Nice low edge compared to the handle height. No bashing knuckles. Nice sweep to the blade for speed cutting and a thin blade. Totally love the geometry
How does the knife feel when cutting harder things like carrots or potatoes? Does it cleanly slice all the way through or can you feel it wedge a little bit?
Question. Magnacut is normally for short blades that dont require "spring steel". Steel is tempered. Has this chap tempered the blade after quenching? Wonder if he has, how it effects the longevity of the edge compared to short blades that are through hardened only
Culinary knife maker here… you see MagnaCut used normally for small blades because of cost of the steel and it’s amazing abrasion resistance which can be a problem when doing more production style knife making. All MagnaCut knives out there are tempered to some degree - Dr. Thomas has done extensive testing and 63-64 HRC seems to be the optimal hardness regardless of length of blade… if you need a really “springy” kitchen knife then maybe a boning knife is more called for - not a mid sized chef knife.
Red flag #1 for me is they can't seem to figure out how long the warranty is. From their site "Serene Kitchen Co.'s Limited Lifetime Warranty provides a fair and honest warranty against manufacturer defects. If you identify a defect in material or manufacturing within 30 days of receipt, please contact our customer service department". Is it lifetime or is it 30 days? Next I saw price, and it'll be a cold day in hell before I spend that on a single kitchen knife. Thanks for the overview Jim, seems like a cool knife.
I would think that it means, if it arrives defective, let them know asap. And separately, if the knife ever fails during the time you own it, due to how they made it, they’ll repair or replace it at no charge. A lot of times, either a marketing person or the web designer fills in the copy on the website and if at first pass it seems to suffice, the owners will ok it. But I think if Ed sees that the copy is confusing anyone, he will modify it.
I absolutely love it!!!! One thing I’d address is the plunge/ heel of the blade should’ve been addressed as after a sharpening or 2, the heel of the edge will no longer contact a cutting board (just what I see from the angles in this video, and I’m unsure if this is a pre-production proto). Other than that- home run!!
Didn't Dr. Larrin Thomas partner with some Norwegian chef/knife maker to optimize a steel specifically for kitchen knives? I can't remember the name, it didn't get nearly as much hype as MagnaCut.
These narrow deep grooves may be there to provide an anti-stick effect, which I doubt works. What they definitely do is make the knife look ugly and extremely hard to clean.
All i will ever need is a 100 dollar Wusthof that allready did his work and remains sharp after 25 years of use..........i can buy a good complete set of 4-5 kitchen knives ( from big to small) for the same price of one 450 dollar Serene kitchenko Magnacut that has prooven nothing.
can't believe they didn't slim down the heel... that type of design is so annoying as the knife ages, you have to grind that stuff down with an additional step for no real benefit at all.
When did you get your nails painted red? Mine are still pink. Now we don't match! Cucumber from the garden? Jokes aside, I'm right there with you on quality kitchen knives. I spent 1200 on my set. I sharpen most of them to 14 degrees.
The steel is literally the only thing saving this knife. That is why they put a billboard on the side of it with the steel name. It is ugly, cheaply finished, and poorly designed with the massive plunge grind.
Its a nice knife, impressive steel, but not sure how I feel about the grooves they have in it. The grooves seem like they would be a nice relief to keep things from sticking to the knife. But the sharpish edges and the almost incomplete looking ends of the grooves seem like they would take longer to clean vs more flowing smooth cut ones. If you've used it for a period of time during a single use, has it been an issue? Especially with blood and meat particles.
Great job man. Love the cutting board 😂 Yes Ed is awesome. I need to pick up a couple of these and get one in my sons hand to put through it’s paces at the restaurant (my oldest is a chef 😉). Thanks for sharing I’ll get one in hand at some point. 👍🏻
I know that this is already out of your norm but meglio knives has a 8” gyuto in MagnaCut for sub $300 - 100% USA made
Oh nice, I couldn’t find any info on any chefs made in MagnaCut other than this one. Thanks for the info!
Nice low edge compared to the handle height. No bashing knuckles. Nice sweep to the blade for speed cutting and a thin blade. Totally love the geometry
Northarm uses magnacut in their paring knives. Thanks for the great content.
I heard John plans to move Magnacut into their chef's knives as well once his current stock of steel gets used up.
How does the knife feel when cutting harder things like carrots or potatoes? Does it cleanly slice all the way through or can you feel it wedge a little bit?
Works really well. Carrot pieces tend to fly away if you go too fast I’ve learned.
If you chop with that skill you dont deserve that knife 😜
I am loaded up on Vosteed chef knives. Just came for the cucumber.
Question. Magnacut is normally for short blades that dont require "spring steel". Steel is tempered. Has this chap tempered the blade after quenching? Wonder if he has, how it effects the longevity of the edge compared to short blades that are through hardened only
Culinary knife maker here… you see MagnaCut used normally for small blades because of cost of the steel and it’s amazing abrasion resistance which can be a problem when doing more production style knife making. All MagnaCut knives out there are tempered to some degree - Dr. Thomas has done extensive testing and 63-64 HRC seems to be the optimal hardness regardless of length of blade… if you need a really “springy” kitchen knife then maybe a boning knife is more called for - not a mid sized chef knife.
Red flag #1 for me is they can't seem to figure out how long the warranty is. From their site "Serene Kitchen Co.'s Limited Lifetime Warranty provides a fair and honest warranty against manufacturer defects. If you identify a defect in material or manufacturing within 30 days of receipt, please contact our customer service department". Is it lifetime or is it 30 days?
Next I saw price, and it'll be a cold day in hell before I spend that on a single kitchen knife.
Thanks for the overview Jim, seems like a cool knife.
I would think that it means, if it arrives defective, let them know asap. And separately, if the knife ever fails during the time you own it, due to how they made it, they’ll repair or replace it at no charge.
A lot of times, either a marketing person or the web designer fills in the copy on the website and if at first pass it seems to suffice, the owners will ok it. But I think if Ed sees that the copy is confusing anyone, he will modify it.
@@JimSkeltonKnives Fair enough, I'll have to see how things turn out.
I absolutely love it!!!! One thing I’d address is the plunge/ heel of the blade should’ve been addressed as after a sharpening or 2, the heel of the edge will no longer contact a cutting board (just what I see from the angles in this video, and I’m unsure if this is a pre-production proto). Other than that- home run!!
I was thinking the same thing , I’m not crazy about having a plunge grind on a chef knife 🤷🏻♂️
@@Antimatter. same here!!! Nightmare for future edge maintenance 😔
Didn't Dr. Larrin Thomas partner with some Norwegian chef/knife maker to optimize a steel specifically for kitchen knives? I can't remember the name, it didn't get nearly as much hype as MagnaCut.
Meglio has been making Magnacut kitchen knives for more than 1 year fyi
Good to know, Thank you
These narrow deep grooves may be there to provide an anti-stick effect, which I doubt works. What they definitely do is make the knife look ugly and extremely hard to clean.
They work and are commonly done on cutlery.
All i will ever need is a 100 dollar Wusthof that allready did his work and remains sharp after 25 years of use..........i can buy a good complete set of 4-5 kitchen knives ( from big to small) for the same price of one 450 dollar Serene kitchenko Magnacut that has prooven nothing.
can't believe they didn't slim down the heel... that type of design is so annoying as the knife ages, you have to grind that stuff down with an additional step for no real benefit at all.
When did you get your nails painted red? Mine are still pink. Now we don't match! Cucumber from the garden? Jokes aside, I'm right there with you on quality kitchen knives. I spent 1200 on my set. I sharpen most of them to 14 degrees.
What in the hand job is going on here????
The steel is literally the only thing saving this knife. That is why they put a billboard on the side of it with the steel name. It is ugly, cheaply finished, and poorly designed with the massive plunge grind.
Its a nice knife, impressive steel, but not sure how I feel about the grooves they have in it. The grooves seem like they would be a nice relief to keep things from sticking to the knife. But the sharpish edges and the almost incomplete looking ends of the grooves seem like they would take longer to clean vs more flowing smooth cut ones. If you've used it for a period of time during a single use, has it been an issue? Especially with blood and meat particles.
Thought exactly the same. Not to mention that the knife would look so much better without them.
I just don’t like the bolster for sharpening
Great job man. Love the cutting board 😂
Yes Ed is awesome. I need to pick up a couple of these and get one in my sons hand to put through it’s paces at the restaurant (my oldest is a chef 😉).
Thanks for sharing I’ll get one in hand at some point. 👍🏻
Sweet. Maybe he can teach me how to better prep in my kitchen so I don’t look like a bum! 😂.
@@JimSkeltonKnives lolol maybe.
Im a summit & sea smithing man. but ill look into these fellows
you sure know how to cut them cucumbers but she can wash them anytime.
Hey man... That intro
Lucky zucchini
Looks Great Jim, Thanks For Putting This Knife Out There 🔥🔥😎
Boom. Ordered.