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@@kenroman777 Henckels = ZWILLING J.A. Henckels AG and they sell knifes under the brands ZWILLING, HENCKELS *) and MIYABI And what's about HENCKELS, you don't buy it! When you look into the specifications you find nothing informative, like Blade hardness (HRC): 55-58 HRC, you find this when you look for ZWILLING PRO or ZWILLING Professional S. Well there will be a reason why they don't tell you. There are fewer variations of knifes you could get. And there might also be a reason why this stuff is so cheap. A good knife you buy once, cheap knives you buy again and again. BTW I would look for ZWILLING PRO not for ZWILLING Professional S, why if you want to sharpen your knifes yourself regularly and for a long time a full bolster is not what you want. *) They don't even sell this stuff in their home market, and the website is www.zwilling.com/ not something with henckels.
1:25 Not even close to the oldest business still operating. Weihenstephan brewery was started in 1040AD. Staffelter Hof is a winery, restaurant and hotel founded in 862AD and the Italian arms company Beretta has been making guns since 1526 also still owned by the Beretta family.
I recently bought a full set of K Sabatier knives. I just love them. With a lover weight, they just become an extension of your hand. I also like that they are forged in one piece. Many other knives are composed of a blade, a bolster and a tang made of different steels that are welded together
Greetings from Germany! Another very good knifebrand with great tradition in knife making is "Friedr.Dick" founded in 1778 and family owned since then. It's known as "the brand for chefs and butchers" and definitely worth testing.
@@americanmade6996 yes the knives are a bit on the heavier side, but extremely durable and good for resharpening every now and then. They are a bit like the workhorses among other brands but that's the way I like my knives .
@@st.nikolaus_nxt.gen. Agreed. They remind me of warhorses vs, palfreys. I now have only one, and like I said it's my choice when I want to cut through or break poultry bones, or separate a bone-in roast into chops. Also for chopping nuts and chocolate.
A Victorinox chef's knife used to cost only $20 8-10 years ago. Now, probably because of inflation and reputation, the price has nearly tripped. Still a great value. I love mine.
i think it has mostly to do with the import. the basic swiss clasic is 24€ rn on Amazone prime. Zwilling and Wüsthoff etc are also half of what they are in the us. FE i bought the 18cm(7.somthing inch) Zwilling pro last week for 45€ directly at Zwilling it is like 160$ in the us. Btw i am directly from Germany
Bought 3 used Sabitier knives years ago and they’re great for everyday kitchen use. Lightweight, very thin & slicey, super easy to get razor sharp & hold their edges well enough.
I've used a 10" Global chef's knife daily for the last eight years and love it, as well as their 6" utility knife. I just added a 7" nakiri to the collection. The balance, comfort, edge, and sharpenability are superb.
I'm a bbq pitmaster and found that the knives I use the most are boning/fillet knives for trimming so I don't need high priced chefs knives and utility knives so I have Mercer and Victorinox in my drawer.
In my opinion the knife every one needs is a “ windmühlenmesser”( “ Klassiker, Benelux, Gemüse Messer” ) from Robert Herder from the German town; Solingen. It is a small kitchen knife. Always choose the high carbon version. It stays forever sharp because of the thin blade. It is a must have. Costs about 17€. Almost every family in the Netherlands and Germany have one in the drawer. Greetings from the Netherlands, Frank
@@HLi-eu5er yes it is an “ aardappelschilmesje”( potato - peel- knife), but this one from Robert Herder is the best. It has a „Solinger Dünnschliff”. Very easy to sharpen when necessary. They keep their sharpness their whole life. (30+ years)
My first was a hinkle, then wustoff. Over the years I’ve gathered quite a few. I still love my wustoff, I did start getting into Dalstrong, they actually have a great blade and weight
I bought three carbon steel knives from K Sabatier about half a decade ago. It's a different style from both the German and Japanese styles, the blades have less width relative to their length compared to both other styles and the blade thickness is in-between the thickness of German and Japanese style knives. The selection I bought are absolutely fantastic knives that will probably outlive me (them being carbon steel knives means a bit more maintenance, but their regular knives are also fantastic from the feedback I got from friends and family whom I bought some for as gifts after I got my carbon steel ones).
I have a lot of different knives, and brands of knives. They include Zwilling, Victorinox, Wusthof, and Enso Japanese knives. If there's no bone in what I'm cutting I always reach for an Enso. Treated properly, these knives stay sharp a long time. They are nimble. They become a part of my hand. Whatever cutting operation i'm performing I do it better with the Enso Japanese knife. I also have one Shun, an 8" chef's. I prefer the feel of the Enso. Enso is not expensive, and I've stopped using everything else since acquiring them.
I bought set of Zwilling kitchen knives over 30 years ago against my wife's objections. Of course, I got the knives in the divorce 15 years later. They are still going strong.
My ex-wife took our Zwilling knives when she left. I replaced them with Smithfield Professional knives bought online only from the factory shop, quite a bit cheaper as no middle man and great knives.
Nice overview. One day, I’d like to own a set of Zwilling Pro or Professional S knives. Meanwhile I’m very happy with my recent purchase of the Spanish made Henckles Classic knives that are about as close to the Zwilling Professional S line I can find without the Friodur ice hardening. As a result, the Spanish made knives are closer to Victorianox prices but retain Zwilling’s fully forged forged tang, German steel, and classic handle design. If not for one of your other excellent videos, I may have completely overlooked the Henckles Classic. A truly excellent Knife that I truly believe could be your top pick for kitchen knives made in Spain.
Check out Messermeister. I find them to be superior to any other German brand. Top quality forged steel, but no full bolster so you can both use and sharpen the entire blade all the way to the heel. Plus, there balanced a bit towards the blade so the blade does a bit more of the work. Helpful if you cook for a living.
I was watching this to see what you thought of Sabatier knives. I have the chef’s knife and have been using it for over 30 years. I love it. Feels great in my hand and is well balanced.
My late mother had an antique carving knife from Sheffield, my wife lost it catering a local event, I replaced it with a 1840's knife from Thomas Turner Suffolk Works in Sheffield which I bought on Ebay from America. As such given the historical importance of Sheffield I surprised Sheffield didn't feature. I have some excellent knives full tang and bolster from Samuel Staniford T/A Smithfield Professional which can only be bought directly from their factory outlet o online. However as I'm in Ireland and the UK has left the EU, with double taxation I now buy online from K Sabatier in Thiers and I'm vey happy with them. K Sabatier also sell a paring knife from Goyen-Chazeau Le P'tit Tadi hand made with ebony handles using Sandvic 14C28N steel at a very reasonable prices.
We bought Wusthof knives, a whole set.Blades are really good. Problem is the handles all cracked and are breaking into pieces. We have the synthetic handles.I was told they will warranty them, but I live in Colombia now and shipping would cost more than buying a whole new set. Not their fault I moved. Just saying beware of the handles.
I bought a set of Wusthof knives over 20 years ago and I still have them and use them regularly. I have taken good care of them and they've taken good care of my food. America's Test Kitchen also recommended the Victorinox knives and I bought two of their chef's knives and I love them. They are lighter and have a more comfortable handle than the Wusthofs. They're very good knives at a great price. I am looking for a good Japanese knife, though, to add to my collection. I'll avoid knives made in China whenever possible.
I LOVE my Wusthof Culinar series. I have every single one produced (27), including 8 Culinar steak knives and Culinar 3 prong forks with the logo on the end of the handle. I also have a set of (8) Wusthof Icon Blackwood steak knives and most of the Henkles 5 star series. Now I need more knife skills courses...
I included Miyabi in the full written guide, but needed to make some cuts so the video didn't drag. You can check it out here: prudentreviews.com/kitchen-knives-not-made-in-china/
Good job. I have most of the knives you have shown, plus many more. I like the thin blade on a Japanese knife, and the way it slices through anything with so little effort. Thicker blades feel like a wedge to me, forcing it's way through a carrot, potato, or meat. I get a cleaner slice with a Japanese knife, on fish, meat, vegetables.
My wife and I bought a set of Wusthof trident about 35 years ago, they look and perform like new. Matter of fact I cut my finger to the bone just a couple of weeks ago.😅
Morakniv knives are made in Sweden are a fantastic quality at great prices. I have their kitchen knives and outdoor knives. The outdoor knives are very famous and loved by bush crafters and hunters. The kitchen and meat knives are less known in the USA but excellent.
Another reason I love my Zwilling Pro 8" is the WIDE blade--almost 2-1/4"--so handy for scooping stuff off the board and into the pot. Unfortunately I think Z doesn't make this width anymore.
Cutco is so expensive but every christmas they come to my city's mall and sharpen all of my knives from the for free, i dont have to ship them anywhere and they stay sharp until the next year.
When I was a working cook, everyone used Dexter Russell or Victorinox. At home we have Cutco, not the most fashionable, but I like the design. Also, I hate sharpening knives, and they do it for free.
The French Sabatier is the top kitchen knife on the European market .Some of my Japanese knives are better but I don't know their names as they only have Japanese writing symbles on their blades . They were also gift's .
@@robert-king-d7t I do own more expensive, fancy Japanese knives. $200usd+. They're just a little more brittle and can chip easily if dropped or just set aside carelessly and knocked into something. I'm not so worried about damaging the K-Sabatier as it's a bit cheaper, but at this point I'm not certain I can damage it considering all the abuse I've put it through, I mean, it's been dropped and has landed on its tip many times, still has its tip, no chips, it's fully intact. Very comfortable, decent edge retention, take an edge easily, rugged, well balanced, and decently priced. Definitely my best buy as far as kitchen knives go. I expect to be able to give the thing to my grandchildren someday.
... symbols* / gifts* (plural, no apostrophe). And Sabatier used to be a great brand decades ago, but is not anymore. Most of their stuff is made in China nowadays.
Thought I would give a shoutout to Savernake knives based in the UK. Truly at the top of the their game and the best knives I have personally used! They are building a strong cult following 🇬🇧🔪
@@d1ppazI own a few of both; Personally Savernake take the lead, even their starting DNA range are amazing. Wusthof are fantastic too but the Savernake guys will also a sharper edge if you ask them and super durable 😀👍
I would rather use the Wusthof Crafter instead of the Wishing Wusthof Classic because there is no bolster. Messermeister Elite & Victorinox Professional are great.
I just checked out some knives on the Messermeister site and it’s a mix. Some higher priced ones were made in Italy and knives sold for close to 100$ are rolled steel not hand forged. I guess read details before hitting buy
I think I have narrowed my search for a new chef's knife to Made-In, Cutco, and Victorinox. MAC and Shun maybe in the 2nd tier of my search. I also might mix and match between brands, like get a Chef knife from Made-In and a butcher/slicer knife from Cutco. More to follow. Great summary video as always, Andrew.
The Kramer Knives look amazing but are clearly out of my league. I wish there was still quality products made in America that wasn’t catering to the Uber-rich.
Yes there are. They're called CASE knives. Made in USA. Not cheap but not expensive but nowhere near the quality of the Kramer line. You get what you pay for and the USA-made knives are usually more expensive than they should be compared to the German-made knives which are better value overall.
The funny part is that Solingen has plenty more knifemaking companies that you've not mentioned. Felix, Burgvogel, Windmühlenmesser, Böker, Güde, Gehring, ... The majority of my own kitchen knives are Felix made, but I did prefer the shape of the Burgvogel bread knife.
Sabatier is pronounced Suh-bah-tee-ay. My mother swore by them so we had a variety of them in the house - mostly paring knives. But they were always the sharpest knives in the house by far.
Actually the pronunciation in French is more like sabateeay ❤ with no emphasis (Americans would put the emphasis on the eeeaaayy) but try putting it on the start of the word
I have a 4 beautiful Global knifes. They cut well, but they are so fragile the blades chip (1 year and half), I’m very careful about that 😅. I also have a little rust on my biggest knife. I’m buying 4 Victorinox shortly to replace them!
Butchers use Victorinox. I have their 14" knife for cutting meat and that is all I ever use it for. I also have an 8" chefs knife the cost 85.00 in the early 1970s, and a curved boning knife that cost 35 to 40 dollars in the mid 1970s when wages were 400.00 per month. I am still using these knifes and will they go to by grand children.
Brand: Senken Knives: SENKEN 7-Piece Damascus Kitchen Knife Set - Tsunami Collection - 67-Layer Japanese VG10 Steel - Chef's Knife, Cleaver, Santoku, Bread, Boning. These are the ones I’m interested in, $539Cad for 7knives.
I have a set of Wusthof knives. Lovely steel but over time the handle scales have cracked and always been hand washed. Disappointing as they certainly weren't cheap.
It's great that Messermeister is a woman owned company. Kudos to them for that. But the main reason to buy Messermeister knives is because there Meridian Elite series is a superior product. No full bolster so you can both use and sharpen the blade all the way to the heel. Plus, Messers are balanced a bit blade forward so the blade does more of the work. Very helpful if you cook for a living. There the best kitchen knives, imo.
Because they predominantly make outdoor knives, focussing on folders. They have a few fixed-blade models and offer only one (awefully expensive) set of kitchen knives, probably only to cater to fans who want to use their favorite knife brand for cooking.
I use cheap knives and they do well for me after sharpening. I've had way too much disappointment after buying and using expensive Henckels. Worked in commercial kitchens and the important thing is that the knives be sharp. Working in the Hilton chain, the general manager wouldn't allow sharp knives. Accidents gallore!
@@billwilson3665 Japanese knives are excellent. I would recommend Tojiro or Takamura. They're not meant to cut hard things like bone or frozen food, so just watch out for that.
the issue with japanese knifes is that there's literally 1 knife for each different piece of food in the kitchen ... so to have a collection, you'd buy some 10-15 diff knives. Long live the santoku 😅
I use Sabatier - I think they are fantastic - I also use DICK - Germany Knifes which I also think are really good and sometimes I see using other Chefs on RUclips using them. But in my experience ... Sabatier is slightly better...
Heinkel is a disfunct aircraft manufacturer which made bomber planes in WW2. Henckels* is a German knife brand that belongs to the Zwilling group. The full name of the parent company is Zwilling J.A. Henckels.
Sabatier knives are my preferred blade. They combine all the excellent engineering and quality of the German brands. Best of all, their knives aren't made to look pretty. They are built from high carbon steel and can be sharpened by the user with a stone and hone. With use, the blades do turn dark and unless cared for can rust. I will take those problems any day over steel knives so hard that they need professional sharpening. The other factor is their design. Sabatier knives are thinner, kind of like the Japanese style, and handle kitchen cutting with ease. Nevertheless, the overall design is 'western style'.
Cutco is not a quality brand. You should remove Cutco from this list. They are a predatory business model and an inferior product. Offering lifetime guarantee, replacement, and sharpening on an inferior product is not a good deal. I don't care about getting a shitty knife replaced for the rest of my life when I can buy a quality knife and just use it for rest of my life. It's a knife... where is it going to go? Just buy quality and pay 1/4 cutco prices, it will last a lifetime. Mercer Culinary, Misen, Henkels, these are actual quality. Victorinox is actually good.
Good catch. I highlight them in this article that dives deeper into American-made kitchen knives prudentreviews.com/best-kitchen-knives-made-in-the-usa/
Shun/MAC is clearly the top of the class of this group, Global would be next but that depends on whether you appreciate their appearance/ergonomics (I do not). Cutco doesn't even belong in the discussion. They are like having Victorinox and not being able to sharpen them. Your choice to include Kramer in the discussion is....quite odd. Kramer is but one of many custom knifemakers more than capable of producting top rate custom kitchen knives. You do not elaborate upon why anyone should choose a Kramer knife over any other custom maker's knives.
Its not the end of the world but... You do know that habit of sweeping the chopping board using the cutting edge of your knives will blunt them unnecessarily, right? I'd always flip them over and sweep with the spine, or even keep something else on hand for sweeping things off the board.
I won't have a chef's knife that has a full bolster--clumsy to sharpen and reduces utility in pull-cutting. So I vote for the Zwilling Pro line (NOT the 'S'). Half bolster? Yes! And note the smooth, gently tapered transition from blade to bolster--very comfortable and easy on the hands. (Misen claims to have invented this and says its 'unique.' Yeah, sure. My Zwilling Pro had this before Misen was born.)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Read the full guide for more details: prudentreviews.com/kitchen-knives-not-made-in-china/
Want to know when brands like Wusthof, Zwilling, and Shun go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
Wusthof doesn't exist! Wüsthof does!
What about Henckels?
@@kenroman777 Henckels = ZWILLING J.A. Henckels AG and they sell knifes under the brands ZWILLING, HENCKELS *) and MIYABI
And what's about HENCKELS, you don't buy it!
When you look into the specifications you find nothing informative, like Blade hardness (HRC): 55-58 HRC, you find this when you look for ZWILLING PRO or ZWILLING Professional S. Well there will be a reason why they don't tell you. There are fewer variations of knifes you could get. And there might also be a reason why this stuff is so cheap.
A good knife you buy once, cheap knives you buy again and again.
BTW I would look for ZWILLING PRO not for ZWILLING Professional S, why if you want to sharpen your knifes yourself regularly and for a long time a full bolster is not what you want.
*) They don't even sell this stuff in their home market, and the website is www.zwilling.com/ not something with henckels.
1:25 Not even close to the oldest business still operating. Weihenstephan brewery was started in 1040AD. Staffelter Hof is a winery, restaurant and hotel founded in 862AD and the Italian arms company Beretta has been making guns since 1526 also still owned by the Beretta family.
I recently bought a full set of K Sabatier knives. I just love them. With a lover weight, they just become an extension of your hand. I also like that they are forged in one piece. Many other knives are composed of a blade, a bolster and a tang made of different steels that are welded together
My parents bought Sabatier knives 50 years ago and they are still in the kitchen
Greetings from Germany! Another very good knifebrand with great tradition in knife making is "Friedr.Dick" founded in 1778 and family owned since then.
It's known as "the brand for chefs and butchers" and definitely worth testing.
F. Dick 1905 Chef 8" & others avble from Knife Merchant. VG prices.
They also make the best sharpening steels.
Good knives, but heavy. I have a 9" chef's knife I use on poultry, when I need to break bones.
@@americanmade6996 yes the knives are a bit on the heavier side, but extremely durable and good for resharpening every now and then. They are a bit like the workhorses among other brands but that's the way I like my knives .
@@st.nikolaus_nxt.gen. Agreed. They remind me of warhorses vs, palfreys. I now have only one, and like I said it's my choice when I want to cut through or break poultry bones, or separate a bone-in roast into chops. Also for chopping nuts and chocolate.
A Victorinox chef's knife used to cost only $20 8-10 years ago. Now, probably because of inflation and reputation, the price has nearly tripped. Still a great value. I love mine.
i think it has mostly to do with the import. the basic swiss clasic is 24€ rn on Amazone prime. Zwilling and Wüsthoff etc are also half of what they are in the us. FE i bought the 18cm(7.somthing inch) Zwilling pro last week for 45€ directly at Zwilling it is like 160$ in the us.
Btw i am directly from Germany
I just checked and Amazon sells it for $23.
Hyper Inflation to be honest.
@@joanbelmont5450I don't see any for that price. There are 5 and 6" for less but no 8" for $23.
It jumped cause of the americas test kitchen recommendations. I got one and didn’t care for it honestly I like my Japanese knives best and wustof
Bought 3 used Sabitier knives years ago and they’re great for everyday kitchen use. Lightweight, very thin & slicey, super easy to get razor sharp & hold their edges well enough.
I've loved my Sabatier knives for many years.
I have been a working chef for 30 years. 20 years ago I bought a Shun knife and am still using it today. Great knife.
I've been using global as long and love them. Shun, I just live to cut and cook 😂
I've used a 10" Global chef's knife daily for the last eight years and love it, as well as their 6" utility knife. I just added a 7" nakiri to the collection. The balance, comfort, edge, and sharpenability are superb.
I'm a bbq pitmaster and found that the knives I use the most are boning/fillet knives for trimming so I don't need high priced chefs knives and utility knives so I have Mercer and Victorinox in my drawer.
Big fan of Mercer and Victorinox - both are great value
I’ve used wustoff classic at home and in restaurants for over 30 years. You can’t go wrong. My current go to knife is k sabatier au carbone,
In my opinion the knife every one needs is a “ windmühlenmesser”( “ Klassiker, Benelux, Gemüse Messer” ) from Robert Herder from the German town; Solingen. It is a small kitchen knife. Always choose the high carbon version. It stays forever sharp because of the thin blade. It is a must have. Costs about 17€. Almost every family in the Netherlands and Germany have one in the drawer.
Greetings from the Netherlands, Frank
If everyone needs them then he will need at least a billion orders. I don’t think so.
@@Jen-hb9oe Can't sneak one past you...
I only know aardappelschilmesje.
@@HLi-eu5er yes it is an “ aardappelschilmesje”( potato - peel- knife), but this one from Robert Herder is the best. It has a „Solinger Dünnschliff”. Very easy to sharpen when necessary. They keep their sharpness their whole life. (30+ years)
@@brastdoor1231 How do they compare to Victorinox?
My first was a hinkle, then wustoff. Over the years I’ve gathered quite a few. I still love my wustoff, I did start getting into Dalstrong, they actually have a great blade and weight
... a Henckels* (knife brand. "Hinkel" is the last name of the Great Dictator in the namesake 1940 Charlie Chaplin film), Wüsthof*
Your wasting your money. Much much much better knives out there
Great review.. Very educational.
I bought three carbon steel knives from K Sabatier about half a decade ago. It's a different style from both the German and Japanese styles, the blades have less width relative to their length compared to both other styles and the blade thickness is in-between the thickness of German and Japanese style knives. The selection I bought are absolutely fantastic knives that will probably outlive me (them being carbon steel knives means a bit more maintenance, but their regular knives are also fantastic from the feedback I got from friends and family whom I bought some for as gifts after I got my carbon steel ones).
I have a lot of different knives, and brands of knives. They include Zwilling, Victorinox, Wusthof, and Enso Japanese knives. If there's no bone in what I'm cutting I always reach for an Enso. Treated properly, these knives stay sharp a long time. They are nimble. They become a part of my hand. Whatever cutting operation i'm performing I do it better with the Enso Japanese knife. I also have one Shun, an 8" chef's. I prefer the feel of the Enso. Enso is not expensive, and I've stopped using everything else since acquiring them.
I bought set of Zwilling kitchen knives over 30 years ago against my wife's objections. Of course, I got the knives in the divorce 15 years later. They are still going strong.
My ex-wife took our Zwilling knives when she left. I replaced them with Smithfield Professional knives bought online only from the factory shop, quite a bit cheaper as no middle man and great knives.
Damn bro I’m sorry to hear. Hope you found a better one who’s a keeper like your zwillings
@@AG-en5y I did.
Nice overview. One day, I’d like to own a set of Zwilling Pro or Professional S knives. Meanwhile I’m very happy with my recent purchase of the Spanish made Henckles Classic knives that are about as close to the Zwilling Professional S line I can find without the Friodur ice hardening. As a result, the Spanish made knives are closer to Victorianox prices but retain Zwilling’s fully forged forged tang, German steel, and classic handle design. If not for one of your other excellent videos, I may have completely overlooked the Henckles Classic. A truly excellent Knife that I truly believe could be your top pick for kitchen knives made in Spain.
Check out Messermeister. I find them to be superior to any other German brand. Top quality forged steel, but no full bolster so you can both use and sharpen the entire blade all the way to the heel. Plus, there balanced a bit towards the blade so the blade does a bit more of the work. Helpful if you cook for a living.
Thank Andrew for this INFORMATIVE video of knives not made in China. I'm going to buy one of them.
I was watching this to see what you thought of Sabatier knives. I have the chef’s knife and have been using it for over 30 years. I love it. Feels great in my hand and is well balanced.
My late mother had an antique carving knife from Sheffield, my wife lost it catering a local event, I replaced it with a 1840's knife from Thomas Turner Suffolk Works in Sheffield which I bought on Ebay from America. As such given the historical importance of Sheffield I surprised Sheffield didn't feature. I have some excellent knives full tang and bolster from Samuel Staniford T/A Smithfield Professional which can only be bought directly from their factory outlet o online.
However as I'm in Ireland and the UK has left the EU, with double taxation I now buy online from K Sabatier in Thiers and I'm vey happy with them. K Sabatier also sell a paring knife from Goyen-Chazeau Le P'tit Tadi hand made with ebony handles using Sandvic 14C28N steel at a very reasonable prices.
I've been quite satisfied with Dexter-Russell knives made in the US. Not fancy, but good working knives.
Arcos from Albacete the city of knives in Spain and 3 claveles from logroño also in Spain are made there and are good knives in my experience
Yes, those are the best kept secrets.
We bought Wusthof knives, a whole set.Blades are really good. Problem is the handles all cracked and are breaking into pieces. We have the synthetic handles.I was told they will warranty them, but I live in Colombia now and shipping would cost more than buying a whole new set. Not their fault I moved. Just saying beware of the handles.
I bought a set of Wusthof knives over 20 years ago and I still have them and use them regularly. I have taken good care of them and they've taken good care of my food. America's Test Kitchen also recommended the Victorinox knives and I bought two of their chef's knives and I love them. They are lighter and have a more comfortable handle than the Wusthofs. They're very good knives at a great price. I am looking for a good Japanese knife, though, to add to my collection. I'll avoid knives made in China whenever possible.
I like your presentation vs someone showing his own face for 90% of the airtime instead of the products. 👍🏻👍🏻👍🏻👍🏻👍🏻
We've had Zwilling Pro S knives for 20 years. Wouldn't change to anything else.
I LOVE my Wusthof Culinar series. I have every single one produced (27), including 8 Culinar steak knives and Culinar 3 prong forks with the logo on the end of the handle. I also have a set of (8) Wusthof Icon Blackwood steak knives and most of the Henkles 5 star series. Now I need more knife skills courses...
I was surprised that Miyabi didn’t make the cut for the Japan segment. We own both Miyabi and Shun knives and love them.
I included Miyabi in the full written guide, but needed to make some cuts so the video didn't drag. You can check it out here: prudentreviews.com/kitchen-knives-not-made-in-china/
Miyabi is not Japanese, the knives are produced by Zwilling
@@HanohneSolo False. Produced in Seki City, Japan.
@@MediaRoom728you are right, produced in Seki, but still owned and designed by Zwilling/Germany
@@HanohneSolo yes but all the staff that handles the knife making process is Japanese. So being German owned in this case is irrelevant.
Good job. I have most of the knives you have shown, plus many more. I like the thin blade on a Japanese knife, and the way it slices through anything with so little effort. Thicker blades feel like a wedge to me, forcing it's way through a carrot, potato, or meat. I get a cleaner slice with a Japanese knife, on fish, meat, vegetables.
My wife and I bought a set of Wusthof trident about 35 years ago, they look and perform like new. Matter of fact I cut my finger to the bone just a couple of weeks ago.😅
Love the channel, can you please suggest the best knives for large hands? Thanks.
Always a lot of helpful information!
Morakniv knives are made in Sweden are a fantastic quality at great prices. I have their kitchen knives and outdoor knives. The outdoor knives are very famous and loved by bush crafters and hunters. The kitchen and meat knives are less known in the USA but excellent.
I didn't care about knives or cooking 25 years ago but I remember my buddy's brother coming home from culinary school and showing us his global knives
Wished you included Spanish Knives like Arcos and 3 Claveles. Great Knives too!
Is dalstrong any good?
I’ve been using WUSTHOF Classic for 35 years. Never needed to change.
It’s called Classic for a reason 😀
800 years, you're right. You might also know that Japan learned knife making techniques from China in Tang Dynasty, which was 1000 years ago.
Another reason I love my Zwilling Pro 8" is the WIDE blade--almost 2-1/4"--so handy for scooping stuff off the board and into the pot. Unfortunately I think Z doesn't make this width anymore.
Cutco is so expensive but every christmas they come to my city's mall and sharpen all of my knives from the for free, i dont have to ship them anywhere and they stay sharp until the next year.
I believe I have seen their demos at costco
If they had sharpening in my area annually I would think about it!
When I was a working cook, everyone used Dexter Russell or Victorinox. At home we have Cutco, not the most fashionable, but I like the design. Also, I hate sharpening knives, and they do it for free.
i'd love to have a kramer, but they're slightly off limit at this point ... i'll wait for the sales i think... lol
Great review surprised Gerber wasn't mentioned they're certainly a "cut" above Cutco IMHO
Ordered a martinnelli from Finland, but can't find any reviews for it lol. Guess I'll just have to wait and see.
The French Sabatier is the top kitchen knife on the European market .Some of my Japanese knives are better but I don't know their names as they only have Japanese writing symbles on their blades . They were also gift's .
A 10" carbon K-Sabatier chefs knife has been my go to line knife for the last 10 years.
@@dintelignt that's my favorite knife, I've had it for years. The full bolster makes it so comfortable to use with a pinch grip.
@@robert-king-d7t I do own more expensive, fancy Japanese knives. $200usd+. They're just a little more brittle and can chip easily if dropped or just set aside carelessly and knocked into something. I'm not so worried about damaging the K-Sabatier as it's a bit cheaper, but at this point I'm not certain I can damage it considering all the abuse I've put it through, I mean, it's been dropped and has landed on its tip many times, still has its tip, no chips, it's fully intact. Very comfortable, decent edge retention, take an edge easily, rugged, well balanced, and decently priced. Definitely my best buy as far as kitchen knives go. I expect to be able to give the thing to my grandchildren someday.
... symbols* / gifts* (plural, no apostrophe). And Sabatier used to be a great brand decades ago, but is not anymore. Most of their stuff is made in China nowadays.
Love to find vintage Sabatier knives at flea markets.
Thought I would give a shoutout to Savernake knives based in the UK. Truly at the top of the their game and the best knives I have personally used! They are building a strong cult following 🇬🇧🔪
How do these compare to Wusthof knives ?
@@d1ppazI own a few of both; Personally Savernake take the lead, even their starting DNA range are amazing. Wusthof are fantastic too but the Savernake guys will also a sharper edge if you ask them and super durable 😀👍
What brand is the cutting board you are using in the video. Thanks.
It’s the EliHome Classic Series www.elihome.com/products/12-x-16-x-1-4-cutting-board
Have you reviewed the Miyabi Kaizen Chef’s Knife? It’s made by the German Company, Zwilling but manufactured in Japan. Would love to see your review.
I would rather use the Wusthof Crafter instead of the Wishing Wusthof Classic because there is no bolster. Messermeister Elite & Victorinox Professional are great.
A lot of people don't like the full bolster, which I understand. Crafter and Ikon are two great alternatives.
There is a bolster-less version of the classic chef knife. The Crafter is the very same knife, only with a fancier natural wood handle.
I just checked out some knives on the Messermeister site and it’s a mix. Some higher priced ones were made in Italy and knives sold for close to 100$ are rolled steel not hand forged. I guess read details before hitting buy
Can you review Finex cast iron?
I love my Cutco set which I have used for over 2 decades now. Thank you for your review of all of these knives. Well done!
That Wusthof looks similar to my Calphalon. Ever tested those?
I think I have narrowed my search for a new chef's knife to Made-In, Cutco, and Victorinox. MAC and Shun maybe in the 2nd tier of my search. I also might mix and match between brands, like get a Chef knife from Made-In and a butcher/slicer knife from Cutco. More to follow. Great summary video as always, Andrew.
I have the Victorinox, Cutco, and the Mac santuko. Hands down I recommend the Mac, for the steel alone.
I gave my Shun away to my son. Too brittle.
Have you ever reviewed Warther Knives? They are made in Dover, Ohio. I'm curious how they may stack up to other U.S. made knives.
The Kramer Knives look amazing but are clearly out of my league. I wish there was still quality products made in America that wasn’t catering to the Uber-rich.
Yes there are. They're called CASE knives. Made in USA. Not cheap but not expensive but nowhere near the quality of the Kramer line. You get what you pay for and the USA-made knives are usually more expensive than they should be compared to the German-made knives which are better value overall.
Merci
What about All Clad Knives are good??
The funny part is that Solingen has plenty more knifemaking companies that you've not mentioned. Felix, Burgvogel, Windmühlenmesser, Böker, Güde, Gehring, ...
The majority of my own kitchen knives are Felix made, but I did prefer the shape of the Burgvogel bread knife.
Sabatier is pronounced Suh-bah-tee-ay. My mother swore by them so we had a variety of them in the house - mostly paring knives. But they were always the sharpest knives in the house by far.
Actually the pronunciation in French is more like sabateeay ❤ with no emphasis (Americans would put the emphasis on the eeeaaayy) but try putting it on the start of the word
Not me. I also didn't write it showing any emphasis anywhere.@@eyemallears2647
Best kitchen knifes are Mora from Sweden 👍🏻
Mora only makes outdoor knives*, no kitchen knives*.
I have a 4 beautiful Global knifes. They cut well, but they are so fragile the blades chip (1 year and half), I’m very careful about that 😅. I also have a little rust on my biggest knife. I’m buying 4 Victorinox shortly to replace them!
Butchers use Victorinox. I have their 14" knife for cutting meat and that is all I ever use it for. I also have an 8" chefs knife the cost 85.00 in the early 1970s, and a curved boning knife that cost 35 to 40 dollars in the mid 1970s when wages were 400.00 per month. I am still using these knifes and will they go to by grand children.
Have you ever heard of Senken knives? Thoughts on their quality? I want to buy the block set but unsure of quality.
I haven’t heard of that one
Brand: Senken Knives:
SENKEN 7-Piece Damascus Kitchen Knife Set - Tsunami Collection -
67-Layer Japanese VG10 Steel - Chef's Knife, Cleaver, Santoku, Bread, Boning.
These are the ones I’m interested in, $539Cad for 7knives.
I have a set of Wusthof knives. Lovely steel but over time the handle scales have cracked and always been hand washed. Disappointing as they certainly weren't cheap.
And the "Old Hickory" knives, huh?!
It's great that Messermeister is a woman owned company. Kudos to them for that. But the main reason to buy Messermeister knives is because there Meridian Elite series is a superior product. No full bolster so you can both use and sharpen the blade all the way to the heel. Plus, Messers are balanced a bit blade forward so the blade does more of the work. Very helpful if you cook for a living. There the best kitchen knives, imo.
How and where to buy kitchen knife
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I have had Cotco 50 years
On what planet are Made In knives less expensive?
And Made In does not “circumvent the middleman “ - they ARE the middleman!
Surprised Benchmade cutlery wasn't included under the American brands
Because they predominantly make outdoor knives, focussing on folders. They have a few fixed-blade models and offer only one (awefully expensive) set of kitchen knives, probably only to cater to fans who want to use their favorite knife brand for cooking.
@einundsiebenziger5488 that's why I said "Benchmade cutlery"
I use cheap knives and they do well for me after sharpening. I've had way too much disappointment after buying and using expensive Henckels. Worked in commercial kitchens and the important thing is that the knives be sharp.
Working in the Hilton chain, the general manager wouldn't allow sharp knives. Accidents gallore!
Probably afraid Paris might inadvertently pick up a knife and accidentally cut off both her hands.
Grohmann Knives. Pictou Nova Scotia...
How about warther cutlery??? You can't leave David warther out if you put Kramer in
So you picked a couple of Japanese brands aimed at global market 🤣 I expected at least Masamoto would get a mention.
I own German knives now, my next will be Japanese.
@@billwilson3665
Japanese knives are excellent.
I would recommend Tojiro or Takamura.
They're not meant to cut hard things like bone or frozen food, so just watch out for that.
the issue with japanese knifes is that there's literally 1 knife for each different piece of food in the kitchen ... so to have a collection, you'd buy some 10-15 diff knives.
Long live the santoku 😅
Plain carbon steel for kitchen knives is just stupid with all the acidic food. Stainless all the way.
I use Sabatier - I think they are fantastic - I also use DICK - Germany Knifes which I also think are really good and sometimes I see using other Chefs on RUclips using them. But in my experience ... Sabatier is slightly better...
K Sabathier carbon... going strong after 15 years.
What about Heinekels?
Zwilling is the same
Heinkel is a disfunct aircraft manufacturer which made bomber planes in WW2. Henckels* is a German knife brand that belongs to the Zwilling group. The full name of the parent company is Zwilling J.A. Henckels.
With the exception of not including DEXTER RUSSELL knives (made in the USA) this is an informative video, thanks.
We included it here :) prudentreviews.com/best-kitchen-knives-made-in-the-usa/
I love my Victorinox!
victorynox is the best! )
The title could be simplified to "The best kitchen knives available"
Sabatier knives are my preferred blade. They combine all the excellent engineering and quality of the German brands. Best of all, their knives aren't made to look pretty. They are built from high carbon steel and can be sharpened by the user with a stone and hone. With use, the blades do turn dark and unless cared for can rust. I will take those problems any day over steel knives so hard that they need professional sharpening.
The other factor is their design. Sabatier knives are thinner, kind of like the Japanese style, and handle kitchen cutting with ease. Nevertheless, the overall design is 'western style'.
You had me at " not made in China".
great descriptions to not buy those rip off chinese that advertise everywhere.
We love our Sabatier knives, lighter for the wife.
Cutco is not a quality brand. You should remove Cutco from this list. They are a predatory business model and an inferior product.
Offering lifetime guarantee, replacement, and sharpening on an inferior product is not a good deal. I don't care about getting a shitty knife replaced for the rest of my life when I can buy a quality knife and just use it for rest of my life.
It's a knife... where is it going to go? Just buy quality and pay 1/4 cutco prices, it will last a lifetime.
Mercer Culinary, Misen, Henkels, these are actual quality. Victorinox is actually good.
Couldn't agree more about Cutco knives. Terrible designs, absurdly overpriced.
Nice talk, out of curiosity you didn't mention Dexter- Russell made in Southbridge Ma.
Good catch. I highlight them in this article that dives deeper into American-made kitchen knives prudentreviews.com/best-kitchen-knives-made-in-the-usa/
why not Tramontina? 🇧🇷
Shun/MAC is clearly the top of the class of this group, Global would be next but that depends on whether you appreciate their appearance/ergonomics (I do not). Cutco doesn't even belong in the discussion. They are like having Victorinox and not being able to sharpen them.
Your choice to include Kramer in the discussion is....quite odd. Kramer is but one of many custom knifemakers more than capable of producting top rate custom kitchen knives. You do not elaborate upon why anyone should choose a Kramer knife over any other custom maker's knives.
Its not the end of the world but... You do know that habit of sweeping the chopping board using the cutting edge of your knives will blunt them unnecessarily, right?
I'd always flip them over and sweep with the spine, or even keep something else on hand for sweeping things off the board.
Miyabi > Shun
For tasks where you would use Shun--hands down Miyabi > Shun.
Kramer is like ordering rolls Royce
Here to tell you that Kuma makes a very good quality Chef knife. Kuma is made in China.
*Ok so when are you going to do the best made in china videos?*
Grohmann???
I won't have a chef's knife that has a full bolster--clumsy to sharpen and reduces utility in pull-cutting. So I vote for the Zwilling Pro line (NOT the 'S'). Half bolster? Yes! And note the smooth, gently tapered transition from blade to bolster--very comfortable and easy on the hands. (Misen claims to have invented this and says its 'unique.' Yeah, sure. My Zwilling Pro had this before Misen was born.)
Agreed about the bolster. Very fond of my Henkles, Sabatier, and Mac. For really sharp I go to Mac.
This isn't gonna be good for your social credit score comrade 🤨
Cutco are pretty horrible IMO. poor ergonomics, terrible grind and bevel profiles.