Would love to see you review the global chefs knife ( one piece handle filled with sand) and the misen chef knife. Glad you got another in the works and good luck on your master smith
As a long time owner of a fibrox 25cm chef knife, it's not bad. Great first knife, but if you're already looking at customs or can afford to spend more, you can easily do better both in steel and in geometry.
I think that's one the Chef Reactions recommended as a working kitchen knife. Takes a beating, sharpens well, and if it's damaged or stolen, you're not out a week's salary. He said most chefs or line cooks had at least one of them in their kit at all times.
I always love the cooking episodes. Not only is it an excellent way to demonstrate how well a knife performs, but it's a wholesome reminder of how satisfying the act of preparing food can be in and of itself. Or, in this case, preparing a tasty condiment to enjoy on food.
My favorite thing to use are window cling decorations. Reds and blues tend to bleed out, so stick with snowmen and ghosts, they're washable and reusable and, when found on clearance, can be purchased for a quarter.
Thing is, heat treatment and especially consistency of heat treatment is a huge part of the steel performance. I just don't trust a Chinese manufacturer with that. You also might not always get what is on the label.
I love watching someone review things they know intimately well and explain why things are different or feel different conpared to better versions. If you're looking for video ideas, would love seeing you do this with more knives, or even any hand tools like hammers or anything else you'd feel comfortable reviewing. Just keep being you Will
I really enjoy your knife critiques, you have enough knowledge about what makes a good chef's knife good, and your demos are fun. I recently began using a propane torch when charring veggies and it's a game changer.
@WillStelterbladesmith. Fun video, thanks! Gotta call you out on the budget knife stuff. Approaching this from the other end, as a cook wanting to learn more about what makes a great knife, I know there are quite a few options in the ~$100 category for a 8” gyuto. Tojiro classic, in particular, has been recommended for a long time as an entry-level knife for professional cooks (at least in Australia) and it’s currently priced at $101. Heck, even the global 7” gyuto is at that price point (love them or hate them)
It's always the guys who make knives who tell you what makes a knife good or not. I'll tell you that with 20+ years fine dining experience, stop wasting your money on high-end overpriced knives and buy yourself a good set of sharpening stones and learn how to use them.
@@sithus1966Is not just a sharpening but a changing of the edge geometry. A thinner geometry allows the very thin slices without the knife wondering. Then, if course, a good stone finishing would make it actually sharp.
@@jakobrosenqvist4691 I thought just going boating and dropping it overboard was the best way to “fix” the Huusk. He has reviewed other knives that could be sorted but I think Will would rather make his own.
Keep up the good work Will. Love the content. Also, I’ve been trying out Huel for a couple months. Very convenient meals. I’ve been enjoying them. Working my way through all the flavors they have for instant meals. Too bad I already made my first order so I can’t benefit from the discount code.
Great video! Thank you, Will. I would love to see a review on the Sharpen’s Best guy. What do you think of his knife sharpener. Claims to be able to take a butter knife to a shaving blade in minutes. 🤷🏻♂️
Seems like a pretty nice knife. I've only ever made a couple of Kitchen knives & they were in the medieval style for re-enactors etc but I have thought about making them more often. I'm mostly a weapons guy though.
You should try out the kitchen knives that Elliott Williamson designed for his company Ferrum Forge Knife Works. I’m just curious how you feel about them
Great video Will, you should check out the Tojiro DP Gyuto 210mm. It's made in Japan and cheaper than the Hedley & Bennett. Keep up the production knife reviews, I love them! Good luck with your Master Set.
10:44 I'm not normally into veggies and other green things (I'm really trying to force myself to eat better, lol) but if I can cook like this, maybe I'd be a bit better about it, lol. Everything is better with excessive fire, 😂)
A well designed & appropriately sized knife handle will have facets to engage every segment of each of our four fingers & the tip of the thumb. Well designed & crafted knife handles reduce the relative grip strength necessary to safely handle a knife by 80%. This is possible I have created prototypes and am in the process of creating tooling to make these handles affordable.
Glad to see a good option for a change. If you ever feel like doing a "lightning round" or an April 1 knife review video, it would be funny to see you try out the retail brands with $10 chef's knives like Cuisinart, Faberware and Thyme & Table. Thyme & Table even has a "Damascus" chef's knife for $10.44 on Walmart's site that from the pictures I'm pretty sure is just lighter gray lines painted on.
@@Danoliveira3 You may be right. I do have a dollar store "santoku" knife of the variety where they seem to think having ground-out spots makes it "santoku" but still just etched those spots instead. This looks more like paint to me, though.
Great video review. Can you look at the Vitorinox 8 inch chef knife. It is highly recommended by one of my favorite cooking shows, America's Test Kitchen? Thank you and God bless.
looking in to getting a custom chef's knife. Is there a list of master smiths? I'd love to support someone in my area but I'm having trouble finding more than hobbyists
Hey Will, You could actually ceramic coat blades for cutting quality. Not hard ceramic. Ceramic, like coatings like wax used for cars that are hydrophobic and very slippery and durable. I would find one with hydrophobic quailities and slickness, it makes chopping easier as I have tried this method already, and it helps the blade glide. Also, for my steel blades it also helps corrosion, the japanese knives can get nasty from small amounts of quick forming rust, so I use Nanobond, or nanoage, and the stuff is durable. American products are easily attainable, more reliable, but more expensive. griots. They really perform suprisingly well. I paid 7 dollars for a bottle of the stuff, it did my knives, my boat hull and a windshield, and I still have some left over. Its an invisible coating, you feel like youre doing nothing, but the hydrophobic coating is there, and it holds up. Great for a blade sharpening service. I think it could be a very helpful addition. And for car paint too, the stuff is amazing.
Just as a generalisation with production knives- from the view of myself who makes kitchen knives full time. They do need to be pretty tough things to survive or they will go broke doing refunds and for most consumer laws, they tend to be in favour of the customer. So yep, that does mean they tend to run a bit thicker simply because they aren't owned by 'knife people' who look after their tools. They get dropped on tiles, pry open bean cans, take a trip through the dishwasher and get the kind of flogging that will DESTROY a handmade, custom chefs knife. My face when selling a 65HRC knife and they put it through a pull-through sharpener is not exactly one of sympathy, these people generally also do not know what a wetstone is! Gold standard for 'idiot proof' I would probably give to the Victorinox kitchen knives. Sure you will need to tune them up every day before work, but they'll work all day. Won't chip out and get tossed in an industrial dishwasher full of terrifying chemicals at 100C and come out fine. They tend to be cheap enough that even if you have the 'special talent' for breaking them, its not exactly going to be ruinous. So they're what I recommend as a knife maker, for buyers who aren't knife people.
Love that people buy this knife and then drag it through carbide drag sharpener and totally jack it up. Those sharpeners can work marginally to scrape but also do not work at all.
You've now left me very curious how you'd review the Shun Premier series of knives (bought a Santoku while I was visiting Japan, and now curious how it stands up to your standards).
Looks like a good knife but Brazilian exchange rate and import tax are brutal. 150 dollars turns out to be 1450 reais, that's a lot of money. For that price I can buy a custom made 52100 steel, 63HRC, mirror grain fracture and with edge thin enough to deflect on nails. After that I still got enough money to buy a second one.
Lee Valley has a carbon steel knife that's 67 bucks (45K3647, Large Chef’s Knife). It's not going to be heavily marketed, but it would be interesting to see you review it. I've read that it's sk5 steel.
It's great to see that there is actually a fairly decent "budget" chef's knife. Could you do a follow-up to show us how you could take that knife and make it REALLY nice, please? Maybe in 3 different levels of different for people with different levels of skill? 🤔 I'd definitely suggest leaving that until AFTER blade show!!! 😂
Another part of your testing should include sharpening the blade afterwards. As you know, some steels are a pain to sharpen and make them basically unusable. Thank you for your videos.
Making a well performing chefs knife is super simple after all. Just look at the 20-30€ Victorinox cooking knives, they are cheap and cheerful, but work as good as most any other knife. In a professional setting maybe even better, as they are super cleanable with their heap moulded plastic handles, super stainless steel and simple construction. Messing up on a chefs knife in the performance category really means you never even tried.
Wow, a knife review from someone who actually knows a lot about knives. More please Will. See if you can strike a deal with a company for some demo models of higher end ones maybe (I know it's not worth dropping coin when you make amazing knives yourself). Maybe do amazon returns lmao.
As a mostly pocket knife enthusiast the chefs knife world is bonkers and now I want to go on a tangent into comparisons, but I shouldn't. I should probably just mod or sharpen the knives I already have 😅
Sounds like if someone got that knife you were testing in this video and knew what they were doing to correct mainly the edge it would be a really good knife in stead of just a good knife
I gotta tell you man, I never expected your videos to make my stomach grumble but here we are. I’m not a big fan of guacamole (just something about avocado that doesn’t fit my taste buds) but that much garlic might make it palatable to me. I think your review surprised everyone. We’ve all been over saturated with ads for crappy overpriced knives to the point that like you we expect all of them to be crap. Mind you I will never pay that much for a knife (my current daily driver kitchen knife is a great carbon steel model I bought in a second hand store) but for those who will, that looks like a s reaming deal. I’ve heard that mustard etches stainless slower than carbon steel. Are you willing to test that knife with mustard, say on the heel where it won’t affect its cutting ability? The grinder spark test is surer but I don’t think you’re going to go that far.
I'm not disputing anything you say. I bought a couple knives off Amazon. They're Japanese style and they were cheap. $14-20 each. They cut well and keep an edge. If I chip one, it doesn't make me sad.
@@leftylongrifle9074 I've had a cafetaria and used to cut quite some unions. My opinion is that the difference between a regular knife and the Masutani/Global was about the same as the difference between the Masutani/Global and the Takamura. At the time I paid €89 for the Masutani and €169 for the Takamura. Both are good knives and I think worth the money.
@@leftylongrifle9074 I had a cafetaria and used to do some more cutting. Both are stainless: you don't have to baby your knives. I haven't used other Japanese knives, apart from the Global. I can't justify the purchase of very expensive knives. The Takamura was the most expensive (€159 at the time).
japan doesn't sell vg10 anymore outside of japan. this is why shun uses vgmax now. there's even a different version that's out that japanese use to replace vg10 coz the chinese have been naming their steels as vg10 even if they're not. talk about edge retention / holding and sharpenability. most chinese made knives can't hold an edge and are a nightmare to sharpen.
Thanks Huel. Use code: STELTER for 15% off your first order + a free starter kit: huel.com/Stelter
Would love to see you review the global chefs knife ( one piece handle filled with sand) and the misen chef knife. Glad you got another in the works and good luck on your master smith
We need a Will Stelter cooking channel. After master bladesmith of course.
It would be great if he did that, incorporating his travels with guests to cook with.
So next year?
Great video. I appreciate that you don’t just trash everyone else’s work, you give even keel, honest reviews. Thanks for the great content.
Victorinox Fibrox series are generally under $115 and are well worth buying.
I second this.
Begging for Will’s review on it. It’s America’s Test Kitchen’s recommended knife and I’d love to hear what he has to say about it.
As a long time owner of a fibrox 25cm chef knife, it's not bad. Great first knife, but if you're already looking at customs or can afford to spend more, you can easily do better both in steel and in geometry.
@@lw8882 I’ve owned a fibrox for a few years, I’d just like to hear the specific ways it stacks up to something Will would forge
I think that's one the Chef Reactions recommended as a working kitchen knife. Takes a beating, sharpens well, and if it's damaged or stolen, you're not out a week's salary. He said most chefs or line cooks had at least one of them in their kit at all times.
I always love the cooking episodes. Not only is it an excellent way to demonstrate how well a knife performs, but it's a wholesome reminder of how satisfying the act of preparing food can be in and of itself. Or, in this case, preparing a tasty condiment to enjoy on food.
honestly love these videos. theres something about how you present them that makes it so clear. thank you for making these videos
Put a towel or some pot holders under your cutting board. Or a sill pad. It won't walk so much when chopping.
Even a few layers of wet shop/kitchen towel works fine.
My favorite thing to use are window cling decorations. Reds and blues tend to bleed out, so stick with snowmen and ghosts, they're washable and reusable and, when found on clearance, can be purchased for a quarter.
4:00 - regarding construction. They now call out AUS10 steel core and SUS1A-1 outer layers. So decent mid-level stainless.
Thing is, heat treatment and especially consistency of heat treatment is a huge part of the steel performance. I just don't trust a Chinese manufacturer with that. You also might not always get what is on the label.
Getting the approval of Will for a product like this, is the best advertisement you could possibly get.
I love watching someone review things they know intimately well and explain why things are different or feel different conpared to better versions.
If you're looking for video ideas, would love seeing you do this with more knives, or even any hand tools like hammers or anything else you'd feel comfortable reviewing.
Just keep being you Will
I really enjoy your knife critiques, you have enough knowledge about what makes a good chef's knife good, and your demos are fun. I recently began using a propane torch when charring veggies and it's a game changer.
@WillStelterbladesmith. Fun video, thanks! Gotta call you out on the budget knife stuff. Approaching this from the other end, as a cook wanting to learn more about what makes a great knife, I know there are quite a few options in the ~$100 category for a 8” gyuto. Tojiro classic, in particular, has been recommended for a long time as an entry-level knife for professional cooks (at least in Australia) and it’s currently priced at $101. Heck, even the global 7” gyuto is at that price point (love them or hate them)
It's always the guys who make knives who tell you what makes a knife good or not. I'll tell you that with 20+ years fine dining experience, stop wasting your money on high-end overpriced knives and buy yourself a good set of sharpening stones and learn how to use them.
What if you would redo the edge? Would love to see the performance of a Will finish on that knife!
Same here, would it cut any better with a nice honed edge VS the factory belt sander edge.
@@sithus1966Is not just a sharpening but a changing of the edge geometry. A thinner geometry allows the very thin slices without the knife wondering. Then, if course, a good stone finishing would make it actually sharp.
Love the vise 3/8” steel hot plate 😂
You’re custom knife has such a nice patina on it!
I love the videos in this series but I think you should take it to the next level and "Fix" the blades to make them better/more usable.
The way you fix the Huiusk or whatever they are calling it now is to send it to the steed recycling plant and turn it in to a pice of a car door.
@@jakobrosenqvist4691 I thought just going boating and dropping it overboard was the best way to “fix” the Huusk. He has reviewed other knives that could be sorted but I think Will would rather make his own.
@@psibug565 it's such a hunking piece of iron it would be a shame not to give it a chance to become something remotely useful like a piece of rebar.
Will, I’d love to see you put your own grind on the Hadley and Bennett and see how much more performance you can pull out of it.
15:50 I did it out of spite! Take that! Good job.
😂😂😂
Keep up the good work Will. Love the content. Also, I’ve been trying out Huel for a couple months. Very convenient meals. I’ve been enjoying them. Working my way through all the flavors they have for instant meals. Too bad I already made my first order so I can’t benefit from the discount code.
Great video! Thank you, Will. I would love to see a review on the Sharpen’s Best guy. What do you think of his knife sharpener. Claims to be able to take a butter knife to a shaving blade in minutes. 🤷🏻♂️
Seems like a pretty nice knife. I've only ever made a couple of Kitchen knives & they were in the medieval style for re-enactors etc but I have thought about making them more often. I'm mostly a weapons guy though.
What is the best steel for a chef's knife in your opinion?
I’d love to hear your thoughts on Cangshan knives.
I have one and have had a good experience so far, though I can’t claim to know much.
You should try out the kitchen knives that Elliott Williamson designed for his company Ferrum Forge Knife Works. I’m just curious how you feel about them
More importantly how did the guac taste?
I love it brother! I see a cookbook in the future. Keep doing these video's. They are great!
10:04 😂 "propane and propane ecksessorees"
Could you fix the edge with just a stone set? Or would you have to grind it a bit to adjust the geometry?
What would be a good stainless steel to use as a chef's knife?
Great video Will, you should check out the Tojiro DP Gyuto 210mm. It's made in Japan and cheaper than the Hedley & Bennett. Keep up the production knife reviews, I love them! Good luck with your Master Set.
10:44 I'm not normally into veggies and other green things (I'm really trying to force myself to eat better, lol) but if I can cook like this, maybe I'd be a bit better about it, lol. Everything is better with excessive fire, 😂)
A well designed & appropriately sized knife handle will have facets to engage every segment of each of our four fingers & the tip of the thumb. Well designed & crafted knife handles reduce the relative grip strength necessary to safely handle a knife by 80%. This is possible I have created prototypes and am in the process of creating tooling to make these handles affordable.
Glad to see a good option for a change.
If you ever feel like doing a "lightning round" or an April 1 knife review video, it would be funny to see you try out the retail brands with $10 chef's knives like Cuisinart, Faberware and Thyme & Table. Thyme & Table even has a "Damascus" chef's knife for $10.44 on Walmart's site that from the pictures I'm pretty sure is just lighter gray lines painted on.
Some brands do acid etching so it stains like Damascus and will call a Damascus finish
@@Danoliveira3 You may be right. I do have a dollar store "santoku" knife of the variety where they seem to think having ground-out spots makes it "santoku" but still just etched those spots instead. This looks more like paint to me, though.
Great video review. Can you look at the Vitorinox 8 inch chef knife. It is highly recommended by one of my favorite cooking shows, America's Test Kitchen? Thank you and God bless.
You could maybe also test the Opinel large chefs knife. It's supposed to be quite good and pretty cheap
looking in to getting a custom chef's knife. Is there a list of master smiths? I'd love to support someone in my area but I'm having trouble finding more than hobbyists
Hey Will,
You could actually ceramic coat blades for cutting quality.
Not hard ceramic.
Ceramic, like coatings like wax used for cars that are hydrophobic and very slippery and durable.
I would find one with hydrophobic quailities and slickness, it makes chopping easier as I have tried this method already, and it helps the blade glide.
Also, for my steel blades it also helps corrosion, the japanese knives can get nasty from small amounts of quick forming rust, so I use
Nanobond, or nanoage, and the stuff is durable.
American products are easily attainable, more reliable, but more expensive. griots.
They really perform suprisingly well.
I paid 7 dollars for a bottle of the stuff, it did my knives, my boat hull and a windshield, and I still have some left over.
Its an invisible coating, you feel like youre doing nothing, but the hydrophobic coating is there, and it holds up.
Great for a blade sharpening service.
I think it could be a very helpful addition. And for car paint too, the stuff is amazing.
Just as a generalisation with production knives- from the view of myself who makes kitchen knives full time. They do need to be pretty tough things to survive or they will go broke doing refunds and for most consumer laws, they tend to be in favour of the customer.
So yep, that does mean they tend to run a bit thicker simply because they aren't owned by 'knife people' who look after their tools. They get dropped on tiles, pry open bean cans, take a trip through the dishwasher and get the kind of flogging that will DESTROY a handmade, custom chefs knife.
My face when selling a 65HRC knife and they put it through a pull-through sharpener is not exactly one of sympathy, these people generally also do not know what a wetstone is!
Gold standard for 'idiot proof' I would probably give to the Victorinox kitchen knives. Sure you will need to tune them up every day before work, but they'll work all day. Won't chip out and get tossed in an industrial dishwasher full of terrifying chemicals at 100C and come out fine.
They tend to be cheap enough that even if you have the 'special talent' for breaking them, its not exactly going to be ruinous. So they're what I recommend as a knife maker, for buyers who aren't knife people.
Whetstone... ;)
Do the babish knives
hell yeah
I second this
Would be cool to see what you would do to that knife to make it more comparable to your own knife. But not major changes.
Great review. How about reviewing some knife sharpening tools/gadgets that are out there?
Literally just finished my HUEL Black!
How thick do you make your cooking knives?
Love that people buy this knife and then drag it through carbide drag sharpener and totally jack it up. Those sharpeners can work marginally to scrape but also do not work at all.
Yes, eye protection the way you are doing it! I have had a jalapeño seed under my eye lid. Not fun.
You've now left me very curious how you'd review the Shun Premier series of knives (bought a Santoku while I was visiting Japan, and now curious how it stands up to your standards).
Looks like a good knife but Brazilian exchange rate and import tax are brutal. 150 dollars turns out to be 1450 reais, that's a lot of money. For that price I can buy a custom made 52100 steel, 63HRC, mirror grain fracture and with edge thin enough to deflect on nails. After that I still got enough money to buy a second one.
I would love to see a review/breakdown of the Made In Chefs knife, it appears to be a decent bit better than this one on paper
Good video. Love to see more. I’m fond of the Twosun brand
Thanks Will. 😁👍🏼😁👍🏼
When are you going to review the Hexclad damascus steel knives?
Lee Valley has a carbon steel knife that's 67 bucks (45K3647, Large Chef’s Knife). It's not going to be heavily marketed, but it would be interesting to see you review it. I've read that it's sk5 steel.
Your steel plate was a hoot. Reminded me of A hot Raku kiln (1600) and putting a pan of venison into it for about 5 minutes=cooked.
It's great to see that there is actually a fairly decent "budget" chef's knife. Could you do a follow-up to show us how you could take that knife and make it REALLY nice, please? Maybe in 3 different levels of different for people with different levels of skill? 🤔 I'd definitely suggest leaving that until AFTER blade show!!! 😂
That’s a fantastic idea. I would watch every second.
Need to do the coolina knives. They are Constantly on my social media!
The daovua V3 IS 52100 carbon steel,
Is 80$ and is incredible
Another part of your testing should include sharpening the blade afterwards. As you know, some steels are a pain to sharpen and make them basically unusable.
Thank you for your videos.
That is a really good chef's knife may just replace my 10in whurstoph or maybe compliment it❤❤
Good luck at the weekend Will 🤞
0:08 😮😮😮😮😮😮😮 wow!
Where did the other video from Will uploaded earlier today go? Could have sworn I saw it an hour ago
I love your knife reviews. Please do more
What do you think about Henckels?
You can find a Tojiro DP for about $100 relatively easily, and a Tojiro basic for about half that. Both I would argue are a better purchase.
Been drinking HUEL for years! Highly recommended! Anyone reading this with questions feel free to post them!
Is that a dilophosaurus that I can see on the board above the press?
Roasting tomatoes on a steel plate in a vice with a propane torch is so on brand.
Making a well performing chefs knife is super simple after all. Just look at the 20-30€ Victorinox cooking knives, they are cheap and cheerful, but work as good as most any other knife. In a professional setting maybe even better, as they are super cleanable with their heap moulded plastic handles, super stainless steel and simple construction. Messing up on a chefs knife in the performance category really means you never even tried.
i dont get the title. why thumbs down? which marketing is lame?
You should test the Boker Cottage Classic chef knife
"Everyone makes their master set of knives in a year, I'm going to do it in 2 months"
I have a Zwilling Pro that is a good comparison it looks like, price and shape wise. Maybe even a bit cheaper.
What ere we doing? I got distracted by the cooking. Will definitely add a oxy acetylene torch to my kitchen though.
Could you add the KAN Core to your list of knives to review?
Love the knife reviews!
To be fair. Ive used the same 20$ knives since culinary school 25 years ago. A nice knife is nice, but it DOES NOT make the chef.
Wow, a knife review from someone who actually knows a lot about knives. More please Will. See if you can strike a deal with a company for some demo models of higher end ones maybe (I know it's not worth dropping coin when you make amazing knives yourself). Maybe do amazon returns lmao.
Am I the only one thinking Will needs to start a second channel, dedicated to cooking and knife skills? That guac makes me hungry lol
What is this Cilantro thing you are talking about??? It looks like Coriander to me !
Just giving you jib Will, keep up the great vids!
As a mostly pocket knife enthusiast the chefs knife world is bonkers and now I want to go on a tangent into comparisons, but I shouldn't. I should probably just mod or sharpen the knives I already have 😅
Sounds like if someone got that knife you were testing in this video and knew what they were doing to correct mainly the edge it would be a really good knife in stead of just a good knife
"this is not for the guac, this is collateral damage"
bro spitting straight bars over here
Just wondering, what will the Cooking Show be named???
Would love to see you review Global knives
I gotta tell you man, I never expected your videos to make my stomach grumble but here we are. I’m not a big fan of guacamole (just something about avocado that doesn’t fit my taste buds) but that much garlic might make it palatable to me.
I think your review surprised everyone. We’ve all been over saturated with ads for crappy overpriced knives to the point that like you we expect all of them to be crap. Mind you I will never pay that much for a knife (my current daily driver kitchen knife is a great carbon steel model I bought in a second hand store) but for those who will, that looks like a s reaming deal.
I’ve heard that mustard etches stainless slower than carbon steel. Are you willing to test that knife with mustard, say on the heel where it won’t affect its cutting ability? The grinder spark test is surer but I don’t think you’re going to go that far.
I'm not disputing anything you say. I bought a couple knives off Amazon. They're Japanese style and they were cheap. $14-20 each. They cut well and keep an edge. If I chip one, it doesn't make me sad.
Hedley & Bennett should stick to aprons. Their aprons are fantastic.
‘Here’s a video about a chef knife sponsored by a company that makes it so you don’t have to use a chef knife’ -Will Stelter, 2024
😂
Is there a company that makes a decent santoku in roughly the same price range?
I had a Masutani Vg10. It needs about the same force as a Global. If you're able to spend 50% more, get a nice Takamura R2.
@@HLi-eu5er im not a chef by any means, but I really enjoy cooking and would like a knife that's going to last me. Thanks for the suggestion!
@@leftylongrifle9074 I've had a cafetaria and used to cut quite some unions. My opinion is that the difference between a regular knife and the Masutani/Global was about the same as the difference between the Masutani/Global and the Takamura. At the time I paid €89 for the Masutani and €169 for the Takamura. Both are good knives and I think worth the money.
@@leftylongrifle9074 I had a cafetaria and used to do some more cutting. Both are stainless: you don't have to baby your knives. I haven't used other Japanese knives, apart from the Global. I can't justify the purchase of very expensive knives. The Takamura was the most expensive (€159 at the time).
Props to you for giving the manufacturer the 'big up' and not just trashing the knife. Keep it up!
japan doesn't sell vg10 anymore outside of japan. this is why shun uses vgmax now. there's even a different version that's out that japanese use to replace vg10 coz the chinese have been naming their steels as vg10 even if they're not.
talk about edge retention / holding and sharpenability. most chinese made knives can't hold an edge and are a nightmare to sharpen.
You can tell when Will likes a blade......He doesn't destroy it 😂
a good chef can work with every knife.
Tojiro basic line vg10 would be the go. Cheaper, not Chinese.
Great, now I want a new knife and some guacamole 😂
This episode made me hungry.
Last time I saw a bladesmith do something out of spite he ended up with the best blade in show...
What about ginsu knives?
Who needs a stove when you have a blowtorch.
Your knife reviews make me hungry