*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Wusthof Knives: amzn.to/4cB0PaR (Amazon) Zwilling Knives: amzn.to/4czsHMo (Amazon) Shun Knives: amzn.to/4czsRDu (Amazon) MAC Knives: amzn.to/3AI1PfS (Amazon) Global Knives: amzn.to/4cyf8g8 (Amazon) Made In Knives: madeincookware.pxf.io/m54W2M (MadeInCookware.com) Made In Knives: amzn.to/3AzwA6T (Amazon) Cutco Knives: amzn.to/4cxtDRu (Amazon) Kramer Knives: kramerknives.com/ (KramerKnives.com) Lamson Knives: amzn.to/3AtUKj8 (Amazon) Lamson Knives: shrsl.com/4g61m (LamsonProducts.com) Victorinox Knives: amzn.to/4fQZJdM (Amazon) 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/
@@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.
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.
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.
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.
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 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
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...
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.
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.
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
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.
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.
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.
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.😅
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.
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.
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).
Gotta say, Shun knives are absolute junk unless you want to sharpen it daily. Absolute worst knives I have ever used. The blades chip when stored in the block ffs. So bad
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.
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.
@@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 😅
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.
I was looking for a good set of high carbon steel kitchen knives and almost bought a set of Henckles on Amazon but then noticed it listed China as the country of origin. But other Henckles sets there didn't list any country of origin.
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
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.
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 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/
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 would rather use the Wusthof Crafter instead of the Wishing Wusthof Classic because there is no bolster. Messermeister Elite & Victorinox Professional are great.
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 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.
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!
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 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...
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.
Issue with China is that you can't trust any of the products coming from there. Especially when it comes to knives, I'd never trust the heat treatment. That is if they even used the correct steel in the first place. Rather pay a bit more and have some peace of mind not to get scammed.
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 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 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!
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.
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.
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/
Don’t laugh, but serrated knifes, bought in Walmart 20 + years ago (made in China), works very good for me and they are my favorite! P.S. THANK You for recommending All Clad skillets- they are the best!
@@oshifshif9921have you ever used a sharp knife before? How have you kept those knives sharp since they’re serrated? I have a feeling you never actually cook much if you use serrated knives for everything, stuff like tomatoes would be a nightmare.
@@Rimorox Hi, Rimorox, your feelings are wrong, I ‘m cooking for my family for many years and we don’t eat frozen box dinners. Serrated knife’s not need to be sharpened. P.S. for tomatoes- ceramic knives works great.
@@oshifshif9921i knew there was a catch, that makes more sense. Myself I'm a knife nut, I have a couple shun knives and some cheap knives. I use my wifes cheap knives a lot and they get dull alot faster, with that in mind I have a 700 dollar knife sharpening system that can put my knives back to factory and sharper within 10 minutes.
This is quite a decent review of knife choices that give the viewer plenty of information, but how can you talk about Japanese hand crafted knives and not include Syosaku? I also wanted to add that using a real wood cutting board would also help keep the sharpness of your knives longer, and has been proven to be more hygienic than plastic, in university studies.
Chinese quality control in some brands is inconsistent one specimen to another, and the marketing is misleading. Dexter, Masahiro, and Zwilling have Chinese-style cleavers.
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Wusthof Knives: amzn.to/4cB0PaR (Amazon)
Zwilling Knives: amzn.to/4czsHMo (Amazon)
Shun Knives: amzn.to/4czsRDu (Amazon)
MAC Knives: amzn.to/3AI1PfS (Amazon)
Global Knives: amzn.to/4cyf8g8 (Amazon)
Made In Knives: madeincookware.pxf.io/m54W2M (MadeInCookware.com)
Made In Knives: amzn.to/3AzwA6T (Amazon)
Cutco Knives: amzn.to/4cxtDRu (Amazon)
Kramer Knives: kramerknives.com/ (KramerKnives.com)
Lamson Knives: amzn.to/3AtUKj8 (Amazon)
Lamson Knives: shrsl.com/4g61m (LamsonProducts.com)
Victorinox Knives: amzn.to/4fQZJdM (Amazon)
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.
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
We've had Zwilling Pro S knives for 20 years. Wouldn't change to anything else.
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.
Merci
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.
I like your presentation vs someone showing his own face for 90% of the airtime instead of the products. 👍🏻👍🏻👍🏻👍🏻👍🏻
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
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
Cutco are pretty horrible IMO. poor ergonomics, terrible grind and bevel profiles.
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...
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.
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.
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
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...
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.
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.
great descriptions to not buy those rip off chinese that advertise everywhere.
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.
I've been quite satisfied with Dexter-Russell knives made in the US. Not fancy, but good working knives.
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.😅
This isn't gonna be good for your social credit score comrade 🤨
We love our Sabatier knives, lighter for the wife.
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.
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.
Best kitchen knifes are Mora from Sweden 👍🏻
Mora only makes outdoor knives*, no kitchen knives*.
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).
Gotta say, Shun knives are absolute junk unless you want to sharpen it daily.
Absolute worst knives I have ever used. The blades chip when stored in the block ffs.
So bad
Miyabi > Shun
For tasks where you would use Shun--hands down Miyabi > Shun.
To many good forgers now in days. German steel is way outdated and considered lowend.
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
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.
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 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,
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 have had Cotco 50 years
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.
I was looking for a good set of high carbon steel kitchen knives and almost bought a set of Henckles on Amazon but then noticed it listed China as the country of origin. But other Henckles sets there didn't list any country of origin.
On what planet are Made In knives less expensive?
And Made In does not “circumvent the middleman “ - they ARE the middleman!
Love to find vintage Sabatier knives at flea markets.
Love to find vintage Sabatier knives at flea markets.
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
*Ok so when are you going to do the best made in china videos?*
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!
K Sabathier carbon... going strong after 15 years.
Grohmann Knives. Pictou Nova Scotia...
And the "Old Hickory" knives, huh?!
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 😀👍
I’ve been using WUSTHOF Classic for 35 years. Never needed to change.
It’s called Classic for a reason 😀
Great review.. Very educational.
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.
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
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.
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.
Can you review Finex cast iron?
Wished you included Spanish Knives like Arcos and 3 Claveles. Great Knives too!
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 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.
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!
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
🇺🇸DEXTER🇺🇸
That Wusthof looks similar to my Calphalon. Ever tested those?
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...
Ordered a martinnelli from Finland, but can't find any reviews for it lol. Guess I'll just have to wait and see.
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.
None of the best kitchen knife brands are Chinese, they are all European or Japanese.
Great review surprised Gerber wasn't mentioned they're certainly a "cut" above Cutco IMHO
How about warther cutlery??? You can't leave David warther out if you put Kramer in
Here to tell you that Kuma makes a very good quality Chef knife. Kuma is made in China.
Love the channel, can you please suggest the best knives for large hands? Thanks.
The title could be simplified to "The best kitchen knives available"
"W" is pronounced as a "V", "V" as an "F" as in "Volks Wagon", "Folks Vagon".
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How and where to buy kitchen knife
"made in the Switzerland" lol
global knives suck they are uncomfortable in the hand.
They are not. But comfort is something highly individual.
Is that "not made in china" necessary? Which chinese brand can compete with any of those?
Issue with China is that you can't trust any of the products coming from there. Especially when it comes to knives, I'd never trust the heat treatment. That is if they even used the correct steel in the first place. Rather pay a bit more and have some peace of mind not to get scammed.
You had me at " not made in China".
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.
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
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.
why not Tramontina? 🇧🇷
AKA 11 best brands?
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.
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"
Always a lot of helpful information!
MERCER.
Name a GOOD knife that Is made in china.
M'y best knife i paid it 3€ on Aliexpress 👍 , and a lot of people think kiwi knives are really great knives...
Your nose is a foot long.
And?
Grohmann???
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.
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/
Have Zwilling and Wusthof knifes, nothing special… Very expensive… Need sharpening, as all knifes…
Any brands you like better?
Don’t laugh, but serrated knifes, bought in Walmart 20 + years ago (made in China), works very good for me and they are my favorite! P.S. THANK You for recommending All Clad skillets- they are the best!
@@oshifshif9921have you ever used a sharp knife before? How have you kept those knives sharp since they’re serrated? I have a feeling you never actually cook much if you use serrated knives for everything, stuff like tomatoes would be a nightmare.
@@Rimorox Hi, Rimorox, your feelings are wrong, I ‘m cooking for my family for many years and we don’t eat frozen box dinners. Serrated knife’s not need to be sharpened. P.S. for tomatoes- ceramic knives works great.
@@oshifshif9921i knew there was a catch, that makes more sense. Myself I'm a knife nut, I have a couple shun knives and some cheap knives. I use my wifes cheap knives a lot and they get dull alot faster, with that in mind I have a 700 dollar knife sharpening system that can put my knives back to factory and sharper within 10 minutes.
Chicago.
These knives are freaking awesome
This is quite a decent review of knife choices that give the viewer plenty of information, but how can you talk about Japanese hand crafted knives and not include Syosaku? I also wanted to add that using a real wood cutting board would also help keep the sharpness of your knives longer, and has been proven to be more hygienic than plastic, in university studies.
I could never recommend any Victorinox knives. They use the cheapest, softest stainless steel which simply will not hold an edge.
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!
What's wrong with knives made in China? Where else would you buy a good Chinese cleaver?
There is nothing wrong with knives made in China, its just the others are of much higher quality.
Chinese quality control in some brands is inconsistent one specimen to another, and the marketing is misleading. Dexter, Masahiro, and Zwilling have Chinese-style cleavers.
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/