Just purchased the Miyabi petty/utility knife, LOVE IT. One of the reasons I was looking was the Shun I owned did not have enough heel height. The Miyabi addresses all my issues. (Handle angle relative to cutting edge also gave more clearance for my hand)
My favorite bit of acting is the "Tryyyyyyyyyy" at 1:28 as he pretends to think about which knife to pick before picking the knife that was already set apart from the group.
I find myself turning to a 6" chef's knife over a 6" utility knife most of the time, but the thinner blade on the utility knife does have its benefits.
U Guys Always Make Very Pleasant Vids , Would’ve Like A Bit More Info On Other 🔪 Knifes , Taller Blades , Bigger , Longer Handles, But A Nice Presentation ❤BD!!! 😉😋😁‼️💯
I got my knife at Walmart for $4.99. It likely isn't as good as any of these here, but with the $150 I saved, I can buy 10 T-bone steaks to use my cheap knife on.
I spent the holidays with my elderly parents, who had one of these (Wusthof), and dang I liked it! To justify getting it, I wanted to get rid of one of my existing knives. I'm probably going to get rid of my boning knife. The utility knife had such a thin, flexible blade, and I don't do all that much fine butchery, so I'm probably going to swap. Those of you who've never tried this sort of knife, you'll be surprised at how good they are.
I have 3 utility knives in my knife block, one is a JA Henkles one I've had about 25 years, the blade has a slight bend in it now and the tip is broken off at the very end, the end of the handle for chewed a little by the food disposal when it fell into the sink drain, handle down and then accidentally flipped the wring switch, turning on the disposal. Still usable.The other 2 are Kuhn Rikon, all three are at most, 4" in the blade and I am constantly using them when not using my Chef's or Santaku knives for smaller tasks.
I have two petty knives, though I did not know that was what they were called. Both are hand made, one from 15N20 steel and the other from A-2. The size has proved to be very useful.
Personally, I much prefer my Henckel's utility knife over my chef's knife. It's less awkward to use and I reach for that way more often than I do the chef's knife.
The only difference between the Tojiro R2 and the MAC Utility knives, is the slight upgrade in blade quality. Other than THAT, they're exactly the same handle and blade knife profile... BTW Both knives are of superior quality, as I completely agree with ATK!
I have a couple of utes but my French chef's knife and a paring knife (bought at KMart about 30 years ago for 4 bucks) that's serrated on both sides are the two that are constantly being washed. Most useful knives I have. I have others, but they barely get used.
Agree, I have the $150 Mac Santaku that I reach for over my Gerber Chef's knife that used to be my go to knife for larger prep work. I believe the Mac is the DSK 65?. However, I have since found out that Gerber no longer makes the kitchen knives but sticks to folding pocket type of knives and sporting knives but back in the 80's and 90's, they made a series with wooden handles and I have the 8" Chef's knife, Now with the Santaku, I rarely use the Gerber.
I have been using a bone handled carbon steel blade short knife like these in the kitchen for 20 years and I didn't know it had a nam. It's my go-to knife, I use it for so many things when my chef's knife is too big.
Nice comparison but I've never been one of those people that wants to buy a fancy expensive knife for 120.00. bucks, for a knife that's just crazy. I spend 15 bucks on a restaurant grade knife from a restaurant supply store with a plastic handle those work perfectly and last forever.
Man, I still use my $30 Victorinox chef knife as my daily driver. Everythings so expensive now, it makes it hard for me to justify buying a more pricey knife over my workhorse chef knife.
All the utility knives you tested had the exact same blade shape, basically a smaller chef knive. They do come in other blade shapes you should have tested them too. I prefer a shape closer to a steak or paring blade.
I like the Victorinox Fibrox knives because the handle feels the best for control and comfort, the Victorinox 5200312 Chefs Knife, 12 cm/4.8" for £21/$26/E24 is my favorite utility knife. I will admit to being a fanboy of the victorinox fibrox knives, there price and quality to me can not be beaten IMHO these are knive that are ment to be used and let the food do the talking, not oh i have a $170 knife aren't my shallots so prefectly diced. Take care, God bless one and all.
Tojiro R2/Powder steel is different beast compare to their DP line. it has better steel and the most important is way Much better grind/ thinner behind the edge.
It actually is. There was a time when Japanese knive makers where influenced by European knife culture. Mostly by French knives as the French had colonies in east Asia. The Japanese Gyuto as their chefs knife is a result of that. So is the petty.
I do not consider a knife longer than 5" to be a 'utility' knife. Utility knives have slimmer blades, more like a paring knife. These knives have wider blades that are closer to a chef's knife.
Ridiculous considering how incredibly inaccurate the standard American units of measurement are, I'll take millimeters and make my recipes great every time or my equipment even better as a result.
There are a shed load more choices if you go Japanese. Tojiro are pretty low end when it comes to Japanese knives, although R2 is a decent steel which will hold an edge for a very long time.
@@iulioh that $49.00 knife you’re referring to is between 55 and 56 HRC (Hardness Rockwell Scale), making it relatively soft. So, if you love to sharpen frequently, by all means.
the japs call them 'petty', to brother 'santoku' and dad 'gyuto'. Americans call them 'paring', 'utility', and 'cook' knives, all subservient to the 'chef' knife. 'paring' is less than 4 i chds. 'utility' is 5 inches. 'cook' can be just over 6 inches. alll blades are not any wider than the grip, so if you are a blade bouncer, yup, you will hit your knuckles. the blades are thinner, and can resemble something a spy might carry. i will admit that i go 'inexpensive', not 'cheap', so i went and got a whole one by one set of Chicago cutlery paring, utility, sandwich, and cook knife, to go along with my ebay masterchef santoku set, both edged and serrated. (the 6 inch is big enough for me). lastly, all but the serrated santokus can be sharpened with the right edge with the Chicago Cutlery mouse knife sharpener!! ATK likes the chef knife shops in the big city, but being 4 hour drives to a big city, means ya makge friends with online shopping real quick! good luck with ghe knife of your choice, sling it and make fantastic food, with my blessings.
As a person who doesn't have large hand and doesn't like big honkin' knives, I love utility knives. It's a blade and it works.
Just purchased the Miyabi petty/utility knife, LOVE IT. One of the reasons I was looking was the Shun I owned did not have enough heel height. The Miyabi addresses all my issues. (Handle angle relative to cutting edge also gave more clearance for my hand)
My favorite bit of acting is the "Tryyyyyyyyyy" at 1:28 as he pretends to think about which knife to pick before picking the knife that was already set apart from the group.
I think he was just buying time as he searched for the knife he wanted
I love watching videos like this. Call me crazy. I think you need a companion video on keeping expensive knives sharp.
Gotta use some stones
I find myself turning to a 6" chef's knife over a 6" utility knife most of the time, but the thinner blade on the utility knife does have its benefits.
I decided to buy a Global utility knife (my first) when they were on sale for $30ish last year. I think it's my second most used knife now.
Love global knives.
Any of the Tojiro knives are exceptional values.
True. I guess getting the VG10 version will save some money and normal users will not see a difference.
@@hello.itsme.5635 Look into the DP series, they are "budget" versions
They really are great for the price. I have some VG10s
@@johnscarborough4746 I meant those by the VG10 versions. They are great. The price has gone up quite a bit in the last couple of years though.
U Guys Always Make Very Pleasant Vids , Would’ve Like A Bit More Info On Other 🔪 Knifes , Taller Blades , Bigger , Longer Handles, But A Nice Presentation ❤BD!!! 😉😋😁‼️💯
I love you guys, longer or more equipment reviews. Adam is very knowledgeable, good job!!😇😁
A couple of years ago, I went shopping for a set of Japanese knives. I settled on Tojiro. They were as good as it gets at not crazy prices.
I love my Zwilling Prep Knife! Glad to see it on here!
I have that knife and one other (130mm) and both are beautiful, light, and sharp as heck! Good choice, ATK!
I got my knife at Walmart for $4.99. It likely isn't as good as any of these here, but with the $150 I saved, I can buy 10 T-bone steaks to use my cheap knife on.
You smarty-pants. Have an awesome weekend.😊❤
Bro is not a chef
I spent the holidays with my elderly parents, who had one of these (Wusthof), and dang I liked it! To justify getting it, I wanted to get rid of one of my existing knives. I'm probably going to get rid of my boning knife. The utility knife had such a thin, flexible blade, and I don't do all that much fine butchery, so I'm probably going to swap. Those of you who've never tried this sort of knife, you'll be surprised at how good they are.
Sabatier rules! I have a few knives in my arsenal but I keep going back to my Sabatier.
I have 3 utility knives in my knife block, one is a JA Henkles one I've had about 25 years, the blade has a slight bend in it now and the tip is broken off at the very end, the end of the handle for chewed a little by the food disposal when it fell into the sink drain, handle down and then accidentally flipped the wring switch, turning on the disposal. Still usable.The other 2 are Kuhn Rikon, all three are at most, 4" in the blade and I am constantly using them when not using my Chef's or Santaku knives for smaller tasks.
Suggest you look at Mercer culinary. Knives are fantastic and razor sharp. Good prices on Amazon.
I have two petty knives, though I did not know that was what they were called. Both are hand made, one from 15N20 steel and the other from A-2. The size has proved to be very useful.
Personally, I much prefer my Henckel's utility knife over my chef's knife. It's less awkward to use and I reach for that way more often than I do the chef's knife.
The only difference between the Tojiro R2 and the MAC Utility knives, is the slight upgrade in blade quality.
Other than THAT, they're exactly the same handle and blade knife profile...
BTW
Both knives are of superior quality, as I completely agree with ATK!
Educational video of tools associated with consumption
Thank you for making this. Totally agree with your pick.
I have a couple of utes but my French chef's knife and a paring knife (bought at KMart about 30 years ago for 4 bucks) that's serrated on both sides are the two that are constantly being washed. Most useful knives I have. I have others, but they barely get used.
1:14 Did he just make a They Might be Giants reference? #BirdhouseinYourSoul
Can you please link to the original manufacturer? I want to give you the money from the link, but I doubt Amazon authenticity given previous issues.
Adam just made my day ❤ 😄 ♥ 😊
And now neither of the top two are in stock or exist haha! Can we have an update on them as well as the best buy soft cooler?
what was the japanese wa handled knife?
So, what were the two demo'ed that weren't the top two chosen. Cause she liked 'em !!
@@sandrah7512 tanks !!
Mac Knives are fantastic!
Agree, I have the $150 Mac Santaku that I reach for over my Gerber Chef's knife that used to be my go to knife for larger prep work. I believe the Mac is the DSK 65?. However, I have since found out that Gerber no longer makes the kitchen knives but sticks to folding pocket type of knives and sporting knives but back in the 80's and 90's, they made a series with wooden handles and I have the 8" Chef's knife, Now with the Santaku, I rarely use the Gerber.
Any way you could have brand names shown in print?
Between unfamiliar brand names and my hearing, I miss important info.
I have been using a bone handled carbon steel blade short knife like these in the kitchen for 20 years and I didn't know it had a nam. It's my go-to knife, I use it for so many things when my chef's knife is too big.
Great job. Thank you
Nice comparison but I've never been one of those people that wants to buy a fancy expensive knife for 120.00. bucks, for a knife that's just crazy. I spend 15 bucks on a restaurant grade knife from a restaurant supply store with a plastic handle those work perfectly and last forever.
Man, I still use my $30 Victorinox chef knife as my daily driver. Everythings so expensive now, it makes it hard for me to justify buying a more pricey knife over my workhorse chef knife.
I’ve had mine for a decade. Still like new
I have Cutco knifes, yes pricey but I love them. But I also have cheaper knifes that work well for me.
what this testing is not covering, which is super important in my opinion, is how long the knife stays sharp.
I was hoping the best buy would be in the $30-$40 range.
Get a victorinox. Great knife for the money.
All the utility knives you tested had the exact same blade shape, basically a smaller chef knive. They do come in other blade shapes you should have tested them too. I prefer a shape closer to a steak or paring blade.
I like the Victorinox Fibrox knives because the handle feels the best for control and comfort, the Victorinox 5200312 Chefs Knife, 12 cm/4.8" for £21/$26/E24 is my favorite utility knife. I will admit to being a fanboy of the victorinox fibrox knives, there price and quality to me can not be beaten IMHO these are knive that are ment to be used and let the food do the talking, not oh i have a $170 knife aren't my shallots so prefectly diced. Take care, God bless one and all.
I got one of these and it saw me using my chefs knife and it threw its self of the floor, so petty.
😅
"They're great at doing stuff any good chef knife does!"
This type knife does 75% of my kitchen knife work. Chef knife is bigger than what I want for most things; paring knife too small.
Found the same thing. Chef knives go so much hype but I keep reaching for the utility knife.
Once again , SOLD OUT!!!! and it was $135 not 117........I believe these videos are not recent because every reviewed item is hard to get
it's nice to see Jay Leno working again
Tojiro R2/Powder steel is different beast compare to their DP line. it has better steel and the most important is way Much better grind/ thinner behind the edge.
I like my Misen one.
Aren’t these santoku knives ?
snuppy puppy says hi!
How about 20.00?
there is no way i could spend that amount of money on a knife.... am just a home cook on a very limited income (ssi)
Same. But I cook at least once a day, so I bought the best I could afford. Can't do the job if I don't have the tools.
I had never heard the term "Petty" for a knife. Is this a corruption of "petite?"
Its etymology is the French "petit", meaning small. In English it has acquired an additional meaning of base or trivial, such as a "petty attitude".
Yes, its from "Petit" in French (small). Petit (Masculine) Petite (Feminine)
It actually is. There was a time when Japanese knive makers where influenced by European knife culture. Mostly by French knives as the French had colonies in east Asia. The Japanese Gyuto as their chefs knife is a result of that. So is the petty.
I cannot believe the Forschner 6" utility knife didn't win ; )
If I didn’t already have a six-inch chef, I get the Tajiro.
Mac knife has a tiny handle....I sent mine back
Still partial to my old Sabatier You can come close but never as sharp as carbon.
Nope.
I can't afford either of the two 'winners.' 👍
If you're looking for something this size, highly recommend the 5" or 6" Victorinox Chefs Knife - I have a pair of the 5's myself 👍
I do not consider a knife longer than 5" to be a 'utility' knife. Utility knives have slimmer blades, more like a paring knife. These knives have wider blades that are closer to a chef's knife.
Have you done a comparison on the very best chef's knives? The really, really nice ones.
ATK don't test high end Japanese knives. Check out the following channels. Chef knives to go, Sharp knife shop, Eduardo Castro, knifewear,
I 'suggest' that spending $75-$120 on a kitchen knife cannot be considered "Petty" by any standard.
millimeters? this is America's Test Kitchen, damnit, talk to me in 64ths of an inch. Measure America Great Again
😂😂
I need these measurements in freedom units please.
Dear God. 🙄
mm > imperial
Ridiculous considering how incredibly inaccurate the standard American units of measurement are, I'll take millimeters and make my recipes great every time or my equipment even better as a result.
Too bad the winner was out of stock. It is a step up from the DP series.
R2 steel is great. Harder than VG10 and less prone to chipping. Best stainless for kitchen knives in my opinion. SG2 is the same thing.
Wusthof all the way at my house.
👌🏾👌🏾👌🏾👌🏾👌🏾
❤👋🙏👌👍🙂
If only we were all millionaires.....the cheap one...Only $72....LOL!
Hi ATK
Take care
I'm very petty about my knives.
🔪 🤔
surprised the victorinox didnt win
I like using utility knives as steak knives
You’ll all use metric eventually
There are a shed load more choices if you go Japanese. Tojiro are pretty low end when it comes to Japanese knives, although R2 is a decent steel which will hold an edge for a very long time.
Lol 28 $ for a knife.....they seen you coming. 228. Your insane for even considering it.
$72 is your best buy? rather pricy!
When it comes to knives, You kind of get what you pay for
@@artagain8977 Victorinox entered the room
@@iulioh that $49.00 knife you’re referring to is between 55 and 56 HRC (Hardness Rockwell Scale), making it relatively soft. So, if you love to sharpen frequently, by all means.
Why are people so cheap about knives, it'll last decades and is used every single day.
@@TomsGotPowers it doesn't look like an important purchase even 30 bucks is a lot when a 3$ one more or less does the job
When are they going to learn that this infomercial BS is not better than the old style of test kitchen reviews they used to do?
Ain't no utility knife worth more than 20 bucks. So you failed on this one.
the japs call them 'petty', to brother 'santoku' and dad 'gyuto'.
Americans call them 'paring', 'utility', and 'cook' knives, all subservient to the 'chef' knife. 'paring' is less than 4 i chds. 'utility' is 5 inches. 'cook' can be just over 6 inches. alll blades are not any wider than the grip, so if you are a blade bouncer, yup, you will hit your knuckles. the blades are thinner, and can resemble something a spy might carry. i will admit that i go 'inexpensive', not 'cheap', so i went and got a whole one by one set of Chicago cutlery paring, utility, sandwich, and cook knife, to go along with my ebay masterchef santoku set, both edged and serrated. (the 6 inch is big enough for me). lastly, all but the serrated santokus can be sharpened with the right edge with the Chicago Cutlery mouse knife sharpener!!
ATK likes the chef knife shops in the big city, but being 4 hour drives to a big city, means ya makge friends with online shopping real quick!
good luck with ghe knife of your choice, sling it and make fantastic food, with my blessings.
the japs? didn't know we're still in ww2
Please don't use the term 'Japs' any more. It's a racial slur.