For the average person cutting up vegatables in a home the Victorinox is more than adequate. Lots of knife snobs on here. What did ya all do, go to chef school to learn your world class cutting techniques? Really . You dont need a 150 dollar knife to cut up an onion. There is a reason a large number of chefs and butchers use Victorinox. They are professionals and know what works.
Victorinox are the vest value you can buy. Best beginners knives for people that don't want to spend a lot of money. I started with them myself and I still have mine, which are 7 years old now. Mainly used for carving meat and they do a fantastic job at it.
OK. First off. I LOVE the Victorinox. Its my first choice always for long term use and light weight. And its cheap... PS: A bit of advice, on the oignon cut. When doing your 'horizontal' double cut. Do NOT go horizontal... Angle a bit downward and save a few fingers in case of a slight hangup and a sudden release that you can't control. Cheers.
The tomato slicing was most impressive. I think of it as being the ultimate knife test especially as you approach the center slices since there is so little left to support the tension of a tender, juicy tomato skin. The onion dicing is good but I would strongly recommend that people make the two horizontal slices into the onion first and THEN the vertical. The layers of the onion can slide away from the center causing a risky lateral (finger chopping) maneuver.
I also cringed a little when the blade edge of the knife was used to scrape up the diced onions. I try to always remember to at least flip the knife and use the spine if I need to do a quick collection of cuttings.
@@codyhyde985 how often would you sharpen and maintain youre knives ? I’m 16 and got a job doing evening service prep. And obviously need good sharp knives. Any tips and advice
yeah that Moritaka needs to be sharpened.. I own one and it will cut through an onion with the sweep of the hand. You need to maintain your knives better. But i will say that the victorinox is a great everyday/home cook knife. If you are serious about cooking, then thats when you want to upgrade to something like a Moritaka or a Masakage Yuki.
Your point about sharpness is true but the point about serious about cooking isn't. there is a reason that other people pointed out over and over why professionals, serious about cooking, over the world use victorinox, mercer and so on and even more so why meat factories use very soft knifes. The japanese knives are perfect for 3things. 1)Hobby cooks because the edge will last 6months and it's very sharp and nice. 2)TV-Chefs/Cutting shows aka knife skill demonastrions because looks and maximum sharpness. 3)Japanese cooking, Sashimi. Most "serious about cooking" i know use their japanese knifes to rockcut veggies and there the victorinox is better because once dull it takes 5strokes on the "steel"(ceramic ^^) to be near shaving smooth. That is true especially for chef knives and the more delicate the work becomes the more usage for vg-10 and other hrc61+ knives is rising. Personally i got a shun 14cm santoku as a general knife and a vintage global metal long chef knife (french profile) for any rocking slicing ect. which gets very close to the sharpness at i think 57or58 hrc compared to the vg-10 but you notice the thicker blade. Victorinox has a very slim blade whcih makes it, imo, very awesome and i keep it for guests who love it to death^^.
As long as you know how to sharpen on stones, the initial sharpness of the knife does not matter. What matters much more is the grind on the knife, the steel, the balance, and the aesthetics. The grind determines how the knife will pass through food. My masakage Yuki 240 mm is really thin behind the edge and my copy does not have the shoulders above the grind like some other Yukis. It passes through food very well, and because it's made of white #2, I can get it sharper than a Razer with 20 minutes. A german stainless knife will take me up to 40 minutes, and loses that edge almost immediately. What home cooks should do is buy a 20 dollar stone and learn to sharpen instead of buying a better knife
My thoughts exactly. Not chopping properly, but you can still tell by the sound less resistance is with the Victorinox, but his expensive knife may not be properly sharp.
I have a victorinox 10 inch, and used it for around 2 years, haven't used the moritaka. My guess as for why the Victorinox outperformed the moritaka, is because that moritaka looks to be pretty dull. It seemed to catch and slip a bit on what appears to be a firm tomato. I love my victorinox for what it was, a perfect entry level knife, but a decent 100-200$ japanese Gyuto will typically perform better, take a keener edge, and hold it longer. I find my victorinox struggles to hold lower than a 25 degree(Each bevel, 50 together) angle. I've been around 22.5 degree's each side for a while now, working in a professional kitchen i need to hone every half to 2 hours and re sharpen every few weeks to keep the edge i need.
I sharpen my knives every two weeks in my restaurant, and hone them every day. If your japanese steel was sharpened it would be as good if not better than the victorinox. I have 12 victorinox in my kitchen that i rotate. 6 stay at the restaurant while 6 are out for sharpening. They are excellent but can be outclassed when your japanese steel is 100% cared for.
And how would the japanese outclass them exactly? If a knife is sharpened using the same whetstones then they will achieve the same level of sharpness, 100%. I work as a chef and i do maintenance every single day, myself. First off let me tell you that with an investment of less than 50 bucks you can sharpen your knives, by yourself. Do it every other day or so, it takes 5 minutes. The only factor of one being sharper than the other is the thickness of blade, which is a preferance thing. I personally prefer thicker knives due to the added weight of the knive, for most tasks that is. Back when i was doing prep work i would prefer lighter knives. A victorinox knife will easily keep a solid edge for more than two weeks, especially if you hone it daily. And that is if you're using it professionally, meaning you literally use that thing for hours on top of hours every day. For home use it will hold and edge for months. there is no knife under the sun that will hold an edge forever, and the victorinox knives are cheap knives that can be sharpened to the levels of a straight razor. While also being able to take a bunch of abuse and yet somehow get back to their original state with some sharpening, or as i do, 5 minutes of maintenance every day. I've had my knives for years and they're still cutting through tomatoes on their own.
I have two 10" Fibrox knives and they perform very well. They also resharpen very quickly for me on a 1000 grit global stone, once stropped they are back to razor sharp after just a few minutes. Pro quality for any budding Chef !
Don't blame the knife for your lack of skill in sharpening, your poor use of a knife (scraping along the board), or your poor maintenance (like edge grain board). Skewed reviews like this (and ATK) are why a great ~$25 knife now costs over $40. This puts it more in the price range of VG-10 knives which are much harder (better edge retention), and thinner. Great knife for the home user IF you can get it for $25 (can still sometimes find it with a different handle for that price).
@@chocolatehoneyb2217 The grain of the wood runs parallel to the surface of the board. An end-grain board has grain that runs perpendicular to the surface.
Thanks for the video! I was looking for a decent knife that wouldn't break the bank for weeks, and while the Victorinox was on my list since the beginning, you (and some others) convinced me and I finally got one (I got the 10" because I prefer bigger knives).
@@swapnilmule3922 Man those knifes are not so good, but the problem with this video that Moritaka is not shapened well. And Victorinox has a shit quality :(. Only good knifes are with brand Swibo (previously under Wenger, now under victorinox.). Lastly i have found in Tesco knifes with blade from this X 50 Cr Mo 15. for few euros, whenever you get to a knife with this kind of steel just buy it if it is cheap. Give it a nice touch with wheat stone and magic done ;)
@@ReikoX7 yes buddy...moritaka is very potent knife...but this guy is biased and knows nothing abt knives....I want to buy a knife with X50CRMOV15 blade...but in cheap... Tesco knives are not available.. can u please suggest me a good flattish profile gyuto or santoku in cheaper rate....thank you..
Thank you for the good video. These are a great option when your wife asks for good knives, but doesn't want the hassle of taking care of GOOD knives which are much more susceptible to rust and chipping (and cost a lot more). They really will put a smile on someone's face if all they've used are cheap block set knives in the past. The cheap stamped blade on them is so thin it can seem to cut much better than a much sharper blade made of better steel.
Just received the Vic a few days ago. It is seriously sharp. Clearly, the Swiss put the money into the blade, rather than the handle. But, it is well balanced and firm to the grip. The blade slices paper like butter, and will actually push through paper without slicing. I showed this to my wife. She said, "Why do you bring this stuff into the house? I won't touch that thing for 2 years."
I agree with most of the negative posts here. I have done a side by side comparison of the victorinox with shun, wushtof and Mac knives. It is the worst knife of the bunch. It is fine for the price but not great. It's better than other cheapies but not world class knives. And I really don't like the cheap rubbery handle at all but to each his own.
I have the same victorinox but a 10 inch. Yes it is good for industrial. All my work knives are victorinox but honestly your other knife needs to be sharpened. The blade doesn't seem to cut evenly and a honing steel comes in handy to keep the knives sharper longer. Just a friendly comment. Oh the victorinox is a great knife it's a work horse because of the high carbon steel which keeps its edge very well. But honestly I have shuns as well and I pick them over my victorinox. I love the fine blades because they slide through very easily. Vg-10 is my favorite steel. It holds its edge well, it is a lot sharper and it sharpens faster. I don't mind taking care of a knife I love. The only thing the victorinox has on a lot of knives is it holds its edge very well. So if you want high carbon go for the victorinox, if anything else do your research there are so many great knives. Gyutohs are the most advanced style of chef knife that do your all around bidding. Love them.
Agreed. I LOVE my gyutos, and I have a fondness for santokus as well for lighter work, though I still tend to reach for my 240mm gyuto for just about everything. lol I have VG10 blades (Tojiro DP) but I prefer the Japanese carbon steels. Either way it just helps to cement the fact the Victorinox is a great value for the money. A similarly sized "cheap" Shun is $100 or more. My favorite knife is about $200. It speaks volumes about the Victorinox that it takes these knives to beat it and can sit comfortably alongside other knives like these in my knife drawer. lol
these comments are just neglecting the fact the victorinox has a much more comfortable handle than the moritaka while having a comparable quality blade.
How are the blade qualities comparable??? Aogami super holds the edge much longer and also can be refined to a much sharper edge. Also, it is subjective as to which handle is more comfortable.
I think the reason the Victorinox outperformed the Moritaka is because the blade is thinner and the handle more ergonomic. I like thinner blades, but not so thin they feel cheap or unstable in the hand.
Victorinox fibrox is the best knife in the World i know it doesnt keep an edge,but the handle is the most ergonomic handle that ever created.If you spend some minutes for sharpening the knife you can make it very sharp every time.I had lot of fibrox but i lost them...😪 time for new.
You should try and do the comparison again... but only after both knifes are at peak sharpness... it was pretty clear the moritaka was dull... the skin of the tomato was able to resist the blade.. still this is not to say the victorinox isn't a capable knife... The reality is... when you pay $150+ for a knife your paying for edge holding and lifetime use... I highly doubt the victorinox's edge holding is as good... nor will the knife last 15+ years...
swish1onu I am a butcher and use victorinox knives all the time, they hold their edge for a long time, currently using one knife for well over 6 months, and hasnt sharpened it once and it is still very sharp.
ab30494 That may very well be true, but we're talking about one specific knife in this case and I'll actually be buying the one featured in the video. I don't mind a little extra sharpening if I can save myself $120 bucks. But as I'm sure you are well aware, durability of edge is all about quality of steel and with the advent of all these "super" steels, a 30 dollar victorinox steel quality is not up to par with say a Shun knife steel.
swish1onu You're an idiot. There's no data or research to support what you're saying. You're just basing your statement on price difference. America's test kitchen has tested the Victorinox knife multiple times and it almost always comes out on top. They took it to MIT to analyze it under a scanning electron microscope, and come to find out, it has really high quality steel.
Phillip Lawson and yes.. you dipshit moron... there IS data on edge retention and steel quality... your just a dumbass unwilling to do your own research.. Look it up.. stop googling shit thinking an article or 2 qualifies you as an expert.
Is because your Moritaka is very dull, however the Victorinox knives are really good. I got my Victorinox 8 inch chefs knife for 29 dollars, they used to be 25 bucks but because of the freaking America's test kitchen review they got famous and price went high.
Proves it's not always about how much we spend to get a good product. Why the Victorinox out performed your Moritaka...I don't know if it was because you used the Mortitake more so it was less sharp. You never said if they were both "out of the box" knives or how long you have been using them since their last sharpening. I might get one but with the fake Rosewood handle. To use as a beater knife. Which could turn out to be my main knife. :) Who knows.
You do not have the correct edge on the Moritaka because if you did, the weight of the knife alone would go through the tomato. That is not taking anything away from the Victorinox, I have one and it is a great knife, but the Moritaka is also a very good knife if sharpened properly. I also have a Masamoto KS series SW-3124 Wa Gyuto 240mm Chef`s Knife with an edge that will cut through a tomato with knife weight alone.
there's a few snobs on this thread iv owned a few of these knifes kasumi,globals and wustofs and everything in between and yes the Vk isn't as good you have to sharpen alot more because the steel is softer but look at the price if you have one of these for a year you'll have a good knife.these things aren't 10+ year knifes but there so cheap who cares.vk boning knife rose wood handle best knife iv owned next to a kasumi what 3 times the price.
Love this knife! Cannot go wrong for the price. I have a Henckels, but I HATE paying so much for knives. Love my Victorinox and my $12 Kom Kom. I wouldn't pay more for a knife for home cooking. Go grab the Kiwis and the Kom Koms if you have an Asian market near you and you'll be happy. That Kom Kom will cut you if you look at it wrong!
Definitely beat your Japanese knife for sure. Crazy I use Dexter Russell (American made) and victorinox and enjoy them both for outdoor bbq prep and kitchen use.
I need a simple and small *multi tool* with *knife*, pliers, wire-cutter, bottle opener, can opener, screwdriver... Can anyone recommend me something appropriate?
The Moritaka is soooo much sharper. You just need to learn how to sh s down it I guarantee most of the people commenting can show you up with our knives. My knives slide right through. They all out perform my victorious easily. Victorious is what I use at work. It does really well but not better than a shun, a Moritaka, or kikuichi. Buy some stones from chef knives to go. The sell amazing stones that cut very well and refine your blade. I also recommend getting a strop.
Your moritakas's just blunt mate. Having aogami core doesn't mean it'll keep the edge for years. I suspect some form of mishandling that knife - there's some sort of strange glitter on the very edge of your gyuto, very likely to occur due to unskillfull sharpening/honing. Victorinox is good (for the price), personally would rather recomment one with rosewood handle (great improvement in overal comfort). I can compare masakage koishi gyuto with victorinox fibrox and rosewood handle. Japanese one is unsurpassed either in performance and comfort of use. Personally I would recomment having both, just keeping the cheaper one for dirty and knife-threatening jobs eg. chopping bones.
your Morotaka knife is dull as I can see the edge and you should use a draw cut not a push cut . I do love Victor-Inox......not victorionox. Its the Victor knife company , Inox means stainless in French
Sorry Bro, but my Moritaka ist ten Times sharper then yours. :D When you sharpen your Moritaka right, it will definetly be sharper then the Victorinox. Just saying. Great Joice with Moritaka! ;)
You've really let that moritaka go dude, Mine cuts tomatoes under its own weight. also the victorinox is going to be sharp straight out of the box, dont get me wrong I have a $7 victorinox paring knife in my knife roll and love it for small intricate work, and box opening. The difference comes in when you're 53 onions in and still have 47 more to do. The victorinox will lose its edge very quickly and you'll have to stop and hone it several times. Victorinox is great for at home users and Chain restaurant line cooks who don't really know what they're doing. If you knew how to properly sharpen that moritaka you'd probably have a different opinion.
Agreed. I have owned a Forschner 8" chef's knife for several years and I have NO complaints about its edge holding capabilities. Maybe in a professional setting it might be different and I certainly won't claim it is an equal to Aogami Super, but the only knives I own and have tried that will out perform the Victorinox are my handmade Japanese knives, and absolutely NONE of those were anywhere near $30. You could probably buy a crate of Forschners for what one of them costs. lol All of my knives, regardless of steels, require steeling or stropping (depending on hardness) to maintain an absolute screaming sharp edge at all times, but all will hold a good working edge that shaves arm hair for quite a while without it, even the Victorinox. I also agree with Dylan though that the Moritaka is painfully dull... that knife should run circles around the Victorinox, and would if it was kept sharp. It should normally be a prime example of the type of knife it takes to beat the Victorinox. lol If you don't want to spend $100+ on a knife, buy the Victorinox and you'll have an excellent knife. If you are willing to spend over $100, you can get a better knife. For the price, Victorinox leaves a HUGE gap to traverse to get to something better. Of course if you are a professional, you might want to spend the extra money, but for a home cook there really is no need, unless you're like those of us that buy knives for more than just pure function... but oh the function they have! lol ;) Shirogami, how do I love thee? Let me count the ways... :p
I work as a chef and let me tell you that if your knife, ANY knife dulls after cutting 50 onions then you need to go back to basics. There is a very massive difference in using a pairing knife, a knife that is *not* designed to cut onions in the first place and using a chef's knife. I can use my 45 dollar victorinox chef's knife for DAYS, on end, we're talking 8 hours of work here, yet it's just as good the next day, and the next. Now i do 5 minutes of basic maintenance on my knives daily. But saying that a knife will dull in less than 30 minutes is ridiculous. I could buy a 5 dollar knife and make it last a week. It's user error in your case. A Moritaka might be better at holding an edge in the long run, but with very minimal maintenance, and literally everyone can spare 2-5 minutes of their day, you can a victornox last *years*. Just as i have. And for your average home cook a the victornix will last MONTHS without even needing any other maintenance than some basic honing, which everyone should be doing after every single use anyway.
Nice snobbery, go waste some more of your $10 an hour wage on $300 knives that cut the same as the victorinox, real professionals know what the better option is
I honestly don't understand why in the world you have a $200(+/-) knife and treat it that way. I'm sorry, The Moritaka can smoke the Victorinox if you would take care of your blades.
These inexpensive swiss knives are or were designed to be house knives for restaurants. They have sold these from commercial suppliers long before they came to the civilian market. House knife meaning if you didn't have a knife then there should be a few of these laying around. And they are nice cause they are inexpensive, they get beat up. But better then having $200 Wusthof etc. Price doesn't mean a lot. JA knives are expensive and they are crap, they once had a decent product but now it has gone to complete crap. It's all about how it performs in the end, and how the user maintains it.
Do you get paid commission every time you say Moritaka? You're only taking about the comparison of two knives. Just get on with it please. I appreciate you taking the time to make this vid, I'm simply being frank with a dash of sarcasm.
I think it's funny how a lot you guys are under the impression that the moritaka would make a better kitchen knife than the Victorinox, it's ridiculous. "Oh, you need to sharpen that shit man, blah blah". Probably a bunch of japanese elitist. Well allow me to educate you on knives for a bit, you can sharpen A.N.Y knife, and it will just about as sharp as the next one, price doesn't matter, you can buy a 5 dollar knife and you can sharpen it to be used as a razor. The Fibrox is a monster knife, it retains it's edge VERY well, the handle is absolutely fantastic and it's a fantastic knife right out the box. Now, i'm sure the moritaka is a high quality knife by default, right? But with daily (1-2minute) maintenance they will BOTH do the job equally well. The only factor should be: Do you like the the way it feels in your hand, do you like the weight and do you feel like this knife is an extension of your limb. With a simple honing iron you can make a cheap knife feel like a premium knife for years. In fact, i've had my rosewood victorinox (45 bucks including shipping) chef's knife last me for 1.5 years and i'm a chef. I spend the first 5 minutes of my day just sharpening and maintaining my knives, that's all you have to sacrifice to have consistently reliable knife, for home use it would literally take you less than 3 minutes per day. There isn't a knife under the sun that will retain it's edge eternally, this goes for all knives. Spend thosse 2 minutes daily and you will have a solid, reliable knife for years with the fibrox.
I agree with the quality of both knives you show but .your japanese knife will be useful if you learn how to sharpening it learn how to use whet stone 1000-8000 with make your japanese knife sharp as new like just unpackaged from it box and get your own diamond fine sharpening rod you will be needed that for you victorinox knife
Every single new knive is sharp...I can't trust to the sharp of Victorinox or to your sharpest knive....If your kive is sharpest then you never seen before sharp knive.... If the kive is enough sharp you should'nt never press,even lightely to cut any object-food -....Stop do any fake mareketing !!!!!!
Victorinox, thinner steel, higher more acute bevel, Moritaka, thicker steel, shorter thicker bevel. The edge geometry was never in the Moritaka's favour.
That's because you still don't use a decent Japanese knife, that's why that cheapass victorinox outperforms your Japanese knife. Buy decent stuff. So many Japanese knives outperform both of those
I think your Moritaka needs a sharpening.
I think he smoked the stone instead of using it on his dull knives according to Victorinox.
For the average person cutting up vegatables in a home the Victorinox is more than adequate. Lots of knife snobs on here. What did ya all do, go to chef school to learn your world class cutting techniques? Really . You dont need a 150 dollar knife to cut up an onion. There is a reason a large number of chefs and butchers use Victorinox. They are professionals and know what works.
Victorinox are the vest value you can buy. Best beginners knives for people that don't want to spend a lot of money. I started with them myself and I still have mine, which are 7 years old now. Mainly used for carving meat and they do a fantastic job at it.
They went to Players School. Took a course How to Get 😻+🍑 with an Onion.
Thank
you need to sharpen your knife dude. Of course a freshly bought victorinox is going to be sharper than your neglected moritaka.
OK. First off. I LOVE the Victorinox. Its my first choice always for long term use and light weight. And its cheap...
PS: A bit of advice, on the oignon cut. When doing your 'horizontal' double cut. Do NOT go horizontal... Angle a bit downward and save a few fingers in case of a slight hangup and a sudden release that you can't control.
Cheers.
The tomato slicing was most impressive. I think of it as being the ultimate knife test especially as you approach the center slices since there is so little left to support the tension of a tender, juicy tomato skin.
The onion dicing is good but I would strongly recommend that people make the two horizontal slices into the onion first and THEN the vertical. The layers of the onion can slide away from the center causing a risky lateral (finger chopping) maneuver.
I also cringed a little when the blade edge of the knife was used to scrape up the diced onions. I try to always remember to at least flip the knife and use the spine if I need to do a quick collection of cuttings.
This was my first chefs knife. I still have it , still love it. As with any blade its up to you to keep it sharp.
I plan on buying it soon as my first chef knife, do you think it's still good?
@@sadcat520 i work in a restaurant and use these knives i’ve had mine for 5 years and it still is in great shape. amazing knife
@@codyhyde985 how often would you sharpen and maintain youre knives ? I’m 16 and got a job doing evening service prep. And obviously need good sharp knives. Any tips and advice
@@thomasshannon4980 i‘d like to hear that advice too as I‘m in a somewhat similar scenario rn
You should do carrots, paper test, potatoes, fish. Onion and tomato tests aren't super useful.
yeah that Moritaka needs to be sharpened.. I own one and it will cut through an onion with the sweep of the hand. You need to maintain your knives better. But i will say that the victorinox is a great everyday/home cook knife. If you are serious about cooking, then thats when you want to upgrade to something like a Moritaka or a Masakage Yuki.
Your point about sharpness is true but the point about serious about cooking isn't. there is a reason that other people pointed out over and over why professionals, serious about cooking, over the world use victorinox, mercer and so on and even more so why meat factories use very soft knifes. The japanese knives are perfect for 3things. 1)Hobby cooks because the edge will last 6months and it's very sharp and nice. 2)TV-Chefs/Cutting shows aka knife skill demonastrions because looks and maximum sharpness. 3)Japanese cooking, Sashimi.
Most "serious about cooking" i know use their japanese knifes to rockcut veggies and there the victorinox is better because once dull it takes 5strokes on the "steel"(ceramic ^^) to be near shaving smooth. That is true especially for chef knives and the more delicate the work becomes the more usage for vg-10 and other hrc61+ knives is rising. Personally i got a shun 14cm santoku as a general knife and a vintage global metal long chef knife (french profile) for any rocking slicing ect. which gets very close to the sharpness at i think 57or58 hrc compared to the vg-10 but you notice the thicker blade. Victorinox has a very slim blade whcih makes it, imo, very awesome and i keep it for guests who love it to death^^.
As long as you know how to sharpen on stones, the initial sharpness of the knife does not matter. What matters much more is the grind on the knife, the steel, the balance, and the aesthetics. The grind determines how the knife will pass through food. My masakage Yuki 240 mm is really thin behind the edge and my copy does not have the shoulders above the grind like some other Yukis. It passes through food very well, and because it's made of white #2, I can get it sharper than a Razer with 20 minutes. A german stainless knife will take me up to 40 minutes, and loses that edge almost immediately. What home cooks should do is buy a 20 dollar stone and learn to sharpen instead of buying a better knife
My thoughts exactly. Not chopping properly, but you can still tell by the sound less resistance is with the Victorinox, but his expensive knife may not be properly sharp.
I have a victorinox 10 inch, and used it for around 2 years, haven't used the moritaka. My guess as for why the Victorinox outperformed the moritaka, is because that moritaka looks to be pretty dull. It seemed to catch and slip a bit on what appears to be a firm tomato. I love my victorinox for what it was, a perfect entry level knife, but a decent 100-200$ japanese Gyuto will typically perform better, take a keener edge, and hold it longer. I find my victorinox struggles to hold lower than a 25 degree(Each bevel, 50 together) angle. I've been around 22.5 degree's each side for a while now, working in a professional kitchen i need to hone every half to 2 hours and re sharpen every few weeks to keep the edge i need.
Yeah, the Japanese knife is dull.
I sharpen my knives every two weeks in my restaurant, and hone them every day. If your japanese steel was sharpened it would be as good if not better than the victorinox. I have 12 victorinox in my kitchen that i rotate. 6 stay at the restaurant while 6 are out for sharpening. They are excellent but can be outclassed when your japanese steel is 100% cared for.
And how would the japanese outclass them exactly? If a knife is sharpened using the same whetstones then they will achieve the same level of sharpness, 100%. I work as a chef and i do maintenance every single day, myself. First off let me tell you that with an investment of less than 50 bucks you can sharpen your knives, by yourself. Do it every other day or so, it takes 5 minutes.
The only factor of one being sharper than the other is the thickness of blade, which is a preferance thing. I personally prefer thicker knives due to the added weight of the knive, for most tasks that is. Back when i was doing prep work i would prefer lighter knives. A victorinox knife will easily keep a solid edge for more than two weeks, especially if you hone it daily. And that is if you're using it professionally, meaning you literally use that thing for hours on top of hours every day. For home use it will hold and edge for months.
there is no knife under the sun that will hold an edge forever, and the victorinox knives are cheap knives that can be sharpened to the levels of a straight razor. While also being able to take a bunch of abuse and yet somehow get back to their original state with some sharpening, or as i do, 5 minutes of maintenance every day. I've had my knives for years and they're still cutting through tomatoes on their own.
listen to the sound between knives. one is blunt. can't you tell? compare apples with apples man. maintenance is what you lack.
I have two 10" Fibrox knives and they perform very well. They also resharpen very quickly for me on a 1000 grit global stone, once stropped they are back to razor sharp after just a few minutes. Pro quality for any budding Chef !
Don't blame the knife for your lack of skill in sharpening, your poor use of a knife (scraping along the board), or your poor maintenance (like edge grain board). Skewed reviews like this (and ATK) are why a great ~$25 knife now costs over $40. This puts it more in the price range of VG-10 knives which are much harder (better edge retention), and thinner. Great knife for the home user IF you can get it for $25 (can still sometimes find it with a different handle for that price).
What do you mean by edge grain board :o
I hate when people scrape the edge on the board.. wtf
@@chocolatehoneyb2217 The grain of the wood runs parallel to the surface of the board. An end-grain board has grain that runs perpendicular to the surface.
Thanks for the video! I was looking for a decent knife that wouldn't break the bank for weeks, and while the Victorinox was on my list since the beginning, you (and some others) convinced me and I finally got one (I got the 10" because I prefer bigger knives).
This was one of the most painful videos I have ever seen!
is it possible that the moritaka is not as well sharpened as the victorinox?
+Roger Nevez lol man I have a knife from czech brand it's price is 16€ which is about 19$ but it can cut much better than those two :D
@@ReikoX7 can you please tell me the name of that Czech brand...thank you
@@swapnilmule3922 Man those knifes are not so good, but the problem with this video that Moritaka is not shapened well. And Victorinox has a shit quality :(. Only good knifes are with brand Swibo (previously under Wenger, now under victorinox.). Lastly i have found in Tesco knifes with blade from this X 50 Cr Mo 15. for few euros, whenever you get to a knife with this kind of steel just buy it if it is cheap. Give it a nice touch with wheat stone and magic done ;)
@@ReikoX7 yes buddy...moritaka is very potent knife...but this guy is biased and knows nothing abt knives....I want to buy a knife with X50CRMOV15 blade...but in cheap...
Tesco knives are not available..
can u please suggest me a good flattish profile gyuto or santoku in cheaper rate....thank you..
just first impressions but for $170 you'd think they could put a handle on it that don't look like a scrap of broom handle.
That is a classic Japanese handle you fucking plank
Lol ^^^
Thank you for the good video. These are a great option when your wife asks for good knives, but doesn't want the hassle of taking care of GOOD knives which are much more susceptible to rust and chipping (and cost a lot more). They really will put a smile on someone's face if all they've used are cheap block set knives in the past. The cheap stamped blade on them is so thin it can seem to cut much better than a much sharper blade made of better steel.
I was a scout and cadet so Victorinox is in my DNA but I do not have this knife so off to purchase as looks lovely. Thank you
it's probably not as good as a 140 knife but when you sharpen it with a 4000 grit stone it perform ashtonishling good for it's price :)
Just received the Vic a few days ago. It is seriously sharp. Clearly, the Swiss put the money into the blade, rather than the handle. But, it is well balanced and firm to the grip. The blade slices paper like butter, and will actually push through paper without slicing. I showed this to my wife. She said, "Why do you bring this stuff into the house? I won't touch that thing for 2 years."
I agree with most of the negative posts here. I have done a side by side comparison of the victorinox with shun, wushtof and Mac knives. It is the worst knife of the bunch. It is fine for the price but not great. It's better than other cheapies but not world class knives. And I really don't like the cheap rubbery handle at all but to each his own.
It should have been obvious to him that something was wrong when a knife worth several times more got outperformed by a $40 knife.
I have the same victorinox but a 10 inch. Yes it is good for industrial. All my work knives are victorinox but honestly your other knife needs to be sharpened. The blade doesn't seem to cut evenly and a honing steel comes in handy to keep the knives sharper longer. Just a friendly comment. Oh the victorinox is a great knife it's a work horse because of the high carbon steel which keeps its edge very well. But honestly I have shuns as well and I pick them over my victorinox. I love the fine blades because they slide through very easily. Vg-10 is my favorite steel. It holds its edge well, it is a lot sharper and it sharpens faster. I don't mind taking care of a knife I love. The only thing the victorinox has on a lot of knives is it holds its edge very well. So if you want high carbon go for the victorinox, if anything else do your research there are so many great knives. Gyutohs are the most advanced style of chef knife that do your all around bidding. Love them.
Agreed. I LOVE my gyutos, and I have a fondness for santokus as well for lighter work, though I still tend to reach for my 240mm gyuto for just about everything. lol
I have VG10 blades (Tojiro DP) but I prefer the Japanese carbon steels. Either way it just helps to cement the fact the Victorinox is a great value for the money. A similarly sized "cheap" Shun is $100 or more. My favorite knife is about $200. It speaks volumes about the Victorinox that it takes these knives to beat it and can sit comfortably alongside other knives like these in my knife drawer. lol
these comments are just neglecting the fact the victorinox has a much more comfortable handle than the moritaka while having a comparable quality blade.
How are the blade qualities comparable??? Aogami super holds the edge much longer and also can be refined to a much sharper edge. Also, it is subjective as to which handle is more comfortable.
I think the reason the Victorinox outperformed the Moritaka is because the blade is thinner and the handle more ergonomic. I like thinner blades, but not so thin they feel cheap or unstable in the hand.
you have to remove onion by the spine of the blade not the edge scrubbing the wood all the way.
Victorinox fibrox is the best knife in the World i know it doesnt keep an edge,but the handle is the most ergonomic handle that ever created.If you spend some minutes for sharpening the knife you can make it very sharp every time.I had lot of fibrox but i lost them...😪 time for new.
You should try and do the comparison again... but only after both knifes are at peak sharpness... it was pretty clear the moritaka was dull... the skin of the tomato was able to resist the blade.. still this is not to say the victorinox isn't a capable knife... The reality is... when you pay $150+ for a knife your paying for edge holding and lifetime use... I highly doubt the victorinox's edge holding is as good... nor will the knife last 15+ years...
swish1onu I am a butcher and use victorinox knives all the time, they hold their edge for a long time, currently using one knife for well over 6 months, and hasnt sharpened it once and it is still very sharp.
ab30494 That may very well be true, but we're talking about one specific knife in this case and I'll actually be buying the one featured in the video. I don't mind a little extra sharpening if I can save myself $120 bucks. But as I'm sure you are well aware, durability of edge is all about quality of steel and with the advent of all these "super" steels, a 30 dollar victorinox steel quality is not up to par with say a Shun knife steel.
swish1onu You're an idiot. There's no data or research to support what you're saying. You're just basing your statement on price difference. America's test kitchen has tested the Victorinox knife multiple times and it almost always comes out on top. They took it to MIT to analyze it under a scanning electron microscope, and come to find out, it has really high quality steel.
Phillip Lawson and yes.. you dipshit moron... there IS data on edge retention and steel quality... your just a dumbass unwilling to do your own research..
Look it up.. stop googling shit thinking an article or 2 qualifies you as an expert.
I've had my victorinox 8" chefs knife fir 10+ years now and it's still going strong
Is because your Moritaka is very dull, however the Victorinox knives are really good. I got my Victorinox 8 inch chefs knife for 29 dollars, they used to be 25 bucks but because of the freaking America's test kitchen review they got famous and price went high.
flip through horizontally first and then do Your verts =)
Proves it's not always about how much we spend to get a good product. Why the Victorinox out performed your Moritaka...I don't know if it was because you used the Mortitake more so it was less sharp. You never said if they were both "out of the box" knives or how long you have been using them since their last sharpening.
I might get one but with the fake Rosewood handle. To use as a beater knife. Which could turn out to be my main knife. :) Who knows.
Will it hold the edge like the japanese knife?
You do not have the correct edge on the Moritaka because if you did, the weight of the knife alone would go through the tomato. That is not taking anything away from the Victorinox, I have one and it is a great knife, but the Moritaka is also a very good knife if sharpened properly. I also have a Masamoto KS series SW-3124 Wa Gyuto 240mm Chef`s Knife with an edge that will cut through a tomato with knife weight alone.
there's a few snobs on this thread iv owned a few of these knifes kasumi,globals and wustofs and everything in between and yes the Vk isn't as good you have to sharpen alot more because the steel is softer but look at the price if you have one of these for a year you'll have a good knife.these things aren't 10+ year knifes but there so cheap who cares.vk boning knife rose wood handle best knife iv owned next to a kasumi what 3 times the price.
have you ever sharpened these knives?
Love this knife! Cannot go wrong for the price. I have a Henckels, but I HATE paying so much for knives. Love my Victorinox and my $12 Kom Kom. I wouldn't pay more for a knife for home cooking. Go grab the Kiwis and the Kom Koms if you have an Asian market near you and you'll be happy. That Kom Kom will cut you if you look at it wrong!
Definitely beat your Japanese knife for sure. Crazy I use Dexter Russell (American made) and victorinox and enjoy them both for outdoor bbq prep and kitchen use.
It's a fantastic knife. Best knife I recommend for beginners. Best value for money you will find anywhere.
I need a simple and small *multi tool* with *knife*, pliers, wire-cutter, bottle opener, can opener, screwdriver... Can anyone recommend me something appropriate?
Modesta Frometa anything by leatherman
they're an american maker I think
Modesta Frometa you were making a swiss army knife joke right?
Thumbs up! Going to get this knife now :-)
Maybe the other knife is so dull because he's slamming it against the block. Need a honing steel if you're that rough
when you review a knife but do not know how to use one.
lol
Which actual model of Victorinox knife is that? There seems to be a few Victorinox knife in their catalogue that are similar??
Late reply but it’s the fibrox model which is the same as the classic 8”but with a chunkier handle
This was a demonstration how a cheaper but sharper knife is better than a dull expensive knife. So remember to sharpen your knives people.
Have the classic, its quite thin. So thin it flexes when crushing garlic.
I've read good things about this knife, is it the type you sharpen with a whetstone or an oil stone? thanks.
I was thinking of returning it to the store after I played with it? Drop the music
Sharp knife is a good knife a dull knife is bad
your moritaka is dull... i can tell by how much noise it made when you cut the tomato and how much you struggled to get through the skin.
both knifes are blunt
Fibrox is an amazing knife, but the Moritaka you used in the video wasn't sharp as it could be(not even close)
watching you chop onions make me cry =)
Is this straight out the box?
Its not the knife... You are really bad at chopping vegetables
+1
Fu
and sharpening knives
+Mauricio Chavez what was wrong with him chopping vegetables?
He chopped just fine. And your just making excuses for your fanboy knife.
The Moritaka is soooo much sharper. You just need to learn how to sh s down it I guarantee most of the people commenting can show you up with our knives. My knives slide right through. They all out perform my victorious easily. Victorious is what I use at work. It does really well but not better than a shun, a Moritaka, or kikuichi. Buy some stones from chef knives to go. The sell amazing stones that cut very well and refine your blade. I also recommend getting a strop.
Your moritakas's just blunt mate. Having aogami core doesn't mean it'll keep the edge for years. I suspect some form of mishandling that knife - there's some sort of strange glitter on the very edge of your gyuto, very likely to occur due to unskillfull sharpening/honing. Victorinox is good (for the price), personally would rather recomment one with rosewood handle (great improvement in overal comfort). I can compare masakage koishi gyuto with victorinox fibrox and rosewood handle. Japanese one is unsurpassed either in performance and comfort of use. Personally I would recomment having both, just keeping the cheaper one for dirty and knife-threatening jobs eg. chopping bones.
I wouldn't chop bones with a chef knife, isn't that what a cleaver is for?
Your moritaka needs a sharpening ;P haha i love both though thank you.
your Morotaka knife is dull as I can see the edge and you should use a draw cut not a push cut . I do love Victor-Inox......not victorionox. Its the Victor knife company , Inox means stainless in French
Amateur.
Sorry Bro, but my Moritaka ist ten Times sharper then yours. :D
When you sharpen your Moritaka right, it will definetly be sharper then the Victorinox.
Just saying. Great Joice with Moritaka! ;)
You've really let that moritaka go dude, Mine cuts tomatoes under its own weight. also the victorinox is going to be sharp straight out of the box, dont get me wrong I have a $7 victorinox paring knife in my knife roll and love it for small intricate work, and box opening. The difference comes in when you're 53 onions in and still have 47 more to do. The victorinox will lose its edge very quickly and you'll have to stop and hone it several times. Victorinox is great for at home users and Chain restaurant line cooks who don't really know what they're doing. If you knew how to properly sharpen that moritaka you'd probably have a different opinion.
Actually, the victorinox keeps its edge VERY well. Not being an ass here, but have you used one? They are cheap in price, but not in quality of metal.
Agreed. I have owned a Forschner 8" chef's knife for several years and I have NO complaints about its edge holding capabilities. Maybe in a professional setting it might be different and I certainly won't claim it is an equal to Aogami Super, but the only knives I own and have tried that will out perform the Victorinox are my handmade Japanese knives, and absolutely NONE of those were anywhere near $30. You could probably buy a crate of Forschners for what one of them costs. lol All of my knives, regardless of steels, require steeling or stropping (depending on hardness) to maintain an absolute screaming sharp edge at all times, but all will hold a good working edge that shaves arm hair for quite a while without it, even the Victorinox.
I also agree with Dylan though that the Moritaka is painfully dull... that knife should run circles around the Victorinox, and would if it was kept sharp. It should normally be a prime example of the type of knife it takes to beat the Victorinox. lol If you don't want to spend $100+ on a knife, buy the Victorinox and you'll have an excellent knife. If you are willing to spend over $100, you can get a better knife. For the price, Victorinox leaves a HUGE gap to traverse to get to something better. Of course if you are a professional, you might want to spend the extra money, but for a home cook there really is no need, unless you're like those of us that buy knives for more than just pure function... but oh the function they have! lol ;)
Shirogami, how do I love thee? Let me count the ways... :p
I work as a chef and let me tell you that if your knife, ANY knife dulls after cutting 50 onions then you need to go back to basics. There is a very massive difference in using a pairing knife, a knife that is *not* designed to cut onions in the first place and using a chef's knife. I can use my 45 dollar victorinox chef's knife for DAYS, on end, we're talking 8 hours of work here, yet it's just as good the next day, and the next. Now i do 5 minutes of basic maintenance on my knives daily. But saying that a knife will dull in less than 30 minutes is ridiculous. I could buy a 5 dollar knife and make it last a week.
It's user error in your case. A Moritaka might be better at holding an edge in the long run, but with very minimal maintenance, and literally everyone can spare 2-5 minutes of their day, you can a victornox last *years*. Just as i have. And for your average home cook a the victornix will last MONTHS without even needing any other maintenance than some basic honing, which everyone should be doing after every single use anyway.
Nice snobbery, go waste some more of your $10 an hour wage on $300 knives that cut the same as the victorinox, real professionals know what the better option is
Victorinox has the thinner blade so it glides through the slice.
You are now ready to appear on Master Chef.
I honestly don't understand why in the world you have a $200(+/-) knife and treat it that way. I'm sorry, The Moritaka can smoke the Victorinox if you would take care of your blades.
'Não entendo absolutamente nada do que vc fala,mas pelos gestos consigo decifrar.Abraços
These inexpensive swiss knives are or were designed to be house knives for restaurants. They have sold these from commercial suppliers long before they came to the civilian market. House knife meaning if you didn't have a knife then there should be a few of these laying around. And they are nice cause they are inexpensive, they get beat up. But better then having $200 Wusthof etc. Price doesn't mean a lot. JA knives are expensive and they are crap, they once had a decent product but now it has gone to complete crap. It's all about how it performs in the end, and how the user maintains it.
You need to sharpen your Moritaka first then make a comparison video with fibrox
Do you get paid commission every time you say Moritaka? You're only taking about the comparison of two knives. Just get on with it please. I appreciate you taking the time to make this vid, I'm simply being frank with a dash of sarcasm.
I think it's funny how a lot you guys are under the impression that the moritaka would make a better kitchen knife than the Victorinox, it's ridiculous. "Oh, you need to sharpen that shit man, blah blah". Probably a bunch of japanese elitist. Well allow me to educate you on knives for a bit, you can sharpen A.N.Y knife, and it will just about as sharp as the next one, price doesn't matter, you can buy a 5 dollar knife and you can sharpen it to be used as a razor.
The Fibrox is a monster knife, it retains it's edge VERY well, the handle is absolutely fantastic and it's a fantastic knife right out the box. Now, i'm sure the moritaka is a high quality knife by default, right? But with daily (1-2minute) maintenance they will BOTH do the job equally well. The only factor should be: Do you like the the way it feels in your hand, do you like the weight and do you feel like this knife is an extension of your limb. With a simple honing iron you can make a cheap knife feel like a premium knife for years. In fact, i've had my rosewood victorinox (45 bucks including shipping) chef's knife last me for 1.5 years and i'm a chef. I spend the first 5 minutes of my day just sharpening and maintaining my knives, that's all you have to sacrifice to have consistently reliable knife, for home use it would literally take you less than 3 minutes per day.
There isn't a knife under the sun that will retain it's edge eternally, this goes for all knives. Spend thosse 2 minutes daily and you will have a solid, reliable knife for years with the fibrox.
Comparing two dull knives is not very helpfull 🙈
I agree with the quality of both knives you show but .your japanese knife will be useful if you learn how to sharpening it learn how to use whet stone 1000-8000 with make your japanese knife sharp as new like just unpackaged from it box and get your own diamond fine sharpening rod you will be needed that for you victorinox knife
You can here it on the Slicing big diff!! Victoria..
what is up with the dislikes?
For some more information go to www.bohknives.com, site gives indepth review of how the kitchen works and critical view points on this knife.
Great review and the knife snobs are clueless
أريد من هذه السكين السويسرية
Just be honest . fibrox is good but not superior or same level
You need to watch Richard Blaine's videos
I feel truly sorry for the gyuto..........
Geez! Someone's knife is dull as hell! Sharpen it, willya?!
The vicrotinox is no doubt a GREAT knife, but you Moritaka is as dull as it gets. poor comparison.
1:56. How can blade be high carbon and stainless steel at the same time ?🤔
High carbon relative to other stainless steels
Sharpen your Moritaka. Then it would be a test.
Definitely not what I picture in my mind when you say chef knife. My mind pictures wusthof
I feel this video is sponsored
Your japanese knife is dull! It left a mark on the tomato on the 4th slice!
bad cutting technique, dont slam your Japanese knife onto the board. That is how to dull it fast. You press down too hard
Your tomatoes are really hard.
Is this just to generate click revenue? Did I just help?
Zero knife skills, expensive but blunt knife… maybe if you had an end grain chopping board it so wouldn’t be so blunt 🤣
Good show
Thanks
Don’t buy shit with the thoughts of returning it. I hate ppl w that mentality. And then your making money off views smh
My god this was painful to watch.
ur skills need work'
Das Montaka sollte mal geschärft werden !!!!
Das ist peinlich die zwei zu verkleichen vorallem wenn das Monzaka stumpf ist !!!!!
Greets from Germany
Every single new knive is sharp...I can't trust to the sharp of Victorinox or to your sharpest knive....If your kive is sharpest then you never seen before sharp knive.... If the kive is enough sharp you should'nt never press,even lightely to cut any object-food -....Stop do any fake mareketing !!!!!!
Victorinox, thinner steel, higher more acute bevel, Moritaka, thicker steel, shorter thicker bevel. The edge geometry was never in the Moritaka's favour.
That's because you still don't use a decent Japanese knife, that's why that cheapass victorinox outperforms your Japanese knife.
Buy decent stuff. So many Japanese knives outperform both of those
It was a dream a long time ago and I achieved it yesterday only
You lost all credibility when you cut horizontally into that onion. That is unnecessary it doesn’t do anything and it’s dangerous as hell.