CHEF KNIFE BONANZA from $3 to $300+ - WHAT SHOULD YOU BUY?
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- Опубликовано: 13 окт 2024
- What to do when you've got a lot of chef knives? Compare them, of course. My personal opinion on a bunch of blades in varying budget categories, and as much fun as I had making these videos, I still recommend you hold the knife yourself before you buy one.
Mercer Renaissance: geni.us/cgdZ
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Dalstrong Knives: geni.us/3p3Ls
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Sternsteiger Achilles: www.indiegogo....
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Victorinox Fibrox Pro: geni.us/JhgGE
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Brandless: geni.us/mJZq
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Suisin: geni.us/qRJW (Amazon)
www.korin.com/K... (Korin)
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repert... where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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I used to work in high end restaurants with experienced, skilled chefs. Most of them had their own knives, regradless of what the restaurant provided. They all used Henckels, Wusthof, or Sabatier.
sorry to be offtopic but does anybody know a method to get back into an Instagram account??
I somehow forgot my account password. I would love any assistance you can give me.
@Joaquin Cody instablaster =)
Finally an actual cook that is not biased, I am a culinary student and love your videos
The 8" Victorinox Fibrox Chef's Knife is probably the best beginner knife in terms of value (quality:price). It's a great knife that keeps a nice edge, and it has a durable plastic handle that makes it a workhorse that'll last for years with basic care.
If you want something that is REALLY cheap, like less than $10 cheap, then go with a Kiwi brand Thai style chef's knife. You can get one for like $6 and not only can it take a super sharp edge that lasts reasonably long, but it will hold up surprisingly well for a $6 knife, even with high volume everyday use.
Just a heads up. I bought a shadow series dalstrong 8in chefs second hand from someone I work with. One of my other coworkers bought hers brand new and I sharpen her knives for her sometimes. The other day I was sharpening both one after the other and hers was FOR SURE a different blade steel and seemed softer than mine. Throwing my recommendation in though, I can't say enough good things about the babish clef knife. I have some much pricier knives that I bring to work but I always have my clef it's the workhorse of my knife roll.
I have a MAC MHT-80 and I love it, it's stayed super sharp for several years now. It's not cheap, buy man it's a pleasure to use in the kitchen. I had one of those $40 Victorinox and the mac felt like a massive step up.
First review of Dalstrong that I've seen the balance, and wavy blade issues addressed. The Shogun 8" chefs knife I almost bought but couldn't get over the German profile on a hard steel narrow edge angle knife. If people want good cheap Japanese knives; I'd recommend Tojiro DP (except the Sujihiki). -No frills, poor F&F (that can be fixed) and great blades!
Hey there Justin, not sure if you read the comments this far back but here goes!
First off I'm new to the channel and please allow me to say I am a hug fan of your content so thank you for what you create!
I was wondering if I could ask for some advice? I'm a keen home cook and whilst I'm by no means anywhere near the league of both yourself and the other pro chefs who follow your channel I do class myself as 'above average'. I'm on the road a lot and live away from my permanent home most weeks because of my job. Cooking is something I love and I do it to enjoy so I'm looking at really upping my on the road kit so to speak.
I'm looking at getting a new chef knife, as so far I've been using decent western style knives made from X50CrMoV15, but now I've found I'm wanting more. I'm uncomfortable with the idea of going for a Japanese style knife on the basis of they tend to be less forgiving than European style knives, and that with my skill level I don't feel I'll be able to use it to its full potential. I've managed to narrow it down to two choices, the Town Cutlery Desert Dawn 8.5" chef knife, and the SABOL Brothers 8" N690 chef knife, however I am really stuck trying to decide between them.
I know you have spoken about both of these knives in other videos so I would really appreciate it if you have any thoughts on which may be best for me as an avid home cook, rather than a working professional? One day I would love to get both but sadly right now that is not viable.
Once again, great content and thanks for your hard work!
I just discovered your channel. I am glad I did. I have to admit, the "D" folk do a great job advertising. It is certainly nice to have a knowledgeable person discus the facts.
The actual hard core on the Dalstong is very thin and brittle. It can chip easily. I sent mine back to Amazon and bought the Dragon made by Yaxell knives. American steel manufactured by an old and reputable Japanese company.
I've seen those. Are they still good?
So was the Gladiator sharp? I've been tossing around buying a Gladiator for a minute now,but just not sure,the negatives you mentioned don't sway me,I like a good heavy knife with a full bolster. I'm looking to use it in a commercial kitchen that does high volume,where I could cut fish,broccoli ,lemons and steak,etc within seconds of each other,would the Gladiator hold up?
Ohhh damn the shogun series is nice, can inget it? Or Where to buy it?
I was the third category for dalstrong. I bought a 10 in butchers breaking simitar shogun series since was a good price and a knife I don’t use every day. Been very happy with the quality and performance. For chef knifes I still prefer a high end Japanese knives
That Victorinox is a work horse and holds a pretty nice edge. I used it at work for a year and a half, and still keep it in my knife roll. Makes for a great budget knife at home too.
Axiom Steel26 Yes. Budget knife. $32 is not much for a chef’s knife.
Axiom Steel26 It does a great job. It’s a durable knife that holds a sharp edge, but the blade is rather thick. I would reccomend it to home cooks who are less knowledgeable in regard to the differences and special care required for other knives can perform better and as a result cost more.
Axiom Steel26 Wow, I was not aware of that price narkup.
May I ask what country You are located in? I purchased mine on Amazon several years ago, but I undertand some items are not always available outside of the United States and shipping can be prohibitive.
*Edited for grammar.
Have always wanted a fantastic knife for the kitchen and totally got spoilt for Christmas with an excessive $308AUD Japanese Damascus handcrafted wooden handle knife and I'm a very average cook ha. I didn't ask for it, I just said I would love an amazing knife and this is what my family chose for me!! I have started experimenting w Japanese cooking mind you is the reason they choose that particular knife. It's just beautiful & I never thought I'd call a knife that!! Anyways, that's what lead me to your video today. You explained things so well, was really informative and like you said, I appreciated the transparency. Thanks for the vid.
Hey Justin what's your opinion on takedas? Personally I love mine but just wanted to get your view on them :)
You should do a review on Steinbrucke,their an American knife company originally from Munich or something like that ,I got one from eBay for 10bucks,they go on Amazon for like 20/25$,I'm really happy with mine it's good and sharp,I've had mine 2 weeks use it daily to do multiple things as I've said in my other comments I'm a chef in a real high volume restaurant,I haven't actually sharpened it yet,only rdn it across the steel maybe once,also you should review the forged in fire knives,their really awesome for their price point too
Can you do a comparison between traditional Japanese knives and westernized Japanese knives like Shun and Miyabi ? And maybe a comparison between those two brands ?
I’m just starting out and want to buy something worthy. Sternsteiger has a new knife on Kickstarter but I was worried about sharping. What would you recommend for a beginner with chef skills. If you have anything you want to get raid of I would be happy to have it and give it a good home.
Haha super late to this but you got anymore of those knives left? I'd love to get my hand on one if you do. Thanks
On a separate note this was a great way to do a gear video, especially since this isn't really a gear channel. Keep up the good work and thanks for getting on TuneIn I appreciate it. It makes it easier to listen at work.
Justin - where can I find more info on the leather saya and the gentleman, Isaha, who does the custom wood handles?
Sent a message to Isaiah last week. He said he is still working on back orders so good luck with him, he does some amazing work
Yeah, do the custom handle and see if you can get him to show him doing it even if in stills. I have a few knives I would do this with.
Definitely went for it!
Dalstrong Shogun series are the best value knives on the market right now (Oct.2019).Made with real Japanese Damascus steel. The "recipe" shown is the recipe for a true Damascus. I'm a knife maker and collector. I have a Shun Classic set and the Edo (Ken Onion) and Yaxell Dragon Fusion Chef's knives that I love. I was done with the German brands in the mid 90's when I was able to make my own knives with the same if not better quality steel then they were using then and still are to this day for the most part. They are broadly manufactured with robots and huge assembly lines. The knife makers for Dalstrong are Japanese trained with 20+ years. Yes these are made in china, but not like the big German brands. What Dalstrong did with their business model is brilliant. They took the best of every element in a knife (like a Kramer styled chef's blade) to make one and brought all those elements together to make the Shogun series. Their Omega series is their flagship and it somehow was able to build on the Shogun, they are simply amazing. You can buy most of the shogun series online for $50-60 per knife with the Chef's knives around $70-80 each depending on the size. The AliExpress "competition" our narrator described as their competition is flat out wrong. There are no comparisons with those knives at all. Plenty of times I've had customers bring me "FineTool", "Grand Sharp" Xahae, Xintou, Sowol and Xinzuo knife sets for me to replace the handles with custom inlay fancy handles so they can have a high end looking knife set sitting on their counter for a fifth of the price. I'm also asked to polish off the logos etched on the blades. This was a biased review and I understand why being a knife maker and Shun fanboy myself, however credit needs to go where credit is do and Dalstrong is an American company that only sells through Amazon so I got to like that as well.
They are Canadian and they don't make any knives
@@papermaker85 Like Nike or Apple they are designers, it doesn't matter where their HQ is located and now 4 years later, their prices are way too high to be a good value.
Im a new student in culinary school and would like to add a proper knive to my kit. I have mercer knive kit from school bit not liking the feel of them. And hope to get something comfortable to use in school and after school.
Misono
steph92790 ok sounds good to me
Just stumbled across this after watching some whet stone sharpening vids. really nice review. Appreciate your takes.
Can you do Tuo Ring series pls? kinda interested to hear what you have to say about it
Isaiah’s handles look so slick. How much would you guess that Suisin weighs?
Just used my new KUMA last night. Super knife for under $30.00. It just turned into a favorite!!!
I want the gladiator! Is a year later too late??
The Achilles looks interesting to me, but I doubt it would be more comfortable than the Calphalon Katana knives that I prefer now. They have OK steel and just disappear in my hands. Can't find a knife I like better.
Where did you get that magnetic leather scabbard? I’ve been looking all over for one for my own kit but to no avail.
He has another video on modifications that covers that.
Well, since nobody has spoke up. I'd like to give the Achilles a try.
What knife sharpener would you recommend ?
Id like to hear you talk about the nenox knives more. From what I understand that brand of knives is universally loved in high end kitchens. But why what particular brand. Also, there seems to be a pretty big void on knife reviews for that brand.
Maybe just Gyutou or the Sujihiki. But main what is the difference between the G series and their S series? The korin website doesnt list to many differences. And why is it that so many chefs swear by them. My mentor who worked at the French Laundry suggested them but has been kinda vague when I asked him why. Then I noticed you also owned a few I knew you had a past at TFL too so I was wondering why they caught everyone eye there. Ive also noticed them in few other high kitchen videos.
I don't understand why your videos get upwards of 100 dislikes? Your videos are very high quality for someone with only 14k subs there should be no reason for more than like 3 dislikes from random trolls! Did you piss off some angry youtube troll that made 100 accounts to dislike or what!?
Do you have videos covering butcher knives for commercial meat cutting
ruclips.net/video/3r4lrvP-vnI/видео.html&lc=UgwkigWWQzW2rGdjdq54AaABAg
Love your videos. Any thoughts on KIWI brand knives from Thailand? Popular among small Asian restaurants because of affordability and reliability. They do have thin sharp blades but not too fancy wooden handles.
My question for the butcher knives is the dalstrong metal too strong and the handles too slippery? FYI always been happy with Victorinox
whats your thoughts on using something like a miyabi pull through sharpener on shun classic knives. iv heard i need to get them professionally shaprened but thats very inconvenient and expensive and i have no experience with a whetstone.
@@justinkhanna might be time to learn a new skill. thanks for the reply
Mercer Renaissance or Victorinox Fibrox???
again, I just really like your style. I would be interested in a consultation to help a vey petite home chef choose her knives...
Please try a dexter knife 👍
I should buy the $3... but how.. oh how do you not get the $300+ one?
Your assessment of the hole placement on the Sternsteiger is incorrect. Having the hole in front of the grip actually moves the weight (and center of gravity) more back towards the handle. Removing material from the handle would have had the effect of moving the balance towards the tip. Also, I'm not so sure that the knives called "Damascus" on Aliexpress are true Damascus. Their "Truth in advertising" laws are quite a bit more lax. What they call "VG10" or "AUS10" are not necessarily actually what they claim to be. Finally, G10 is fiberglas. The difference between fiberglas and carbon fiber is that fiberglas is made of a woven mat of glass fibers that is impregnated with resin. Carbon fiber is made of carbon fibers woven into a mat, then impregnated with some sort of expoxy (or resin). It is because of the similar construction that they look similar. BTW. my experience with Dalstrong is similar. Edge wasn't very good out of the box, but once sharpened, took a very sharp edge and held it well. I recommend sharpening right away to avoid the micro chips, which you'd then have to fix. To be honest, I think I'd prefer to buy a Yaxell Mon over a Dalstrong Shogun. 8" chef knife is only $80 on Amazon for VG10 clad in stainless. Lastly, if you are looking for budget beater knives, I'd look at the Mercer Millennia series. The form is similar to the Fibrox, grips are combination delrin (I believe) w/ santoprene (softer rubbery material). Comes in different colors if you're into color coding your blades (for poultry, pork, veggies, etc...) Very comfortable, decent steel (X30Cr13, heat treated to around 56 IIRC) and around $15. If you can do without the santoprene, they have a model for around $9-11 on Amazon. Thanks for the reviews. Very informative.
have you done review on Cangshan knifes, just wounder what do you think of them.
Yes indeed, search it up 🙌
You did not review the 8" Shun Premier. I'm thinking of changing from my Henckels to the Shun. Have you found a website for a good price on the Shun line?
Thanks for your input. I truly appreciate it.
Get the classic not the premier. You won’t be disappointed.
Last yr there was a rosewood set for 60 that I sanded and polished to a great looking set it was at Walmart and like Paula Deen or something
Just saying if you dont want the Achilles I would love it ( love the unibody design).
Sternsteiger to me looks like the pretty blatantly copied the chroma 301 porsche design, just with a hole where the chroma has a knob on both sides. And given the fancy marketing I would assume that they both are overpriced stuff for those kind of home cooks where the design (while sitting in a knife block) matters more than the performance.
I have a top of the line Wusthof knife I absolutely love! But I also have a cheap shun knife that I actually use way more day to day… goes to show that you don’t always have to spend the extra cash for a good knife.
I love my Wusthofs so much
Fucking hate shuns.
I have a Nenox, Togiharu, and Miyabis. I used the Miyabis the most I think they are solid knifes. They sharpen amazing and hold an edge pretty damn well
Would love to hear your two cents on the Yaxell Dragon Fire Chef Knife with BD1N steel!
All those ingredients to make that steel is in one monosteel. Damascus must use 2 or more different types of steel. So first lie by that company.
right, that's not Damascus at all.
A guy that never blinks talking about knives...not stressful at all
Awesome- Driving my wife crazy because I love knives...and we already have a bunch of (crappy) knives already.
But she agreed on a new 8’ approx. $150, probably Japanese Damascus chef’s knife. Any suggestions?
look at the miyabi birchwood. i got mine for $170 at saks off 5th. sublime.
@@fessendenful look through Amazon they are some serious professional knifes as I was going to purchase some
Do research. what you want to use it for what type of metal will best suite your needs before purchasing one. But chefsknivestogo.com is great
Do you have any videos reviewing Shuns?
Ok ok half way through. I'm a professional chef and I own the dalstrong 8"chef shogun x and use it daily and absolutely love it, i sharpened it on a stonenfor the fifth time in 2 years tonight and itnis still absolutely razor sharp. I own stolingers, kessakus, shuns, and this dalstrong and all of them get their use but that dalstrong i even use it to trim silver skin off terres major filets, slice tuna, tomatos like its nothing love it absolutely love it. The rest of the knives in the shogun and their other series aren't a favorite of mine and I have my eyes on many other brands and knives. Just giving my 2 cents on that 8" cause that knife is sex in a kitchen.
I am a 14 yr boy and want to become a chef. I am trying to buy some better knives and I am wondering what would be the best chef knife around £50, and what different knives would I need to work sufficiently?
Vortex Man Def try to get the Victorinox Knifes
What do you mean the home cook isn’t going to care that the knife is bent and crooked I’m pretty sure that’s not a good thing
Someone else reviewed that Mercer knife and compared it will one costing 2 times more (Wustoff), it has the same steel composition, so to say it wont last long is a falsity.
I don't think even Ramsey would use a $300 knife).
To me I think what he is getting at is that the Renaissance is not going to satisfy your long term culinary needs. There are several sub 100$ knives that are solid performers, hold an edge longer and cut better. Honestly most of the crazy expensive knives are overkill, but the Mercer Genesis and Renaissance are behind the performance curve. Wusthoff runs their blades at 58 HRC, Mercer could have done the same thing and some work on edges and geometry and they would have been more impressive.
Great vid my guy! I'm looking to ditch the Wusthof I've been using and grab a japanese Gyuto!
I really like the fantoms. I tried to order on Amazon. But they don 't deliver in belgium 😢😢😢
62 Rockwell...chippy?
I'm Interested in any free knife I can get, because I am just starting, but it does look attractive!
Love the last knife I been waiting to purchase it because of the price on the bucket list though
Can we stop calling the X50CrMoV15 high carbon steel, please?
X50CrMoV15 C=0.45-.5 when the HI CARBON begins?
@@555BRAK Eutectoid steel (carbon content 0.83%) is a medium carbon steel for cutlery purpose.
Just bought some stuff on brandless got the chef knife needed a beater knife. great video I'll take some knifes if you don't want them.
Brandless link doesn't work
The Mercer knife is the culinary school student starter pack? My culinary school gave us a full set of Wusthof classics for $150 tacked onto our tuition.
Then they didn't "give" them to you.
I received a Dalstrong bread knife. The word "bloated" comes to mind--too heavy, poor balance, the blade was too wide and thick for a bread knife, far too much metal in the handle--but all that can be called personal taste. What isn't a matter of taste were the ill-fitted, undersized handle scales that exposed very sharp edges of the tang. Something like this should NEVER have left the factory, and good customer service does not make up for it--a crap product that's easy to return is still crap. Thank God for gift receipts.
justin i love the dalstrong shogun need that in our kitchen, im ia prep cook please😊
Have any spare knives? My Wife is a chef and I'm trying to get her a really good knife but my budget is a little slim 😐
Marc Anthony Whitfield chefsknivestogo.com
Look for when they have special
Freaking love your channel! Found it yesterday and have been watching your videos since 😂🤣.
Would love to see you review the Misono UX10 (If you haven’t already)!
Keep up the fantastic videos Justin!
Was thinking of getting a tojiro gyuto. Any thoughts on those?
This actually helped me make a decision. Thank you
Could you elaborate please?...Which knife did you go with? And what do you think about your decision after all this time? Thanks
@@DugnCarry I bought a miyabi knife and artisan hand made knives from Japan when I was in Japan. I dont like shitty and cheap knockoffs. I was looking at those Chinese made japanese style knives but decided to spend a little extra and I'm glad I did. I love my knives and it really makes cooking enjoyable for me
I would love to see a custom knife
6:30 stICKKKK 😄
I’d love either knife. After all there’s no such thing as too many knives
Great vid, always love your knife talk videos!
what is your opinion for the miyabi knifes..???
Justin Khanna hope u make a video soon coz i am realy interested on buying them...! And i realy trust your opinion!!!
You should try out sabol Brothers custom kitchen knifes
I'd love the Fibrox. Starting a new kitchen and need a workhorse
Can you review cutco knives as a professional option?
It’s 440 stainless steel, decent knives but not in same class as wusthoff or shun etc.
Go for the shogun
Where can I get a leather saya like thatcher?
Wouldnt it have made sense to start out with the 3 dollar knife? Since it's 3$ to 300$ I don't understand why you started with a 33 dollar knife when the video is titled 3$ to 300$ knife I don't get it.
That first knife is high carbon the same way McDonald's is fine dining.
Its still good steel. X50CrMoV15. Same thing used by Wusthof on the Ikon and Classic.
@@chrisabhijit3963 true, but what corners did they cut to get it that cheap?
@@switchtheflip9422 Or how much mark up do the more expensive knives allow themselves? Any boutique item or so called art piece has a lot of artificial costs attached because humans have the weakness of feeling like they deserve the best for whatever reason. A perfectly good example is people that order Grey Goose bloody mary's. They DESREVE that super distilled vodka even though you could never tell it was Goose unless you had it in a martini, certainly not ruined in tomato juice, horseradish and hot sauce. It is human nature. Closer to the subject there is a video on RUclips actually testing different knives using among other things a microscope to look at the edge, not an opinion piece like this video. The top tested knife was the Bob Kramer Henckel French knife which is just a beautiful art piece...at $375. They also tested many others but the knife that came closest in ACTUAL blade quality was the Victronox stainless steel French knife with a fibrox handle. $38 I believe. That Vic is easily the commonest knife used in professional kitchen across the country due to its cost mainly but it is hard to beat. I would love that Bob Kramer knife but will never spend that much just for bragging rights. I paid $130 for my main knife (10" Messermeister French hollow ground) and will have it the rest of my life. I also foolishly paid $100 on an 8" Myabi French knife because I wanted Japanese steel and a Damascus blade. I love the knife but buying a Damascus blade is dumb unless you just want the look, it adds no performance at all. I will never do it again. Bottom line: That Bob Kramer is not $375 worth of knife and neither is the last knife that Justin reviewed in this video. Those knives are Grey Goose Bloody mary's.
Edit: Here is that video: ruclips.net/video/e50gujs4l-I/видео.html
@@drk321 1)i don't disagree with most of what you said. 2) it still doesn't justify attempting to call a beater knife, high carbon. 3) a lot more goes into a knife other than just steel type. Things like heat treatment (which is why I will never own a shun), balance, profile, grind type (I regret dalstrong), weight, ergonomics, all play very important roles in regard to knife price. I bet a lot more time, money, and effort were put into that kramer than a victorinox.
@@drk321 BTW, grey goose is trash. If I remember correctly, it started as a cheap vodka, then raised the price to pretend they were premium, and never changed the quality. (talk about a markup)
You remind me of the weapons crazed guy from Full Force by Idubbbz, you both look and sound like him in a way. Anyways, good video I will take these things into account when purchasing my next knife.
I'm looking for my first chef knife, and I would love to win that knife.
Gordon Ramsey himself said get a knife which has comfortable and weighted handle.
And forgot to check the balde...
And sharp.
And probably can yell at you
I would love the kirutsuke. I have always wanted to try that style. I normally work with just a Chef/paring/ serated kit.
I won the Kirutsuke here and I have to agree with Justin here I am in the 3rd camp.nit my best knife not my favorite but it holds an edge and is comfortable to use. Would I buy it myself? Not at full price. Do I use it at least once a week absolutely. Ymmv
super informative, but background music is insufferable.
Thought you were advertising AliExpress, but checked the info and you're not! Thanks for the tip to check the site out
I think you forgot to mention the price, which was main point of this video.
Can you review Sedge Knives
which one is the 3 dollar one, I am a kid and I need budget, why is half of the knifes 130 dollar
The Honyaki you showed last brings up a good point: it's a right handed knife that unless right handers know or learn how to steer it will frustrate them with wayward cuts. Apparently the Japanese can't accommodate left handedness (like a primitive or half developed country, conformity is mandatory) and their sharpeners have a hard time making a left handed knife so if they do it costs you 50% more. You gotta hand it to them, they have their angle. Personally, I wouldn't recommend single or near single edged knives to anyone who doesn't already use them.
I want that German knife please!
Henkels /Bob Kramer chefs knives. Amazing and unique.
Axiom Steel26 Victorinox Fibrox chefs 8” or Mercer renaissance, both are workhorses
Not unique
include lefty friendly knives