I have this knife with the eight piece millennial roll set. I use it all the time. Does not cut as well as my wustoff classic but not far behind. Probably why it is my everyday chef knife (Mercer is). The bevel angle is 16 degrees from the factory what customer service told me & easy to resharpen with my wicked edge Gen 3 system.
On the knife is X30 Cr13. This states that the knife is composed of 0.3% Carbon and 13.0% Chromium. At 2:52 he says that the Mercer knife is high carbon steel. I do not think that 0.3% is high carbon. High carbon would be 0.60% to 2.00%. This knife is just halfway to being high carbon steel.
I have had a similar experience with my winco acero 10in chef knife. Excellent steel, full tang, outstanding value for price. And was able to put a scary sharp edge on it. Personally i prefer full tang chef knives, however i also use a winco 10in commercial grade without full tang which i got crazy cheap...same German x50crmov15 steel. Amazing. It has a wider blade than yours or my full tang which is handy scooping up my sliced veggies into the pan.
Yes it's absolute crap don't use it send a few to me so I can give it to my next door neighbor, he runs a super busy high end catering business and loves these knives LOL
I own both. I also own Wusthof, Shun, antique carbon steel Sabatier and a handful of Japanese customs. The Millennia is better than the Genesis. The forged bolster on the Genesis gets in the way of sharpening, so you never get a completely sharp knife. Genesis is definitely a prettier knife. I've bought two for people as Christmas presents -- and I've never bought anybody a Millennia or a Victorinox. It looks smarter in your kitchen. Should impress your fellow housewives in the well-appointed kitchen competitions. But if you're looking for a working knife that's going to assist you in the process of producing food, the Millennia knocks the Genesis out of the park. As long as the steel isn't dogshit and will take and retain a decent edge, geometry is the most important factor in cutting. The Millennia is a decent steel and has the same geometry as the Victorinox which is widely acknowledged by professional chefs. The steel in these knives is the same steel Wusthof uses in knives that cost five times the price. It's not supersteel, but it's an adequate kitchen knife steel -- more than up to the demands of a professional chef.
Thank you for commenting. I know nothing about knives and was about to purchase the Genesis chef knife for my wife. I'll get the this one instead. I appreciate the info@@twatmunro
I have this knife with the eight piece millennial roll set. I use it all the time. Does not cut as well as my wustoff classic but not far behind. Probably why it is my everyday chef knife (Mercer is). The bevel angle is 16 degrees from the factory what customer service told me & easy to resharpen with my wicked edge Gen 3 system.
On the knife is X30 Cr13. This states that the knife is composed of 0.3% Carbon and 13.0% Chromium. At 2:52 he says that the Mercer knife is high carbon steel. I do not think that 0.3% is high carbon. High carbon would be 0.60% to 2.00%. This knife is just halfway to being high carbon steel.
It says high carbon steel on the knife itself. The guy isn't a metallurgist.
I have had a similar experience with my winco acero 10in chef knife. Excellent steel, full tang, outstanding value for price. And was able to put a scary sharp edge on it.
Personally i prefer full tang chef knives, however i also use a winco 10in commercial grade without full tang which i got crazy cheap...same German x50crmov15 steel. Amazing. It has a wider blade than yours or my full tang which is handy scooping up my sliced veggies into the pan.
I just bought this knife three hours ago! Im eager to get it and try it out!
great review, i cook as a hobby, do you think this is a good knife for beginners?
I really like Mercer, and have this knife (along with Victorinox) , but prefer their Genesis line.
We will see, I believe in Mercer county
The real reason is you can buy two Mercer's for the price of one Victorinox in 2024.
Noice!
seems like crap metal to me, they have the forged genesis. this is x30 crap, says right on the blade and its stamped.
Yes it's absolute crap don't use it send a few to me so I can give it to my next door neighbor, he runs a super busy high end catering business and loves these knives LOL
I own both. I also own Wusthof, Shun, antique carbon steel Sabatier and a handful of Japanese customs. The Millennia is better than the Genesis. The forged bolster on the Genesis gets in the way of sharpening, so you never get a completely sharp knife. Genesis is definitely a prettier knife. I've bought two for people as Christmas presents -- and I've never bought anybody a Millennia or a Victorinox. It looks smarter in your kitchen. Should impress your fellow housewives in the well-appointed kitchen competitions. But if you're looking for a working knife that's going to assist you in the process of producing food, the Millennia knocks the Genesis out of the park. As long as the steel isn't dogshit and will take and retain a decent edge, geometry is the most important factor in cutting. The Millennia is a decent steel and has the same geometry as the Victorinox which is widely acknowledged by professional chefs. The steel in these knives is the same steel Wusthof uses in knives that cost five times the price. It's not supersteel, but it's an adequate kitchen knife steel -- more than up to the demands of a professional chef.
Thank you for commenting. I know nothing about knives and was about to purchase the Genesis chef knife for my wife. I'll get the this one instead. I appreciate the info@@twatmunro