UNDER $100 0:37 Mercer Millennia 1:05 Mercer Genesis 1:48 Victorinox 2:40 Messermeister Four Seasons 3:31 Mercer Renaissance 4:20 Yaxell Mon 4:59 Masamoto VG $100-$300 5:42 Enso HD 6:09 Yaxell Super Gou 7:23 Miyabi Birchwood 8:08 Kramer Carbon 9:10 OVER $300 9:21 Akazawa Chou-Ao 10:07 Masamoto KS Thanks for all of your great work, Ryky!! Hey, no Nexus? With BD1N at $59, that seems like it could be a steal!? In the future, I'd be interested in a pros and cons comparison between the popular steels out there these days… VG-10, AUS-10, BD1N, SG2, etc.
@patrickproctor3462
5 жыл бұрын
9:21 Akazawa Chou Ao*
@olbaid84
5 жыл бұрын
Also Kenichi Shiraki. As far as I understand it, wasn't Murray Carter's master, just a well respected master bladesmith that he knows. Murray apprenticed under the Sakemoto/Yoshimoto family line. (Had been following him for a while, and he's local to the Portland, OR area)
@hrhamada1982
5 жыл бұрын
wow, thanks for the breakdown, Bradley! We have such a great community of people here!
@b-radg916
5 жыл бұрын
Patrick and Harrison: I didn't have time to look it up this morning, so I took a shot! Thanks for the correct info!!
@craigsayer8710
5 жыл бұрын
@@hrhamada1982 you try to buy this knife I've been waiting a year and still no joy
@lengriffin
5 жыл бұрын
Bought the Enso that you recommended. Beautiful knife. I stropped it and used it to cut onions. My other knives I could hear and feel a grinding sound similar to that of an apple. The Enso pushed through the onions with no grinding or sound it just sort of glided through. Very impressed, thanks
@tom_olofsson
5 жыл бұрын
Thanks for giving us a peak into the Japanese knife workshop.
@socialex
5 жыл бұрын
Man I can’t get over how good your content is.
@gregorycarter6391
5 жыл бұрын
It's a pleasure to watch and listen to you.. There always seems a knowledge that backs your reviews that struggles (in a good way) to communicate clearly and honestly the salient points without offense, it's a tough gig on the net with so many wanting to find fault and use it as justification for their rudeness, Well done. I continue to return to your site and am never disappointed. Congrats for all you have done so far and I look forward to another good year . Best wishes for the year ahead and thank you. Greg
@Burrfection
5 жыл бұрын
Thank you, for your kinds words. Just doing my best
@masonjames4353
5 жыл бұрын
Really liked the content this year ! It was very helpful glad this channel is here
@TimDocHarper
5 жыл бұрын
Merry Christmas and Happy New Year to you and your family, Ryky. Thanks for the videos and keep it up!
@aex-blacksmithuk2111
5 жыл бұрын
Thank you for once again, doing one of the best video reviews on chef/cooking knives and sharpening them I have found to date on KZitem, I really enjoy your channel, cheers! Have a Happy Christmas & New Year, I look forward to seeing what you up load in 2019. :)
@alanklevens3575
5 жыл бұрын
I would like to see a review of Cangshan knives. They have a variety of steels and handles available. I bought a set of A Series Swedish steel knives. Very BEAUTIFUL knives, but would like to see some comparisons.
Burrfection Would you recommend the Enso Hd over the Yaxell Mon when both are 20% off?
@twtan4959
4 жыл бұрын
Would u recommend the tojuro dp or yaxell Mon? The prices are about $6 apart.
@solman5517
3 жыл бұрын
What about Global
@joeymillard4305
5 жыл бұрын
Merry Christmas! Thanks for your videos was waiting for this one!
@2AChef-n-BBQ
5 жыл бұрын
In my kitchens, most of my guys used Ergo Prodigy chefs knives. For a line cook they have a great feel, holds it's edge well and for under $20, as good as any food service grade pro knife.
@barrykaine6526
5 жыл бұрын
The Mercer knives are the best bang for the buck, period; but you left out their most bargain line, the "Ultimate White", 8" chef's knife at under 10 dollars, and the 10" UW chef's knife being under 12 dollars. I love my 8" Mercer Renaissance, but the 8" Ultimate White version has a wide bevel on the blade, and for $9.48 it's one of the best knives I've ever used. I've already bought two or three as presents to friends, it's just that good. (and a great "cheap" present). Please give it a look, as you're already a fan of Mercer, and I would enjoy seeing your review. Happy holidays and a very happy New Year to you and your family.
@survivalistboards
5 жыл бұрын
Love your channel; not really interested in chef knives, but the presentation is wonderful. My type of knives are camping, hiking, skinning... etc. Please keep up the excellent work.
@DaleTHonda
5 жыл бұрын
Thanks for the great content and helpful advice. My goal in 2019 is to bring my knife sharpening skill to the next level.
@kswck
5 жыл бұрын
My main knife is a Mercer 20609(9 inch), about $32. I also use a Henkel's 5 star-which is Much lighter (when the carpal tunnel gets bad). Both are very good knives, and hold good edges.
@vvcc1450
4 жыл бұрын
finally a very helpful and honest video on knives............not everyone can afford a $200 plus knife, so thanks for finding and sharing quality knives under $100.....thanks
@Leviathanshadex
5 жыл бұрын
Notification squad! And Merry Christmas everyone. Now time to watch this awesome video
@jayammons3834
5 жыл бұрын
I received a 7 piece Yaxell Super Goj because of your video. All I can say is Thank you.
@marccgomez
5 жыл бұрын
As a professional chef who has religiously used Misono (440 and UX10), I am definitely going to take a look at the ENSO or Miyabi...thanks for your sharpening tutorials..they are very helpful for someone who can get 'stuck' in their ways and it's nice to see a new approach--aesthetic, if you will. After my busy season, I plan on splurging on a KS. Thanks again.
@hrhamada1982
4 жыл бұрын
MarcG two great choices! I have a few UX10's and I've got many dozens of hours with a 440. Moo I haven't seen the new ones, only the old ones. I see the number of layers has changed also. It's still a bargain, though
@AJBTemplar
4 жыл бұрын
My experience of the Masamoto shop in Tokyo was that they were aiming at the tourist market and this was reflected in the prices and sales pitch.
@TheBlitzz10
5 жыл бұрын
Hi! recently I have been watching your KZitem videos and i would like to ask you a question if you are so kind to respond. I want to buy a Miyabi knife for my father, but I do not finish deciding between the 6000 MCT series or the 7000D. What would you recommend me?
@abdullahzia1133
3 жыл бұрын
Still the best knife video in 2020!!! Hopefully 2021 too! what an amazing guide!
@robertcameronjones
2 жыл бұрын
Knives I love, most of them you turned me on to: 1. Miyabi birchwood. A skinny knife in all dimensions, perfect for coring and fine chopping work. Prettiest knife I own. 2. My Enso Bunka, which I use for heavier work, and it is the sharpest knife I have ever owned. 3. My DP Nakiri, which is fun for chopping veggies. 4. My beater knife I don't feel bad about throwing into the dishwasher is an Icel, which is basically a knockoff of the Victorinox. Oddly, the Icel is now more expensive than the Victorinox, but I do like it. Thanks for all you do - I am a knife addict thanks to you!
@totoroguardian4983
5 жыл бұрын
Thanks for your content this year!
@terpin86
5 жыл бұрын
Hey man, new subscriber and amateur home gourmet chef here, I’m totally hooked on your videos, keep up the great work! Merry Christmas and happy new year!
@jkausti6737
5 жыл бұрын
Hey! A Yaxell Mon. I got that as my first really good knife last year. Loving it, with one caviat. The angle of the handle narrowing into the blade (not being quite vertical) is such that in a pinch grip it kinda presses on my forefinger in a way that a pure vertical narrowing probably wouldn't.
@timothylarson3583
5 жыл бұрын
I have the 10" Yaxell Gou (not the Super Gou) I got from Cutlery and more be I discovered your channel. I selected it for the core steel, aesthetics, and price point on sale. Yaxell and Shun were on my short list. This was my first japanese knife. I am very happy with this knife, in fact it and the dragon fire 10.5" slicer, I don't share in the kitchen with my wife or 25 yr old daughter when she visits. Thanks for all you do. Merry Christmas and happy holidays.
@hrhamada1982
5 жыл бұрын
you can absolutely loan out the dragon even to an inexperienced person. And it is a good way to get them all involved in the joy of cooking and the joy of giving love and care to others. The Gou requires a bit more discipline, but it's less "delicate" than VG10. Two GREAT choices. I just got a 255 Gou Sujihiki for christmas!
@juliehundt7142
4 жыл бұрын
I like your reviews, but would appreciate you adding text with the names of these knives, because I don't know the spelling and even the pronunciation is very fast and hard to take in.
@notarxw
4 жыл бұрын
Check description
@kh23797
5 жыл бұрын
I like the fact you show all those Amazon links in the 'Show More' section, above. For those who don't know, if you click on and open Show More, it's cool to then select and (with the left mouse or touchpad key held down) "pull" any link from the list _up to the top of the browser page_ and slightly to the right, where it will open in a new tab. Then, you can peruse the knife there but still leave open (and be listening to) this KZitem presentation. And you can drop back in and repeat the process for other knives the same way.
@sonyhk3824
5 жыл бұрын
Great n have a good merry Christmas to you all guys. Happy new year
@lazichimp
5 жыл бұрын
Thank you for doing all these reviews!
@PeterSelie001
4 жыл бұрын
11:44 : 'As you guys know, I'm only one person.' That's deep
@vh788
4 жыл бұрын
Lmfao
@dannyfubar3099
5 жыл бұрын
Another excellent video post, Thank You Kindly for sharing.
@schloOnzo
3 жыл бұрын
recently got myself a Güde the Knife, it actually is pinch grip only (!) and relatively heavy, but man it's a such a unique joy regarding design, versatily, craftsmanship and handling
@jaymatsumoto2085
5 жыл бұрын
Great video, Ryky. "A knife is a tool." Sage words. I find that my higher end knives often end up as shelf queens. Same with my pocket knives, etc... I tend to use daily beaters for day-to-day work. Love the Mercer Millennia and agree that the shape of the grip is mildly uncomfortable in a pinch grip. Love the Santoprene inserts and also love the use of Santoprese on the handles of the Mercer Genesis. Also agree with that the Victorinox is somewhat over-hyped. Looking forward to adding some Yaxell product to my current collection.
@gnarthdarkanen7464
5 жыл бұрын
Haha... Your reference to the "daily beaters" reminds me of my own "knife drawer"... Visitors and friends always clamor for the "expensive" knives, the name brands in the drawer or rack... I often have group-projects and food is no exception... BUT my daily beater (and oddly favorite) is a badly weathered old "no-name" with a wood handle that I resurfaced about two years back... The blade's a little more than 9 inches, but there are still scars left from where someone (idiot?) used a hammer routinely to beat the thing through bones and ice... I flattened it when I bought it for a dollar (a project) and re-tempered it (ish)... before putting a new handle on the thing and some linseed oil to seal the wood-grain... a rather preferred old-fashion routine for an old fashion look...(lolz) It's ugly as sin, (according to the friendly aficionados) BUT it's my stand-by. I've even occasionally grabbed up the two-pound sledge to drive it through a ten-pound roll of frozen "like a brick" hamburger that got left in the freezer too long... and I'm too lazy to defrost even slightly... AND it "eats that sh*t up like a champ". I've tried (and so have better than me) to identify the origin, but failed every time. Dead straight cutting edge... well, with that scarred bit of "wobble" about two and a half inches from the tip... BUT it'll slice a tomato thin enough to read through it... I once laughed off a "close call" that slivered off my finger print... which is why my mother won't go near that knife. I don't mind the upkeep of a fine collection of "clean, branded, and modern" cutlery, though. It keeps the "grubby mitts" off my trusty old "no name". ;o)
@hrhamada1982
5 жыл бұрын
yes, and he didn't mention the the Mercer Genesis and the Mercer rennaisance are the two most commonly ised knies in culinary schools worldwide
Wishing you and your family a happy holidays and a wonderful 2019 Ryky
@ha711265
5 жыл бұрын
Merry Christmas, Ryky. I got a Yaxell Zen last year and it was my daily workhorse :)
@hrhamada1982
5 жыл бұрын
I love mine!!!!! And if you like the Yaxell Zen, you'll also like the Enso HD. Same blade with slightly different cosmetics
@tacodundee1950
4 жыл бұрын
Love your videos (especially on sharpening stones). Curious if you’ve tried Mikarto (santoku or chef, either), and your opinion for the price range. Just started replacing all of my kitchenware, and settled on the Mikarto knives for chef and santoku, haven’t arrived yet. For the price, and my budget while having to replace everything, hoping they’re solid enough to be satisfactory for home use, but would be great to get your opinion (if you have one).
@tsteele1944
5 жыл бұрын
Thanks for the video, and very well done! Could you please do a video sometime about kitchen knives and which ones you would suggest for different people and different needs, e.g., housewives, bachelors, culinary students. If not, could you answer this question: I am looking for a good quality knife for at home cooking. I need it to be more on the durable/utilitarian side of things as I want to spend as little time maintaining it as possible, and I don't want to take it in to someone else to get sharpened. I'd like to be able to sharpen it at home on a manual/electric sharpener as I don't want to go the process of learning whetstone sharpening(I know whetstones are the best). What would be the best sweet spot for something like that? Would a softer metal like the stuff used by Victorinox be better or perhaps the 57/58 hardness that Wusthof and Zwilling use is better? Much appreciated if you could answer this rather long question!
@knifesharpeningnorway
5 жыл бұрын
Great video as always mate 😊
@DanielMartinez-lz3ot
5 жыл бұрын
I've had a Victorinox in some form or another for about thirty years, it takes a little getting used to but its a fine tool and competes well with some of my higher end ones. just remember right knife for the right job.
@christianjimenez6004
5 жыл бұрын
I'm very happy with my Enso HD 8 " Chef knife . Great and sharp knife, Merry Christmas Ryky you really kick ass.
@hrhamada1982
5 жыл бұрын
terrific bang for the buck! I also own them proudly
@str8downskydiving507
4 жыл бұрын
Love the channel and all the great info Ricky, keep them coming. I was about to purchase my first Enso knifes, however, they don't seem to be available in the UK. It doesn't seem to matter which site i go on (inc Amazon) they all say no shipping to the Uk. Can anyone point me in the rite direction? Maybe direct to Enso? ....
@mi2092
5 жыл бұрын
This video reminds me of how I picked my first gun. A light 💡 just goes up when you talked about the right one 😄
@xinwen7730
4 жыл бұрын
what did you pick?
@BF2142152
5 жыл бұрын
I recommend you test out a HAP40 knife as well as ZDP 189. I have a HAP40 knife and the edge lasts forever and can get razor sharp.
@Bkob1471
5 жыл бұрын
I’d love to see you get your hands on a Takeda AS Stainless Gyuto...I can’t keep this knife out of my hand.
@carolkoziol4271
4 жыл бұрын
It would be helpful to have names inscribed over video as the knives are presented. Love your video!
@philipv3098
3 жыл бұрын
I am also a Japanese knife guy , but this Kramer carbon is a design master piece!
@HooperWest
5 жыл бұрын
Great info! Thank you!
@TheDrTHC
5 жыл бұрын
Konnichiwa! Hi Riki I was wondering , I’m in Osaka and I can not choose with stone I should have more , in my house I have a naniwa chosera 400 , miyabi 1000, suehiro 5000 and kitayama 8000, shuehiro and Kitayama isn’t splash and go, and suehiro I feel littel bit softer than other 5000 stones , I was thinking to buy new stone and I m not sure about witch one I should buy shapton kuromaku 5000 or naniwa chosera 3000 I know shapton is 1 cm more thin than naniwa but I guess shapton is littel bit harder than naniwa...the price between them is 10-15 $ here in japan... can you make me a recommendation and give me some advice. Thanks so much for your help and time. Best regards Matane
@corksauve4949
5 жыл бұрын
Have you tried out the Moritaka knives? We love ours and there reasonably priced.
@wickedandlazy
5 жыл бұрын
I've been watching your videos for a while and I can't help to wonder why you don't talk about Misono
@SeyoYanura
5 жыл бұрын
I work in a sushi restaurant and I think the biggest problem I have persoanly is having matching knives. I usually Gyuto and Sujihiki rather a yanagi because I find sharpening it easier. But I really loved this video.
@dicsoncandra1948
4 жыл бұрын
Bought a Yaxell Mon as my first good quality chef knife! Thank you!
@joshstarkey8883
4 жыл бұрын
Same here. Best factory edge I've felt as well as the best balanced knife in the hand.
@davidhouston7812
4 жыл бұрын
@@joshstarkey8883 Now that you had it awhile, how do you like it? I'm leaning towards this one myself. What's your honest opinion months later?
@ParadoxicalCharlatan
5 жыл бұрын
tojiro is always my go to
@Pazuzu1500
5 жыл бұрын
Very helpful video, thank you!
@alexalfonso9013
4 жыл бұрын
Is the Enso HD effectively identical to the Yaxell Ran?
@hrhamada1982
5 жыл бұрын
some excellent choices this year!
@Branzuproducciones
5 жыл бұрын
Have you already try the ARCOS knifes they are wonderfull really amazing for their price.
@blkbeltchef
4 жыл бұрын
30 yrs ago I used to be a chef at the top Seattle Restaurant. Having recently moved from NYC having worked at Le Cirque 2000. That’s when I meet Bob Kramer who at the time was making his knives in Seattle near the the old stadium the mariners used to play. This was before he became world renowned. We spent hours on hours talking about knives and food since he started as a young man working as a cook himself. When I handed him my German knifes I’ve collected working and attending culinary school for him to sharpen, he explained to me how the forged German made knifes were no different from then cheap victorinox knifes that were available at that time. He showed me metal graphs of temperature and hardness etc, to prove his point. So what I learn was Swiss made victorinox buys forged stainless steel similar to the best German knives but do not reforge after as a final step that the German companies do. The reforging final step do little or no benefit to the final product was what he told me. Needless to say I have been using victorinox for over 30 years in France, Monaco and all over the US including French Laundry, Daniel restaurant and so on. I do have a custom chef knife made by Bob from some 30 years ago and also some very nice Japanese knifes I use for certain tasks but do not place the victorinox with the Chinese made ones on your list. They might look similar but the metal and quality is far apart.
@DocGamer99
4 жыл бұрын
If the final reforging offered little or NO benefit then they wouldn't do it. That's a bad business model.
@nicholasrangel9882
4 жыл бұрын
@@DocGamer99 it's not a bad business model if doing the task allows you to up-tick your product price and market accordingly. There a millions of companies that do things that are unnecessary just to make a product "special". I doubt the additional step costs them next to nothing compared to the profit margin they return on each sale.
@stevek758
5 жыл бұрын
Fantastic, Thank you
@rafagarcia4093
4 жыл бұрын
Hey there! Love your videos, so informative and welcoming personality. Was curious on how you feel about Cutco knives? They're more marketed towards families than professional chefs, and their Forever Guarantee is a big selling point. Hope you see this, thanks again for the vids!
@reedgordon1821
5 жыл бұрын
You might check out the 210mm Togiharu Carbon Steel Gyouto, for ~$98. I bought the 240mm one a few months ago and I’m loving it. I’d say it’s a great carbon steel blade for those who are looking for a lower price point then the Kramer. Don’t be fooled by the online picture, there isn’t a weird angle in the profile of the blade.
@filtrans8980
5 жыл бұрын
Hi Ryky. Great video. Your best knife of the year for 2017/2018, the Yaxell Dragon Fusion knife isn't mentioned in your list. I was wondering if your opinion has changed regarding the Dragon Fusion knife? Would love to hear your thoughts since I'm considering getting it as an all rounder. Maybe you can suggest an alternative if your opinion on it has soured through time. Thanks. Keep up the awesome work.
@henrykotula4715
4 жыл бұрын
Hi Ricky how does the Misono UX10 270 mm Gyoto compare in your scale and what is this knife best use for. Really enjoy your channel.
@stephenhull7120
3 жыл бұрын
Hello. Another great video thank you! I wondered, you don't seem to review French knives. Could you tell us what you think of them? Is it that they don't measure up to German or Japanese blades, or maybe another reason? Would be great if you could feature K Sabatier , Deglon Sabatier, Lion etc. for comparison. I like the feel and balance of the French knives, but are they as good? Thanks!
@johnbhisitkul5290
5 жыл бұрын
How do you feel about IKEA Knives. I bought an IKEA Chefs knife a few years ago for I think around 15$ and it was a primary knife in my kitchen for many years. It felt very well built for the money though I don't know much about knives.
@rockfishmiller
3 жыл бұрын
In my humble opinion, a knife is like a golf club, in that you know what feels good in your hands, balance, comfort and fit for the job.
@tomrwilliamson
5 жыл бұрын
What's your opinion on Henckel knives? I have a Pro and I just think it's unreal
@aCrowsfeet
5 жыл бұрын
Hey Ryky! Ever try the Bulat 8” chef knife? They use a VG-10 steel and have a 58 Hardness on the Rockwell scale. I’m intrigued to know how they stand up to the knives you listed in this collection.
@redbaron1001
4 жыл бұрын
It would be great if you could do a review on one of these knives: JKC Tamahagane Gyuto 270mm, Nozomi VG-10 santoku 180mm, and the Aogami petty 90mm. They're the knives I use and I got them all at the Japanese Knife Company in London. 😃
@von853
4 жыл бұрын
This channel is way above my skill level, none the less I enjoy your videos!! I don't want to embarass myself too much, but with that said I'll give it my best shot :) I'm curious why you seem to prefer chef knives over santokus. I say that because I bought some very inexpensive Kai knives (at Costco I think it was), the komachi series and of that set I prefer the santoku way more than the chef knife in the set. It's just much more comfortable for me and seems to cut better. I'm curious if that might transfer between makers. In other words, since you listed the Mercer Genesis as a good knife below $30, would then the Mercer Genesis Santoku knife be a decent step up from what I have? (The KAI set I mentioned). Thanks
@toddjenest3212
5 жыл бұрын
Most all of my knives are Mercer Millenia and I love them.
@cacudioable
4 жыл бұрын
Hi! Aren't hard to sharpen?
@lancemillward1912
4 жыл бұрын
This is easily the best video I've seen of yours. I dont like all your videos, knife sharpening I dont have the patience for wet stones. I dont go in for spending money on super cars. But hand made knives I love over robot made German knives. I rehandle knives I find with good steel. I love to make a German knife into a Japanese knife with a different profile and was style handle. My side business is called REWORKED.
@littlewoody5539
5 жыл бұрын
Xmas to everyone great video .
@BBBYpsi
5 жыл бұрын
Merry Christmas and thanks for this review I'm just curious what you think of the wustoff off classic? I got a classic 10 set but it did not cost me any money it was kind of reward points I used to get it from work we get reward points for doing things good and I had enough points to get the set.
@hrhamada1982
5 жыл бұрын
they are a very good solid choice for a german knife. It's a GREAT set, used by MANY MANY professionals worldwide
@fsuemt
3 жыл бұрын
Hi Ryky, quick question about Yaxell. I watched your tour of their facility (which really made me want to purchase one) and have watched your "top knives" videos. You always have the Yaxell Mon on the list for being a great knife for the price. I recently found the Yaxell Ran Plus on sale for $95. For that price would you say it is a better value than the Ron? I don't know if I've ever seen such a well made knife, with VG-10 steel, a really comfortable handle, and a beautiful damascus cladding for under $100. Thoughts?
@r.g.8977
5 жыл бұрын
Dear Ryky (or Rycky): First thank you for the time and effort (and injuries) you put into program and reviews. Second, What happened to the multicamera setup, which I found both illiminating and annoying (I had to rewatch, most of those shows, but then again I got more information the second time)? Thirdly, I would like to see you review Sabatier knives (yes, there are/were about 50 Sabiatier named companies). In my collection my best knive, to this day, is a beatup Sabatier Elephant (broken tip, a large burr, not with standing). My second best knife is also a Sabatier, but its one of those ertatz Sabatier's, called a Commerical Sabatier (its a bread knife that cuts throught bread and the like, like butter). Likewise among my useless is also a Sabatier, this called an "elite" (and yes I owe that Martha Stewart chef knife, we discussed a year or so ago). So could test the French made, from Thier, like the Sabatier Elephant? Thank you again for Burrfection.
@seranadesongs
4 жыл бұрын
Have you ever done a review on the New West knifeworks knives? I hear they're very good.
@luiscantwo
5 жыл бұрын
Bought a mercer millennial wide chef 2 weeks ago... BEST PURCHASE OF THE YEAR!
@MrLord1495
4 жыл бұрын
Luis Cantú Verástegui I Santoyo to buey a Mercer knife but in Amazon I see the Wide Chef and the normal one. In KZitem i dont see any review about the Wide one. Could do you describe your experience?
@DanielHeo
5 жыл бұрын
I'd really love to see you review some Yoshiros... I've got my eye on a Mizuyaki blue high-carbon black damascus kiritsuke, but am too afraid to pull the trigger.
@hrhamada1982
5 жыл бұрын
I do not own that particular blade, but ANYTHING Yoshihiro sells is objectively a great blade at a fair price. They are an OEM company, but they curate their smiths VERY well and they have super high standards about what gets branded. They have a sterling reputation in the industry. I think most people are poorly served by kiritsukes, but you can't go wrong with yoshihiro.
@Leviathanshadex
5 жыл бұрын
Could you do any reviews on Sakai-Ishito of the sakura company? I know you like to talk about knives which are available for sale, but I can't find much on this vintage maker (company) or their knives. Some of their blades claimed to include aogami super, and they seemed somewhat high end.
@IlliniDog01
5 жыл бұрын
I have yet to try a knife that has been able to replace my 15+ year-old Calphalon Katana 6" chef and 7" santoku knives. I know they are nothing special, but they get plenty sharp, are easy enough to sharpen, and they just fit my hands so perfectly that I just always reach for them. At the end of the day that is all I can ask for. Hopefully everyone here can find a knife that "just feels right" to them as well.
@onyelbrixrhythms8718
4 жыл бұрын
Its been 2 yrs. Wheres kramer vs masamoto??? Cant find it. Send me the link please😉😉😉
@chaseriordan4008
5 жыл бұрын
Hey Burrfection! awesome vids man stop making them so i stop buying knives lol quick question i was on a yanagi website and the do complementary sharpening and the choices are thin medium an thick edge.. which do you recommend?? no idea what the differences are thanks!! chase
@wilson-zr1cw
2 жыл бұрын
I'm looking for a chef knife, Amazon is showing an enso hd with a gyuto edge...am I looking at the wrong knife?
@viewthroughcass
5 жыл бұрын
Test out a ZDP-189. That's been my favorite steel for the last few years. Edge retention is amazing, but you need good stones. Sharpening can be a pain at the beginning to establish an edge.
@Mr.Beastforpresident
4 жыл бұрын
Cassidy Chan Why is no Shun knives on here? Do you know?
@charmanemcfarlane7111
2 жыл бұрын
Characters
@charmanemcfarlane7111
2 жыл бұрын
It's for Characters Thank you for your video 😂😂😂😍🏇🔪🔪🔪🗡
@skyhawkins9314
5 жыл бұрын
I work 50+ hours a week in a pro kitchen and i completely agree with everything you said. The mercers and vixtornix and even the messie maks great work horses. Once you go past that your looking really at knives for a specific purpose. Only complaint is how do you not have any shuns? Theyre rad knives for their price point and the sora line is awesome for home cooks and students. Never the less, loved the vid!
@Burrfection
5 жыл бұрын
always good to hear from a working chef.
@Burrfection
5 жыл бұрын
i haven' t had time review Shuns lately. they make good knives, but i go through cycles and some brands get missed because of time. i'm just a one-man-band
@skyhawkins9314
5 жыл бұрын
Never the less, thank you for sharing accurate knowledgd and taking the timd to do this. I would of dies for a resource like this when i first started really looking into knives and metallurgy
@axle4307
5 жыл бұрын
im a fully qualified chef i bought my victorinox knives in 2003 as an apprentice i still have these knives in use today in 2019 they have the life span but the only negative side is the need to constantly run the knives over a honing steel
@bobmiles5384
4 жыл бұрын
Yes, and the only negative side of my Chev truck is that I must constantly put gas in it.
@jt5278
5 жыл бұрын
Please do a review of the mercer mx3 line
@sergeantsavage1988
5 жыл бұрын
Good video this was well done.
@pohau80
4 жыл бұрын
hey, I was wondering if I could get a recommendation for a good 6 inch utility knife that could double as a chef knife as well?
@Burrfection
4 жыл бұрын
my current top pick and last year's pick as well amzn.to/2Way15n
@ap0lmc
3 жыл бұрын
What about the Tungsten Carbide chef knife Rockwell Hardness of 72 and flexible?
@mcgrasl
3 жыл бұрын
Great reviews. Nice job
@Burrfection
3 жыл бұрын
Appreciate it
@blubastud
4 жыл бұрын
2 years later...still no victorinox review.
@kwizmon
3 жыл бұрын
You do it and I'll subscribe 🤜🏽
@martyvanord984
5 жыл бұрын
What are your thoughts on the Tuo with the pakkawood handle Fiery serries. At below $30 they seem to be a strong value and in home use seem to stay sharp.
@hrhamada1982
5 жыл бұрын
they are a pretty good communist Chinese knife. I have NOT tried the fiery series, I've tried a sample of the Ring series. The fiery series id german steel. For that price you could have a Mercer genesis, Mercer Millenia or Dexter icut pro. FAR better knives. Like I said, I've tried the ring series, and There is NO comparison between them and a Tojiro DP or a Yaxell Mon and the Ring series. But it's not bad at all, just a little high priced for it's quality.
@optimisticpessimist.
5 жыл бұрын
I got tired of using restaurant owned knives that are abused and always dull. I found the yaxell Mon for 20 percent off. This video was very helpful. Thanks.
@hrhamada1982
4 жыл бұрын
that's what the comi's are for. they should be coming in before their shift and showing that they are industrious. But yeah, that Yaxel Mon is spectacular bargain. Like a Tojiro DP but with a much better handle
@davidhouston7812
4 жыл бұрын
How you like the knife. Is it worth it honestly after using it awhile now
@donwhitley6798
4 жыл бұрын
Hi. I recently purchased a riegalia. Emperor series chef knife fit and finish beautiful extremely sharp out of box what is your opinion? On this brand of knife
@MikeSchleif
4 жыл бұрын
Your link is broken to the Enso Hd. Is it still available? The are many Amazon items matching this search
@Burrfection
4 жыл бұрын
maybe they are out of stock. look at my latest video, this knife may interest you bur.re/RTVG10
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