in Fulton Market late 2022 or early 2023-- hope you'll stop by to feel the balance for yourself sometime!
@@MikeNewWest I live a few blocks from there. I'll definittely check it out!
4:33 I think its insane how much they charge and how thick behind the edge is. which means the grind is bad
And they just took a huge price increase last night!!
@@milleniumraz they are not for cooks i guess but more for edc people with poor knife skills but want good steel and has a lot money to spend