Serbian Chef Knives
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- Опубликовано: 13 июл 2024
- A friend, knowing my interest in knives and growing interest in cooking, introduced me to the Almazan Kitchen Original Knife via the AlmazanKitchen cooking channel ( • ⚠️ULTIMATE BUSHCRAFT T... ). Although the recipes and cooking were entertaining (it’s a popular channel), I was intrigued by their very large chef’s knife which looks like a rounded off cleaver. After reading up a bit, I’ve found quite a few copies being sold at a much lower price. Of course, some say the copies are no good and some say they are just as good. I ordered several variations in order to make my own evaluation.
I first ordered an authentic Almazan Kitchen Original Knife; $147 without sheath. It looks nice and feels good but was very dull. Next I ordered the lowest priced look alike knife from Amazon: XYJ Full Tang Serbian Knife 3CR13 Stainless Steel Butcher Chef Knife for $16. It is slightly smaller and thinner than the Almazan Kitchen Original Knife but arrived quite sharp. I also ordered a Promithi Full Tang Forged Handmade Professional Kitchen Chef Knife from Amazon for $36. It has a slightly different shape from the Almazan Kitchen Original Knife but also arrived quite sharp. I also ordered the 3/32” thick Almazan Chef Style Kitchen Knife from Spain in Damascus metal. Here are the links to these knives:
• Almazan Kitchen Original Knife - $147 without sheath, $176 with sheath (www.almazankitchen.com/produc...)
• XYJ Full Tang Serbian Knife 3CR13 Stainless Steel Butcher Chef Knife - $16; no sheath (www.amazon.com/stores/page/E2...)
• Promithi Full Tang Forged Handmade Professional Kitchen Chef Knife - $36; no sheath (www.amazon.com/Promithi-Profe...)
• Almazan Chef Style Kitchen Knife (3/32” and 5/32” thk) - $89; with sheath (red handle) almazanknives.com/)
Each of these knives has its own set of pros and cons:
1. Knife #1, the Almazan Serbia, started it all - at least, it seems to me that it did. Its RUclips channel is well worth watching and adds to the story. The knife is attractive although I think the handle is a bit small and plain. The knife itself, after sharpening, works well. I like the wide “thumb rest” on the spine near the handle. However, the blade is soft and is subject to corrosion. The Almazan Serbia was the most expensive and had the longest delivery of these four knives.
2. Knife #2, the TYJ, is a decent knife and has the advantage of being inexpensive. I like its handle. The blade is hard and seems to be somewhat resistant to corrosion. Although it feels a bit heavy, it works fine but there is no background story for this knife. There are a number of similar looking knifes sold under various names.
3. Knife #3, the Promithi, is perhaps the most attractive knife but I wonder about its handle. The blade is hard and seems to be somewhat resistant to corrosion. I don’t like the sound made when the Promithi is dropped on the counter. Like the TYJ, there are a number of similar looking knifes sold under various names.
4. Knife #4, the Almazan Spain, was purchased with the optional Damascus blade. I really like the look of the Damascus blade and the hollow ground edge. On the other hand, the blade is soft and is subject to corrosion. The handle is the right size for me but is simple and straight; also, I don’t care for the reddish color. The story behind this knife is the link - whatever that may be -- between the Almazan chefs in Serbia and the town of Almazan in Spain.
See the video for more details. Good Luck! 
Развлечения
Thank you for the very even handed review! I ended up with the Almazan Kitchen knife, and it's exactly what I need. I love the story, and it does work very well in so many indoor/outdoor kitchen applications.
I love these reviews of direct comparisons. Nice job thanks
Excellent and informative video; certainly the most objective and comprehensive that I've watched in my research of this style of knife. Thank you!
Thanks for all the work and thought you put into your review. It was very helpful and informative.
Great review! A lot of work resulting in plenty of useful info - thanks.
I have the original Almazan and even though it's a bit soft the blade geometry is great for such a large knife, making it useful for finer work than you would expect.
i've been looking to buy one of these knives since all the RUclips chefs I've stumbled across have one. This video was great. Keep up the great videos!
Thank you Buck!! Well done
I forge my own Serbian chef knives right here in the u. S. Of A In southern Maryland and they are my favorite, I use 1095 carbon and do a peened hi heat oil finish and only grind the first half inch on the blade and I do an Asian inspired handle and tang in various shapes and I love them , the last one I got so hard it’s like trying to sharpen tungsten lol
Thank you , very useful!
Best knife video ever!
Thank you for making this video and this is really impressive. It gives us good suggestions of how to design our new Serbian chef knife.
Hi mia, are you knife manufacturer?
@@kaushikghosh8043 BTW, I'm Mia, using our brand account : )
Very good and informative video! Reminds me a lot of a “Project Farm” review. One think i think could be improved....audio. An external microphone would make a HUGE difference. maybe that could be your next review (4-5 $20-50 microphones?). Other than that i enjoyed throughly!
"most like their curvy shape" spoken like a real man. We still talking about blades?
Thanks for your review, I think the low hardness of 3 of the knives (2x 40 and 50 hrc) is a clear deal-breaker. The XYJ had 55 hrc - that's acceptable hardness, but just on the low limit of what a useful knife should have.
Just a few days ago I ordered a hand knife with a very similar shape of blade from a local knife-maker, but the blades quenched and tempered by him are standard 56-60 hrc according to official testing certificates. Have a nice day.
These knives all cut better if you adjust your grip to have your hand further forward on the grip, with some of your fingers resting on the blade surface.
With thick blades, you're dragging a lot of metal through whatever you're cutting. It takes more force and gives less control. I'm not saying thicker knives are bad, or thinner is always better...but I don't see any reason you'd want to dice an onion with some of those. My favorite knife for that kind of work just about disappears when you look at it edge-on.
Very useful information, Thank you! I bought the XJY as a gift. XYJ has a pictured ad stating this has a "Open bevel in water" which I haven't a clue as to the meaning of that, and haven't found any answer online. Any idea what that means?
I can't stand using these in the kitchen. But outside by the bbq, hunting fishing camping it's my go to. Just a comfort thing. What works for 1 person doesn't work for all. But hey, at least I'm using one!!!
❤❤
You seem to be discovering something I've been learning about knives.
How sharp the blade is, doesn't always translate into how well it cuts everything.
In this case, one very relevant part is how thick the blade is, and how acute the bevel is.
If a bevel gets thick quickly, the wedge can get stuck in a hard material. Such that the knife is not so much slicing, as splitting.
While I'm not an expert, I think blades that are thicker, like most of these, are more suitable for softer materials like meat, than for hard vegetables.
So the right tool and technique for the right job? Yea that seems right.
Awesome review! The Damascus knife is most likely lower carbon stuff out of Pakistan. 😕
XYJ is the NiKuya Knife... :)
The cooking channel, their last name is ‘Almazon’.
Thought I was stroking out, but in trying to sound all accurate and right he says, "Almazon" and it's killing me. Literally lol-ed
Wait, he typed out Almazon 😂
@@rchouser123 right, Almazan....2 points for you
These knives all need cooking knife oil to prevent rusting Incase you skip some of the video.
How to buy it in odissa of india
How can I connect with you?
Seems like it took a lot of effort to slice and dice an onion. Not so "Ruthless" is their sharpness.
Great video, however the sound quality was poor, it was as if you were on a bad phone line.
why not start at a soft file so you dont have scratches all over the blade
15:25. Anyone else see that? 😐😐😐😐😐🤔
I saw. What It means?
@@denigomes6697 Not sure actually..
Толстый нож хорошо резать не будет!!!
Not to be cocky but if u ever stepped in my kitchen cutting like this I’d have u go take a seat until the foods ready u didn’t tuck your finger once that’s unsafe and in a professional kitchen if u don’t do even those simple things your out the door buddy
Omg what a boring video I just want to know which one is good. I don’t want a scientific breakdown of the knifes.