I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan. According to my research,Tuo brand is Located in Yangjiang, China.
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems. However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier. I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
Some things at play here: Get a utility knife if you want to cut paper! The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
@@K_Pppp No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something." I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
I love watching these vids, but have to agree with most of the comments, if you want a proper test hand them over to a professional chef for a couple of weeks. Expensive knives are normally expensive for a reason, they are very good at doing knivey things in the correct hands.
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
The best knife in the world. If you want a very high-quality Zanjan knife that makes a very high-quality knife. If you ever come to Iran, you must buy a Zanjan knife and enjoy it. Then come to the north of Iran and enjoy the sea, the forest, the mountains, the fields, the Abshartalab lake, and the paradise on earth located in Iran. 😍😍♥♥
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
The price of a blade is not the ease of cutting, but the hardness of the blade. Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
@@SAMI_SPACE_FLASHLIGHT he says the 'Damascus' one in this video as well is typical chinese knock-off crap to mislead ignorant audience into thinking its japanese made for easy money or just to nitpick. from products' point of view, this 100 dollars' one is also cheap made and could be sold at the price range within 10 dollers. you can find Ali-Baba selling exact same type of sketchy knives dirt cheap. (5 years ago, same product was sold by even half or cheaper from several different sellers). naturally, those go with fake spec. in reality, its low quality press cut, no forging involved, even damascus is printed fake and induction hardening applied only to 5mm or narrower height of the blade edge. which means buyer might pay 100 dollars for quite short life span as a knife. in short, this comparison is about actual chinese quality. (and its fishy)
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy. OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING. Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone. So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel". Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
my brother got a candle holder made out of an old train rail for Christmas dovo also got some straight razors made from mammoth bones it's an interesting use for history
This test would have been more representative if all of the knives had the same stock thickness AND the same grind and edge geometry. Edge geometry was the biggest factor contributing to the results. Still impressive to see how much the Japanese knife could take when it was so thinly ground, and Japanese knives are typically harder than western knives, which typically reduces toughness.
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
@@RYNOCIRATOR_V5 Cutting up poultry with boning knife trying to cut into the bone joint cap to get at tendons to separate a leg and thigh can chip a hard blade tip especially if you are using the knife a s pry bar - even a slight twist while cutting will chip a knife. Usually the least informed about knife hardness (which they've been sold to believe is best) typically have the worst knife skills. Japanese knives are notorious chippers in the hands of the novice.
I understand. But in the past we had things made for life. Plates ceramics, heavier but they lasted longer. Furniture. Shoes, and they cost pretty high. Now we buy more often so it doesn't need to last a long period. I enjoyed watching this video. Tnx
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
I suppose a video about cutting meat and vegetables would be more informative, but there's a certain thrill seeing two knives battling it out in a hydraulic press.
This is essentially a hardness test. The cheaper knives tend to use a high carbon steel and focus on edge retention. Ie holding the factory ground edge for as long as possible. The more premium knives will be sharper- they use a lower carbon steel but can have a better edge profile. They are razor sharp but won’t hold the edge long- which isn’t important to the professional- as they will check their knives daily/weekly/monthly depending upon use. The average person won’t be stropping or sharpening their knives in quite the same fashion and will not be impressed at having to do so- hence the ‘blunter’ edge, but harder material.
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
I use the zen just above the shun. The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell. The black colour is not a patenia. If it wasn't black it would be rusting. I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy. I tried to grind out a nic. Took me an hour on the miny water wheel resharpen it.
@@roybatty1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
As a Sheff I prefer a softer steel (German knives). True they go blunt quicker but are easer to just put an edge back on in seconds - There's another thing to this, and that's using a steal is done completely from mussel memory (after experience) and in a busy kitchen those few seconds offer an island of peace and tranquility that no one will disturb you - well, they wont do it again 🤕
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
It is a stupid test. Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife. Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part. It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
@@Boris-ss2br Please, bro Is the fourth (the japanese) knife not damascusean marking? How making to Katana? If you watching to "Forged in Fire" series about that how making to different blades, the damascusean steel has in. But the google is your friend, russian dude. No offense about your race, seriously. I respect everyone except the weak others like gay people. I know that did not belong here, but at least i want to be honest. Because i'm not cow and narcisstic. I'm just a straight people. I learning anything that making me stronger. You don't believe, right? Ask Trump! He believe that being peace of between worlds, and they want to changing president equals to want to be suicide. That's all.
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
I use Victorinox knives, they are not crazy expensive, but really good. They may not outlast a hydraulic press, but they kick the shit out of cheap knives when slicing onions.
Japanese Damascus chef knives are not the best they make quality metal because they use iron sand to make their blades from katanas to chefs knives but just because they’re made in Japan doesn’t mean they’re better than anything. The best knives are made in America the best knives you’re ever going to find are handmade by master Bladesmith, just because a knife is made in Japan doesn’t mean anything it could be made by an amateur knife maker, just because it’s made in Japan with Japanese steel that’s made of sand, and it’s a really cool process how they turn that iron sand into steel that they then make katanas and chefs knives out of they really just use a baffle and coal charcoal made from wood and on the iron sand and they just keep feeding the iron sand into the forge, and they just keephitting the baffle and blowing air into it. It’s really cool.
1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.
@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.
@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.
@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened. All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.
Interesting video, but it's much like the battle between materials. The higher the carbon in the steel the harder, while keep the tenacity from cracking like the ceramic will perform well in this test, but not necessary the best to do the job. As for the sharpness test. Any knife can be sharpened razor sharp, but stay for how long.
@@EXpartyAnimal if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.
Word bruh. Im always scared about weird microscopic stuff sometimes get made fun of for it. Other kinds of poisoning or heavy metals or chemicals. In this case I wouldn’t be too worried probably bc I doubt you can breathe that in. But I would want to handle it then not wash my hands thoroughly then not eat food
Best classification ever. Forget about Rockwell hardness or alloy. Just classify them according to supposed country of origin, price and something called „old“
Indeed, mastery has gone with the days of time. Can you conduct an experiment on wood? We want to know which one is more flexible before it breaks. I want to make a bow. This experiment will benefit me.
There is a difference between steel hardness, toughness and edge retention. A ceramic blade is very hard and offers great edge retention but is not tough at all. That's why it breaks. For slicing through food (not bones) it is excellent. But in this test it must fail. Similar thing with the Japanese damascus steel. The hard steel at the edge offers great edge retention but the softer steel in this compound grants more toughness, but is cut by the monosteel of the old knife. Next parts to consider would be ease of sharpening and rust resistance.
@@cintage Steel folding is not Damascus. Damascus is a specific type of pattern welding, which involves twisting the steel. Not just folding. Damascus is a technique first used in Damascus, Syria. Hence the name. It was common in the Middle East, India, and rarely done by China. But never Japan.
@@cintage Then I can call a panda a lion because it's not a protected term either. People who use "Damascus" for all layered steels are the ones who don't know anything about swords. Because calling all of them "Damascus" is not an opinion. That's being incorrect. What next? Every finger is a thumb?
Given that most people can't sharpen a knife, it probably doesn't matter what they have in the kitchen. I was a musical instrument maker for many years in my youth and am obsessive about tool maintenance and sharpness. Some knives are made of such poor steel that they can't ever be really properly sharpened but even a mediocre knife can be a joy to use if it has the correct profile and is properly sharpened. Damascus patterns are pretty but only the core really matters and the patterning is the result of a process designed to give strength and durability to weapons rather than contribute anything that would make a better kitchen knife.
Kalau pisau diadu seperti itu yang tebal dan kekerasan cukup tinggi cendrung akan menang ... Yang memiliki kekerasan yang sangat tinggi cendrung akan pecah apalagi dengan karakter pisau yang tipis... Belum lagi melihat karakter material pisau itu sendiri. Tapi dalam fungsinya, pisau dengan karakter tipis dan memiliki kekerasan yang tinggi lebih baik, lebih ringan, lebih mudah untuk memotong, lebih tahan ketajamannya.
All these knives are from China. Yes,.. even the Victorinox... that is made in China.. the original one will cost you more and are proudly made in Switzerland.. makers of the ever dependable Swiss army knives. I am a chef, and I purchased a real Victorinox in Frankfurt, Germany, back in 2007... and I am proud to say that it is still the same.. no sign of damage on the blade nor diminishing despite repeatedly sharpened in wet stone. Up to this date, it's still one of my most dependable blades.
The steel of knives is mainly made of iron and carbon(also chromium for stainless)...carbon improves hardness of steel to make the blade sharper but less strength and easier to chip... The blade with more carbon most likely more expensive (1-1.5% carbon in Japanese blade or 0.5-0.6% in German blade)... that's why the old knife seems to have more durability than the expensive knives bcos it might have less carbon and also the thickness of the edge... to me i prefer sharp knives over the unbreakable dull knives...
I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
😂It would have been a disaster, all those knives
I spent 7 hours setting it all up only to find out the hard way
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
The way the handle is made is also different from that of Japan.
Yeah, its printed, the core if from high carbon steel would'nt be like that
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan.
According to my research,Tuo brand is Located in Yangjiang, China.
Chinese 😂😂😂
0
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems.
However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier.
I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
The moral of the story: Destroying $212 worth of knives costs $212
The moral of the story , with more than 3 mil views , he made more than 212 :))
And gain a lot of Money with views.
@@alexmoise8996 moral of story. I need to like his video and not to use Ad blocker first so he can earn some money from me. Otherwise 0
Fuck the money this is pure meaningless shhit
My moral of this story is - "Old doesn't mean bad" and "New doesn't mean quality"
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
Agree
maybe old is more expensive
the Japanese knife is a rip off with colored patterns was expecting to go off like it did.
日本のものではなく中国のものらしいですよ
the Japanese knife is made from 2 material different
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
Ceramic is harder but is not that resilient
It was sexy as fuck, gentleman
We know
N1 mechanical engineers ❤😂
Great test. Now I know which knife to use when I need to cut knives.
You can also choose a laptop using this way.
Perfect , if I ever need to buy a knife to cut another knife with I’ll remember this video for reference. 😊
don't forget to buy a giant hydraulic press and specialized tool holders while you're at it
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
Also ... as a professional knife sharpener, please use the fluted metal "hones"
As someone who has sharpened knives for a cub scouts badge I can say that keeping your knife sharp is very important (the scout master said so)
Straightening the edge not blade 😊
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
Fun fact: The function of knife is not use to cut another knife. The price is not important, as long as it can cut the vegetables, fruits and meat.
Well when it is a knife fight then it might matter ;)
You 100% have shitty knives..
@@martinbabl1635 No, when a knife is used in a fight the quality of the blade is less important than the skill being used to wield it
I use my chopping board to chop my veg...because that's what it's called, common sense really.
your comment is not making any more sense than this video.
Imagine medieval knights having the strength of a hydraulic press in battle
according to physic, putting 500 kilos on an edge isn't surprising ^^ it looks like alot but it's really not that much :)
@@essolatem5764 Physics 🤙
칼 종류가 다릅니다. 칼의 가격에 재료는 일부분일 뿐입니다. 스위스제 칼은 정육용칼 같습니다. 정육용은 도신이 얇습니다. 칼의 용도에 따라 날의 디자인이 다르고 내구성도 다릅니다.
Some things at play here:
Get a utility knife if you want to cut paper!
The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
Nope, it's all depend of what sort of steel knife are made, modern or not.
Old swords were most definitely not made of soft steel. That's a meme, as meme as that Japanese blades are automatically better.
Со временем сталь становится мягче
@@K_Pppp No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something."
I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
I'm just impressed by the ceramic knife.
just until your ceramic blade gets dull and you've to sharpen it - what isn't working. You've to throw it away ...
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
I.e. ensure returning customers 😂
Раньше ножи были более универсальные
you don't cut slices of cheap knives into your breakfast every morning?
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
Basically, companies cutting costs.
Why did I feel the need to wear safety glasses while watching this? Lol
Because you’re a smart g(eye) … haha … you’ll never see this banger of a joke
@@Ghost-dh1vv lmfao nice one 😂
So satisfying but so painful. It's like a John Irving novel. A rollercoaster of emotions lol
Props for the literary reference that no-one will get.
Knifetest
Had to stop watching, cringe factor too high.
That 2 dollar knife is quite formidable against more expensive knives
It's just the blade is thicker and the edge angle is pretty obtuse.
Enough for some carots and meat.
😎
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
Has anyone heard of Uzbekistan's CHUST knives?
I love watching these vids, but have to agree with most of the comments, if you want a proper test hand them over to a professional chef for a couple of weeks. Expensive knives are normally expensive for a reason, they are very good at doing knivey things in the correct hands.
Why am I thinking of Kill Bill?
This is more of a hardness test than a sharpness test, very fun to watch
1:10 That knife was made in China. Not made in Japan.
TUO ZHUANGYUN is a Chinese cutlery manufacturer.
Old things were cheaper.
Better.
Gorgeous.
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
a good knife must bear a pressure up to 50000000000kg/cm³
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
The best knife in the world. If you want a very high-quality Zanjan knife that makes a very high-quality knife. If you ever come to Iran, you must buy a Zanjan knife and enjoy it. Then come to the north of Iran and enjoy the sea, the forest, the mountains, the fields, the Abshartalab lake, and the paradise on earth located in Iran. 😍😍♥♥
Looks like it's the old Finish knife for the Win!!! 🤠👍
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
The price of a blade is not the ease of cutting, but the hardness of the blade.
Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
Old but gold!
多分ジャパンじゃなくてチャイナだと思いますよ。
補足 メーカー名で検索したらロシアのメーカーのようでした。
あと日本のブランド名ではこの綴りはおかしいです。
Why?
Because it was shitty knife. Buy knife from Japan not from AliExpress.
Does Japan not make knives?
@@SAMI_SPACE_FLASHLIGHT
he says the 'Damascus' one in this video as well is typical chinese knock-off crap to mislead ignorant audience into thinking its japanese made for easy money or just to nitpick.
from products' point of view, this 100 dollars' one is also cheap made and could be sold at the price range within 10 dollers. you can find Ali-Baba selling exact same type of sketchy knives dirt cheap. (5 years ago, same product was sold by even half or cheaper from several different sellers).
naturally, those go with fake spec. in reality, its low quality press cut, no forging involved, even damascus is printed fake and induction hardening applied only to 5mm or narrower height of the blade edge. which means buyer might pay 100 dollars for quite short life span as a knife.
in short, this comparison is about actual chinese quality. (and its fishy)
It’s made in Japan
So keep calm and support 2 $ china knife 👌🏼
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy.
OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING.
Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone.
So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel".
Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
Where I can buy this knive?
my brother got a candle holder made out of an old train rail for Christmas
dovo also got some straight razors made from mammoth bones
it's an interesting use for history
This test would have been more representative if all of the knives had the same stock thickness AND the same grind and edge geometry. Edge geometry was the biggest factor contributing to the results. Still impressive to see how much the Japanese knife could take when it was so thinly ground, and Japanese knives are typically harder than western knives, which typically reduces toughness.
この方法は、金属強度を比較しているだけで、切れ味とは全く関係のない試験になっています。
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
There is also the fact that the Japanese knife wasn't even Japanese, or damascus, it was just a Chinese scam product.
Are you saying edge chipping, blade curls or tips breaking doesn't matter?
@@tulipsmoran5197 No, not really, because the vast majority of people don't use a knife like a bloody ape, you're not gonna chip it lol
@@RYNOCIRATOR_V5 Cutting up poultry with boning knife trying to cut into the bone joint cap to get at tendons to separate a leg and thigh can chip a hard blade tip especially if you are using the knife a s pry bar - even a slight twist while cutting will chip a knife. Usually the least informed about knife hardness (which they've been sold to believe is best) typically have the worst knife skills. Japanese knives are notorious chippers in the hands of the novice.
I understand. But in the past we had things made for life. Plates ceramics, heavier but they lasted longer. Furniture. Shoes, and they cost pretty high. Now we buy more often so it doesn't need to last a long period. I enjoyed watching this video. Tnx
That was cool. Now we want to see a katana vs a longsword.
How clever, this video is cutting edge!!!!
So.. what did we learn from this test? "Do not cut other knives woth a knife."
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
Nothing. He got your view which will make him a money.
i have 200€$ knife from japan and its kind of made usefull. its sharp so much as you may need and its easy to sharpen it too. i like it. its made good
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
I suppose a video about cutting meat and vegetables would be more informative, but there's a certain thrill seeing two knives battling it out in a hydraulic press.
Spectacular use of time and money! Subscribed.
This is essentially a hardness test. The cheaper knives tend to use a high carbon steel and focus on edge retention. Ie holding the factory ground edge for as long as possible.
The more premium knives will be sharper- they use a lower carbon steel but can have a better edge profile. They are razor sharp but won’t hold the edge long- which isn’t important to the professional- as they will check their knives daily/weekly/monthly depending upon use.
The average person won’t be stropping or sharpening their knives in quite the same fashion and will not be impressed at having to do so- hence the ‘blunter’ edge, but harder material.
僕は日本人ですが、このJAPANの包丁は本当にMade in JAPANですか？
ブランド名は日本語ではなく中国風です。
箱書きの日本語は意味不明です。。
TUOBITUO is a japan name for knifes so the Chinese change the last part 😉
Old one from which country and it's still available for buying
Old metal is built different.
LMFAO "do not try this at home" like everyone has a hydraulic press in the shed at the back of your garden. 😂😂😂
Anyway old is gold
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
I use the zen just above the shun.
The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell.
The black colour is not a patenia.
If it wasn't black it would be rusting.
I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy.
I tried to grind out a nic.
Took me an hour on the miny water wheel resharpen it.
Eskiltsuna y Boker no son marcas argentinas.
@@roybatty1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
Thanks for that disclaimer, I almost went right for my home hydraulic press
I'm honestly surprised the ceramic knife didn't just break in half.
Well it did
it did
LMAO dummy didn't watch the video properly 😂
Thankyou for doing this for us. No longer curious
1:10 Please stop misrepresenting products made in China as made in Japan.
What?
As a Sheff I prefer a softer steel (German knives). True they go blunt quicker but are easer to just put an edge back on in seconds - There's another thing to this, and that's using a steal is done completely from mussel memory (after experience) and in a busy kitchen those few seconds offer an island of peace and tranquility that no one will disturb you - well, they wont do it again 🤕
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
It is a stupid test.
Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife.
Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part.
It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
Teachable moment: always take a hydraulic press to a knife fight.
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
completely feel you, I cant help myself being extra gentle around ceramics as if the wind would break them, I can see here I definitely was too gentle
Except that’s not a Japanese knife.
As a chef I almost cried. As someone with ADHD, I couldn't be happier lol
Que satisfação!!
Don't repeat this at home 💀 0:01
Damascusean steel is making good. Durable, sharply and badass.
Respect 🍷🗿
Здесь нет дамасской стали, не обманывайте себя и людей ☝️
@@Boris-ss2br Please, bro
Is the fourth (the japanese) knife not damascusean marking? How making to Katana?
If you watching to "Forged in Fire" series about that how making to different blades, the damascusean steel has in.
But the google is your friend, russian dude. No offense about your race, seriously. I respect everyone except the weak others like gay people. I know that did not belong here, but at least i want to be honest. Because i'm not cow and narcisstic. I'm just a straight people. I learning anything that making me stronger. You don't believe, right? Ask Trump! He believe that being peace of between worlds, and they want to changing president equals to want to be suicide. That's all.
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
Lo que no me esperaba era encontrar un comentario en español y que el cuchillo antiguo sea más resistente que el japonés
Old, not obsolete 👊🏼
"All knives have the same thickness"
Proceeds to show all different measurements.
It's not their video. Original author are commenting about this.
Oké! De nem kést akarok vele vágni ! Számít ez a teszt a használhatóság szembonjából? mi a régi kés milyen anyagból van ?
Old knife (if you have a spare one as well) should be sharpened and it will retain this sharpness. At least so it seems.High quality.
I use Victorinox knives, they are not crazy expensive, but really good. They may not outlast a hydraulic press, but they kick the shit out of cheap knives when slicing onions.
Last comment
Japanese Damascus chef knives are not the best they make quality metal because they use iron sand to make their blades from katanas to chefs knives but just because they’re made in Japan doesn’t mean they’re better than anything. The best knives are made in America the best knives you’re ever going to find are handmade by master Bladesmith, just because a knife is made in Japan doesn’t mean anything it could be made by an amateur knife maker, just because it’s made in Japan with Japanese steel that’s made of sand, and it’s a really cool process how they turn that iron sand into steel that they then make katanas and chefs knives out of they really just use a baffle and coal charcoal made from wood and on the iron sand and they just keep feeding the iron sand into the forge, and they just keephitting the baffle and blowing air into it. It’s really cool.
What's the point?
1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.
@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.
I would rather have seen a reciprocating device with the knives versus various grades of medium cooked beef.
@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.
@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened.
All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.
my grandma, she has a ton of really old kitchen ware and while they are not the best those things are made of adamantium 😂
poor old knife
Sad history
@@de_bombivandebumbo sad history
Interesting video, but it's much like the battle between materials.
The higher the carbon in the steel the harder, while keep the tenacity from cracking like the ceramic will perform well in this test, but not necessary the best to do the job.
As for the sharpness test. Any knife can be sharpened razor sharp, but stay for how long.
包丁の良し悪しは切れ味で、包丁同士で強度を競って何になるのか？
ただただ無駄としか思えない。
More importantly, how well the knife maintains its sharpness.
It is true that the most important thing is the sharpness of the blade, even if it is made of bad metal
Sharper typically means softer, katanas typically have a harder steel spine with a softer outer layer for refined cutting edges.
That japanese knife looks fake,
🤣 I think yes
What makes it look fake?
It’s fake 1000%. 100$ Japanese knife? Good Japanese knife should have over 60 hrc.
@@drantigon Just how it was packaged or its overall appearance. It looks like a Japanese knife from China.
@@EXpartyAnimal if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.
Somewhere in Japan the guy who made that knife is sobbing and weeping while watching this.
1:10 Not made in Japan.
That knife is made in China.
TUO TOWN seems to be a Russian brand.
Conclusion: old knife is the best, just dull. If you sharpen it, it would be just the best.
El cuchillo viejo es mas grueso simplemente
@@juanguirao7354 could you repeat this in English? Sorry)
I don't know about anyone else but I have extreme fears about metal dust.
Word bruh. Im always scared about weird microscopic stuff sometimes get made fun of for it. Other kinds of poisoning or heavy metals or chemicals. In this case I wouldn’t be too worried probably bc I doubt you can breathe that in. But I would want to handle it then not wash my hands thoroughly then not eat food
That 2$ knife still messed up every knife 😂😂
If my knife doesn't withstand 500 bars, then it's going into the trash. Oh, wait...
Wonder if it has anything to do with downward pressure vs stationary resistance
I feel the same way too
Going for the 2 dollar knife! The Best!
چاقو فقط باید تیز باشه تا بتونی گلوی فرد مورد نظر رو در اولین ضربه ببری و زود شریان رو قطع کنی و عصب فرد مورد نظر یا همان مقتول قطع شه وسلام
Best classification ever. Forget about Rockwell hardness or alloy. Just classify them according to supposed country of origin, price and something called „old“
Indeed, mastery has gone with the days of time. Can you conduct an experiment on wood? We want to know which one is more flexible before it breaks. I want to make a bow. This experiment will benefit me.
There is a difference between steel hardness, toughness and edge retention. A ceramic blade is very hard and offers great edge retention but is not tough at all. That's why it breaks. For slicing through food (not bones) it is excellent. But in this test it must fail.
Similar thing with the Japanese damascus steel. The hard steel at the edge offers great edge retention but the softer steel in this compound grants more toughness, but is cut by the monosteel of the old knife.
Next parts to consider would be ease of sharpening and rust resistance.
Um, Japanese don't use Damascus steel.
@@fransthefox9682 Sure they do. They fold steel which is a similar type.
@@cintage Steel folding is not Damascus.
Damascus is a specific type of pattern welding, which involves twisting the steel. Not just folding.
Damascus is a technique first used in Damascus, Syria. Hence the name.
It was common in the Middle East, India, and rarely done by China. But never Japan.
@@fransthefox9682 True. But "damascus" is NOT a reserved or protected term and is nowadays used for any multi-layered steel compound.
@@cintage Then I can call a panda a lion because it's not a protected term either.
People who use "Damascus" for all layered steels are the ones who don't know anything about swords.
Because calling all of them "Damascus" is not an opinion. That's being incorrect.
What next? Every finger is a thumb?
Given that most people can't sharpen a knife, it probably doesn't matter what they have in the kitchen. I was a musical instrument maker for many years in my youth and am obsessive about tool maintenance and sharpness. Some knives are made of such poor steel that they can't ever be really properly sharpened but even a mediocre knife can be a joy to use if it has the correct profile and is properly sharpened. Damascus patterns are pretty but only the core really matters and the patterning is the result of a process designed to give strength and durability to weapons rather than contribute anything that would make a better kitchen knife.
Kalau pisau diadu seperti itu yang tebal dan kekerasan cukup tinggi cendrung akan menang ... Yang memiliki kekerasan yang sangat tinggi cendrung akan pecah apalagi dengan karakter pisau yang tipis... Belum lagi melihat karakter material pisau itu sendiri. Tapi dalam fungsinya, pisau dengan karakter tipis dan memiliki kekerasan yang tinggi lebih baik, lebih ringan, lebih mudah untuk memotong, lebih tahan ketajamannya.
Now that's a knife 🔪 fight
Proof that old guys may not be as sharp as young ones, but we're tougher than everybody!
All these knives are from China. Yes,.. even the Victorinox... that is made in China.. the original one will cost you more and are proudly made in Switzerland.. makers of the ever dependable Swiss army knives. I am a chef, and I purchased a real Victorinox in Frankfurt, Germany, back in 2007... and I am proud to say that it is still the same.. no sign of damage on the blade nor diminishing despite repeatedly sharpened in wet stone. Up to this date, it's still one of my most dependable blades.
Moral of the story: The older, the beter
The logic is simple. Whoever is on top always wins
The steel of knives is mainly made of iron and carbon(also chromium for stainless)...carbon improves hardness of steel to make the blade sharper but less strength and easier to chip... The blade with more carbon most likely more expensive (1-1.5% carbon in Japanese blade or 0.5-0.6% in German blade)... that's why the old knife seems to have more durability than the expensive knives bcos it might have less carbon and also the thickness of the edge... to me i prefer sharp knives over the unbreakable dull knives...
Predicted the outcome perfectly lol