The biggest threat was Nexus. Which I am sure is why you never brought them up again after that test video. It's a Chinese manufactured knife disguised as an American made knife that is owned by a large cutlery company. The only thing that it needs to blow up is an influencer such as you to spread word about them.
@@hgrimes9824 great knives. Alot of the chef's I've worked with over the years had mercer. A few said they kept the set they were issued in culinary school. I got to use them often eventually bought one of my own and haven't regretted it once. Highly recommend
I use German and Japanese knives as my personal set, but man, I have an 80-year old very roughly hand forged Chinese cleaver from my grandfather that honestly speaks volumes to how important passion is to the knife-making process. The blacksmith is long gone but his signature remains on the tool I use on a daily basis. It's such a humbling experience every time.
As a kid, I remember my parents knifes, they were garbage. They bought cheap "stay sharp" knives that were blunt out of the box and never got sharpened. It wasn't until I took mandatory cooking class in high school that I got to use a sharp knife for the first time. I still remember the feel of that Mundial 20cm cooks knife in my hand. It wasn't anything special but that Mundial was so much better than the knives I was used to. I was so used to crappy knives that it didn't even occur to me that there was anything wrong with the ones we had. When I got home from school I and asked my parents if we could go shopping for a real knife - received a swift NO, "We already have kitchen knives". I bought my first knife and whetstone about 2 years ago - A German made knife I paid about $80USD for. I am still practicing my sharpening technique and have a way to go until I can complete the tomato test. I plan to buy nicer knives in the future once I am able to sharpen them with confidence. I stumbled across your channel because I wanted to learn how to sharpen properly, so thanks Ryky.
David Coyne exactly my story too. Just a couple of nights ago, my girlfriend brought home a couple of fish her friend caught that day and I wanted to try filleting them just to be more hands on. There were no good knives in the whole house (living with my parents) so I lost some meat not being able to cut where I wanted. I told my dad and he pulled out a steel rod and told me to use it to sharpen and I knew right there that he didn’t know the first thing about a sharp knife. It’s how I ended up on this channel too. Just bought a knife block from global and a 1000/6000 whetstone from king so hopefully my family will appreciate a good knife for the first time ever.
Someday you should buy your parents a half decent set and demonstrate it to them lol. I bet their eyes might light up a bit ones they see a tomato not get crushed in an attempt to slice it!
Wow! My experience is exactly opposite! In the kitchen where I grew up, we had decent, humble knives that were very well cared for. They were not expensive knifes but not cheap, as in poor quality, either. Always our kitchen had perfectly maintained, very sharp knives. Learning to take care of the knives was part of my upbringing just like learning to swim or ride a bicycle. Today, I have a decent set of German knives that are always sharp. Cooking is so much more enjoyable when one is not fighting to make a dull knife do its work. More expensive does not necessarily mean better. Usually the difference between greater and lesser price, is how long the edge will last. But if one knows how to keep the edge keen, that becomes a non issue.
Sharpen your parents' knives just to flex on them but they still get the benefit haha no, but really, let them experience the sharpest cheap knives they ever had in their lives. But warn them, too or else an accident might happen because they're used to putting pressure on the knife as the cut or smth and they'll nick their fingers on the sharp edge as a result.
I've seen plenty of $200+ knives in professional kitchens and the vast majority of people I know with kitchen knives over $500 both touch and cook with them every day. IMO KF enthusiasts actually use their knives more than any other genre of knife "collectors" there are a lot of people buying $200+ or even $1000+ folding knives and never carrying them, or at most using them to open an occasional package (probably containing more knives for their vault).
@@justinv4036 i've recently discovered CIS knifemakers. that environment needs some expertise to navigate, but for 200-300$ you can send specs and get *exactly* what you need, mostly in any style, inculding wa blades, without any choice tortures i usually have at premade knifes. Same for USA knifemakers, but prices are 3x higher. Like imagine finding cpm 10v 440c clad wa kiritsuke with convex grind at the market, meanwhile you find the smith, you send the specs, you get the knife.
@@mezmerya5130 I'm not familiar with "CIS knifemaker" nor could I find any matching company names by searching. What is the name of the site or company you are referencing? They make custom kitchen knives in China? I'd be very suspicious of paying for a custom knife from an unknown maker. There's a lot more to making a good knife than copying a picture and spec sheet.
@@justinv4036 'CIS' is nothing to do with China. It stands for Commonwealth of Independent States, 'a regional intergovernmental organization of originally ten [now twelve] post-Soviet republics in Eurasia formed following the dissolution of the Soviet Union in 1991' (Wikipedia). It's probably best to Google 'knifemaker' with the name of one of the individual Republics. For example, trying 'Armenia knifemaker' turns up some hits for individuals, though inevitably some are out of date.
@@innocentoctave ahh ok, interesting. Yes, I've heard and seen a little about the former Soviet block craft industry. Not just knives, but other metal work too like engraving and even other stuff like leatherwork and bespoke shoes and bags at maybe 1/3 the price of what you'd expect from France or Italy. Some very innovative looking designs aswell. I'll look into the knife makers some more, thanks for the tip.
Most german knifes come out of sohlingen and they have at least 600 years of experience there with knifes. Zwilling (the best known brand in germany) has made knifes since 1731. Wüsthoff was founded in 1814 and has 480 employes. To negelect the german tradition is kind of strange. Sure it is a lot of automatisation in the larger factories, but that is how germany operates. Furtheremore they are factories, which make same by hand. Problem is that those prices get than to crazy leveles (starts at about 400$ in germany). Workforce in germany, as well as energy is just about 30% more expensive than in japan. But the skill, as well as the tradtion is there as well.
they cater to a different target market. you can have your german knives. most truly passionate crazies like me, would rather have a 16 dollar knife made in tosa japan than a german knife any day of the week.
franzb69 so you say that buying knives for some people is a totally irrational action? Why would someone buy a worse knife only because it is made in Japan? Would you also prefer a bad hand-made car from some other country over a Japanese car that was built in completely automated factories? Or is this just about knives? Because it can’t have anything to do with performance.
the tradition is older - Solingen was found by prostestant Knife-Smith that had been evicted from Grünburg and the Steyr Valley in Austria, where Iron was worked before the Romans
Der Brandmeister And that is totally fine, if you need a great cooking tool, if you want art, then get a hand made piece of art that cuts. Both are valid -and awesome.
Maybe this is just the engineer in me, but I think the best art is functional. A tool that does its job excellently is art. German knives are legit art.
bzzi We don’t make art, we make tools. As for this ‘reasonably priced’ nonsense, people with this concern should stick to mass production, as a custom handmade knife is not for you. There’s people without a pot to piss in, or a window to throw it out of, who have saved for months to buy a knife that will last from a craftsman. A handmade knife will have the knife maker’s TIME in it. None of this romanticized, ‘heart and soul’ bull💩. We put TIME into creating a tool that is NOT Throw Away, and should last a persons lifeTIME and beyond if cared for. So bearing that in mind, be prepared to pay for it. A handmade 9-10” chef knife in mono-steel and Walnut handle (example only) should run $400-500 U.S. That’s not a knife made from carbon or stainless Damascus, nor is it a San-Mai knife with an exotic handle material (which a lot of people imagine when I say $500). You’re also going to pay more if the craftsman in question is well known, well sought after, or a Master Bladesmith.
I'm an old geeky guy who is a passable home cook. And just discovered this channel because of my growing realization that my dull knives are seriously detracting from my joy of cooking. I also love watching people talk with passion about their field of expertise - and especially those who are not mouthpieces for business. You can keep your TED talks.... I'm sticking around here. Brilliant exposition, wonderful learning... Thanks a million.
"I'm not saying Germans are shameless soulless ruthless impassionate businesspeople, they're just found a way to make a living like everyone else" - Burrfection on Germans lol
I only trust two American companies and Buck sold out to China . Case I like. I like the bulldog brand flexibility with force. German eye carbon is good I have Boker in both but they are on my bottom tier, Hen & Rooster stainless is also good for stainless steel. But I like the carbon the best
I am old and remember when in the 60s and 70s, Japanese products were considered cheap copy junk and now they are the standard in many things. So beware the Chinese with their new factories and their cheap copy junk. I prefer traditional in quality and pride and will buy one of your knives when I can afford one. But do not discount the Chinese.
ty white , I guess zI might be older than you, but JAPAN made a knockoff SCHAEFER fountain pen,,and several items, but something that really bothered me was that in Trade school in 1959-61 someone had a wonderful JAPANESE SLIDE RULE , wit log scales too, it was NOT JUNK , but some sob glued the scale together, SIMPLY BECAUSE IT WAS FROM JAPAN, even the A/C instructor was really pissed, We had a good idea, but could NOT PROVE, , we all chipped in to buy him a replacement., I still have to cheap, worn out slide rules , Cheers , from NJ, USA
@@seekingthetruth3410 Ever seen some of the better chinese Made Pocketknives? They have got one of the best price/performance ratios, using high quality steels and got a fit and finish many western companies can only dream of. Examples: WE Knives, Reate or Kevin John So I disproofed your statement, beware of generalizations ;)
Dating myself but when I starting buying knives when i was a young man and starting to learn how to cook as a home chef, there were no computers, no internet and definitely no YT. Bought knives on reading about them in magazines etc. Bought Zwilling knives. Have them for many years. Love those knives. Call them my heirloom knives. Really like your channel because you've informed me about the care and maintenance of knives which I would have never learned and never knew before your channel. Bought a Sakai Takayuki chef knife from you. My first Japanese knife. Totally impressed. Conflict as to which is the better knife between the two. As for this video, found it very informative and you to be quite knowledgeable on the subject which is why I like your channel. Continue your excellent work.
Yes, this format is fantastic. It gives more insight into the knife industry, and helps guide burgeoning knife enthusiasts. The way you structured this video certainly helps to understand the type of knife buyer one may be; and what type of knife buyer they would want to be. It might certainly help someone understand where their knives might be on your spectrum, and it certainly helps to guide one where they would want to be on that spectrum. Your spectrum is certainly more educated than your run-of-the-mill layman's would be.
I buy pocket/folding knives. Some fixed blades but small, all for EDC purposes. I feel like kitchen cutlery is light years behind in the use of different steels. The super steels they have now are INSANE. I'd love to see an 8 inch chef's knife made out of CPM REX 121, M4, or even good ol M390.
Believe it or not, the best deal on Wusthof knives is buying their "food service" knife line called the Wusthof Pro. Same steel, low prices, but some very nice knives!
Yes, they are a GREAT knife. they blow away a Victorinox which is what they were meant to compete with. I think they're still being made. I was just at the restaurant supply store today and they still had them But the classic is a laser cut (semi forged) blade with real distal taper and a nice handle and the pro is laser cut (stamped) flat with a nice molded plastic handle (better material and ergonomics than Victorinox) If you're looking for bargain stamped level also look at messermeister park plaza/four seasons and Mercer
@@hrhamada1982 -- Wusthof still lists the PRO line on their website, and Cutlery and More still carries various items from that line. I only have the PRO Chinese Cleaver, but I absolutely LOVE IT! Cleavers and Nakiris are really fun and surprisingly useful knives.
Japanese craftsmanship is unbelievable. I sat through a lot of videos of different types of crafts, all of them made me stand and gawk in awe. especially when they work ''with'' nature, as in making stuff without fighting through the whole process to get it done. they have a word for it, I just don't remember cause it's been a while since I watched the video and it was all in japanese but subtitled. it's just like magic, saves time, resources and a lot of pain and I wish everyone did the same. and most of the time, when working stuff in that line of philosophy, you end up with a product that either gets better over time or simply works so well that it does not grind itself apart when being used cause it's been thought through since the beginning. I simply can't say how much It made my brain tickle (in a good way) when I first heard of those manufacturing philosophies.
I am a 70 year old man & regarding kitchen cutlery, decades ago I bought a full set of Lamson & Goodnow brand knives just to support my local manufacturer in my town where they also have a factory outlet store that sold their first quality cutlery at a discount under retail, seeing as there was no "middle man" markup or freight costs. I didn't know nearly as much about steels as I do now, but I purchased the forged line over the stamping style which was significantly higher cost. I also have many ( many, many ) more knives, machetes, hatchets, axes, etc in the genre of camping, bushcraft, hunting, fishing, survival & EDC ( every day carry ) that I continue to purchase, with the evolution of steel alloy, hardening & activity-related styles. I would call it more of an addiction than a collecting hobby, but I have 3 adult children & 5 grandchildren to pass my legacy onto, since I will never wear out any of these pieces in my lifetime. Most of my non-kitchen related tools are either American, Taiwanese or Chinese made, & mostly purchased online. I don't consider myself any kind of expert or connoisseur, although I worked in the manufacturing & design industry inluding 22 years for a contracy machine shop, which manufactured products made out of many kinds of steel, aluminum, titanium, brass, nickle & bronze alloys. In addition to what was learned there regarding metal types & alloys, I research extensively online in the flavor of "continuing education" through channels like yours. Sorry for the rant, I am not applying for a job, just providing the input that you seek lol!!!. I have never paid more than $500 for a knife. Keep on producing the excellent content & you will have a permanent subscriber in me. Best regards, Barry from Western Mass.
Not at all. Magnetic strips are perfectly fine. Just make sure you don't put the magnetic strip over something that could have a lot of humidity or potential for water splashing near it. E.g. next to your stove, above your oven, or next to the sink.
look at what factory they are made in. i've been using them for a while, as long as you take it it easy putting on, and taking the knife off, you don't damage anything
I've been trying to find one that doesn't have the open edge of steel to marr my mirror like Shun finish but I want a really good hold. It's difficult to take a knife with you to try on these 😂 Any specific recommendations on magnetic knife holders?
@@NoZenith there are MANY companies that have a thin layer of wood veneer that sell on etsy and amazon. And TheBigBear. The Kramer is made by Miyabi in Seki City, Japan
When you're talking about high end knives, there is no better than valyrian steel. I don't know how many times it saved me when a white walker sauntered into my kitchen looking for fresh meat.
What is a low tier to high tier knife? Low tier is Walmart/Target stuff. Mid tier is better German brands as well as Mac and Tojiro. High tier is carbon Jknives and custom stuff. What is the price point? As a pro cook for 20+ years at just over minimum wage US$100 is a lot to spend. What can German manufactures do? Zwilling's Miyabi lines are a great example. German tech., "Swedish" steel, Japanese production. Why do I buy knives? Function over form *every* day. I spend weeks, if not months, deciding on knives (or stones) before I buy. I like the deep topics, as well as the Q&A topics. In other words, keep up the good work.
Having spent 25 years in the Chinese community, when it came time for new knives to replace old German commercial knives, the one that had to be Chinese was a stainless vegetable cleaver from Hong Kong. Nothing else on the market compares to the traditional dimensions and utility. I'm thankful to own it and can still hear my Chinese friends telling me that it is the only knife anyone will ever need. That said, everything else I have is Japanese and for good reason. Personally, the quality, design and ergonomics guide my hand every time they come out. Thanks for you're work Ryky. Good knives made me better in the kitchen and the plant based nutrition that went along with it saved my life!
@@00Towers I'm not knowledgeable about chai daos (CCKS) but MANY chefs worldwide swear by the inexpensive dexter 5198. I've got one but I'm not proficient with it. And now it looks like they're using stainless, not carbon steel Remember this is a chefs knife, not a german meat cleaver. But if you go to the reputable dealers such as knifemerchant, korin, chefknives to go, I'm sure they could hook you up with a high end chai dao
I am a sous chef and i buy knives on 3 characteristics. 1. Steel, the most important aspect 2. Hand feel... Can i hold it and prep veggies all day without pain. 3. Price, which is last because i just don't look at knives i can't afford. I don't expect my cooks to hold knives that i wouldn't put in my hands. For kitchen knives we use mercer, for my leads, we use Yaxell and Enso (i really like Yaxell steel and their handles are perfect.) Price wise, you can easily find a Yaxell zen for $79 and even cheaper when on sale (btw great knife, we have 4 in our kitchen). I also use the Enso 7" chinese cleaver (yes it is a japanese- made chinese style knife) and wouldn't give it up for any other knife. They take GREAT edges and hold them forever.
I really enjoy this format. While raising a family, I had to settle for the less expensive knives. After the kids were grown, however, that has changed, and it really came down to Wustoff and Shun for me. I prefer the heftier feel of the Wustoff, but the craftsmanship and uncanny sharpness of the Shun, has pushed me firmly into the Shun camp. They are a delight to use.
I'm a low tier buyer (by circumstance) but I don't buy many Chinese knives. I'm more of a thrift store and classifieds treasure hunter. I like finding gems at a bargain which gives me a chance to sharpen a lot of knives. They usually go to friends and family that are talented home cooks that usually have the most dull knife block sets you've ever seen. I'd love to actually own a higher tier Japanese style knife, though. Unfortunately, you don't find many good Japanese style knives being donated to thrifts in my general vicinity. My favorite ones that I use myself are a really ol.d 12" Sabatier that I reconditioned and a generic 12" chef's knife that I bought and through use and sharpening, I just really love how the steel handles and performs.
I bought a Dalstrong Shogun chef knife and really like it. I use it almost exclusively for finer slicing. I also bought a $30 Chinese cleaver off Amazon which I call my "beater" knife because I use it a lot and don't care if I mess it up. I would like to buy a higher end knife and have done a good amount of research but I've kinda got analysis paralysis so I didn't buy anything yet. I think I really need to define what I need first. For some reason I keep coming back to look at Dalstrong and I like the bird's beak and nakiri but I feel like I can spend a little more and get a Japanese knife of better quality. What do you think?
yes, ryky is at heart a sharpener, not a cook or a chef. His review is appropriate for the level of education he was at , at that time. No one has had a sharper learning curve than his, His review is OK, but it was limited to what he was comparing it to. Dalstrong is NOT a bad knife and they offer superb customer care for the customers that need it. But for the same quality you can spend 40% less money with no superb customer care OR for the same money you can get a GREAT knife with little to no customer care if you don't need it. It depends on what your level of skill, discipline and what your expectations are. There is a very good place for dalstrong and they do a good job at what they do. You're not buying a 129 dollar knife. At the price, you are paying, you're PRE paying for a replacement 69 dollar knife and that may be a very good strategy for some people. But yes, if your skill set is better, why overpay for replacement that you do not need? IF you have a good skill set, just buy a good knife in the first place.
@@hrhamada1982 Well, I don't think I'm paying in advance for a replacement because I know what this knife is capable of and what it isn't. I plan on having it for years to come. The problem I have with many Japanese companies is they don't offer the blade profiles and types of handles I want and the ones I do find that I like are $300+. I have somewhat larger-than-average hands so my needs are a little different. I bought the Dalstrong Shogun chef's knife because it has a wider blade and a handle that I like. The steel is a step above stainless and so that to me is worth $90 on sale. I'd buy the Zwilling Kramer but I've heard mixed reviews of them. If you have any recommendations I'm open to hearing them.
then why are you willing to spend 129 for something worth 69? Either your're stupid, which I don't think. OR because you are willing to pay for Dalstrongs very good customer care, which IS worth paying for many people. Even if you spent 90 on something worth 69 that is NOT "being smart"
So I bought some Cangshan TG series knives just to fill my knife block up with some beater knives. I am actually super impressed with them. You can tell the quality is lacking compared to my Shun, Yaxell, and Whustoff knives, but damn these things are sharp even if they do feel super cheap! Who knows how long they will last but the set of three I bought must be my sharpest knives. I have been using them for a couple months now and am actually really impressed. Give them a test. The set of three I bought from Amazon was only 60 bucks too.
Beware of underestimating Chinese knife makers. I am a high end pocketknife collector and user and I will tell you that they now make some of the best and very expensive pocket knives on the market. Companies such as We Reate have knifes ranging from $200 to $800 and are amazing. They have also captured the budget to midrange market using amazing steels for the price $50 to $150. They have done this in a relatively short span of 5 years and truly make amazing products. Most new knife designers now have their higher end stuff made by the oem manufacturers in China. If they see the opportunity to seize the higher end market and need to import or make the proper steels they will. If you want to learn more about this check out TH-cam reviews of some pocketknives from We, Kizer, Bestech and others and it will open your eyes to what is happening with the Chinese knife market.
My personal opinion on VG10: Relatively cheap steel with good corrosion resistance and pretty easy to sharpen (own 2 knifes in it). I'm still not a big fan of it though. The edge retention is "ok" but no more. The steel also tends to be quite brittle and chips easy. Compared to powder steels like CPM 20/30/90/110 V, CTS-XHP and M390, the only win of the VG10 is ease of sharpening (own knifes in cts-xhp, m390 and s30v). Imo a good traditional carbon steel outperforms VG10, but of course they corrode easy. Since kitchen knifes in VG10 can be found quite cheap I think its good for the price though.
@@dimmacommunication To be honest, I'm not sure. Despite the cons I think VG10 is a great steel (for kitchen knifes). Both micro chipping and edge retention can be helped with regular sharpening. For the price it's probably one of the best "stainless". I'm guessing S110v and most modern powder steels would make truly great kitchen knifes. Most likely very expensive though. And a bit of a chore to sharpen ^^ Looking forward to a video on VG Max. I actually haven't heard of it before. Supposedly it has better edge retention and corrosion resistance then VG10. Corrosion and edge chipping often go hand in hand. So maybe VG Max fixed both my problems with VG10? Seems quite interesting.
I think the Chinese have been making knives as long as most cultures and have the skill to make some really great knives, I bought a Dalstrong Shogun 8 inch chef knife (a Japanese knife design made in China if I am correct) based on your reviews and for the price I paid it was less than my Zwillings Double Twin J.A. Hinkle 8 inch chef knife by about 10 to 15 bucks and I do like the Dalstrong more than the J.A. Hinkle but they both have their strengths. I have several Wusthof Classic knives that I am very happy with and a couple from Cold Steel and I have to say blade sharpness to price Cold Steel ( the owner may be a little strange) but hard to beat. The next knife I am planning on getting is the Enso Nakiri also based on your reviews and I am looking at a filet knife by Lamson a Made in the U.S.A. knife. What I am saying humans have been making knives for a very long time and I enjoy knowing I can get a high quality and affordable knife from just about any place in the world and I would love to have a collection of knives from many places, I would also love to have an obsidian kitchen knife in my collection.
Japanese craftsmanship is unsurpassed in my opinion. They have an unreal level of discipline, dedication, and skill devoted to their art form. From make up brushes, to cutlery, woodworking, tailoring I am constantly amazed at the quality of handmade products that comes from Japan. There is a chanel on TH-cam called “Woodworking Enthusiasts” that showcases ancient forms of Japanese crafts that I find so interesting and inspiring. My hope is that these skills never get replaced by a machine.
You can’t replace the human eye for quality. Sure sawmill companies try it but they still have graders that are on the floor. Making a quality knife takes more time than just having a machine make you feel the difference in the hands . That’s why German knives are still in business.
Paula you serious? Machines are more accurate than any human eyes. Would you want your cars to be made by human where you will see door measurements not being equal? 😂
Partially because they had to work with inferior quality metals compared to ones used by westerners, for hundreds of years, so their manufacturing techniques needed to be better.
I am not just a cooking knife enthusiast, I appreciate ALL knives. I actually started my knife "addiction" in the EDC folding knife world. And in that market, there are now some very big "higher end" Chinese folding knife manufacturers (WE, Kizer, Ruike, Rike, Artisan, Bestech -are some of the biggest Chinese knife manufacturers that immediately come to mind). They are now using premium materials like titanium and carbon fiber, as well as premium blade steel. Paired with the Chinese mastery of manufacturing, and cheap labor, they are very well made and becoming very hard to beat. It's scary. I would not be surprised if (given enough time) they continue to gain market share away from German and Japanese knife manufacturers. Whether that's a good thing or a bad thing is up for debate. If you think Japanese knife artisans are safe because they take pride in their work and are too highly skilled in their craft to replicate, I fear we ALL will be mistaken.
As a folder enthusiast, I understand your point, but I respectfully disagree. Much as in the folder world, Chinese knives will likely take an ever-growing share of the user market, as they have in folders. But in the enthusiast, collector, and professional (chef, particularly sushi; I’m not referring to the local Outback Steakhouse) worlds, I think Chinese knives will evolve into a respected category but not to the point of market dominance. Shun and Miyabi and Wusthof are no more likely to disappear than Rockstead or ZT or Shiro.
I’d say the brackets you have for types of knife buyers spot on mostly. Maybe extend mid tier price to 240.00 usd because after doing a little digging myself, the higher end knives seemed to start at 280.00 usd.
appreciate the input. from a more technical and quality of materials standpoint, i would agree with you. i was speaking more from price standpoint for the average person getting into knives. but yeah, once you do your research, and have bought a couple of good quality $100+ knives, you'll start to see $250+ for a good knife is very acceptable.
Very interesting video. You ask what I look for in a knife. I am the family cook. I care about how the knife feels in my hand how it cuts how long it holds an edge. After watching several of your videos. I bought a Miyabi 600D 8" . It is like holding a peace of art. A joy to use. Your videos are very helpful to understand the differences between knives and steels. Thank you. I am always looking for the next knife for my kitchen.
I have 2 shun premium knives. I have been a chef for over 10 years and they are the best I have used, are there any better knives i should consider upgrade too ?
For me and my wife low tier tops out at about $100, mid for us tops out at about $400, we're not in the higher markets. We commonly use Shun (Ken Onion), and a Zwillig made "Kramer." I keep our knives clean and sharp with water stones, ceramic plates, and several different strops. Thx for your research and presentation style.
Ryky, I have to share this with you because it was just too funny. While watching this video my mother walked in the room and stood silently staring at the screen with her mouth agape for about ten seconds. She then asked, "What the hell happened to his head!?"
Really interesting video, definitely like this in-depth format. Would love to see a VG-10 one, and more about the different steels and how they compare to each other.
Love Japanese knives. Like many German brands and would like to see America get back in the high quality kitchen knife game. I steer clear of Chinese anything. No CCP for me. Love freedom and try to be responsible.
I'm in a knife exploring phase. Preferring a versatile cooking knife, instead of trying to collect a whole set of different complementary ones. I was intrigued by the Chinese cleaver after having heard that many traditional Chinese cooks only use this one type for many different kinds of tasks. Furthermore I prefer them hand forged, no doubt, and from an aesthetic point of view I like irregularities, as long as it does not harm the functionality.
Studio Corax I have a hand forged Chinese cleaver, a gift from friends from HongKong and Singapore back in the 1980s. As it is approaching 40 years of use, it remains the single most used knife in my kitchen.. everything from cutting pizza to breaking down a chicken. I cherish this blade. My next in line for use are 2 fine hand made Japanese single sided blades variations of Yanagoba ... and after that, a machine made Japanese Global pair, a chef knife and a paring knife, and also an odd Japanese made blade, a very thin flat blade in a kind of wide triangle, made of some sort of very stiff 'sheet metal'. It was found used up and restored by me. Though obviously a low cost knife ( for a Japanese blade) it has great utility and good hand feel. I also have a German and USA made cleavers, .... they do not feel as right in balance handing or in how they cut... and never get used. They are as close as 'collector' as I get, only saved because I restored them from poor condition as found for pennies in a thrift store. . The thousands of years of evolution in the simple authentic old-school hand made Chinese cleaver are evident in how well it works. It is crude metallically, compared to the very expensive Japanese knives, but it functions very well for many tasks. I use my knives. They are selected for use as tools, not as collector items. Non are 'displayed' as art items, though my Yanagiba and other forms of fine Japanese blades would certainly qualify. My finest 2 Japanese blades are from the estate of a professional sushi chef. His family said because his 'spirit' is in the blades after a life time of working, they are of no value to another professional, who would be 'confused' by that spirit in handling them. I find the opposite.. in using these blades, I immediately feel the pride of ownership and skill of use of the master in them. I let that spirit guide my hands, and help me to understand the art of these fine tools. Using them goes beyond utility, and is a VERY special "experiencing" with each use. These are indeed a special pair of blades and upon my own passing, I will have to make sure that they are directed to an individual who will carry forth the appreciation and respect of the Spirit in these very special blades.
@@jenniferwhitewolf3784 That was a very inspirational answer and regarding the knives affected by the professional sushi chef, I believe I would react like you.
@@jenniferwhitewolf3784 I too love my Chinese cleaver though mine was made in Seki it is a mid size one I used it for a few years for every thing great for taking down chickens slicing veg is so easy, recently added a Sakai Takayuki Kiritsuke 160mm VG10 and a cheap Yanagiba 210mm just to learn how to sharpen one only cost $26 but is sharp enough to do the one handed tomato cut still learning how to cut with it not into Sushi, Would really like to get some old Japanese knives with a bit of history on them maybe some of the skills would rub off.
They have some good knives. I've been working with some of them. Great steel. They need proper sharpening and that's about it. I still have 3 of them as my own.
Great format and I believe people who know better are better at knowing real quality such as Japanese knives, but I think because of the dreaded advertising monsters rely on poor knife education to flood the market and famous names they hear on cooking shows people react so. That is why I like your videos so much because you speak of quality,passion and craftsmanship and I can see you have a passion for what you speak. Thank you I will continue to watch and learn.
I like Japanese knives, too. I cook at home daily and a sharp, thin, well-balanced knife just makes prep easier, faster and more enjoyable. Easy sharpening and good edge retention means less effort to keep knives working well - these are the boxes that I'm looking to check off from a practical perspective. On the more subjective side, I've always appreciated craftsmanship and knowing that someone took the time and effort to make a good product... but that only goes so far because my budget only goes so far. I understand that a good knife is an investment that'll pay off over the course of years (decades!) - that lessens the blow of a higher price tag, but budgetary concerns are still a factor. Also, whatever I buy has to be a worker; I'm not going to buy something at such a lofty price that'll make me shy away from using it on a regular basis - that wouldn't be a good use of my funds and, frankly, I think that the best way honoring the work that went in to the knife is to actually use it in the way the maker intended.
I'm a 24 yo home cook from germany and recently fell in love with japanese knifes. Currently I use a 90€ damascus Santoku (I dont even know the steel type) and a Nakiri made from aogami #2. I want a nice looking finish on my knife when I pay a lot of money and most importantly good hardness to hold that edge. Anything else is secondary for me. Stainless is nice even if sharpening is a bit harder. But I also don't mind to take some extra care of a carbon steel knife.
I used many knives in my career, but I never felt comfortable until I got in my hand Japanese hand crafted knives. The feeling that those knives give is definitely incomparable to a chain production knife. They can be good as much as you want but you won’t really appreciate the “soul” that the knives have. They’re not cheap indeed, but are made from someone that is literally involving passion, love and arts on what are making. Sweat and fatigue are the key factors that make them knives unique. If people would spend some of their time thinking about what I’m saying, they might even think on spending those 100$/€/£ more and buy something that feels alive rather then something thatnhas been maden from a machine.. And I think there won’t be any huge threat on Japanese/German knives market at high levels. But then of course, everyone is free to do whatever they want 🙏🏻
Low tier $50-75 (pocket knife for your child, a friend, etc every day carry don't worry about having it taken away at a concert for accidentally leaving it on you when going through security) Mid tier 100-150 (give to close friends, very responsible child for a reward, every day carry for yourself) High tier 200-400 (give only to best friend as a sign of great respect for them, give to super responsible child for graduation with high marks, use for special occasions. I'm not a chief, but a knife collector that doesn't have a ton of money to buy a $2000 knife, so I hope that helps.
Not all German knife manufacturers are fully automated. There are still a few "Manufakuren". The Robert Herder "Windmühlenmesser" and Nesmuk being the most well known I suppose. Although it might be hard to find those outside of Germany.
Thank you for the education, I never really thought about where knives are made. Here at the house I do most of the cooking and I have cheap tough knives, I assume Chinese, and ceramic knives. I use a draw-through carbide sharpener for all of them (I just got sharpening stones and learning to use them thanks to you). My wife is a chef of some 30 years, presently cooking at a local hospital, she has 3 kinds of knives. Wall-hangers - dragon/ fantasy knives. Work knives - these are relatively cheap, tough knives that she uses at the hospital; Cuisinart is a brand I know she has. These knives she uses everyday at work, she's OK if somebody uses them. Good knives - these are also work knives but she will never take these to the hospital. In the past she has work at high-end restaurants; there she will take her knife bag with her good knives. These are the knives nobody else gets to touch - including me... I think most of these are German but I'm not sure since I can't touch them.
so, your wife goes to the hospital without the expensive knife yeah? theres your chance to touch em however you like, until your wife goes back from the hospital..
Does anyone know what knife that is in the bottom row, the second group from the left, 5th knife along? The one that looks like it has a dark wood handle. Thanks!
I have two identical knives made by Shun. One knife is in VG10 the other VG-Max. I can’t tell the difference in use and would love to see a video on the difference.
German knifes might be boring in a way, personally that's just fine with me. My knifes (*) are Wüsthof Classic, which are forged knifes, still made in Solingen. Reasonably sharp, sturdy, balanced, reasonably priced and they make excellent workhorses. Which is exactly what I' looking for in kitchen knifes. (*) With the recent addition of a "Solingen thin-grind" knife, from a knife manufacture in Solingen.
That huge cutting board... Maybe I missed the video, but what is it? I really like the colors. What is the wood? How is it treated (what oil or other treatments)? I would be interested in hearing more about it, and about endgrain cutting board wood comparisons and tests. Does teak really dull knives? How does acacia compare with more traditionally valued endgrain boards? Is European beech really easier on knife edges and sharpness? Walnut vs maple vs cherry vs acacia....
The curse of the collector, I have thousands in watches in my drawer now I have started looking into knives as I am cooking more. My wallet is shuddering again.
I use 3 knives: A ceramic knife I bought 10 years ago for about 15$, a bread knife that was part of the as seen on TV Miracle Blade set, and an original swiss army knife. The latter is the only one I sharpen (since neither the ceramic nor the Miracle Blade can be sharpened). It's the most expensive knife I own (I think it cost 50$ when I bought it 20 years ago). I think everyone who pays 3 figures for a knife is crazy.
yes, I love your post! (there needs to be a love symbol, not just a thumbs up or thumbs down.) but that's not what the pakistanis and the chinese are trying to claim. Tamahagane is a process, and a VERY labor intensive way to produce steel from iron sands. Iron sands exist all over the world and modern smelting techniques can fake anything they want. And the Chinese and the Pakistanis are perfectly willing to lie and say it is the same. But how many shito priests are there in China. How many Chinese workers willing to go through purification rites? How many are going to hand stoke a furnace with Japanese Ash wood and stay away throught the 3 days of the process? Or like other Communist chinese things, is it going to be cut this step, cut that step, shorten the time, pollute all you want Yes, as you say, there is only one Tamahagane and it is Japanese
i had the privilege to have a private demonstration to see how an actual samurai sword is forged when i was in Seki last year, and if people can understand how it it ACTUALLY takes to produce just a few ounces of Tamahagane, there would be no debate. but, same as anything else out there, such high value information is really hard to come by.
@@Burrfection The irony there is that tamahagane is not even particularly great as steels go; many modern steels are much better and much cheaper. The craftsmanship, especially with the limited resources that Japan provided, is what made Japanese cutlery so high-quality -- and thanks to the upkeep of traditional arts and the addition of modern advancements, keeps it that way.
yes, as far as purity is concerned, modern steels far surpass "ancient" steels. in such cases, you are paying for the amount of work and time that is put into such items, in this case, the Tamahagane steel, and the insane labor that goes into make a real katana. you are correct.
i buy knives because I just like them! started with German but have moved on to Japanese because of the look and how they work for my particular hand. Regarding this new deep dive format, this is a good - it takes me back to your older videos. Keep mixing up the video formats, variety is good.
Complacency --- Brilliant! Something I have said for years. The other major thing is "Industrial Revolution" or IR for short. The US had their IR from the late 1800s to the early/mid 1900's until the workers revolted and said they wanted their fair share of the profits and also big time company complacency took over. Japan had their major IR starting in the 1960's after rebuilding from WWII....they were go getters and labor was cheap. So what happened....US complacency in electronics took over and the Japanese stepped in and stole the show with cheaper products that did more plus the companies innovated. Sony became a major force...just look at the Sony walkman...it blew everyone away. Plus when the oil embargo hit the US, the Japanese stepped in with their smaller cars.....because American car manufacturers became complacent thinking everyone must have a heavy muscle car or big Cadillac type car. Japanese cars were smaller, more efficient, and much better quality. The Japanese nearly crushed the US car manufacturers and it took the US 30+ years to really recover while losing the bulk share of the car market to the Japanese. But with time, Japan too has gotten more complacent, companies are much bigger and slower to innovate, and labor costs have increased. Jump to the late 1980's when the US opened the door to Chinese trade, China started it's IR. China moved from mostly agrarian labor to more industrial and labor was/is cheap. They started building huge infrastructure and capacity. Manufacturers from around the world saw the cheap labor and figured they could "use" the chinese to build their products so they could make more profits from the sales. China obliged as they build their infrastructure up. The global companies were so into overcharging customers and making high profit that they got complacent. China said they could do just about the same thing and sell it for a lower cost and thus their industry has exploded.....their industrial revolution. And I think it still has a long way to go. Next you are going to see India's IR really begin to explode over the next 10-30 years.....there is a huge amount of cheap labor over their as well as in other countries in Asia and many US and other global companies have taken advantage. But soon (and they have already started in some aspects) India will begin to direct their own manufacturing and start selling their own copied products at a much larger scale on the global market. As far as the knife question, I think 95% of the American public falls into the #1 category of sub $50 dollar knifes. China has captured that market. And they have learned the techniques for higher end knives (well the #2 category....sub $150) and because their labor is cheaper and they are less complacent....they will ramp up production when needed, they will likely capture that side of the market too by having many, many brands that compete with the 3-4 Japanese companies and the couple of European companies. And at least in the US, I don't think we really go in for brand loyalty anymore (due to too many companies becoming complacent and not innovating) and we don't really go for "tradition" because the US is so young - except maybe for collectors or those who seek it out. Heck, if an American can buy a knife for 1/2-2/3 of the price that does 95%+ of what the more expensive knife (or other products) will do....they go for the cheaper brand. oops...got a little wordy there :) BTW, I am here because I am researching knives. I've purchased the cheap Chicago Cutlery and other very inexpensive brands (sub $10 -$20 knives) most of my life but am looking to step up into the #2 category :) My retirement gift to myself...LOL.
IR has a RL meaning related to agriculture, food production, and settlement patterns. The term you are looking for is closer to Vertical Displacement, not Industrial Revolution.
More detail on all subjects. Not as a constant because we need short fun ones also but on a regular bases. Love what you do and it has caused me to step up the quality of knives for cooking and I can't believe the ease of work due to that small change.
I see Chinese knives in the non-kitchen area also as a big threat to "MADE IN USA" knives... In the last years I bought two folders for daily tasks (EDC usage)... one being a really expensive Benchmade with highend S90V steel and a design I really liked for 300$ - the otherI bought to have a bigger folder for some use-cases and I did not want to invest so much this time and went for a 100$ Chinese "Kizer". The USA-made knive is good materials, but the quality of the finishing is not on the level you would expect for such a price... receiving it I had to adjust the tention of the opening for it to run smooth. The blade was not even finished to a sharpness it would cut paper (the 80g/m³ office-printer paper!).. as if they missed the last sharpening step. The Kizer instead - running smoothly out of the box... blade is razor-sharp. So Quality China vs. USA - clear win for China in my example... for a third of the price.
Super interesting video! - would love a video one VG10, VGMAX, maybe AUS10 also - I would say low end knives are the knives "Costco/dollarstore" brandless crap, or the brands lower ends, really any knives sold by 5-6 packs + stand+ rod for 10-60$
i think my self as a decently well informed buyer and my last purchases have been custom knifes from canada and belgium, just because i preffer high carbon steels to inox, i shop for quality and performance, so well tempred steel (not necesarelly a premium one) and strong build and finish are my points to buy. i´m experienced enough on the sharpening side to make any knife razor sharp, and i take good care of my tools, but i dont want to deal whit a loose handle or low edge retention, so no chinnese stuff for me.
I've been a chef for 17 years. I've bought everything from $1000 takeda to $300 moritaka. But in the last 12 years I ALWAYS go back to my sugimoto knives
I actually have their knife set. The knives dull quickly, but they also sharpen quickly. I believe they are 58+-2 HRC. I really like the blade profile and the way it feels in your hand. They are well balanced and i like the bolster (but it does get in the way of sharpening)
@@Tallnerdyguy Appreciate the response. I ordered their A series (updated with 14C28N) and also have a wusthof (single chef's knife). I'll get to compare however am a Novice at this and wanted Burrfection to review them.
OK just using one steel or another does NOT make a company good. BUT yes, Cangshan is one of the very few Chinese companies that has made a spectacular turn around. They've recently won two RED DOTs. They actually train their workers and they actually have decent working conditions unlike most other communist chinese companies. When you do that, you will turn out a MUCH better product, especially n China where the mindset is usually the opposite. Cangshan makes very nice product, but they also make some junk the same level as other Chinese knives, still. And remember a knife "series" or (make and model) are not just an issue of the steel, they are shaped differently and weighted differently even from chef knife to chef knife or petty to petty. They cater to different end users based on skill set, ergonomics and the cutting style of the user.
@@hrhamada1982 no the steel doesn't make the company good, it makes the knives good. Even if the initial edge sucks but is good steel...rebevel and sharpen....
@@Tallnerdyguy I 100% agree with you agree the steel doesn't make the company good. But if you (the company) don't know how or more likely, don't care to temper, a steel properly, no claim of "it's Japanese VG10" (when it's realy chemically similar made by an unauthorized company) Do NOT make assumptions because a marketing company is willing to lie to you and compund that with a manufacturing company that uses counterfeit products and that is willing to skip production steps because they know that their target audience wouldn't know the difference and even if they did, no one could pin it on them. I 100% agree with you that a good out of box sharpness means NOTHING. I'm gonna "finish" it or "open it up" myself whether it is a Masakage or a Miyabi or a Nenox or aMisono. A better knife maker EXPECTS the finial owner to sharpen his blade once it's in the owners hands. The only knives I've had in 40 years that I didn't "open up" myself were Murray Carters. I agree with you. And the process of me "finish sharpening" it myslef tells me a LOT about the people or company that made it! But MANY of the knives imported from a certain country advertise a sharpness out of box that they never even bothered to run through that production step. Or they never bothered to sand the handle "scales" down. Cheating production steps in order to mae more numbers because no one can trace the defect back to them is what certain companies from certain countries do an a REGULAR basis. And a counterfeiter making a CLAIM that "Japaese VG10 steel" is only a marketing term like "german steel" or "Krups German steel" is misleading intellectual property violations. If I know a steel is made by Takefu I know it's a certain quality. But If some mystery company in Shanghai makes a billet of some steel that vaugely resemble the chemical formula of VG10 that doesn't mean it is the same quality and then selling that mystery metal to a company in Yiang Jing that doesn't mind skipping procuction steps does NOT mean you will get the same quality product as a maker or a factory that has ethics. Just because a steel has .9C 14.5 Cr .1 V 1.4 Co .5 M .03 P does NOT mean the maker knows hw to make a knife, knows how to harden a knife or that they even care to follow production steps
Brands matter from their established reputation of quality. I own Shun (chef, santoku, nakiri utility, paring), Wusthof, (utility and prep), Henckels, (bread knife, scimitar slicer, and thin fish slicer), a very old Sabatier boning knife, and a Carter Cutlery neck knife that I use as a petty knife. I would classify myself as a knife and cooking enthusiast. Quality,functionality, and price point are the prerequisites for my knife purchases. I am biased to the Japanese knives because of the harder steels that provide better edge holding and thinner profiles that I feel produces better performance. But I understand the downside of hardness and have the German knives for jobs that may involve impacting bones. If price were not an issue, I would purchase clad white or blue steel knives based upon my satisfaction with the Carter knife I own. imho, a knife that is purchased to hang on a wall or display cabinet prevents the owner from tapping into the vision and passion of the knife maker.
yes, brand DOES matter because it is the pride and tradition of the brand that will keep them from skipping or cheating on production steps and on quality control in favor or numbers, numbers numbers. AND a healthy happy worker that is pushed to produce QUALITY is going to make a better product than one pushed for numbers numbers numbers
Seki is Mino, as in Mino Den Katanakaji. I'm Biased, and already voiced it in my way, These knives are derivatives of the Nihonto. Nihon makes Nihonto. BTW Vanadium is a key to developing carbides. Along with proper thermocycling, and a few other tricks. Reference Wootz Steel, and Vanadium rich ore being responsible for it. I'm not surprised that metallurgist are experimenting for the perfect formula, the good ones make it a life quest.
If you care about the Japanese legal status of "Nihonto", then yeah, they're only made in Japan. If you just care about high quality blades then there's nothing magic about them aside from attention to detail. Tamahagane is actually made from an extremely low grade of iron ore and modern steels can easily outperform it.
I cant knock on the Chinese brands they are releasing some quality and reliable steel for $20-30. This was unheard off 20 years ago. $20 can get you steel rated 1.4116. That is fantastic for the house hold. Personally on the high end I go strictly Wusthof, I would like to own a set of Japanese Knifes they look phenomenal, but come at a high cost and more care than what I am used to. Seems to me the problem is China is doing a good job and positioning products aimed at the mid and high level market that is currently dominated by Japanese and Germans. More so, you have Japanese, American, and Germans brands/Celebrities taking their manufacturing to China which is creating some confusion (Japan/German style made in China).
Your studio works super great now, with this new worktop. Very youtube like, very PRO. I am watching your videos often. I am a professional chef, with a hobby of using quality tools, so there is always space to improve. Keep the good work.
I have some good knives from japan and a great birchwood miyabi i love to much to use it often. Since its sitting in the kitchen next to my other knives, its brings a smile to my face every single tiem I start cooking and selekting knifes
I bought a Sakai Takayuki VG-10 Chinese slicer (AU$290) and one VG-10 Chinese slicer made by a Chinese company (AU$75). I found the quality of the Takayuki is not as good as what I expected, with sharp edges of knife surface, and the weight balancing might be not as good as the Chinese one from my feeling of using them. Some Chinese knife companies are improving their product quality, so they may have some good quality ones as well. But of course I don't expect some cheapies have good quality and I just avoid them.
This video seems to have done well since it was made. I know that I myself really enjoyed this type of video where you share your experience and opinions on a deeper level. I am a relatively new knife fanatic. I am working on virtually any knife I can find. I have about twenty of them right now. Mostly lower end knives. I would like to share one anecdote from what I experienced so far. I was working on a 'pile' of knives to sharpen them. Not really paying too much attention to the names on them. After a bit I noticed there was one knife that just blew the others away as far as being sharp- using the techniques and skill level I had at the point. This knife really made a big impression on me and I then looked for the name. It looked pretty much like several others that I had but it certainly did not perform like them. It is a Henckel (sp?). Man that thing took an edge that was really impressive. I'm looking forward to moving into some more knives with better steel. I have a knife from my childhood that came from Germany that I have not yet worked with. It is made with Solingen steel. I expect it to perform pretty well also- but we shall see.
For high end, I really prefer American over Japanese or German. My Joe Calton blades smoke anything European that I've ever tried, and require much less babying than Japanese makers. I'd assume that many other top tier American smiths would do equally well. They tend to have a deep appreciation of the other culture's approach/techniques, but also a more objective consideration of performance.
Haters gonna hate hate hate. As a bald guy, I'm just happy to see people having fun with their hair while it lasts (or before the lawnmower gets the rest of it.) Keep it up Ricky, -always entertaining.
What an exceptional explanation. I love this format simply because I, like many others don't have the ability to get the true facts on such deep cultured subjects. I can see this insight into the Japanese way translating over to my first passion, fishing, and the Japanese fishing reel market. Great job... keep up the good work/passion.
Brother I truly enjoyed this video. I am a working chef. Personally I love Japanese knives, the quality of their steel & the designs are in my humble opinion are UNRIVALLED. I will say since I have a young family, I do my research on every knife in my roll. My first knife was an 8 inch wustoff classic ikon chef knife. Once I discovered Japanes steel I have done everything in my power to learn how to sharpen and maintain them. I currently own some Dalstrong phantom series knives. That is only until I can afford to purchase some high end Japanese knives. For me keeping the same quality and making them a little more affordable is the key. That being said I will never purchase a sub par Chinese made knife. After all most products made in China are cheap in every way. Thank you for making this video. Helps put thing in perspective. I actually use my knives, not hang them on walls like a decoration. So the custom knives @ $1000 is rediculase. $300 for a quality knife that will last my career is worth it, but it's hard to afford that with 3 kids.
always love hearing from my professional working chefs. you guys help keep me honest and to stay humble. will working harder to give back to you, and other workings chefs.
@@Burrfection I have been trying to see who makes the best Knives. For some reason When i google the question, Google replies with a bunch of american companies. I would love your assistance and knowledge on this matter. I am in the Market for a high end Knife to add to my roll. as i replied before my current knives are Dalstrong Phantom Series. I want and need to have the best of the best. Hope to hear from you soon Ryky.
my trusted knife store bur.re
Thoughts on Mercer chef knives?
What about knife handles?
The biggest threat was Nexus. Which I am sure is why you never brought them up again after that test video. It's a Chinese manufactured knife disguised as an American made knife that is owned by a large cutlery company. The only thing that it needs to blow up is an influencer such as you to spread word about them.
@@hgrimes9824 great knives. Alot of the chef's I've worked with over the years had mercer. A few said they kept the set they were issued in culinary school. I got to use them often eventually bought one of my own and haven't regretted it once. Highly recommend
@@stinthedude Culinary school is where I got my set.
I use German and Japanese knives as my personal set, but man, I have an 80-year old very roughly hand forged Chinese cleaver from my grandfather that honestly speaks volumes to how important passion is to the knife-making process. The blacksmith is long gone but his signature remains on the tool I use on a daily basis. It's such a humbling experience every time.
outstanding comment ...
i want that cleaver! how much would u be willing to let it go for?
@@hrlkt3413 you're not serious?
@@jonathanm9436 bro all knifes are sharp but its the story behind it that matters
@@hrlkt3413 i mean i'm a blacksmith i can make you a rough forged cleaver if you want lol
As a kid, I remember my parents knifes, they were garbage. They bought cheap "stay sharp" knives that were blunt out of the box and never got sharpened. It wasn't until I took mandatory cooking class in high school that I got to use a sharp knife for the first time. I still remember the feel of that Mundial 20cm cooks knife in my hand. It wasn't anything special but that Mundial was so much better than the knives I was used to. I was so used to crappy knives that it didn't even occur to me that there was anything wrong with the ones we had. When I got home from school I and asked my parents if we could go shopping for a real knife - received a swift NO, "We already have kitchen knives".
I bought my first knife and whetstone about 2 years ago - A German made knife I paid about $80USD for. I am still practicing my sharpening technique and have a way to go until I can complete the tomato test. I plan to buy nicer knives in the future once I am able to sharpen them with confidence. I stumbled across your channel because I wanted to learn how to sharpen properly, so thanks Ryky.
David Coyne exactly my story too. Just a couple of nights ago, my girlfriend brought home a couple of fish her friend caught that day and I wanted to try filleting them just to be more hands on. There were no good knives in the whole house (living with my parents) so I lost some meat not being able to cut where I wanted. I told my dad and he pulled out a steel rod and told me to use it to sharpen and I knew right there that he didn’t know the first thing about a sharp knife. It’s how I ended up on this channel too. Just bought a knife block from global and a 1000/6000 whetstone from king so hopefully my family will appreciate a good knife for the first time ever.
Someday you should buy your parents a half decent set and demonstrate it to them lol. I bet their eyes might light up a bit ones they see a tomato not get crushed in an attempt to slice it!
Wow! My experience is exactly opposite! In the kitchen where I grew up, we had decent, humble knives that were very well cared for. They were not expensive knifes but not cheap, as in poor quality, either. Always our kitchen had perfectly maintained, very sharp knives. Learning to take care of the knives was part of my upbringing just like learning to swim or ride a bicycle. Today, I have a decent set of German knives that are always sharp. Cooking is so much more enjoyable when one is not fighting to make a dull knife do its work. More expensive does not necessarily mean better. Usually the difference between greater and lesser price, is how long the edge will last. But if one knows how to keep the edge keen, that becomes a non issue.
Sharpen your parents' knives just to flex on them but they still get the benefit haha no, but really, let them experience the sharpest cheap knives they ever had in their lives. But warn them, too or else an accident might happen because they're used to putting pressure on the knife as the cut or smth and they'll nick their fingers on the sharp edge as a result.
@@xx4rch4xx They will cut themselves and blame you. Been there done that. Don't give up!!
0-20 el cheapo
20-60 workin blade
60-200 personal home blade
200+ no touchy i don’t even cook
I've seen plenty of $200+ knives in professional kitchens and the vast majority of people I know with kitchen knives over $500 both touch and cook with them every day. IMO KF enthusiasts actually use their knives more than any other genre of knife "collectors" there are a lot of people buying $200+ or even $1000+ folding knives and never carrying them, or at most using them to open an occasional package (probably containing more knives for their vault).
@@justinv4036 i've recently discovered CIS knifemakers. that environment needs some expertise to navigate, but for 200-300$ you can send specs and get *exactly* what you need, mostly in any style, inculding wa blades, without any choice tortures i usually have at premade knifes. Same for USA knifemakers, but prices are 3x higher. Like imagine finding cpm 10v 440c clad wa kiritsuke with convex grind at the market, meanwhile you find the smith, you send the specs, you get the knife.
@@mezmerya5130 I'm not familiar with "CIS knifemaker" nor could I find any matching company names by searching. What is the name of the site or company you are referencing? They make custom kitchen knives in China? I'd be very suspicious of paying for a custom knife from an unknown maker. There's a lot more to making a good knife than copying a picture and spec sheet.
@@justinv4036 'CIS' is nothing to do with China. It stands for Commonwealth of Independent States, 'a regional intergovernmental organization of originally ten [now twelve] post-Soviet republics in Eurasia formed following the dissolution of the Soviet Union in 1991' (Wikipedia). It's probably best to Google 'knifemaker' with the name of one of the individual Republics. For example, trying 'Armenia knifemaker' turns up some hits for individuals, though inevitably some are out of date.
@@innocentoctave ahh ok, interesting. Yes, I've heard and seen a little about the former Soviet block craft industry. Not just knives, but other metal work too like engraving and even other stuff like leatherwork and bespoke shoes and bags at maybe 1/3 the price of what you'd expect from France or Italy. Some very innovative looking designs aswell. I'll look into the knife makers some more, thanks for the tip.
Most german knifes come out of sohlingen and they have at least 600 years of experience there with knifes. Zwilling (the best known brand in germany) has made knifes since 1731. Wüsthoff was founded in 1814 and has 480 employes. To negelect the german tradition is kind of strange. Sure it is a lot of automatisation in the larger factories, but that is how germany operates. Furtheremore they are factories, which make same by hand. Problem is that those prices get than to crazy leveles (starts at about 400$ in germany). Workforce in germany, as well as energy is just about 30% more expensive than in japan. But the skill, as well as the tradtion is there as well.
they cater to a different target market. you can have your german knives. most truly passionate crazies like me, would rather have a 16 dollar knife made in tosa japan than a german knife any day of the week.
franzb69 so you say that buying knives for some people is a totally irrational action? Why would someone buy a worse knife only because it is made in Japan? Would you also prefer a bad hand-made car from some other country over a Japanese car that was built in completely automated factories? Or is this just about knives? Because it can’t have anything to do with performance.
the tradition is older - Solingen was found by prostestant Knife-Smith that had been evicted from Grünburg and the Steyr Valley in Austria, where Iron was worked before the Romans
@@franzb69 Yeah you can keep speaking for yourself mate. Maybe take out the passionate and leave the crazy.
Definitely don't want to negelect them. That would just be wrong.
In Germany a knife is a tool. It has to be reasonable in price, endurable, sharp enough for the job and well made. But it not art. It’s a tool.
Der Brandmeister And that is totally fine, if you need a great cooking tool, if you want art, then get a hand made piece of art that cuts. Both are valid -and awesome.
bzzi absolutely
Maybe this is just the engineer in me, but I think the best art is functional. A tool that does its job excellently is art. German knives are legit art.
Hit the point. And brands like WMF are also dumping over-priced knives into the market, which potentially harms the reputation of german cutlery.
bzzi We don’t make art, we make tools. As for this ‘reasonably priced’ nonsense, people with this concern should stick to mass production, as a custom handmade knife is not for you.
There’s people without a pot to piss in, or a window to throw it out of, who have saved for months to buy a knife that will last from a craftsman.
A handmade knife will have the knife maker’s TIME in it. None of this romanticized, ‘heart and soul’ bull💩. We put TIME into creating a tool that is NOT Throw Away, and should last a persons lifeTIME and beyond if cared for.
So bearing that in mind, be prepared to pay for it. A handmade 9-10” chef knife in mono-steel and Walnut handle (example only) should run $400-500 U.S.
That’s not a knife made from carbon or stainless Damascus, nor is it a San-Mai knife with an exotic handle material (which a lot of people imagine when I say $500).
You’re also going to pay more if the craftsman in question is well known, well sought after, or a Master Bladesmith.
I'm an old geeky guy who is a passable home cook.
And just discovered this channel because of my growing realization that my dull knives are seriously detracting from my joy of cooking.
I also love watching people talk with passion about their field of expertise - and especially those who are not mouthpieces for business.
You can keep your TED talks.... I'm sticking around here.
Brilliant exposition, wonderful learning... Thanks a million.
"I'm not saying Germans are shameless soulless ruthless impassionate businesspeople, they're just found a way to make a living like everyone else" - Burrfection on Germans lol
Uh, wasn't he talking about Chinese knives when he said that?
Rudolph disagreed
I only trust two American companies and Buck sold out to China . Case I like. I like the bulldog brand flexibility with force. German eye carbon is good I have Boker in both but they are on my bottom tier, Hen & Rooster stainless is also good for stainless steel. But I like the carbon the best
I am old and remember when in the 60s and 70s, Japanese products were considered cheap copy junk and now they are the standard in many things.
So beware the Chinese with their new factories and their cheap copy junk.
I prefer traditional in quality and pride and will buy one of your knives when I can afford one.
But do not discount the Chinese.
ty white , I guess zI might be older than you, but JAPAN made a knockoff SCHAEFER fountain pen,,and several items, but something that really bothered me was that in Trade school in 1959-61 someone had a wonderful JAPANESE SLIDE RULE , wit log scales too, it was NOT JUNK , but some sob glued the scale together, SIMPLY BECAUSE IT WAS FROM JAPAN, even the A/C instructor was really pissed, We had a good idea, but could NOT PROVE, , we all chipped in to buy him a replacement., I still have to cheap, worn out slide rules , Cheers , from NJ, USA
Oh wow, very interesting!
chinese will never have anything but junk
@@seekingthetruth3410 Ever seen some of the better chinese Made Pocketknives? They have got one of the best price/performance ratios, using high quality steels and got a fit and finish many western companies can only dream of. Examples: WE Knives, Reate or Kevin John
So I disproofed your statement, beware of generalizations ;)
Well said
Dating myself but when I starting buying knives when i was a young man and starting to learn how to cook as a home chef, there were no computers, no internet and definitely no YT. Bought knives on reading about them in magazines etc. Bought Zwilling knives. Have them for many years. Love those knives. Call them my heirloom knives. Really like your channel because you've informed me about the care and maintenance of knives which I would have never learned and never knew before your channel. Bought a Sakai Takayuki chef knife from you. My first Japanese knife. Totally impressed. Conflict as to which is the better knife between the two. As for this video, found it very informative and you to be quite knowledgeable on the subject which is why I like your channel. Continue your excellent work.
Hair game is interesting this episode
just keeping it real
@@Burrfection gangsta
@@DieEineMieze errr no
The greater threat to a knife is the chopping board😂🤣
I buy knives for performance. This is why I love Japanese made knives. They take steel to the limits of what is possible.
I really like the deep dive 15min format. Keep up the great videos.
Yes, this format is fantastic. It gives more insight into the knife industry, and helps guide burgeoning knife enthusiasts. The way you structured this video certainly helps to understand the type of knife buyer one may be; and what type of knife buyer they would want to be.
It might certainly help someone understand where their knives might be on your spectrum, and it certainly helps to guide one where they would want to be on that spectrum. Your spectrum is certainly more educated than your run-of-the-mill layman's would be.
I buy pocket/folding knives. Some fixed blades but small, all for EDC purposes. I feel like kitchen cutlery is light years behind in the use of different steels. The super steels they have now are INSANE. I'd love to see an 8 inch chef's knife made out of CPM REX 121, M4, or even good ol M390.
This dude has been practicing quarantine since 2019, just by the look of his hair style!
He gangsta yakuza
Knives only haircut? 🤔🤓👍
He's auditioning for anime.
Dude, that's hilarious 😂
Believe it or not, the best deal on Wusthof knives is buying their "food service" knife line called the Wusthof Pro. Same steel, low prices, but some very nice knives!
that WAS a good series, but have been discontinued.
@@Burrfection -- I had no idea! Thank you for the information. I guess I'll just have to stick to Wusthof Classic then. :-)
Yes, they are a GREAT knife. they blow away a Victorinox which is what they were meant to compete with.
I think they're still being made. I was just at the restaurant supply store today and they still had them
But the classic is a laser cut (semi forged) blade with real distal taper and a nice handle and the pro is laser cut (stamped) flat with a nice molded plastic handle (better material and ergonomics than Victorinox)
If you're looking for bargain stamped level also look at messermeister park plaza/four seasons and Mercer
@@hrhamada1982 -- Wusthof still lists the PRO line on their website, and Cutlery and More still carries various items from that line. I only have the PRO Chinese Cleaver, but I absolutely LOVE IT! Cleavers and Nakiris are really fun and surprisingly useful knives.
Japanese craftsmanship is unbelievable. I sat through a lot of videos of different types of crafts, all of them made me stand and gawk in awe. especially when they work ''with'' nature, as in making stuff without fighting through the whole process to get it done. they have a word for it, I just don't remember cause it's been a while since I watched the video and it was all in japanese but subtitled.
it's just like magic, saves time, resources and a lot of pain and I wish everyone did the same. and most of the time, when working stuff in that line of philosophy, you end up with a product that either gets better over time or simply works so well that it does not grind itself apart when being used cause it's been thought through since the beginning.
I simply can't say how much It made my brain tickle (in a good way) when I first heard of those manufacturing philosophies.
You ever seen Japanese carpentry?
You think that saves time? lol
Tradition is a burden.
I am a 70 year old man & regarding kitchen cutlery, decades ago I bought a full set of Lamson & Goodnow brand knives just to support my local manufacturer in my town where they also have a factory outlet store that sold their first quality cutlery at a discount under retail, seeing as there was no "middle man" markup or freight costs. I didn't know nearly as much about steels as I do now, but I purchased the forged line over the stamping style which was significantly higher cost. I also have many ( many, many ) more knives, machetes, hatchets, axes, etc in the genre of camping, bushcraft, hunting, fishing, survival & EDC ( every day carry ) that I continue to purchase, with the evolution of steel alloy, hardening & activity-related styles. I would call it more of an addiction than a collecting hobby, but I have 3 adult children & 5 grandchildren to pass my legacy onto, since I will never wear out any of these pieces in my lifetime. Most of my non-kitchen related tools are either American, Taiwanese or Chinese made, & mostly purchased online. I don't consider myself any kind of expert or connoisseur, although I worked in the manufacturing & design industry inluding 22 years for a contracy machine shop, which manufactured products made out of many kinds of steel, aluminum, titanium, brass, nickle & bronze alloys. In addition to what was learned there regarding metal types & alloys, I research extensively online in the flavor of "continuing education" through channels like yours. Sorry for the rant, I am not applying for a job, just providing the input that you seek lol!!!. I have never paid more than $500 for a knife. Keep on producing the excellent content & you will have a permanent subscriber in me. Best regards, Barry from Western Mass.
Interesting insight into this industry. Also, the five knives just behind you that are facing left are killing me lol
JunyaYashiki yea those five knives bothered me more than I like to admit.... lol
haha. i can't always be perfect
😫😓
Are they Korrigan?
( look up story of 'wrong way' Korrigan..)
@@Burrfection not perfect, but burrfect
Except the Bob Kramer.
Question: does having your knives rest on a magnetic strip damage the blade over time?
Not at all. Magnetic strips are perfectly fine. Just make sure you don't put the magnetic strip over something that could have a lot of humidity or potential for water splashing near it. E.g. next to your stove, above your oven, or next to the sink.
look at what factory they are made in. i've been using them for a while, as long as you take it it easy putting on, and taking the knife off, you don't damage anything
I've been trying to find one that doesn't have the open edge of steel to marr my mirror like Shun finish but I want a really good hold. It's difficult to take a knife with you to try on these 😂
Any specific recommendations on magnetic knife holders?
@@NoZenith there are MANY companies that have a thin layer of wood veneer that sell on etsy and amazon.
And TheBigBear. The Kramer is made by Miyabi in Seki City, Japan
these are the ones i have in my studio amzn.to/305hlf8
When you're talking about high end knives, there is no better than valyrian steel. I don't know how many times it saved me when a white walker sauntered into my kitchen looking for fresh meat.
I wish Game of Thrones hadn't been ruined since s6
Yes! I think those and Hatori Honzo steel blades are definitely the best
What is a low tier to high tier knife? Low tier is Walmart/Target stuff. Mid tier is better German brands as well as Mac and Tojiro. High tier is carbon Jknives and custom stuff.
What is the price point? As a pro cook for 20+ years at just over minimum wage US$100 is a lot to spend.
What can German manufactures do? Zwilling's Miyabi lines are a great example. German tech., "Swedish" steel, Japanese production.
Why do I buy knives? Function over form *every* day. I spend weeks, if not months, deciding on knives (or stones) before I buy.
I like the deep topics, as well as the Q&A topics. In other words, keep up the good work.
Having spent 25 years in the Chinese community, when it came time for new knives to replace old German commercial knives, the one that had to be Chinese was a stainless vegetable cleaver from Hong Kong. Nothing else on the market compares to the traditional dimensions and utility. I'm thankful to own it and can still hear my Chinese friends telling me that it is the only knife anyone will ever need. That said, everything else I have is Japanese and for good reason. Personally, the quality, design and ergonomics guide my hand every time they come out.
Thanks for you're work Ryky. Good knives made me better in the kitchen and the plant based nutrition that went along with it saved my life!
using a chinese cooking knife is a lot differnt than western cooking,
but I DO love my CCK's. I'm just not proficient with them
i prefer japanese knives, but the chinese cleaver is so good i´m thinking on getting one... any sugestion on a good knife maker?
@@00Towers I'm not knowledgeable about chai daos (CCKS) but MANY chefs worldwide swear by the inexpensive dexter 5198. I've got one but I'm not proficient with it. And now it looks like they're using stainless, not carbon steel
Remember this is a chefs knife, not a german meat cleaver. But if you go to the reputable dealers such as knifemerchant, korin, chefknives to go, I'm sure they could hook you up with a high end chai dao
@@00Towers Enso chefs cleaver 7". Best knife ever. Ever ever.
The Chinese chef knife really is something wonderful, so simple but so useful. I'm surprised Japan never adopted it, kinda fits their philosophy too.
I am a sous chef and i buy knives on 3 characteristics. 1. Steel, the most important aspect 2. Hand feel... Can i hold it and prep veggies all day without pain. 3. Price, which is last because i just don't look at knives i can't afford. I don't expect my cooks to hold knives that i wouldn't put in my hands. For kitchen knives we use mercer, for my leads, we use Yaxell and Enso (i really like Yaxell steel and their handles are perfect.) Price wise, you can easily find a Yaxell zen for $79 and even cheaper when on sale (btw great knife, we have 4 in our kitchen). I also use the Enso 7" chinese cleaver (yes it is a japanese- made chinese style knife) and wouldn't give it up for any other knife. They take GREAT edges and hold them forever.
I really enjoy this format. While raising a family, I had to settle for the less expensive knives. After the kids were grown, however, that has changed, and it really came down to Wustoff and Shun for me. I prefer the heftier feel of the Wustoff, but the craftsmanship and uncanny sharpness of the Shun, has pushed me firmly into the Shun camp. They are a delight to use.
I'm a low tier buyer (by circumstance) but I don't buy many Chinese knives. I'm more of a thrift store and classifieds treasure hunter. I like finding gems at a bargain which gives me a chance to sharpen a lot of knives. They usually go to friends and family that are talented home cooks that usually have the most dull knife block sets you've ever seen. I'd love to actually own a higher tier Japanese style knife, though. Unfortunately, you don't find many good Japanese style knives being donated to thrifts in my general vicinity. My favorite ones that I use myself are a really ol.d 12" Sabatier that I reconditioned and a generic 12" chef's knife that I bought and through use and sharpening, I just really love how the steel handles and performs.
Definitely interested in the VG 10/Max video
on the way
Yaaaassss
@@Burrfection Oh yeah! Looking forward to it.
@zymphad How about SG2? I'm looking at the Yaxell Super Gou 8"
@@jeramybearamy8539 sg2 is better
I bought a Dalstrong Shogun chef knife and really like it. I use it almost exclusively for finer slicing. I also bought a $30 Chinese cleaver off Amazon which I call my "beater" knife because I use it a lot and don't care if I mess it up. I would like to buy a higher end knife and have done a good amount of research but I've kinda got analysis paralysis so I didn't buy anything yet. I think I really need to define what I need first. For some reason I keep coming back to look at Dalstrong and I like the bird's beak and nakiri but I feel like I can spend a little more and get a Japanese knife of better quality. What do you think?
look at Yaxell/ Enso. Their knives are top notch. Will be a bit better than the dalstrong in terms of feel in the hand (personal preference)
yes,
ryky is at heart a sharpener, not a cook or a chef.
His review is appropriate for the level of education he was at , at that time. No one has had a sharper learning curve than his,
His review is OK, but it was limited to what he was comparing it to. Dalstrong is NOT a bad knife and they offer superb customer care for the customers that need it.
But for the same quality you can spend 40% less money with no superb customer care OR for the same money you can get a GREAT knife with little to no customer care if you don't need it. It depends on what your level of skill, discipline and what your expectations are. There is a very good place for dalstrong and they do a good job at what they do.
You're not buying a 129 dollar knife. At the price, you are paying, you're PRE paying for a replacement 69 dollar knife and that may be a very good strategy for some people.
But yes, if your skill set is better, why overpay for replacement that you do not need? IF you have a good skill set, just buy a good knife in the first place.
@@hrhamada1982 Well, I don't think I'm paying in advance for a replacement because I know what this knife is capable of and what it isn't. I plan on having it for years to come. The problem I have with many Japanese companies is they don't offer the blade profiles and types of handles I want and the ones I do find that I like are $300+. I have somewhat larger-than-average hands so my needs are a little different. I bought the Dalstrong Shogun chef's knife because it has a wider blade and a handle that I like. The steel is a step above stainless and so that to me is worth $90 on sale. I'd buy the Zwilling Kramer but I've heard mixed reviews of them. If you have any recommendations I'm open to hearing them.
then why are you willing to spend 129 for something worth 69?
Either your're stupid, which I don't think. OR because you are willing to pay for Dalstrongs very good customer care, which IS worth paying for many people.
Even if you spent 90 on something worth 69 that is NOT "being smart"
So I bought some Cangshan TG series knives just to fill my knife block up with some beater knives. I am actually super impressed with them. You can tell the quality is lacking compared to my Shun, Yaxell, and Whustoff knives, but damn these things are sharp even if they do feel super cheap! Who knows how long they will last but the set of three I bought must be my sharpest knives. I have been using them for a couple months now and am actually really impressed. Give them a test. The set of three I bought from Amazon was only 60 bucks too.
Beware of underestimating Chinese knife makers. I am a high end pocketknife collector and user and I will tell you that they now make some of the best and very expensive pocket knives on the market. Companies such as We Reate have knifes ranging from $200 to $800 and are amazing. They have also captured the budget to midrange market using amazing steels for the price $50 to $150. They have done this in a relatively short span of 5 years and truly make amazing products. Most new knife designers now have their higher end stuff made by the oem manufacturers in China. If they see the opportunity to seize the higher end market and need to import or make the proper steels they will. If you want to learn more about this check out TH-cam reviews of some pocketknives from We, Kizer, Bestech and others and it will open your eyes to what is happening with the Chinese knife market.
Got a kizer and it is equal if not better in fit and finish to my Japanese McCusta.
I have my doubts about Chinese metallurgy.
@@raybod1775 the construction steel in your country is likely of chinese origins. They sell everything, as long as the money is appropriate.
Fritz Stewart I agree. I never found Mcusta to have great knives.
I have about 8 Kizers and they’re all great.
I'd love to hear more about VG10/Max as well.
My personal opinion on VG10:
Relatively cheap steel with good corrosion resistance and pretty easy to sharpen (own 2 knifes in it). I'm still not a big fan of it though. The edge retention is "ok" but no more. The steel also tends to be quite brittle and chips easy. Compared to powder steels like CPM 20/30/90/110 V, CTS-XHP and M390, the only win of the VG10 is ease of sharpening (own knifes in cts-xhp, m390 and s30v). Imo a good traditional carbon steel outperforms VG10, but of course they corrode easy.
Since kitchen knifes in VG10 can be found quite cheap I think its good for the price though.
@@generalchicken3385 I own VG10 too, what would you advice to be a good substitute for it ?
@@dimmacommunication To be honest, I'm not sure. Despite the cons I think VG10 is a great steel (for kitchen knifes). Both micro chipping and edge retention can be helped with regular sharpening. For the price it's probably one of the best "stainless".
I'm guessing S110v and most modern powder steels would make truly great kitchen knifes. Most likely very expensive though. And a bit of a chore to sharpen ^^
Looking forward to a video on VG Max. I actually haven't heard of it before. Supposedly it has better edge retention and corrosion resistance then VG10. Corrosion and edge chipping often go hand in hand.
So maybe VG Max fixed both my problems with VG10? Seems quite interesting.
@@dimmacommunication try looking at sg2 or r2 steel there the same steel just two different names similar in price at the moment to some vg 10 knives
@@craigsayer8710 😮 slightly different ? they cost almost double 😨
Japenes workers "very proud" of their work means a lot of positive. thumbs up. ty.
I think the Chinese have been making knives as long as most cultures and have the skill to make some really great knives, I bought a Dalstrong Shogun 8 inch chef knife (a Japanese knife design made in China if I am correct) based on your reviews and for the price I paid it was less than my Zwillings Double Twin J.A. Hinkle 8 inch chef knife by about 10 to 15 bucks and I do like the Dalstrong more than the J.A. Hinkle but they both have their strengths. I have several Wusthof Classic knives that I am very happy with and a couple from Cold Steel and I have to say blade sharpness to price Cold Steel ( the owner may be a little strange) but hard to beat. The next knife I am planning on getting is the Enso Nakiri also based on your reviews and I am looking at a filet knife by Lamson a Made in the U.S.A. knife. What I am saying humans have been making knives for a very long time and I enjoy knowing I can get a high quality and affordable knife from just about any place in the world and I would love to have a collection of knives from many places, I would also love to have an obsidian kitchen knife in my collection.
$50< low tier
$50-150 mid tier
$150> too expensive. At Least until i can properly sharpen my own knives on a whetstone.
Japanese craftsmanship is unsurpassed in my opinion. They have an unreal level of discipline, dedication, and skill devoted to their art form. From make up brushes, to cutlery, woodworking, tailoring I am constantly amazed at the quality of handmade products that comes from Japan. There is a chanel on TH-cam called “Woodworking Enthusiasts” that showcases ancient forms of Japanese crafts that I find so interesting and inspiring. My hope is that these skills never get replaced by a machine.
Thanks and I agree.
You can’t replace the human eye for quality. Sure sawmill companies try it but they still have graders that are on the floor. Making a quality knife takes more time than just having a machine make you feel the difference in the hands . That’s why German knives are still in business.
Japanese knife I don’t own but would consider it.
Paula you serious? Machines are more accurate than any human eyes. Would you want your cars to be made by human where you will see door measurements not being equal? 😂
Partially because they had to work with inferior quality metals compared to ones used by westerners, for hundreds of years, so their manufacturing techniques needed to be better.
I am not just a cooking knife enthusiast, I appreciate ALL knives. I actually started my knife "addiction" in the EDC folding knife world. And in that market, there are now some very big "higher end" Chinese folding knife manufacturers (WE, Kizer, Ruike, Rike, Artisan, Bestech -are some of the biggest Chinese knife manufacturers that immediately come to mind). They are now using premium materials like titanium and carbon fiber, as well as premium blade steel. Paired with the Chinese mastery of manufacturing, and cheap labor, they are very well made and becoming very hard to beat. It's scary. I would not be surprised if (given enough time) they continue to gain market share away from German and Japanese knife manufacturers. Whether that's a good thing or a bad thing is up for debate. If you think Japanese knife artisans are safe because they take pride in their work and are too highly skilled in their craft to replicate, I fear we ALL will be mistaken.
As a folder enthusiast, I understand your point, but I respectfully disagree. Much as in the folder world, Chinese knives will likely take an ever-growing share of the user market, as they have in folders. But in the enthusiast, collector, and professional (chef, particularly sushi; I’m not referring to the local Outback Steakhouse) worlds, I think Chinese knives will evolve into a respected category but not to the point of market dominance. Shun and Miyabi and Wusthof are no more likely to disappear than Rockstead or ZT or Shiro.
I’d say the brackets you have for types of knife buyers spot on mostly. Maybe extend mid tier price to 240.00 usd because after doing a little digging myself, the higher end knives seemed to start at 280.00 usd.
appreciate the input. from a more technical and quality of materials standpoint, i would agree with you. i was speaking more from price standpoint for the average person getting into knives. but yeah, once you do your research, and have bought a couple of good quality $100+ knives, you'll start to see $250+ for a good knife is very acceptable.
I gotcha!
Very interesting video. You ask what I look for in a knife. I am the family cook. I care about how the knife feels in my hand how it cuts how long it holds an edge. After watching several of your videos. I bought a Miyabi 600D 8" . It is like holding a peace of art. A joy to use. Your videos are very helpful to understand the differences between knives and steels. Thank you. I am always looking for the next knife for my kitchen.
and that is the 21st century art of selling........ forget about adverts, that is so last century
I have 2 shun premium knives. I have been a chef for over 10 years and they are the best I have used, are there any better knives i should consider upgrade too ?
Long-time lurker. I love the longer format.
For me and my wife low tier tops out at about $100, mid for us tops out at about $400, we're not in the higher markets. We commonly use Shun (Ken Onion), and a Zwillig made "Kramer." I keep our knives clean and sharp with water stones, ceramic plates, and several different strops. Thx for your research and presentation style.
it's VERY obvious you and your wife care of your knives, and even more importantly - you USE them and care for them.
I had second hand mundial knives originally. I just bought a custom sakai jikko santoku. It cost me a weeks groceries but it was worth it.
What watch are you wearing?
the 9 amzn.to/2Vg1cQA
Burrfection thank you !!!
A very interesting analysis. Thanks for making the distinctions so clear.
Ryky, I have to share this with you because it was just too funny. While watching this video my mother walked in the room and stood silently staring at the screen with her mouth agape for about ten seconds. She then asked, "What the hell happened to his head!?"
appreciate the comment. tell her "God bless you"
So what category would you place Dalstrong knives in? Curious to know your thoughts. Thanks!
Its probably Cr13mov and they are calling it VG10 until someone calls them out on it.
on a scale of 1 to 10 how do u scale miyabi artisan 6000 gyutoh 8 inch
Really interesting video, definitely like this in-depth format. Would love to see a VG-10 one, and more about the different steels and how they compare to each other.
Love Japanese knives. Like many German brands and would like to see America get back in the high quality kitchen knife game. I steer clear of Chinese anything. No CCP for me. Love freedom and try to be responsible.
I'm in a knife exploring phase. Preferring a versatile cooking knife, instead of trying to collect a whole set of different complementary ones. I was intrigued by the Chinese cleaver after having heard that many traditional Chinese cooks only use this one type for many different kinds of tasks.
Furthermore I prefer them hand forged, no doubt, and from an aesthetic point of view I like irregularities, as long as it does not harm the functionality.
Studio Corax I have a hand forged Chinese cleaver, a gift from friends from HongKong and Singapore back in the 1980s. As it is approaching 40 years of use, it remains the single most used knife in my kitchen.. everything from cutting pizza to breaking down a chicken. I cherish this blade. My next in line for use are 2 fine hand made Japanese single sided blades variations of Yanagoba ... and after that, a machine made Japanese Global pair, a chef knife and a paring knife, and also an odd Japanese made blade, a very thin flat blade in a kind of wide triangle, made of some sort of very stiff 'sheet metal'. It was found used up and restored by me. Though obviously a low cost knife ( for a Japanese blade) it has great utility and good hand feel.
I also have a German and USA made cleavers, .... they do not feel as right in balance handing or in how they cut... and never get used. They are as close as 'collector' as I get, only saved because I restored them from poor condition as found for pennies in a thrift store.
. The thousands of years of evolution in the simple authentic old-school hand made Chinese cleaver are evident in how well it works. It is crude metallically, compared to the very expensive Japanese knives, but it functions very well for many tasks.
I use my knives. They are selected for use as tools, not as collector items. Non are 'displayed' as art items, though my Yanagiba and other forms of fine Japanese blades would certainly qualify. My finest 2 Japanese blades are from the estate of a professional sushi chef. His family said because his 'spirit' is in the blades after a life time of working, they are of no value to another professional, who would be 'confused' by that spirit in handling them. I find the opposite.. in using these blades, I immediately feel the pride of ownership and skill of use of the master in them. I let that spirit guide my hands, and help me to understand the art of these fine tools. Using them goes beyond utility, and is a VERY special "experiencing" with each use. These are indeed a special pair of blades and upon my own passing, I will have to make sure that they are directed to an individual who will carry forth the appreciation and respect of the Spirit in these very special blades.
@@jenniferwhitewolf3784 That was a very inspirational answer and regarding the knives affected by the professional sushi chef, I believe I would react like you.
@@jenniferwhitewolf3784 I too love my Chinese cleaver though mine was made in Seki it is a mid size one I used it for a few years for every thing great for taking down chickens slicing veg is so easy, recently added a Sakai Takayuki Kiritsuke 160mm VG10 and a cheap Yanagiba 210mm just to learn how to sharpen one only cost $26 but is sharp enough to do the one handed tomato cut still learning how to cut with it not into Sushi,
Would really like to get some old Japanese knives with a bit of history on them maybe some of the skills would rub off.
If i wasn't married i would only use my cleaver for everything. Most things, skinning a fish requires a thin knife...
@@Tallnerdyguy Out of curiosity, why does your marriage affect your choice of knife?
Hi what do you think about french brand K Sabatier ?
They have some good knives. I've been working with some of them. Great steel. They need proper sharpening and that's about it. I still have 3 of them as my own.
Great format and I believe people who know better are better at knowing real quality such as Japanese knives, but I think because of the dreaded advertising monsters rely on poor knife education to flood the market and famous names they hear on cooking shows people react so. That is why I like your videos so much because you speak of quality,passion and craftsmanship and I can see you have a passion for what you speak. Thank you I will continue to watch and learn.
So which Chinese knife would you recommend?
I like Japanese knives, too. I cook at home daily and a sharp, thin, well-balanced knife just makes prep easier, faster and more enjoyable. Easy sharpening and good edge retention means less effort to keep knives working well - these are the boxes that I'm looking to check off from a practical perspective.
On the more subjective side, I've always appreciated craftsmanship and knowing that someone took the time and effort to make a good product... but that only goes so far because my budget only goes so far. I understand that a good knife is an investment that'll pay off over the course of years (decades!) - that lessens the blow of a higher price tag, but budgetary concerns are still a factor. Also, whatever I buy has to be a worker; I'm not going to buy something at such a lofty price that'll make me shy away from using it on a regular basis - that wouldn't be a good use of my funds and, frankly, I think that the best way honoring the work that went in to the knife is to actually use it in the way the maker intended.
Amen I use my Japanese knife to cut my Whopper in half every time. Cuts the mess down too.
I'm a 24 yo home cook from germany and recently fell in love with japanese knifes. Currently I use a 90€ damascus Santoku (I dont even know the steel type) and a Nakiri made from aogami #2. I want a nice looking finish on my knife when I pay a lot of money and most importantly good hardness to hold that edge. Anything else is secondary for me. Stainless is nice even if sharpening is a bit harder. But I also don't mind to take some extra care of a carbon steel knife.
I used many knives in my career, but I never felt comfortable until I got in my hand Japanese hand crafted knives. The feeling that those knives give is definitely incomparable to a chain production knife. They can be good as much as you want but you won’t really appreciate the “soul” that the knives have. They’re not cheap indeed, but are made from someone that is literally involving passion, love and arts on what are making. Sweat and fatigue are the key factors that make them knives unique. If people would spend some of their time thinking about what I’m saying, they might even think on spending those 100$/€/£ more and buy something that feels alive rather then something thatnhas been maden from a machine.. And I think there won’t be any huge threat on Japanese/German knives market at high levels. But then of course, everyone is free to do whatever they want 🙏🏻
Low tier $50-75 (pocket knife for your child, a friend, etc every day carry don't worry about having it taken away at a concert for accidentally leaving it on you when going through security)
Mid tier 100-150 (give to close friends, very responsible child for a reward, every day carry for yourself)
High tier 200-400 (give only to best friend as a sign of great respect for them, give to super responsible child for graduation with high marks, use for special occasions.
I'm not a chief, but a knife collector that doesn't have a ton of money to buy a $2000 knife, so I hope that helps.
Not all German knife manufacturers are fully automated. There are still a few "Manufakuren". The Robert Herder "Windmühlenmesser" and Nesmuk being the most well known I suppose.
Although it might be hard to find those outside of Germany.
German domestic market has a lot of things the outside world knows nothing about. Don't tell them though! Otherwise I can't afford
Hearing the prices of knives overseas is painful. New Zealand prices can be rather high and there is very little selection.
Thank you for the education, I never really thought about where knives are made.
Here at the house I do most of the cooking and I have cheap tough knives, I assume Chinese, and ceramic knives. I use a draw-through carbide sharpener for all of them (I just got sharpening stones and learning to use them thanks to you).
My wife is a chef of some 30 years, presently cooking at a local hospital, she has 3 kinds of knives. Wall-hangers - dragon/ fantasy knives. Work knives - these are relatively cheap, tough knives that she uses at the hospital; Cuisinart is a brand I know she has. These knives she uses everyday at work, she's OK if somebody uses them. Good knives - these are also work knives but she will never take these to the hospital. In the past she has work at high-end restaurants; there she will take her knife bag with her good knives. These are the knives nobody else gets to touch - including me... I think most of these are German but I'm not sure since I can't touch them.
so, your wife goes to the hospital without the expensive knife yeah?
theres your chance to touch em however you like, until your wife goes back from the hospital..
Does anyone know what knife that is in the bottom row, the second group from the left, 5th knife along? The one that looks like it has a dark wood handle. Thanks!
Shun Kanso
Wow i can't believe i actually sat thru all 19 minutes and at the end it was informatively enjoyable
thank you, for the view, and comment. makes me smile.
I have two identical knives made by Shun. One knife is in VG10 the other VG-Max. I can’t tell the difference in use and would love to see a video on the difference.
German knifes might be boring in a way, personally that's just fine with me.
My knifes (*) are Wüsthof Classic, which are forged knifes, still made in Solingen.
Reasonably sharp, sturdy, balanced, reasonably priced and they make excellent workhorses. Which is exactly what I' looking for in kitchen knifes.
(*) With the recent addition of a "Solingen thin-grind" knife, from a knife manufacture in Solingen.
That huge cutting board... Maybe I missed the video, but what is it? I really like the colors. What is the wood? How is it treated (what oil or other treatments)? I would be interested in hearing more about it, and about endgrain cutting board wood comparisons and tests.
Does teak really dull knives? How does acacia compare with more traditionally valued endgrain boards? Is European beech really easier on knife edges and sharpness? Walnut vs maple vs cherry vs acacia....
Everytime I receive the knife I just bought, I ask myself; why the hell did I buy this.... everytime. I have thousands of $’s in my knife drawer!!😅😅
The curse of the collector, I have thousands in watches in my drawer now I have started looking into knives as I am cooking more. My wallet is shuddering again.
I use 3 knives: A ceramic knife I bought 10 years ago for about 15$, a bread knife that was part of the as seen on TV Miracle Blade set, and an original swiss army knife. The latter is the only one I sharpen (since neither the ceramic nor the Miracle Blade can be sharpened). It's the most expensive knife I own (I think it cost 50$ when I bought it 20 years ago). I think everyone who pays 3 figures for a knife is crazy.
Tamahagane is only made in Japan.... Japan is really strict about the tamahagane steel.
i understand that. i'm not saying those chinese companies are using REAL tamahagane, i'm saying they are CLAIMING to use such steel.
yes, I love your post! (there needs to be a love symbol, not just a thumbs up or thumbs down.)
but that's not what the pakistanis and the chinese are trying to claim.
Tamahagane is a process, and a VERY labor intensive way to produce steel from iron sands. Iron sands exist all over the world and modern smelting techniques can fake anything they want. And the Chinese and the Pakistanis are perfectly willing to lie and say it is the same.
But how many shito priests are there in China. How many Chinese workers willing to go through purification rites? How many are going to hand stoke a furnace with Japanese Ash wood and stay away throught the 3 days of the process?
Or like other Communist chinese things, is it going to be cut this step, cut that step, shorten the time, pollute all you want
Yes, as you say, there is only one Tamahagane and it is Japanese
i had the privilege to have a private demonstration to see how an actual samurai sword is forged when i was in Seki last year, and if people can understand how it it ACTUALLY takes to produce just a few ounces of Tamahagane, there would be no debate. but, same as anything else out there, such high value information is really hard to come by.
@@Burrfection The irony there is that tamahagane is not even particularly great as steels go; many modern steels are much better and much cheaper. The craftsmanship, especially with the limited resources that Japan provided, is what made Japanese cutlery so high-quality -- and thanks to the upkeep of traditional arts and the addition of modern advancements, keeps it that way.
yes, as far as purity is concerned, modern steels far surpass "ancient" steels. in such cases, you are paying for the amount of work and time that is put into such items, in this case, the Tamahagane steel, and the insane labor that goes into make a real katana. you are correct.
I'm browsing knives right now and found a Wusthof Ikon 20cm (~8 inches) at 125 / 130 USD. Is it a good deal?
Stich 7 buy it you'll be saving at least 30 or so $ by the way what site I think you made that up
ONLY buy from a REPUTABLE retailer!!!!
@@bayridge3569
I live in Germany so no importing shipping.
No I didn't make it up. Knivesandtools.de
i buy knives because I just like them! started with German but have moved on to Japanese because of the look and how they work for my particular hand. Regarding this new deep dive format, this is a good - it takes me back to your older videos. Keep mixing up the video formats, variety is good.
always good to hear your thought, Wanda.
What are some German knife brands ?
Complacency --- Brilliant! Something I have said for years. The other major thing is "Industrial Revolution" or IR for short. The US had their IR from the late 1800s to the early/mid 1900's until the workers revolted and said they wanted their fair share of the profits and also big time company complacency took over.
Japan had their major IR starting in the 1960's after rebuilding from WWII....they were go getters and labor was cheap. So what happened....US complacency in electronics took over and the Japanese stepped in and stole the show with cheaper products that did more plus the companies innovated. Sony became a major force...just look at the Sony walkman...it blew everyone away. Plus when the oil embargo hit the US, the Japanese stepped in with their smaller cars.....because American car manufacturers became complacent thinking everyone must have a heavy muscle car or big Cadillac type car. Japanese cars were smaller, more efficient, and much better quality. The Japanese nearly crushed the US car manufacturers and it took the US 30+ years to really recover while losing the bulk share of the car market to the Japanese. But with time, Japan too has gotten more complacent, companies are much bigger and slower to innovate, and labor costs have increased.
Jump to the late 1980's when the US opened the door to Chinese trade, China started it's IR. China moved from mostly agrarian labor to more industrial and labor was/is cheap. They started building huge infrastructure and capacity. Manufacturers from around the world saw the cheap labor and figured they could "use" the chinese to build their products so they could make more profits from the sales. China obliged as they build their infrastructure up. The global companies were so into overcharging customers and making high profit that they got complacent. China said they could do just about the same thing and sell it for a lower cost and thus their industry has exploded.....their industrial revolution. And I think it still has a long way to go.
Next you are going to see India's IR really begin to explode over the next 10-30 years.....there is a huge amount of cheap labor over their as well as in other countries in Asia and many US and other global companies have taken advantage. But soon (and they have already started in some aspects) India will begin to direct their own manufacturing and start selling their own copied products at a much larger scale on the global market.
As far as the knife question, I think 95% of the American public falls into the #1 category of sub $50 dollar knifes. China has captured that market. And they have learned the techniques for higher end knives (well the #2 category....sub $150) and because their labor is cheaper and they are less complacent....they will ramp up production when needed, they will likely capture that side of the market too by having many, many brands that compete with the 3-4 Japanese companies and the couple of European companies. And at least in the US, I don't think we really go in for brand loyalty anymore (due to too many companies becoming complacent and not innovating) and we don't really go for "tradition" because the US is so young - except maybe for collectors or those who seek it out. Heck, if an American can buy a knife for 1/2-2/3 of the price that does 95%+ of what the more expensive knife (or other products) will do....they go for the cheaper brand.
oops...got a little wordy there :)
BTW, I am here because I am researching knives. I've purchased the cheap Chicago Cutlery and other very inexpensive brands (sub $10 -$20 knives) most of my life but am looking to step up into the #2 category :) My retirement gift to myself...LOL.
Cool story, bro.
I enjoyed your comment.
Interesting post. I think China makes good knives. Some are bad but they still have some gems. Check out chef panko on yt.
IR has a RL meaning related to agriculture, food production, and settlement patterns.
The term you are looking for is closer to Vertical Displacement, not Industrial Revolution.
More detail on all subjects. Not as a constant because we need short fun ones also but on a regular bases. Love what you do and it has caused me to step up the quality of knives for cooking and I can't believe the ease of work due to that small change.
appreciate the honest comment. once a month seems appropriate for these longer videos
I wonder how long it takes to choose a knife to cut a sandwich...looking at the background I'd just eat it whole...
Just bring a meat cleaver down on your sandwich. Real hard. Enjoy.
I see Chinese knives in the non-kitchen area also as a big threat to "MADE IN USA" knives...
In the last years I bought two folders for daily tasks (EDC usage)... one being a really expensive Benchmade with highend S90V steel and a design I really liked for 300$ - the otherI bought to have a bigger folder for some use-cases and I did not want to invest so much this time and went for a 100$ Chinese "Kizer".
The USA-made knive is good materials, but the quality of the finishing is not on the level you would expect for such a price... receiving it I had to adjust the tention of the opening for it to run smooth. The blade was not even finished to a sharpness it would cut paper (the 80g/m³ office-printer paper!).. as if they missed the last sharpening step.
The Kizer instead - running smoothly out of the box... blade is razor-sharp.
So Quality China vs. USA - clear win for China in my example... for a third of the price.
i hear you. i haven't explored this topic on my channel but have bought numerous samples from both makers, and i agree with your sentiment.
Super interesting video!
- would love a video one VG10, VGMAX, maybe AUS10 also
- I would say low end knives are the knives "Costco/dollarstore" brandless crap, or the brands lower ends, really any knives sold by 5-6 packs + stand+ rod for 10-60$
i think my self as a decently well informed buyer and my last purchases have been custom knifes from canada and belgium, just because i preffer high carbon steels to inox, i shop for quality and performance, so well tempred steel (not necesarelly a premium one) and strong build and finish are my points to buy.
i´m experienced enough on the sharpening side to make any knife razor sharp, and i take good care of my tools, but i dont want to deal whit a loose handle or low edge retention, so no chinnese stuff for me.
I've been a chef for 17 years. I've bought everything from $1000 takeda to $300 moritaka. But in the last 12 years I ALWAYS go back to my sugimoto knives
spoken like a true professional
Real pro comments are always so invaluable
Could you please review and provide your insights into Cangshan Cutlery? Especially the T* series since they use the 14C28N Swedish steel.
I actually have their knife set. The knives dull quickly, but they also sharpen quickly. I believe they are 58+-2 HRC. I really like the blade profile and the way it feels in your hand. They are well balanced and i like the bolster (but it does get in the way of sharpening)
@@Tallnerdyguy Appreciate the response. I ordered their A series (updated with 14C28N) and also have a wusthof (single chef's knife). I'll get to compare however am a Novice at this and wanted Burrfection to review them.
OK just using one steel or another does NOT make a company good.
BUT yes, Cangshan is one of the very few Chinese companies that has made a spectacular turn around. They've recently won two RED DOTs. They actually train their workers and they actually have decent working conditions unlike most other communist chinese companies. When you do that, you will turn out a MUCH better product, especially n China where the mindset is usually the opposite.
Cangshan makes very nice product, but they also make some junk the same level as other Chinese knives, still.
And remember a knife "series" or (make and model) are not just an issue of the steel, they are shaped differently and weighted differently even from chef knife to chef knife or petty to petty.
They cater to different end users based on skill set, ergonomics and the cutting style of the user.
@@hrhamada1982 no the steel doesn't make the company good, it makes the knives good. Even if the initial edge sucks but is good steel...rebevel and sharpen....
@@Tallnerdyguy I 100% agree with you agree the steel doesn't make the company good.
But if you (the company) don't know how or more likely, don't care to temper, a steel properly, no claim of "it's Japanese VG10" (when it's realy chemically similar made by an unauthorized company)
Do NOT make assumptions because a marketing company is willing to lie to you and compund that with a manufacturing company that uses counterfeit products and that is willing to skip production steps because they know that their target audience wouldn't know the difference and even if they did, no one could pin it on them.
I 100% agree with you that a good out of box sharpness means NOTHING. I'm gonna "finish" it or "open it up" myself whether it is a Masakage or a Miyabi or a Nenox or aMisono.
A better knife maker EXPECTS the finial owner to sharpen his blade once it's in the owners hands.
The only knives I've had in 40 years that I didn't "open up" myself were Murray Carters.
I agree with you. And the process of me "finish sharpening" it myslef tells me a LOT about the people or company that made it!
But MANY of the knives imported from a certain country advertise a sharpness out of box that they never even bothered to run through that production step. Or they never bothered to sand the handle "scales" down. Cheating production steps in order to mae more numbers because no one can trace the defect back to them is what certain companies from certain countries do an a REGULAR basis.
And a counterfeiter making a CLAIM that "Japaese VG10 steel" is only a marketing term like "german steel" or "Krups German steel" is misleading intellectual property violations.
If I know a steel is made by Takefu I know it's a certain quality. But If some mystery company in Shanghai makes a billet of some steel that vaugely resemble the chemical formula of VG10 that doesn't mean it is the same quality and then selling that mystery metal to a company in Yiang Jing that doesn't mind skipping procuction steps does NOT mean you will get the same quality product as a maker or a factory that has ethics.
Just because a steel has
.9C
14.5 Cr
.1 V
1.4 Co
.5 M
.03 P
does NOT mean the maker knows hw to make a knife, knows how to harden a knife or that they even care to follow production steps
Brands matter from their established reputation of quality. I own Shun (chef, santoku, nakiri utility, paring), Wusthof, (utility and prep), Henckels, (bread knife, scimitar slicer, and thin fish slicer), a very old Sabatier boning knife, and a Carter Cutlery neck knife that I use as a petty knife. I would classify myself as a knife and cooking enthusiast.
Quality,functionality, and price point are the prerequisites for my knife purchases. I am biased to the Japanese knives because of the harder steels that provide better edge holding and thinner profiles that I feel produces better performance. But I understand the downside of hardness and have the German knives for jobs that may involve impacting bones.
If price were not an issue, I would purchase clad white or blue steel knives based upon my satisfaction with the Carter knife I own.
imho, a knife that is purchased to hang on a wall or display cabinet prevents the owner from tapping into the vision and passion of the knife maker.
yes, brand DOES matter because it is the pride and tradition of the brand that will keep them from skipping or cheating on production steps and on quality control in favor or numbers, numbers numbers. AND a healthy happy worker that is pushed to produce QUALITY is going to make a better product than one pushed for numbers numbers numbers
I love this format. Ty for taking the time⚡️👍💥
Yay! One happy customer
Seki is Mino, as in Mino Den Katanakaji.
I'm Biased, and already voiced it in my way, These knives are derivatives of the Nihonto. Nihon makes Nihonto.
BTW Vanadium is a key to developing carbides. Along with proper thermocycling, and a few other tricks. Reference Wootz Steel, and Vanadium rich ore being responsible for it. I'm not surprised that metallurgist are experimenting for the perfect formula, the good ones make it a life quest.
If you care about the Japanese legal status of "Nihonto", then yeah, they're only made in Japan. If you just care about high quality blades then there's nothing magic about them aside from attention to detail. Tamahagane is actually made from an extremely low grade of iron ore and modern steels can easily outperform it.
I cant knock on the Chinese brands they are releasing some quality and reliable steel for $20-30. This was unheard off 20 years ago. $20 can get you steel rated 1.4116. That is fantastic for the house hold. Personally on the high end I go strictly Wusthof, I would like to own a set of Japanese Knifes they look phenomenal, but come at a high cost and more care than what I am used to. Seems to me the problem is China is doing a good job and positioning products aimed at the mid and high level market that is currently dominated by Japanese and Germans. More so, you have Japanese, American, and Germans brands/Celebrities taking their manufacturing to China which is creating some confusion (Japan/German style made in China).
Your studio works super great now, with this new worktop. Very youtube like, very PRO. I am watching your videos often. I am a professional chef, with a hobby of using quality tools, so there is always space to improve. Keep the good work.
They do pay a fair equal wage, the belt sanding robot gets paid the same as the printer in the office.
Thanks for another informative video, we all appreciate it! I too, would like to hear more about VG10 vs VGMAX.
I have some good knives from japan and a great birchwood miyabi i love to much to use it often. Since its sitting in the kitchen next to my other knives, its brings a smile to my face every single tiem I start cooking and selekting knifes
I bought a Sakai Takayuki VG-10 Chinese slicer (AU$290) and one VG-10 Chinese slicer made by a Chinese company (AU$75). I found the quality of the Takayuki is not as good as what I expected, with sharp edges of knife surface, and the weight balancing might be not as good as the Chinese one from my feeling of using them. Some Chinese knife companies are improving their product quality, so they may have some good quality ones as well. But of course I don't expect some cheapies have good quality and I just avoid them.
whats that thing you got knives hanging on called
This video seems to have done well since it was made. I know that I myself really enjoyed this type of video where you share your experience and opinions on a deeper level. I am a relatively new knife fanatic. I am working on virtually any knife I can find. I have about twenty of them right now. Mostly lower end knives. I would like to share one anecdote from what I experienced so far. I was working on a 'pile' of knives to sharpen them. Not really paying too much attention to the names on them. After a bit I noticed there was one knife that just blew the others away as far as being sharp- using the techniques and skill level I had at the point. This knife really made a big impression on me and I then looked for the name. It looked pretty much like several others that I had but it certainly did not perform like them. It is a Henckel (sp?). Man that thing took an edge that was really impressive.
I'm looking forward to moving into some more knives with better steel. I have a knife from my childhood that came from Germany that I have not yet worked with. It is made with Solingen steel. I expect it to perform pretty well also- but we shall see.
I like these Q&A videos a lot. I would vote for more of these. I really appreciate your insight.
For high end, I really prefer American over Japanese or German.
My Joe Calton blades smoke anything European that I've ever tried, and require much less babying than Japanese makers. I'd assume that many other top tier American smiths would do equally well. They tend to have a deep appreciation of the other culture's approach/techniques, but also a more objective consideration of performance.
Is it easy for me to find a knifemaker that can make and ship a blade over custom made and continue
Ricky, please never do this to your hair ever again.
Kinda looks like a chicken got stuck in a lawnmower.
@@willem2099 where the hell is his eyebrow?
@@michaelvonhaven105 Prob in the lawnmower
Haters gonna hate hate hate. As a bald guy, I'm just happy to see people having fun with their hair while it lasts (or before the lawnmower gets the rest of it.) Keep it up Ricky, -always entertaining.
@@justinv4036 As a fellow bald-guy, I can appreciate people experimenting. I just don't think this looks good.
So do you have to be the 50$ tier in order to get the 1$ knives to choose from. I was just wondering.
What an exceptional explanation. I love this format simply because I, like many others don't have the ability to get the true facts on such deep cultured subjects. I can see this insight into the Japanese way translating over to my first passion, fishing, and the Japanese fishing reel market.
Great job... keep up the good work/passion.
Your knife wall is like an art museum
Brother I truly enjoyed this video. I am a working chef. Personally I love Japanese knives, the quality of their steel & the designs are in my humble opinion are UNRIVALLED. I will say since I have a young family, I do my research on every knife in my roll. My first knife was an 8 inch wustoff classic ikon chef knife. Once I discovered Japanes steel I have done everything in my power to learn how to sharpen and maintain them. I currently own some Dalstrong phantom series knives. That is only until I can afford to purchase some high end Japanese knives. For me keeping the same quality and making them a little more affordable is the key. That being said I will never purchase a sub par Chinese made knife. After all most products made in China are cheap in every way. Thank you for making this video. Helps put thing in perspective. I actually use my knives, not hang them on walls like a decoration. So the custom knives @ $1000 is rediculase. $300 for a quality knife that will last my career is worth it, but it's hard to afford that with 3 kids.
always love hearing from my professional working chefs. you guys help keep me honest and to stay humble. will working harder to give back to you, and other workings chefs.
@@Burrfection I have been trying to see who makes the best Knives. For some reason When i google the question, Google replies with a bunch of american companies. I would love your assistance and knowledge on this matter. I am in the Market for a high end Knife to add to my roll. as i replied before my current knives are Dalstrong Phantom Series. I want and need to have the best of the best. Hope to hear from you soon Ryky.