I ordered 9 of this mercer knife to give as christmas gift to my relatives and friends in the Philippines. The export tax was expensive almost the value of 3 knives plus shipping. I decided to buy mercer knife after watching your video.
Don't let the low cost of the Mercer fool anyone into thinking that they are of a lower quality. They are excellent quality knives on a par with any quality kitchen knife. david
After some extensive research, I purchased a Mercer Chinese style chef's knife about a year ago. It has proven to be a very versatile kitchen tool. At first it took a bit of getting used to, but I wouldn't trade it for any other knife to replace it except for another Mercer CCK just like it. Thanks Ryky for posting this review. Mercer is definitely a strong contender.
Thanks for your amazing videos. After years spent raising my 3 kids on my own and just struggling in the kitchen, I am embracing cooking and really going for it. Your knife reviews have been amazing and because of them I purchased the 10" Mercer chef knife and the 6" Dalstrong Gladiator to be my two goto knifes for almost everything. I've also added a few new pots and pans, and I'm now addicted to UA-cam cooking videos. Many thanks.
Have top-quality German knives, bought a Mercer Renaissance 3.5" paring knife and am extremely impressed. Very sharp from the package, very, very well made and finished, perfect handle fit, super pointy tip, cuts straight and handles well. Same Steel as the top German makes, made in Taiwan. Simply fantastic, no more overpriced knifes for me. Well done Mercer.
Ergonomics aside, my parents bought a Wüsthof knive set 25 years ago and the knives are still in good as new condition. The classic 8 inch chef‘s knive is now my favourite knive to use and I just got my very own for christmas.
Just purchased a Wushtof set and couldnt be happier! You're right when you're talking about the comfort of the Wushtof handle it just flows. I'm also happy to see that there is also a budget brand that is comparable that offers some different features incase I want to get more knives. Me and my wife like to cook together and buying two wushtof sets may not be feasible. Of sources I will be using the Mercer if we are both in the kitchen, you know happy wife happy life!
I don't work with knives 8 hrs a day and don't really get picky about what I'm using. Right now I'm rocking a $5 knife that needs sharpening every other day, so I'm ready for an upgrade. Had a Dexter before and it wasn't bad, easy to sharpen and holds an edge pretty good. I don't really care about looks or ergonomics, just made out of good steel that's not a pain to sharpen and holds it's edge. The Mercer definitely sounds like a winner
I bought the Mercer. I was about to buy a Zwilling and went for the Mercer and matching paring knife. They’re both great knives. Razor sharp out of the box, nice forged knife “ping” to them. Half bolster is great. Can’t fault them. Did by a Wusthof knife steel though.
With knives, I have always thought privately that the prices many companies are charging for decent quality knives was absurd and that they should be available at a fraction of the price. I have a blacksmithing background (30 years) so I have some idea of what it takes to make a decent knife and what it should cost if produced on an industrial level. I have tried a lot of budget knives over the years looking for that elusive manufacturer who cared enough and was innovative in manufacturing enough to produce a quality knife at a budget price. A couple years ago I stumbled upon the manufacturer, Mercer and they have been my go to knife maker ever since. I like them as much as the knives I have made myself.
I had taken culinary classes in my local community college and the 7 piece Renaissance knife roll was required equipment sold at the book store. Those knives are still going strong many years later.
@@protogenxl it's awesome when you come across really excellent value like the Mercer knives. People of modest means, like myself, can have a very complete and effective set of kitchen cutlery, which makes cooking tasks much easier more pleasant.
the Mercer is a superb choice for most home cooks. Yaxell also makes a superb knife that is a great bargain. IF it is only a choice of a Japanese style knife OR a german style knife or hard knife vs soft knife, the German style knife of hardness between 56-58 is the best way to go, whether it be Mercer, Victorinox FORGED, FDick, Messermeister, Henckels, Wusthof, etc. However a Japanese knife is also great to have, A Japanese knife is a SUPPLIMENT to a german style knife, NOT a replacement for one. One is better for one task, the other is better for others. And it takes more discipline to use a Japanese style knife, that most home cooks don't have.
Great comparison! As is the case with just about every product out there, there will be times where the only real difference between an expensive item and it's inexpensive counterpart lies in the label. Sometimes paying more for the "name brand" just doesn't make any sense when you can get the same quality for less than half the price. These impartial reviews are what I really love about your channel!
Nice having someone do honest reviews, and not selling out, never used Mercer, but do like wusthof. Home cook, wanted shun, but was afraid of chipping with limited know skills. Thanks for honest reviews, and stay honest, you'll make more off UA-cam being honest than you would off selling out, as you said, people trust your review s, that's worth a ton
I bought the Wustof a year ago and use it daily now. It took a little getting used to as I was switching from French/Japanese style knives. But I love the easy rocking option the German knives are known for
I bought the mercer knife about 4 years ago. It doesn't come with a safety guard so buy one extra. And keep it dry and straight and today 2022 I still use it and love it.
Steel is extremly cheap and knife manufacturing is light years ahead of what we had a 100 yrs ago. Yet people think it is okay to spend a shit ton of money on a knife when a 400 dollar one only should cost 30. It's the same way Rayban sunnies became 300 dollars from 30 after Luxottica made them go bankrupt and aquired them.
I hear what you’re saying, but $400 is WAYYY too high for the average consumer. That’s a handmade carbon blade type price by someone in Japan. There’s a niche for that
I would beg to differ, mostly on that most of the time say with custom chef knives, at least with some makers you are paying for quality of heat treatment, edge geometry, fit and finish, and the skill of the labourer. You would be hard pressed to find a standard production kitchen knife that can beat a well made custom chefs knife or Japanese carbon steel knife that is not at that higher price point, and even then. Part of that is simply because they are trying to pump out volume, so even with companies like Spyderco and Benchmade, their knives are not as good as they could be and probably have more variableness in heat treatment and overall quality than you will find from a well seasoned blacksmith who has really honed in their methodology. Part that would be from doing the heat treating of the knives in large batches where not every knife may get to exactly the same temperature at the same time, and have the same cooling rates etc. One of the nicest production knives that I have found for cheaper is from Foxell and then from Vosteed. Vosteed gets high marks from the EDC knife community with knives such as the nightshade, but their Stallion 8" chefs knife is truly something else and only costs $35 and feels a lot better than Mercers and Dexter's. Those 2 brands are good on geometry and can take a good edge, but I am not impressed with edge retention. I use and maintain those knives in the commercial kitchen I work at, and have been using them for 3 years now, and would definitely say Foxell and the Vosteed Stallion chefs knife easily outperform them. They are possibly some of the best knives at the price point, and I would dare say hit much higher than their price point in terms of overall quality and fit and finish! Both also come with lifetime warranties. The thing is too, going back to production knives, you technically could get the same quality and use a CNC machine to make absolutely perfect knives every time, but CNC machines are expensive to run and require expensive tooling and coolant to run efficiently. One such company that does this is New West Knife works. Some custom makers do use them, but again, the cost of production will be reflected in price of the knife. You would also need to do smaller batches of knives and keep a very close eye on the temperature of all the knives and hone the overall methodology. That is not saying Benchmade and Spyderco don't put out good knives, it is just more so that their knives are not as good as you can get with those steels. I think one of the other things to consider is if they have maintained the same quality and are consistent while keeping the same price. We will have to see though how they respond as more higher end knives such as Made In, Misen, Dalstrong, Cangshan, etc. make their way into the market place and settle in. I have a feeling though that it might not change that much for them, mostly because they have been so stable and consistent during their lifetime as a company and have strictly adhered to continuing to make things in Germany while many other brands seek to export elsewhere, and have quality decrease while charging the same or higher price. It should be noted that things made in China do not necessarily mean it is bad, but you will most likely be paying a more similar price to other knives that are made in the U.S. and elsewhere to get that quality. That being said, some knives are just overpriced, but there is a lot of nuance in how that would be determined. To summarize, with that $400 knife, depending on who that is coming from, their methodology, actual production costs, etc. you are largely paying for them to truly invest their time and energy into the quality of your knife and really hone in on the details. That is part of why those knives at that price point will never really go away, because there are those who absolutely want the best and are willing to pay the extra needed to get it. Just my ¢2. Hope it helps, and you will have to let me know what you think! Sincerely, JS
@@asst.professor7009 I am sorry my reply took 2 years. Prep work is usually heavy work cutting everything you will need before cooking. Line work usually involves cutting already cooked proteins and garnishes.
I would be a little concerned about mercers warranty issues, i've known a few people whom they wouldn't warranty when the blade chipped and one I witnessed so I know there was no abuse but they refused to warranty the knife after only 3 months of use. I guess for the price you could just keep buying more but to me how a business handles customers is super important in any decision making.
Although a lifelong foodie who enjoys well-made knives, somehow for cooking I've gotten by all this time with a cheap Ecko general purpose knife and a cast-off Henckels paring knife. Both could get nice and sharp, and I just never got around to getting a chef's knife. But after seeing a good review I got a Mercer and it's really a pleasure to use. It's nice to see it can be taken seriously, and I see as well I have a good bit to learn about honing and using knives, but I've never been afraid of that. Subbed!
@@Burrfection I'm gonna go broke from this channel eventually...I also bought the King KDS 1k/6k, the whetstone cutlery stone, stone holder and the Shogun X Nakiri!
haha... i'm broke, so you can join me. the KDS is great, and will last a very long time, and will grow with you as your skills grown. the shogun nakiri IS a bit short and heavy for it's length. look at the Enso nakiri is you like, or the Tojiro for a bit less amzn.to/2FIgKZ3
@Jesse Buck How is your Mercer holding up now after a year? I am torn between these 2 brands but the Wusthof is quite a bit more expensive for what seems little gain.
@@MM0SDK I really like it. Keep it sharpened on my King stone and with a strop with green compound. Feels good in the hand and is still my go-to knife for pretty much everything. I have also sharpened a couple Wusthof knives, and I will say I feel a difference in the steel quality, but not enough to make it worth all the extra money. Highly recommend the Mercer. Edit: That's not to say that the Mercer steel quality is lacking, but there is something just a little different about the Wusthof. I have been sharpening knives for many years so I'm pretty well in tune with the steels that I sharpen, so if you haven't done it a lot you may not notice any difference at all.
Best blade shape depends on how you like to cut. A straight edge at the base will allow straight chopping. An edge curved all the way to the base will not chop well with the same movement, you need to add a bit of rocking to it.
Would you have a link, and how are they holding up? My son (19yo) is starting his career in cooking and I would like to get him, and my wife a nice set.
@khotan They are but they are more comparable to mercer's Millennia line as opposed to higher end stuff. You can get the mercer set for under 100 easily that has basically everything you need other than a decent fork.
I bought a 8” Mercer Genesis and it’s fantastic. Razor sharp out of the package. Feels great and $30 on Amazon. I had no idea what I was missing. I’ll try the 10” soon. For $35 why not?
I just bought that! I prefer a 10" knife, and have had a difficult time finding a replacement for my old knife. After a LOT of searching - offline and on - I settled on the Mercer Genesis. I am so in love with it. 🔪❤️
1:50: X50CRMOV15 is the standard German knife steel - €13 IKEA knives use it, €130 Wüsthof knives use it. The differences are in hardening and other characteristics.
there is a BIG difference in MANY manufacturing steps throught the entire process. Yes, a Wusthof is FAR superior from a professional cooks viewpoint. But not every person needs a Mercedes or BMW. Ikea DOES make a halfway decent knife both stamped and forged at a good value, but is there a difference between a BMW and a chevy sonic? Both have four wheels and can get you to the grocery store. It Ikea IS a good value, but I would absolutely spend just a very little more and get a professional class Mercer Genesis or Rennaisance if I was on a budget. Mercer is like Honda or Toyota in terms of value and reliability.
It's more common to see a Mercer here in Canada than Wusthof. Saw one in Walmart, Winners and a bunch in Homesense. I was in Homesense yesterday looking for a Japanese Santoku or chef knife but I end up stumbling upon Mercers. So yeah, Mercers are more common than Wusthofs here.
I had never really considered Mercer before, but looking at their fit and finish, I don't know why they are not more widely talked about. Great job Ricky.
they aren't talked about much because they don't advertise. They are aimed at a working pro, not at a home cook. That doesn't mean a smart home cook wouldn't benefit from the marketing differnces!
i've heard a few chefs say they've never sharpened their knives. one being jacques pepin. so i'm not too convinced domestic users 'need' to sharpen their knives every 6 months or year. if you like doing, then go ahead, but 'need'? i don't think so.
I understand why people could chose the cheap one. But I have a wusthof classic at home since at least 5 years. And it's an amazing knife, try to sharpen it and you'll see the real quality of the blade. I'm not a fan of copycats, although they can perform good too at the beginning.
great video, it shows the knife profile you get after you correct that silly mistake of not finishing the manufacturing and then leaving the bolster on the metal. Being a rocker, I like the profile of the Mercer.
the culinary course at my local college provides the Mercer Knife Kit. I love the knife. no reason to spend $$$ for any other knife except to say you did. I get it. people spend 40 k on a car when 10 k will work just as well. but Mercer is a top-tier knife without the cost.
I've had my Mercer set for over 6 years now. Paid 115$ for a set of 6 knives and a honing steel. Throw them in the dishwasher daily. The steel is as good as it ever was. To satisfy my criteria for sharpness, I sharpen them once about every six months on a whetstone. The way I see it, no matter how high tech and well made a stainless steel knife is, it will always feel like a stainless steel knife... It just doesn't have that glass like sharpness feel like pure carbon steel. An expensive knife in my drawer will always be a Japanese carbon steel knife.
I like Mercer. It works the same as the Wusthof, but I'd feel 4 times less sad if it became lost or damaged. Or, I could buy 4 times as many knives by going Mercer.
Just FYI renaissance series is the mid-tier series for mercer. That being said mercer knives are excellent, I've also used the 2 low tier series (genesis, millennia) and they are also awesome!
Good points, Ryky. That German steel is so easy to get sharp that keeping it sharp is hardly a chore. I think Mercer makes some great workhorse knives. There is a reason they can be found in so many commercial kitchens. Still, that Wustof is a piece of art, and when you consider the steepness and distal taper ratio, that knife is a good buy. Just a lot more expensive. Mercer can, and does, make some stunning blades, at times for third parties. They are second to none in the technology they command.
i know its completely not your thing, but i would love to see you review the DMT aligner, wh the extra extra fine stone. I dont really like huge knives so i find it works great for me, and i can use it on the sofa in front of the TV.....wifey would object to me vanishing for long periods. p.s. i thought you were due to compare the atoma and the DMT plate once upon a time
Exellent stuff as always. I'm thinking of replacing all the knives in my 8 ppl kitchen, and since your videos, i have found pretty sweet knives for a budget to consider.
If the price in my country for Mercer was 25% of Wusthof, then it would be non brainer. But since it is rather 45 % here in Czech Rep., l guess I will go for the classic Ikon :-)
Well i checked and Wusthof is produced in Germany and Mercer in Asia :) i guess that is the biggest difference, equal how long these knives will stay sharp whatsoever ^^ iam going for the Wusthof, thx for the video anyway is interesting - i hate it that companies like Mercer outsource their work, if i want to buy a japanese knive or one from Taiwan iam going for their companies but destroying jobs in the homeland just for the bucks - disgraceful
You should have compared the Wusthof Classic to the Mercer Renaissance not the Wusthof Ikon. The style and design of the Ikon handle is a step above both the Mercer Renaissance and the Wusthof Classic.
I am not sure...but Mercer looks quite the same as Atlantic Chef (六協) from Taiwan. I had a vegetable cleaver from Atlantic Chef but it broke at the heel after I have been using it for less than 6 months at home. I was only slicing and chopping veggie and meat, no bashing or cutting bones was ever made.
Why am i watching this ? Great comparison btw... def would go with the cheaper one... solid handle and has the exact same steel composition ? That's a no brainer...
These budget knife videos are my favorite. I may have to add one of these to my block along with my Kuma and Cozilife! I love the classic handle design. Need to get one of your strop blocks.
not sure if you have them, but you'd be amazed by a comparison of a Mercer Genesis vs a Wusthof Grad Prix 2. Or compare that Renaissance to a Wusthof Classic. Love the videos!
Watching your videos gave me much insight on sharpening stones and knives. i don't see many videos with multiple comparison of a product with a detailed review in youtube. Thanks
I feel sad that my ikon is the same level as mercer. I only saw that brand knife once in the kitchen, it was an old dull chef knife, just like most cheap victorinox knives.
I have both brands, could be the same steel but forging processes are different, Wusthof's steel simply feels better, more solid, it even has a distinctive and "musical" sound when honing.
Mercer and Wusthof used to have a very close "friendship". Wusthof was looking to find a way to come up with a lower prodction cost knife just like the H brand has an "international" series. Wusthof genesis bears a very close resemblance to it's German Cousin the Grand Prix 2. Renaissance bears a very close resemblance to it's German Cousin the Classic.
also 15 degrees which is perfect for 99% of users and perfect for german steel. If you get too extreme a bevel a german steel knife rolls over and you need to hone it MORE OFTEN. And, only beginners think more extreme bevel is better. It depends on the material, the discipline of the user and the product you are going through.
When I went to the culinary institute of America the knife set they gave us all Mercer. I see why. For the price they last a lifetime... can’t kill them still have the same set
Simply more middle men... It has to be made in Solingen (Germany), exported, go through customs, etc,etc,etc. I bought mine for 65 Euros in Solingen itself :D. On the other Hand... Mercers are nearly just as expensive in Germany...
@daAnder71 you've never heard of a typo? And yes, I could spend the tme to find the unicode for an umlaut U, but no, I'm sorry to the grammar Nazi. Instead, why not look to the content of the post instead of the spelling?
The price difference of those in Europe is so small that it's better to just buy the Wüsthof due to the poor availability of Mercer. I tried to buy the Mercer after seeing this video. It costs 50€ on Amazon. After a month of waiting I realized that the Wüsthof costs only 75€ incl. tax on Amazon! Canceled the Mercer and the Wüsthof will arrive today. How the heck does it cost so much in US?
Really useful and helpful videos Ryky, thanks! Wondering what you thought of the Mercer Genesis range, especially around the handle comfort? I have a Hattori HD Gyuto for my main knife but looking for something a little less precious.
The genesis has a very "cushony" santoprene handle. Very non-slip, does not promote bacteria growth. It's not that you should use he mercer instead of the Hattori in a roll. you should use the hattori for more finesse work and the Mercer for a "beater". I advocate always having one each German AND Japanese steel knife in a roll, not one OR the other.
Might be a silly question, are the Mercer Knife Set ... knives as high quality knives as individual knives? I read that sometimes sets(from any vendor) can be comprised of bottom of the barrel versions of individually sold knives ... not sure if thats true or not.
they are NOT bad knives. BUT they are NOT anything like the stupid ATK video claims they are. The good thing about them is they are easy to sharpen. the bad thing about them is they will lose their edge immediately. They are softer than either of the two knives in this video. they also flex like hell because they're cookie cuttered out of rolled steel, not forged like these two. These two have a bout 2 extra Rockwell points than the Vickie. The Vickie handle is HORRIBLE hard plastic. Both these two are POM that are less likely to breed bacteria and less likely to cause blisters.
they are similar. they are both professional quality and are designed for and marketed to working cooks and culinary students. The main difference is the hybrid handle style.
The handle is the main difference. Genesis has non slip antibacterial "santoprene" (rubberized handle). In theory, they might be slightly less durable than a renaissance, but they are designed for and really only marketed to working professionals, and culinary students who will be working professionals, so they WILL stand the rigors that far exceed whatever most people can throw at them. I own some of each at are over 20 years old. I do not own any Zum because they are pretty newly released. As far as the length, the 6 inch is not a size that most people find very useful. If you are short, it is great, or in addition to an 8 inch it is great
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I ordered 9 of this mercer knife to give as christmas gift to my relatives and friends in the Philippines. The export tax was expensive almost the value of 3 knives plus shipping. I decided to buy mercer knife after watching your video.
Don't let the low cost of the Mercer fool anyone into thinking that they are of a lower quality. They are excellent quality knives on a par with any quality kitchen knife.
david
Please give my best well wishes to the incomparable Rush.
After some extensive research, I purchased a Mercer Chinese style chef's knife about a year ago. It has proven to be a very versatile kitchen tool. At first it took a bit of getting used to, but I wouldn't trade it for any other knife to replace it except for another Mercer CCK just like it. Thanks Ryky for posting this review. Mercer is definitely a strong contender.
Thanks for your amazing videos. After years spent raising my 3 kids on my own and just struggling in the kitchen, I am embracing cooking and really going for it. Your knife reviews have been amazing and because of them I purchased the 10" Mercer chef knife and the 6" Dalstrong Gladiator to be my two goto knifes for almost everything. I've also added a few new pots and pans, and I'm now addicted to UA-cam cooking videos. Many thanks.
what
Have top-quality German knives, bought a Mercer Renaissance 3.5" paring knife and am extremely impressed. Very sharp from the package, very, very well made and finished, perfect handle fit, super pointy tip, cuts straight and handles well. Same Steel as the top German makes, made in Taiwan. Simply fantastic, no more overpriced knifes for me. Well done Mercer.
That's objectively false. Mercer definitely uses softer steel that doesn't hold an edge as long.
Ergonomics aside, my parents bought a Wüsthof knive set 25 years ago and the knives are still in good as new condition. The classic 8 inch chef‘s knive is now my favourite knive to use and I just got my very own for christmas.
Just purchased a Wushtof set and couldnt be happier! You're right when you're talking about the comfort of the Wushtof handle it just flows. I'm also happy to see that there is also a budget brand that is comparable that offers some different features incase I want to get more knives. Me and my wife like to cook together and buying two wushtof sets may not be feasible. Of sources I will be using the Mercer if we are both in the kitchen, you know happy wife happy life!
I bought this Mercer knife and it's awesome. The steel feels very nice on the whetstone and has good edge retention. I love it
Mercers are such great knives, and can't be beat for the price point. Great review. Thanks!
I don't work with knives 8 hrs a day and don't really get picky about what I'm using. Right now I'm rocking a $5 knife that needs sharpening every other day, so I'm ready for an upgrade. Had a Dexter before and it wasn't bad, easy to sharpen and holds an edge pretty good. I don't really care about looks or ergonomics, just made out of good steel that's not a pain to sharpen and holds it's edge. The Mercer definitely sounds like a winner
I bought the Mercer. I was about to buy a Zwilling and went for the Mercer and matching paring knife. They’re both great knives. Razor sharp out of the box, nice forged knife “ping” to them. Half bolster is great. Can’t fault them. Did by a Wusthof knife steel though.
Which you like
Hi! I just got my 1st knife today. The mercer renaissance. Thank you for this video. 😊
With knives, I have always thought privately that the prices many companies are charging for decent quality knives was absurd and that they should be available at a fraction of the price. I have a blacksmithing background (30 years) so I have some idea of what it takes to make a decent knife and what it should cost if produced on an industrial level. I have tried a lot of budget knives over the years looking for that elusive manufacturer who cared enough and was innovative in manufacturing enough to produce a quality knife at a budget price. A couple years ago I stumbled upon the manufacturer, Mercer and they have been my go to knife maker ever since. I like them as much as the knives I have made myself.
I had taken culinary classes in my local community college and the 7 piece Renaissance knife roll was required equipment sold at the book store. Those knives are still going strong many years later.
@@protogenxl it's awesome when you come across really excellent value like the Mercer knives. People of modest means, like myself, can have a very complete and effective set of kitchen cutlery, which makes cooking tasks much easier more pleasant.
Watched this after I bought the Mercer. Glad I made the choice I did :)
I was even considering a Yaxell, but figured I couldn’t go wrong for $40.
the Mercer is a superb choice for most home cooks.
Yaxell also makes a superb knife that is a great bargain.
IF it is only a choice of a Japanese style knife OR a german style knife or hard knife vs soft knife, the German style knife of hardness between 56-58 is the best way to go, whether it be Mercer, Victorinox FORGED, FDick, Messermeister, Henckels, Wusthof, etc.
However a Japanese knife is also great to have, A Japanese knife is a SUPPLIMENT to a german style knife, NOT a replacement for one.
One is better for one task, the other is better for others. And it takes more discipline to use a Japanese style knife, that most home cooks don't have.
Great comparison! As is the case with just about every product out there, there will be times where the only real difference between an expensive item and it's inexpensive counterpart lies in the label. Sometimes paying more for the "name brand" just doesn't make any sense when you can get the same quality for less than half the price. These impartial reviews are what I really love about your channel!
just keeping it real
Nice having someone do honest reviews, and not selling out, never used Mercer, but do like wusthof. Home cook, wanted shun, but was afraid of chipping with limited know skills. Thanks for honest reviews, and stay honest, you'll make more off UA-cam being honest than you would off selling out, as you said, people trust your review s, that's worth a ton
You should be fine with Shun, as long as you use on soft to middle food.
Was looking to buy the Wusthof, thanks to this video, I got the Mercer and couldn't be happier. This is a veeery nice knife, period.
I bought the Wustof a year ago and use it daily now. It took a little getting used to as I was switching from French/Japanese style knives. But I love the easy rocking option the German knives are known for
I bought the mercer knife about 4 years ago. It doesn't come with a safety guard so buy one extra. And keep it dry and straight and today 2022 I still use it and love it.
Steel is extremly cheap and knife manufacturing is light years ahead of what we had a 100 yrs ago. Yet people think it is okay to spend a shit ton of money on a knife when a 400 dollar one only should cost 30. It's the same way Rayban sunnies became 300 dollars from 30 after Luxottica made them go bankrupt and aquired them.
YOU JUST SAID IT ! GREAT COMPARISON AND BTW I AM ITALIAN..
I hear what you’re saying, but $400 is WAYYY too high for the average consumer. That’s a handmade carbon blade type price by someone in Japan. There’s a niche for that
I would beg to differ, mostly on that most of the time say with custom chef knives, at least with some makers you are paying for quality of heat treatment, edge geometry, fit and finish, and the skill of the labourer. You would be hard pressed to find a standard production kitchen knife that can beat a well made custom chefs knife or Japanese carbon steel knife that is not at that higher price point, and even then. Part of that is simply because they are trying to pump out volume, so even with companies like Spyderco and Benchmade, their knives are not as good as they could be and probably have more variableness in heat treatment and overall quality than you will find from a well seasoned blacksmith who has really honed in their methodology. Part that would be from doing the heat treating of the knives in large batches where not every knife may get to exactly the same temperature at the same time, and have the same cooling rates etc. One of the nicest production knives that I have found for cheaper is from Foxell and then from Vosteed. Vosteed gets high marks from the EDC knife community with knives such as the nightshade, but their Stallion 8" chefs knife is truly something else and only costs $35 and feels a lot better than Mercers and Dexter's. Those 2 brands are good on geometry and can take a good edge, but I am not impressed with edge retention. I use and maintain those knives in the commercial kitchen I work at, and have been using them for 3 years now, and would definitely say Foxell and the Vosteed Stallion chefs knife easily outperform them. They are possibly some of the best knives at the price point, and I would dare say hit much higher than their price point in terms of overall quality and fit and finish! Both also come with lifetime warranties. The thing is too, going back to production knives, you technically could get the same quality and use a CNC machine to make absolutely perfect knives every time, but CNC machines are expensive to run and require expensive tooling and coolant to run efficiently. One such company that does this is New West Knife works. Some custom makers do use them, but again, the cost of production will be reflected in price of the knife. You would also need to do smaller batches of knives and keep a very close eye on the temperature of all the knives and hone the overall methodology. That is not saying Benchmade and Spyderco don't put out good knives, it is just more so that their knives are not as good as you can get with those steels. I think one of the other things to consider is if they have maintained the same quality and are consistent while keeping the same price. We will have to see though how they respond as more higher end knives such as Made In, Misen, Dalstrong, Cangshan, etc. make their way into the market place and settle in. I have a feeling though that it might not change that much for them, mostly because they have been so stable and consistent during their lifetime as a company and have strictly adhered to continuing to make things in Germany while many other brands seek to export elsewhere, and have quality decrease while charging the same or higher price. It should be noted that things made in China do not necessarily mean it is bad, but you will most likely be paying a more similar price to other knives that are made in the U.S. and elsewhere to get that quality. That being said, some knives are just overpriced, but there is a lot of nuance in how that would be determined.
To summarize, with that $400 knife, depending on who that is coming from, their methodology, actual production costs, etc. you are largely paying for them to truly invest their time and energy into the quality of your knife and really hone in on the details. That is part of why those knives at that price point will never really go away, because there are those who absolutely want the best and are willing to pay the extra needed to get it.
Just my ¢2. Hope it helps, and you will have to let me know what you think!
Sincerely,
JS
I use a Mercer 10 inch for all raw prep and my Yaxell 8 inch for my line work. Love em' both.
hey...just taken an interest in knives and cooking...whats the difference between prep work and line work?
@@asst.professor7009 I am sorry my reply took 2 years. Prep work is usually heavy work cutting everything you will need before cooking. Line work usually involves cutting already cooked proteins and garnishes.
I respect your opinions because of your honesty/integrity.
yeah. I use that mercer knife everyday. I sharpen it once a week. I do not rock on it, but I highly recommended it.
I would be a little concerned about mercers warranty issues, i've known a few people whom they wouldn't warranty when the blade chipped and one I witnessed so I know there was no abuse but they refused to warranty the knife after only 3 months of use. I guess for the price you could just keep buying more but to me how a business handles customers is super important in any decision making.
Although a lifelong foodie who enjoys well-made knives, somehow for cooking I've gotten by all this time with a cheap Ecko general purpose knife and a cast-off Henckels paring knife. Both could get nice and sharp, and I just never got around to getting a chef's knife. But after seeing a good review I got a Mercer and it's really a pleasure to use. It's nice to see it can be taken seriously, and I see as well I have a good bit to learn about honing and using knives, but I've never been afraid of that. Subbed!
I just bought a set of 4 Mercer knives on Walmart website at clearance price of $35.99. Boy am I proud.
WOW!
Congrats, that was a lucky find!
Love Mercer and I really love Misen as well both really great knives for a good price.
Great review, why do you have pants on the wall though?
You don't keep your pants on the wall? Weird.
To remind everyone he where's the pants in his home. It a Japanese culture thing.
I bought the Mercer after watching this video. Absolutely love it!
haha. glad you enjoy it, and i'm glad i wasn't lying.
@@Burrfection I'm gonna go broke from this channel eventually...I also bought the King KDS 1k/6k, the whetstone cutlery stone, stone holder and the Shogun X Nakiri!
haha... i'm broke, so you can join me. the KDS is great, and will last a very long time, and will grow with you as your skills grown. the shogun nakiri IS a bit short and heavy for it's length. look at the Enso nakiri is you like, or the Tojiro for a bit less amzn.to/2FIgKZ3
@Jesse Buck How is your Mercer holding up now after a year? I am torn between these 2 brands but the Wusthof is quite a bit more expensive for what seems little gain.
@@MM0SDK I really like it. Keep it sharpened on my King stone and with a strop with green compound. Feels good in the hand and is still my go-to knife for pretty much everything. I have also sharpened a couple Wusthof knives, and I will say I feel a difference in the steel quality, but not enough to make it worth all the extra money. Highly recommend the Mercer.
Edit: That's not to say that the Mercer steel quality is lacking, but there is something just a little different about the Wusthof. I have been sharpening knives for many years so I'm pretty well in tune with the steels that I sharpen, so if you haven't done it a lot you may not notice any difference at all.
Great point on the Mercer. Brought one a week ago for work and it's still going strong after 60hrs on the clock.
Best blade shape depends on how you like to cut. A straight edge at the base will allow straight chopping. An edge curved all the way to the base will not chop well with the same movement, you need to add a bit of rocking to it.
Testing the Rockwell hardness of both knives would be the best and most quantifiable evaluation.
I just bought the Mercer 6 piece on amazon and this review made me feel really glad that I chose this budget set
Would you have a link, and how are they holding up? My son (19yo) is starting his career in cooking and I would like to get him, and my wife a nice set.
@khotan They are but they are more comparable to mercer's Millennia line as opposed to higher end stuff. You can get the mercer set for under 100 easily that has basically everything you need other than a decent fork.
@khotan Aye but i was talking mercer those are wusthof
I bought a 8” Mercer Genesis and it’s fantastic. Razor sharp out of the package. Feels great and $30 on Amazon. I had no idea what I was missing. I’ll try the 10” soon. For $35 why not?
I just bought that! I prefer a 10" knife, and have had a difficult time finding a replacement for my old knife. After a LOT of searching - offline and on - I settled on the Mercer Genesis. I am so in love with it. 🔪❤️
1:50: X50CRMOV15 is the standard German knife steel - €13 IKEA knives use it, €130 Wüsthof knives use it. The differences are in hardening and other characteristics.
there is a BIG difference in MANY manufacturing steps throught the entire process. Yes, a Wusthof is FAR superior from a professional cooks viewpoint. But not every person needs a Mercedes or BMW.
Ikea DOES make a halfway decent knife both stamped and forged at a good value, but is there a difference between a BMW and a chevy sonic?
Both have four wheels and can get you to the grocery store.
It Ikea IS a good value, but I would absolutely spend just a very little more and get a professional class Mercer Genesis or Rennaisance if I was on a budget. Mercer is like Honda or Toyota in terms of value and reliability.
It's more common to see a Mercer here in Canada than Wusthof. Saw one in Walmart, Winners and a bunch in Homesense. I was in Homesense yesterday looking for a Japanese Santoku or chef knife but I end up stumbling upon Mercers. So yeah, Mercers are more common than Wusthofs here.
Wusthof is great.
I ordered the mercer to replace a cheap pairing knife I used until now. This hasn't made me regret my decision
I had never really considered Mercer before, but looking at their fit and finish, I don't know why they are not more widely talked about. Great job Ricky.
they aren't talked about much because they don't advertise. They are aimed at a working pro, not at a home cook. That doesn't mean a smart home cook wouldn't benefit from the marketing differnces!
I was torn between these two brands. Your review was so helpful. Thank you!
A very versatile knife for the kitchen it's a game changer I loved it
I have a couple German chef’s knives, but the Mercer bread knife from a local restaurant supply store was inexpensive, and works flawlessly.
i've heard a few chefs say they've never sharpened their knives. one being jacques pepin. so i'm not too convinced domestic users 'need' to sharpen their knives every 6 months or year. if you like doing, then go ahead, but 'need'? i don't think so.
I understand why people could chose the cheap one. But I have a wusthof classic at home since at least 5 years. And it's an amazing knife, try to sharpen it and you'll see the real quality of the blade. I'm not a fan of copycats, although they can perform good too at the beginning.
great video, it shows the knife profile you get after you correct that silly mistake of not finishing the manufacturing and then leaving the bolster on the metal.
Being a rocker, I like the profile of the Mercer.
the culinary course at my local college provides the Mercer Knife Kit. I love the knife. no reason to spend $$$ for any other knife except to say you did. I get it. people spend 40 k on a car when 10 k will work just as well. but Mercer is a top-tier knife without the cost.
Thank you for another great video, I love Sierra's artwork. You are truly blessed.
I've had my Mercer set for over 6 years now. Paid 115$ for a set of 6 knives and a honing steel. Throw them in the dishwasher daily. The steel is as good as it ever was. To satisfy my criteria for sharpness, I sharpen them once about every six months on a whetstone. The way I see it, no matter how high tech and well made a stainless steel knife is, it will always feel like a stainless steel knife... It just doesn't have that glass like sharpness feel like pure carbon steel. An expensive knife in my drawer will always be a Japanese carbon steel knife.
I watched this video right before to finally push "Place your order" button on Amazon :)
I have both. Great review. I concur.
When I sharpen my Wustof I used a wet wheel so I never feel any sharp edge issues from the back of the blade.
I think you just answered my best knives for the money question... im bout to pull the trigger on the mercer set.
I like Mercer. It works the same as the Wusthof, but I'd feel 4 times less sad if it became lost or damaged. Or, I could buy 4 times as many knives by going Mercer.
Good thinking
Bought the Wusthof Classic 8in. and a Mercer Renaissance 3.5 in. paring knife
Just FYI renaissance series is the mid-tier series for mercer. That being said mercer knives are excellent, I've also used the 2 low tier series (genesis, millennia) and they are also awesome!
Great review, thank you!
Good points, Ryky. That German steel is so easy to get sharp that keeping it sharp is hardly a chore. I think Mercer makes some great workhorse knives. There is a reason they can be found in so many commercial kitchens. Still, that Wustof is a piece of art, and when you consider the steepness and distal taper ratio, that knife is a good buy. Just a lot more expensive. Mercer can, and does, make some stunning blades, at times for third parties. They are second to none in the technology they command.
love the artwork in the background
haha. it's cute.
i know its completely not your thing, but i would love to see you review the DMT aligner, wh the extra extra fine stone. I dont really like huge knives so i find it works great for me, and i can use it on the sofa in front of the TV.....wifey would object to me vanishing for long periods.
p.s. i thought you were due to compare the atoma and the DMT plate once upon a time
Exellent stuff as always. I'm thinking of replacing all the knives in my 8 ppl kitchen, and since your videos, i have found pretty sweet knives for a budget to consider.
glad i can help. stay in touch
Ricky I always enjoy the reviews you give.
Nice
If the price in my country for Mercer was 25% of Wusthof, then it would be non brainer. But since it is rather 45 % here in Czech Rep., l guess I will go for the classic Ikon :-)
Can you please do a victorinox chef knife vs the Mercer chef knife please
Mercer Rennisance kills a victorinox. Better steel, better handle, better blade shape, better handle to blade angle.
Mercer has harder steel. Mercer is FORGED. Victorinox is STAMPED
Curlygirl shawna yeah please do
Curlygirl shawna ugh Redditors are annoying
@@hrhamada1982 I doubt that.
@@SSchithFoo because you've never worked in a kitchen
Well i checked and Wusthof is produced in Germany and Mercer in Asia :) i guess that is the biggest difference, equal how long these knives will stay sharp whatsoever ^^ iam going for the Wusthof, thx for the video anyway is interesting - i hate it that companies like Mercer outsource their work, if i want to buy a japanese knive or one from Taiwan iam going for their companies but destroying jobs in the homeland just for the bucks - disgraceful
Love your videos Burrfection! Keep them coming!
You should have compared the Wusthof Classic to the Mercer Renaissance not the Wusthof Ikon. The style and design of the Ikon handle is a step above both the Mercer Renaissance and the Wusthof Classic.
yes, you're starting to know the "secret" of Mercer
Also the Genesis and the Wusthof GP2
My girlfriend has a mercer knife. It's surprisingly good!
I hope it's not too good! Stay safe bro!!!
I am not sure...but Mercer looks quite the same as Atlantic Chef (六協) from Taiwan. I had a vegetable cleaver from Atlantic Chef but it broke at the heel after I have been using it for less than 6 months at home. I was only slicing and chopping veggie and meat, no bashing or cutting bones was ever made.
Why am i watching this ? Great comparison btw... def would go with the cheaper one... solid handle and has the exact same steel composition ? That's a no brainer...
thanks for the input!
Did the cutting comparison ever happened?
I fucking love Mercer's 5" utility knife. Good to see that the Chef's knife is good too!!
haha. yeah, it's a very good knife
These budget knife videos are my favorite. I may have to add one of these to my block along with my Kuma and Cozilife! I love the classic handle design. Need to get one of your strop blocks.
got some left. whenever you get time and the budget kit.com/Burrfection/knife-kit/my-diy-leather-strop
not sure if you have them, but you'd be amazed by a comparison of a Mercer Genesis vs a Wusthof Grad Prix 2. Or compare that Renaissance to a Wusthof Classic.
Love the videos!
i do, and will make a note of this request
Watching your videos gave me much insight on sharpening stones and knives. i don't see many videos with multiple comparison of a product with a detailed review in youtube. Thanks
doing my best.
Thumbs up.
I replaced all my Wusthofs with Mercer Galaxies ... very happy
I feel sad that my ikon is the same level as mercer. I only saw that brand knife once in the kitchen, it was an old dull chef knife, just like most cheap victorinox knives.
How do I make that green thing... the "strop".. is that what he called it?
I have both brands, could be the same steel but forging processes are different, Wusthof's steel simply feels better, more solid, it even has a distinctive and "musical" sound when honing.
NIce video. I like seeing how the belly curve affects the roll around 1:00
How would you rate the similarity of the Mercer against the Wusthof classic?
same
Mercer and Wusthof used to have a very close "friendship". Wusthof was looking to find a way to come up with a lower prodction cost knife just like the H brand has an "international" series.
Wusthof genesis bears a very close resemblance to it's German Cousin the Grand Prix 2. Renaissance bears a very close resemblance to it's German Cousin the Classic.
Hi Mate..
Thanks for the review on the two knives..!!
Cheers Tony..👍⛏🍺🇦🇺
What's the bevel angle on the Mercer? I know the Ikon is 15 degrees
also 15 degrees which is perfect for 99% of users and perfect for german steel.
If you get too extreme a bevel a german steel knife rolls over and you need to hone it MORE OFTEN.
And, only beginners think more extreme bevel is better. It depends on the material, the discipline of the user and the product you are going through.
When I went to the culinary institute of America the knife set they gave us all Mercer. I see why. For the price they last a lifetime... can’t kill them still have the same set
yup. true that
I have used both and I cant understand why the whustof is worth 120 dollars more. I dont see it, the mercer even has a rounded spine!!!!
Simply more middle men... It has to be made in Solingen (Germany), exported, go through customs, etc,etc,etc. I bought mine for 65 Euros in Solingen itself :D. On the other Hand... Mercers are nearly just as expensive in Germany...
I know this is an old comment, but you don't always want a rounded spine, you can use the spine to descale fish for instance.
Mercer is made in Taiwan. Cheaper production costs.
Marketing and Advertising
Paying for name brand
@daAnder71 you've never heard of a typo?
And yes, I could spend the tme to find the unicode for an umlaut U, but no, I'm sorry to the grammar Nazi.
Instead, why not look to the content of the post instead of the spelling?
Thank you.
My 8 and 10 inch Mercers see the most action of all my knives. I only wish they were a touch heavier/wider. The rounded spine is a big perk.
I want this mercer but not wood handle..which mercer should I get
Great video, what are the sizes of the knives in your video ?
The price difference of those in Europe is so small that it's better to just buy the Wüsthof due to the poor availability of Mercer. I tried to buy the Mercer after seeing this video. It costs 50€ on Amazon. After a month of waiting I realized that the Wüsthof costs only 75€ incl. tax on Amazon! Canceled the Mercer and the Wüsthof will arrive today. How the heck does it cost so much in US?
Is Mercer Genesis the same steel as Mercer Renasciance ???
I just ordered myself a skylight 8in chef knife for $25 on Amazon
Really useful and helpful videos Ryky, thanks! Wondering what you thought of the Mercer Genesis range, especially around the handle comfort? I have a Hattori HD Gyuto for my main knife but looking for something a little less precious.
The genesis has a very "cushony" santoprene handle. Very non-slip, does not promote bacteria growth.
It's not that you should use he mercer instead of the Hattori in a roll. you should use the hattori for more finesse work and the Mercer for a "beater". I advocate always having one each German AND Japanese steel knife in a roll, not one OR the other.
Might be a silly question, are the Mercer Knife Set ... knives as high quality knives as individual knives? I read that sometimes sets(from any vendor) can be comprised of bottom of the barrel versions of individually sold knives ... not sure if thats true or not.
What about the victorinox fibrox handled knives. Are they good knives? Is a steel suffisant to sharpen them? Any comparaison?
they are NOT bad knives.
BUT they are NOT anything like the stupid ATK video claims they are. The good thing about them is they are easy to sharpen. the bad thing about them is they will lose their edge immediately.
They are softer than either of the two knives in this video. they also flex like hell because they're cookie cuttered out of rolled steel, not forged like these two. These two have a bout 2 extra Rockwell points than the Vickie.
The Vickie handle is HORRIBLE hard plastic. Both these two are POM that are less likely to breed bacteria and less likely to cause blisters.
I bought a Wusthof knife at a garage sale for .50 cents. Catalog showed $149.00!
Do you think the Mercer Zum is as good as the one in the video.
they are similar. they are both professional quality and are designed for and marketed to working cooks and culinary students.
The main difference is the hybrid handle style.
The handle is the main difference. Genesis has non slip antibacterial "santoprene" (rubberized handle). In theory, they might be slightly less durable than a renaissance, but they are designed for and really only marketed to working professionals, and culinary students who will be working professionals, so they WILL stand the rigors that far exceed whatever most people can throw at them. I own some of each at are over 20 years old.
I do not own any Zum because they are pretty newly released.
As far as the length, the 6 inch is not a size that most people find very useful. If you are short, it is great, or in addition to an 8 inch it is great
Good review.
What's the exact weight of each knife? And each blade thickness? Thanks.
Can someone recommend a good whetstone or set of whetstone for the Mercer?