Chinese Threat To Japanese and German Knives
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- Опубліковано 10 тра 2019
- The biggest threat to Japanese and German knives is China
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my trusted knife store bur.re
Thoughts on Mercer chef knives?
What about knife handles?
The biggest threat was Nexus. Which I am sure is why you never brought them up again after that test video. It's a Chinese manufactured knife disguised as an American made knife that is owned by a large cutlery company. The only thing that it needs to blow up is an influencer such as you to spread word about them.
@@hgrimes9824 great knives. Alot of the chef's I've worked with over the years had mercer. A few said they kept the set they were issued in culinary school. I got to use them often eventually bought one of my own and haven't regretted it once. Highly recommend
@@stinthedude Culinary school is where I got my set.
I use German and Japanese knives as my personal set, but man, I have an 80-year old very roughly hand forged Chinese cleaver from my grandfather that honestly speaks volumes to how important passion is to the knife-making process. The blacksmith is long gone but his signature remains on the tool I use on a daily basis. It's such a humbling experience every time.
outstanding comment ...
i want that cleaver! how much would u be willing to let it go for?
@@hrlkt3413 you're not serious?
@@jonathanm9436 bro all knifes are sharp but its the story behind it that matters
@@hrlkt3413 i mean i'm a blacksmith i can make you a rough forged cleaver if you want lol
As a kid, I remember my parents knifes, they were garbage. They bought cheap "stay sharp" knives that were blunt out of the box and never got sharpened. It wasn't until I took mandatory cooking class in high school that I got to use a sharp knife for the first time. I still remember the feel of that Mundial 20cm cooks knife in my hand. It wasn't anything special but that Mundial was so much better than the knives I was used to. I was so used to crappy knives that it didn't even occur to me that there was anything wrong with the ones we had. When I got home from school I and asked my parents if we could go shopping for a real knife - received a swift NO, "We already have kitchen knives".
I bought my first knife and whetstone about 2 years ago - A German made knife I paid about $80USD for. I am still practicing my sharpening technique and have a way to go until I can complete the tomato test. I plan to buy nicer knives in the future once I am able to sharpen them with confidence. I stumbled across your channel because I wanted to learn how to sharpen properly, so thanks Ryky.
David Coyne exactly my story too. Just a couple of nights ago, my girlfriend brought home a couple of fish her friend caught that day and I wanted to try filleting them just to be more hands on. There were no good knives in the whole house (living with my parents) so I lost some meat not being able to cut where I wanted. I told my dad and he pulled out a steel rod and told me to use it to sharpen and I knew right there that he didn’t know the first thing about a sharp knife. It’s how I ended up on this channel too. Just bought a knife block from global and a 1000/6000 whetstone from king so hopefully my family will appreciate a good knife for the first time ever.
Someday you should buy your parents a half decent set and demonstrate it to them lol. I bet their eyes might light up a bit ones they see a tomato not get crushed in an attempt to slice it!
Wow! My experience is exactly opposite! In the kitchen where I grew up, we had decent, humble knives that were very well cared for. They were not expensive knifes but not cheap, as in poor quality, either. Always our kitchen had perfectly maintained, very sharp knives. Learning to take care of the knives was part of my upbringing just like learning to swim or ride a bicycle. Today, I have a decent set of German knives that are always sharp. Cooking is so much more enjoyable when one is not fighting to make a dull knife do its work. More expensive does not necessarily mean better. Usually the difference between greater and lesser price, is how long the edge will last. But if one knows how to keep the edge keen, that becomes a non issue.
Sharpen your parents' knives just to flex on them but they still get the benefit haha no, but really, let them experience the sharpest cheap knives they ever had in their lives. But warn them, too or else an accident might happen because they're used to putting pressure on the knife as the cut or smth and they'll nick their fingers on the sharp edge as a result.
@@xx4rch4xx They will cut themselves and blame you. Been there done that. Don't give up!!
0-20 el cheapo
20-60 workin blade
60-200 personal home blade
200+ no touchy i don’t even cook
I've seen plenty of $200+ knives in professional kitchens and the vast majority of people I know with kitchen knives over $500 both touch and cook with them every day. IMO KF enthusiasts actually use their knives more than any other genre of knife "collectors" there are a lot of people buying $200+ or even $1000+ folding knives and never carrying them, or at most using them to open an occasional package (probably containing more knives for their vault).
@@justinv4036 i've recently discovered CIS knifemakers. that environment needs some expertise to navigate, but for 200-300$ you can send specs and get *exactly* what you need, mostly in any style, inculding wa blades, without any choice tortures i usually have at premade knifes. Same for USA knifemakers, but prices are 3x higher. Like imagine finding cpm 10v 440c clad wa kiritsuke with convex grind at the market, meanwhile you find the smith, you send the specs, you get the knife.
@@mezmerya5130 I'm not familiar with "CIS knifemaker" nor could I find any matching company names by searching. What is the name of the site or company you are referencing? They make custom kitchen knives in China? I'd be very suspicious of paying for a custom knife from an unknown maker. There's a lot more to making a good knife than copying a picture and spec sheet.
@@justinv4036 'CIS' is nothing to do with China. It stands for Commonwealth of Independent States, 'a regional intergovernmental organization of originally ten [now twelve] post-Soviet republics in Eurasia formed following the dissolution of the Soviet Union in 1991' (Wikipedia). It's probably best to Google 'knifemaker' with the name of one of the individual Republics. For example, trying 'Armenia knifemaker' turns up some hits for individuals, though inevitably some are out of date.
@@innocentoctave ahh ok, interesting. Yes, I've heard and seen a little about the former Soviet block craft industry. Not just knives, but other metal work too like engraving and even other stuff like leatherwork and bespoke shoes and bags at maybe 1/3 the price of what you'd expect from France or Italy. Some very innovative looking designs aswell. I'll look into the knife makers some more, thanks for the tip.
Most german knifes come out of sohlingen and they have at least 600 years of experience there with knifes. Zwilling (the best known brand in germany) has made knifes since 1731. Wüsthoff was founded in 1814 and has 480 employes. To negelect the german tradition is kind of strange. Sure it is a lot of automatisation in the larger factories, but that is how germany operates. Furtheremore they are factories, which make same by hand. Problem is that those prices get than to crazy leveles (starts at about 400$ in germany). Workforce in germany, as well as energy is just about 30% more expensive than in japan. But the skill, as well as the tradtion is there as well.
they cater to a different target market. you can have your german knives. most truly passionate crazies like me, would rather have a 16 dollar knife made in tosa japan than a german knife any day of the week.
franzb69 so you say that buying knives for some people is a totally irrational action? Why would someone buy a worse knife only because it is made in Japan? Would you also prefer a bad hand-made car from some other country over a Japanese car that was built in completely automated factories? Or is this just about knives? Because it can’t have anything to do with performance.
the tradition is older - Solingen was found by prostestant Knife-Smith that had been evicted from Grünburg and the Steyr Valley in Austria, where Iron was worked before the Romans
@@franzb69 Yeah you can keep speaking for yourself mate. Maybe take out the passionate and leave the crazy.
Definitely don't want to negelect them. That would just be wrong.
In Germany a knife is a tool. It has to be reasonable in price, endurable, sharp enough for the job and well made. But it not art. It’s a tool.
Der Brandmeister And that is totally fine, if you need a great cooking tool, if you want art, then get a hand made piece of art that cuts. Both are valid -and awesome.
bzzi absolutely
Maybe this is just the engineer in me, but I think the best art is functional. A tool that does its job excellently is art. German knives are legit art.
Hit the point. And brands like WMF are also dumping over-priced knives into the market, which potentially harms the reputation of german cutlery.
bzzi We don’t make art, we make tools. As for this ‘reasonably priced’ nonsense, people with this concern should stick to mass production, as a custom handmade knife is not for you.
There’s people without a pot to piss in, or a window to throw it out of, who have saved for months to buy a knife that will last from a craftsman.
A handmade knife will have the knife maker’s TIME in it. None of this romanticized, ‘heart and soul’ bull💩. We put TIME into creating a tool that is NOT Throw Away, and should last a persons lifeTIME and beyond if cared for.
So bearing that in mind, be prepared to pay for it. A handmade 9-10” chef knife in mono-steel and Walnut handle (example only) should run $400-500 U.S.
That’s not a knife made from carbon or stainless Damascus, nor is it a San-Mai knife with an exotic handle material (which a lot of people imagine when I say $500).
You’re also going to pay more if the craftsman in question is well known, well sought after, or a Master Bladesmith.
Yes, this format is fantastic. It gives more insight into the knife industry, and helps guide burgeoning knife enthusiasts. The way you structured this video certainly helps to understand the type of knife buyer one may be; and what type of knife buyer they would want to be.
It might certainly help someone understand where their knives might be on your spectrum, and it certainly helps to guide one where they would want to be on that spectrum. Your spectrum is certainly more educated than your run-of-the-mill layman's would be.
Dating myself but when I starting buying knives when i was a young man and starting to learn how to cook as a home chef, there were no computers, no internet and definitely no YT. Bought knives on reading about them in magazines etc. Bought Zwilling knives. Have them for many years. Love those knives. Call them my heirloom knives. Really like your channel because you've informed me about the care and maintenance of knives which I would have never learned and never knew before your channel. Bought a Sakai Takayuki chef knife from you. My first Japanese knife. Totally impressed. Conflict as to which is the better knife between the two. As for this video, found it very informative and you to be quite knowledgeable on the subject which is why I like your channel. Continue your excellent work.
I really like the deep dive 15min format. Keep up the great videos.
A very interesting analysis. Thanks for making the distinctions so clear.
I'm an old geeky guy who is a passable home cook.
And just discovered this channel because of my growing realization that my dull knives are seriously detracting from my joy of cooking.
I also love watching people talk with passion about their field of expertise - and especially those who are not mouthpieces for business.
You can keep your TED talks.... I'm sticking around here.
Brilliant exposition, wonderful learning... Thanks a million.
I like these Q&A videos a lot. I would vote for more of these. I really appreciate your insight.
Really interesting video, definitely like this in-depth format. Would love to see a VG-10 one, and more about the different steels and how they compare to each other.
So what category would you place Dalstrong knives in? Curious to know your thoughts. Thanks!
Its probably Cr13mov and they are calling it VG10 until someone calls them out on it.
I love this format. Ty for taking the time⚡️👍💥
Yay! One happy customer
I just stumbled across your channel and appreciate your straight forward, yet interesting, presentation of your knowledge. Thanks!
Long-time lurker. I love the longer format.
I really enjoy this format. While raising a family, I had to settle for the less expensive knives. After the kids were grown, however, that has changed, and it really came down to Wustoff and Shun for me. I prefer the heftier feel of the Wustoff, but the craftsmanship and uncanny sharpness of the Shun, has pushed me firmly into the Shun camp. They are a delight to use.
I like your in depth discussion format--this information was appreciated and on point in my opinion--nice job--Thanks
Thanks for another informative video, we all appreciate it! I too, would like to hear more about VG10 vs VGMAX.
So I bought some Cangshan TG series knives just to fill my knife block up with some beater knives. I am actually super impressed with them. You can tell the quality is lacking compared to my Shun, Yaxell, and Whustoff knives, but damn these things are sharp even if they do feel super cheap! Who knows how long they will last but the set of three I bought must be my sharpest knives. I have been using them for a couple months now and am actually really impressed. Give them a test. The set of three I bought from Amazon was only 60 bucks too.
I buy pocket/folding knives. Some fixed blades but small, all for EDC purposes. I feel like kitchen cutlery is light years behind in the use of different steels. The super steels they have now are INSANE. I'd love to see an 8 inch chef's knife made out of CPM REX 121, M4, or even good ol M390.
I love the depth in this video. I would like to see a video with depth on the properties (that relate to knifes) of say 7-10 different key knife steels and the advantages and disadvantages of each.
I have been using your channel for a while now to do alot of research for building my knife collection. One of the hardest things to physically compare serveral knives against one another because those videos or images are rare. However, I finally reallized that your knife wall has exactly what I was looking for. Maybe you could make a video that simply shows your entire collection in the entire frame and just quickly go over or name each knive. Thank man.
Japanese craftsmanship is unsurpassed in my opinion. They have an unreal level of discipline, dedication, and skill devoted to their art form. From make up brushes, to cutlery, woodworking, tailoring I am constantly amazed at the quality of handmade products that comes from Japan. There is a chanel on UA-cam called “Woodworking Enthusiasts” that showcases ancient forms of Japanese crafts that I find so interesting and inspiring. My hope is that these skills never get replaced by a machine.
Thanks and I agree.
You can’t replace the human eye for quality. Sure sawmill companies try it but they still have graders that are on the floor. Making a quality knife takes more time than just having a machine make you feel the difference in the hands . That’s why German knives are still in business.
Japanese knife I don’t own but would consider it.
Paula you serious? Machines are more accurate than any human eyes. Would you want your cars to be made by human where you will see door measurements not being equal? 😂
Partially because they had to work with inferior quality metals compared to ones used by westerners, for hundreds of years, so their manufacturing techniques needed to be better.
Very interesting video. You ask what I look for in a knife. I am the family cook. I care about how the knife feels in my hand how it cuts how long it holds an edge. After watching several of your videos. I bought a Miyabi 600D 8" . It is like holding a peace of art. A joy to use. Your videos are very helpful to understand the differences between knives and steels. Thank you. I am always looking for the next knife for my kitchen.
and that is the 21st century art of selling........ forget about adverts, that is so last century
I really enjoy your videos. I always learn something new and I have been collecting and sharpening my own knives for decades.
Riki , thanks for this discussion , on Knives, knockosfs , and them some , Cheers from NJ, USA
This video seems to have done well since it was made. I know that I myself really enjoyed this type of video where you share your experience and opinions on a deeper level. I am a relatively new knife fanatic. I am working on virtually any knife I can find. I have about twenty of them right now. Mostly lower end knives. I would like to share one anecdote from what I experienced so far. I was working on a 'pile' of knives to sharpen them. Not really paying too much attention to the names on them. After a bit I noticed there was one knife that just blew the others away as far as being sharp- using the techniques and skill level I had at the point. This knife really made a big impression on me and I then looked for the name. It looked pretty much like several others that I had but it certainly did not perform like them. It is a Henckel (sp?). Man that thing took an edge that was really impressive.
I'm looking forward to moving into some more knives with better steel. I have a knife from my childhood that came from Germany that I have not yet worked with. It is made with Solingen steel. I expect it to perform pretty well also- but we shall see.
Japanese craftsmanship is unbelievable. I sat through a lot of videos of different types of crafts, all of them made me stand and gawk in awe. especially when they work ''with'' nature, as in making stuff without fighting through the whole process to get it done. they have a word for it, I just don't remember cause it's been a while since I watched the video and it was all in japanese but subtitled.
it's just like magic, saves time, resources and a lot of pain and I wish everyone did the same. and most of the time, when working stuff in that line of philosophy, you end up with a product that either gets better over time or simply works so well that it does not grind itself apart when being used cause it's been thought through since the beginning.
I simply can't say how much It made my brain tickle (in a good way) when I first heard of those manufacturing philosophies.
You ever seen Japanese carpentry?
You think that saves time? lol
Tradition is a burden.
I have 2 shun premium knives. I have been a chef for over 10 years and they are the best I have used, are there any better knives i should consider upgrade too ?
Would be great to see a video on the different steel type. grade/ hardness and such.
Keep up the great work @Burrfection
just remember that harder is NOT always better. Sometimes softer steels are better for the task.
AND that there are MANY other properties of a steel other than hardness, that make it good, or bad for a certain task.
Great format and I believe people who know better are better at knowing real quality such as Japanese knives, but I think because of the dreaded advertising monsters rely on poor knife education to flood the market and famous names they hear on cooking shows people react so. That is why I like your videos so much because you speak of quality,passion and craftsmanship and I can see you have a passion for what you speak. Thank you I will continue to watch and learn.
I think the Chinese have been making knives as long as most cultures and have the skill to make some really great knives, I bought a Dalstrong Shogun 8 inch chef knife (a Japanese knife design made in China if I am correct) based on your reviews and for the price I paid it was less than my Zwillings Double Twin J.A. Hinkle 8 inch chef knife by about 10 to 15 bucks and I do like the Dalstrong more than the J.A. Hinkle but they both have their strengths. I have several Wusthof Classic knives that I am very happy with and a couple from Cold Steel and I have to say blade sharpness to price Cold Steel ( the owner may be a little strange) but hard to beat. The next knife I am planning on getting is the Enso Nakiri also based on your reviews and I am looking at a filet knife by Lamson a Made in the U.S.A. knife. What I am saying humans have been making knives for a very long time and I enjoy knowing I can get a high quality and affordable knife from just about any place in the world and I would love to have a collection of knives from many places, I would also love to have an obsidian kitchen knife in my collection.
Thx for all your videos Rikkie;
Yaxell also has used CTS BD1N Steel btw...
Loved this mini trip into knife manufacturing. Fall in that category of knife purchaser that likes a very nice knife. Sharpens his own stuff, but also love the art of fine blade.
I’d like to see more of this style of video, on the different types of steel.
I buy knives for performance. This is why I love Japanese made knives. They take steel to the limits of what is possible.
Hair game is interesting this episode
just keeping it real
@@Burrfection gangsta
@@DieEineMieze errr no
So do you have to be the 50$ tier in order to get the 1$ knives to choose from. I was just wondering.
More detail on all subjects. Not as a constant because we need short fun ones also but on a regular bases. Love what you do and it has caused me to step up the quality of knives for cooking and I can't believe the ease of work due to that small change.
appreciate the honest comment. once a month seems appropriate for these longer videos
Super interesting video!
- would love a video one VG10, VGMAX, maybe AUS10 also
- I would say low end knives are the knives "Costco/dollarstore" brandless crap, or the brands lower ends, really any knives sold by 5-6 packs + stand+ rod for 10-60$
Thank you for the education, I never really thought about where knives are made.
Here at the house I do most of the cooking and I have cheap tough knives, I assume Chinese, and ceramic knives. I use a draw-through carbide sharpener for all of them (I just got sharpening stones and learning to use them thanks to you).
My wife is a chef of some 30 years, presently cooking at a local hospital, she has 3 kinds of knives. Wall-hangers - dragon/ fantasy knives. Work knives - these are relatively cheap, tough knives that she uses at the hospital; Cuisinart is a brand I know she has. These knives she uses everyday at work, she's OK if somebody uses them. Good knives - these are also work knives but she will never take these to the hospital. In the past she has work at high-end restaurants; there she will take her knife bag with her good knives. These are the knives nobody else gets to touch - including me... I think most of these are German but I'm not sure since I can't touch them.
so, your wife goes to the hospital without the expensive knife yeah?
theres your chance to touch em however you like, until your wife goes back from the hospital..
I'd love to hear about the VG-10 and VG-Max steels, please make a follow-up video!
I agree. I started researching knives because my crappy set I am using for my bbq smoker meats just doesn’t cut it. Watching your channel has opened my eyes to soooo much depth of knives that I am going to try a Shun premier chefs knife and see how I like the Japanese knives. FYI it’s $240 in Canada not cheap but not expensive to me either. Thanks for your work.👍
I had second hand mundial knives originally. I just bought a custom sakai jikko santoku. It cost me a weeks groceries but it was worth it.
I am old and remember when in the 60s and 70s, Japanese products were considered cheap copy junk and now they are the standard in many things.
So beware the Chinese with their new factories and their cheap copy junk.
I prefer traditional in quality and pride and will buy one of your knives when I can afford one.
But do not discount the Chinese.
ty white , I guess zI might be older than you, but JAPAN made a knockoff SCHAEFER fountain pen,,and several items, but something that really bothered me was that in Trade school in 1959-61 someone had a wonderful JAPANESE SLIDE RULE , wit log scales too, it was NOT JUNK , but some sob glued the scale together, SIMPLY BECAUSE IT WAS FROM JAPAN, even the A/C instructor was really pissed, We had a good idea, but could NOT PROVE, , we all chipped in to buy him a replacement., I still have to cheap, worn out slide rules , Cheers , from NJ, USA
Oh wow, very interesting!
chinese will never have anything but junk
@@seekingthetruth3410 Ever seen some of the better chinese Made Pocketknives? They have got one of the best price/performance ratios, using high quality steels and got a fit and finish many western companies can only dream of. Examples: WE Knives, Reate or Kevin John
So I disproofed your statement, beware of generalizations ;)
Well said
I have two identical knives made by Shun. One knife is in VG10 the other VG-Max. I can’t tell the difference in use and would love to see a video on the difference.
Love the in-depth analysis of the knife market their categories and advantages and disadvantages of each area.
We all know when it comes to high & ultra high end knifes it’s mostly because we are buying pieces of functional art.
And that’s cool too.
Would truly enjoy a discussion on different types of knife steels their performance and your take on super steels as well.
I’m a materials scientist(polymers), so would appreciate a applications view on the same topic.
Cheers keep up the great vids!
"I'm not saying Germans are shameless soulless ruthless impassionate businesspeople, they're just found a way to make a living like everyone else" - Burrfection on Germans lol
Uh, wasn't he talking about Chinese knives when he said that?
Rudolph disagreed
I only trust two American companies and Buck sold out to China . Case I like. I like the bulldog brand flexibility with force. German eye carbon is good I have Boker in both but they are on my bottom tier, Hen & Rooster stainless is also good for stainless steel. But I like the carbon the best
Your studio works super great now, with this new worktop. Very youtube like, very PRO. I am watching your videos often. I am a professional chef, with a hobby of using quality tools, so there is always space to improve. Keep the good work.
Quality and Craftsmanship. Thank you for the insightful video!
whats that thing you got knives hanging on called
Great video, impressive knowledge. I buy knives mostly for craftsmanship, design, and function. Would like to hear in depth about the steels mentioned also.
Yes I'd love to hear about other steels and additionally new steels that are coming out. Please be careful about what you're allowed to share but I'd really appreciate a breakdown and explanation.
I have some good knives from japan and a great birchwood miyabi i love to much to use it often. Since its sitting in the kitchen next to my other knives, its brings a smile to my face every single tiem I start cooking and selekting knifes
What watch do you wear? ps. thank you for all your how-to videos!
I like Japanese knives, too. I cook at home daily and a sharp, thin, well-balanced knife just makes prep easier, faster and more enjoyable. Easy sharpening and good edge retention means less effort to keep knives working well - these are the boxes that I'm looking to check off from a practical perspective.
On the more subjective side, I've always appreciated craftsmanship and knowing that someone took the time and effort to make a good product... but that only goes so far because my budget only goes so far. I understand that a good knife is an investment that'll pay off over the course of years (decades!) - that lessens the blow of a higher price tag, but budgetary concerns are still a factor. Also, whatever I buy has to be a worker; I'm not going to buy something at such a lofty price that'll make me shy away from using it on a regular basis - that wouldn't be a good use of my funds and, frankly, I think that the best way honoring the work that went in to the knife is to actually use it in the way the maker intended.
Amen I use my Japanese knife to cut my Whopper in half every time. Cuts the mess down too.
The greater threat to a knife is the chopping board😂🤣
what watch are you wearing? Suunto?
Don't know where to hit you up on the social media spectrum, but I'm thinking about the Yaxell Super Gou for $160 at C&M. Any thoughts on whether I should get that or something else? It's my first Japanese knife
I used many knives in my career, but I never felt comfortable until I got in my hand Japanese hand crafted knives. The feeling that those knives give is definitely incomparable to a chain production knife. They can be good as much as you want but you won’t really appreciate the “soul” that the knives have. They’re not cheap indeed, but are made from someone that is literally involving passion, love and arts on what are making. Sweat and fatigue are the key factors that make them knives unique. If people would spend some of their time thinking about what I’m saying, they might even think on spending those 100$/€/£ more and buy something that feels alive rather then something thatnhas been maden from a machine.. And I think there won’t be any huge threat on Japanese/German knives market at high levels. But then of course, everyone is free to do whatever they want 🙏🏻
Definitely interested in the VG 10/Max video
on the way
Yaaaassss
@@Burrfection Oh yeah! Looking forward to it.
@zymphad How about SG2? I'm looking at the Yaxell Super Gou 8"
@@jeramybearamy8539 sg2 is better
Excellent, I have the same vision, thanks for sharing you thoughts.
I thought this was an interesting topic. As an enthusiast myself I am always interested in hearing the thoughts and opinions of people who have seen and worked with a much larger variety than I have. I also appreciate how you differentiate between your opinions and what you know as fact.
I would like more videos like this once in a while.
I'd love to hear more about VG10/Max as well.
My personal opinion on VG10:
Relatively cheap steel with good corrosion resistance and pretty easy to sharpen (own 2 knifes in it). I'm still not a big fan of it though. The edge retention is "ok" but no more. The steel also tends to be quite brittle and chips easy. Compared to powder steels like CPM 20/30/90/110 V, CTS-XHP and M390, the only win of the VG10 is ease of sharpening (own knifes in cts-xhp, m390 and s30v). Imo a good traditional carbon steel outperforms VG10, but of course they corrode easy.
Since kitchen knifes in VG10 can be found quite cheap I think its good for the price though.
@@generalchicken3385 I own VG10 too, what would you advice to be a good substitute for it ?
@@dimmacommunication To be honest, I'm not sure. Despite the cons I think VG10 is a great steel (for kitchen knifes). Both micro chipping and edge retention can be helped with regular sharpening. For the price it's probably one of the best "stainless".
I'm guessing S110v and most modern powder steels would make truly great kitchen knifes. Most likely very expensive though. And a bit of a chore to sharpen ^^
Looking forward to a video on VG Max. I actually haven't heard of it before. Supposedly it has better edge retention and corrosion resistance then VG10. Corrosion and edge chipping often go hand in hand.
So maybe VG Max fixed both my problems with VG10? Seems quite interesting.
@@dimmacommunication try looking at sg2 or r2 steel there the same steel just two different names similar in price at the moment to some vg 10 knives
@@craigsayer8710 😮 slightly different ? they cost almost double 😨
i buy knives because I just like them! started with German but have moved on to Japanese because of the look and how they work for my particular hand. Regarding this new deep dive format, this is a good - it takes me back to your older videos. Keep mixing up the video formats, variety is good.
always good to hear your thought, Wanda.
Does anyone know what knife that is in the bottom row, the second group from the left, 5th knife along? The one that looks like it has a dark wood handle. Thanks!
Shun Kanso
I'd add a 5th catagory, knife smiths. I know some knife smiths who make some very beautiful knives just to put on their shop walls, but ontop of that they're also knives that can be used day to day.
I'm in a knife exploring phase. Preferring a versatile cooking knife, instead of trying to collect a whole set of different complementary ones. I was intrigued by the Chinese cleaver after having heard that many traditional Chinese cooks only use this one type for many different kinds of tasks.
Furthermore I prefer them hand forged, no doubt, and from an aesthetic point of view I like irregularities, as long as it does not harm the functionality.
Studio Corax I have a hand forged Chinese cleaver, a gift from friends from HongKong and Singapore back in the 1980s. As it is approaching 40 years of use, it remains the single most used knife in my kitchen.. everything from cutting pizza to breaking down a chicken. I cherish this blade. My next in line for use are 2 fine hand made Japanese single sided blades variations of Yanagoba ... and after that, a machine made Japanese Global pair, a chef knife and a paring knife, and also an odd Japanese made blade, a very thin flat blade in a kind of wide triangle, made of some sort of very stiff 'sheet metal'. It was found used up and restored by me. Though obviously a low cost knife ( for a Japanese blade) it has great utility and good hand feel.
I also have a German and USA made cleavers, .... they do not feel as right in balance handing or in how they cut... and never get used. They are as close as 'collector' as I get, only saved because I restored them from poor condition as found for pennies in a thrift store.
. The thousands of years of evolution in the simple authentic old-school hand made Chinese cleaver are evident in how well it works. It is crude metallically, compared to the very expensive Japanese knives, but it functions very well for many tasks.
I use my knives. They are selected for use as tools, not as collector items. Non are 'displayed' as art items, though my Yanagiba and other forms of fine Japanese blades would certainly qualify. My finest 2 Japanese blades are from the estate of a professional sushi chef. His family said because his 'spirit' is in the blades after a life time of working, they are of no value to another professional, who would be 'confused' by that spirit in handling them. I find the opposite.. in using these blades, I immediately feel the pride of ownership and skill of use of the master in them. I let that spirit guide my hands, and help me to understand the art of these fine tools. Using them goes beyond utility, and is a VERY special "experiencing" with each use. These are indeed a special pair of blades and upon my own passing, I will have to make sure that they are directed to an individual who will carry forth the appreciation and respect of the Spirit in these very special blades.
@@jenniferwhitewolf3784 That was a very inspirational answer and regarding the knives affected by the professional sushi chef, I believe I would react like you.
@@jenniferwhitewolf3784 I too love my Chinese cleaver though mine was made in Seki it is a mid size one I used it for a few years for every thing great for taking down chickens slicing veg is so easy, recently added a Sakai Takayuki Kiritsuke 160mm VG10 and a cheap Yanagiba 210mm just to learn how to sharpen one only cost $26 but is sharp enough to do the one handed tomato cut still learning how to cut with it not into Sushi,
Would really like to get some old Japanese knives with a bit of history on them maybe some of the skills would rub off.
If i wasn't married i would only use my cleaver for everything. Most things, skinning a fish requires a thin knife...
@@Tallnerdyguy Out of curiosity, why does your marriage affect your choice of knife?
interested in the vg 10/max video and I'll usually buy knives for the craftsmanship and the quality over brand or price
I so admire your signature look. You could wear anything or do what you want with hair and your look just works on film everytime! Great video as always.
I liked the in depth info! Keep going
What an exceptional explanation. I love this format simply because I, like many others don't have the ability to get the true facts on such deep cultured subjects. I can see this insight into the Japanese way translating over to my first passion, fishing, and the Japanese fishing reel market.
Great job... keep up the good work/passion.
Not all German knife manufacturers are fully automated. There are still a few "Manufakuren". The Robert Herder "Windmühlenmesser" and Nesmuk being the most well known I suppose.
Although it might be hard to find those outside of Germany.
German domestic market has a lot of things the outside world knows nothing about. Don't tell them though! Otherwise I can't afford
My current knife is a basic Cuisinart chef's knife. I love it. It's a workhorse, I don't have to worry if something happens to it because it wasn't that expensive. I bought it because I was moving, I needed a knife, and didn't have a lot of money. I went to the local restaurant supply, saw the full tang on the Cuisinart (a brand I already knew) and didn't think twice. I have noticed a few flaws with the knife. The blade itself it rather wide and I'd like to try out something thinner. I think the handle could be more comfortable. It's not uncomfortable, but nothing amazing. I'd like to try out a knife where the blade runs all the way through the heel and doesn't have a finger guard/bolster at the bottom. Lastly, the spine of the blade is sharp. It's a solid 90 degree angle, and if I'm doing a lot of chopping, starts to dig into my hand. My next knife won't (likely) be a Cuisinart. I want something nicer, higher quality. I just found your channel and I'm looking forward to learning more about different brands and about the qualities I might want to look for. Thanks!
What are some German knife brands ?
Interesting insight into this industry. Also, the five knives just behind you that are facing left are killing me lol
JunyaYashiki yea those five knives bothered me more than I like to admit.... lol
haha. i can't always be perfect
😫😓
Are they Korrigan?
( look up story of 'wrong way' Korrigan..)
@@Burrfection not perfect, but burrfect
Brands matter from their established reputation of quality. I own Shun (chef, santoku, nakiri utility, paring), Wusthof, (utility and prep), Henckels, (bread knife, scimitar slicer, and thin fish slicer), a very old Sabatier boning knife, and a Carter Cutlery neck knife that I use as a petty knife. I would classify myself as a knife and cooking enthusiast.
Quality,functionality, and price point are the prerequisites for my knife purchases. I am biased to the Japanese knives because of the harder steels that provide better edge holding and thinner profiles that I feel produces better performance. But I understand the downside of hardness and have the German knives for jobs that may involve impacting bones.
If price were not an issue, I would purchase clad white or blue steel knives based upon my satisfaction with the Carter knife I own.
imho, a knife that is purchased to hang on a wall or display cabinet prevents the owner from tapping into the vision and passion of the knife maker.
yes, brand DOES matter because it is the pride and tradition of the brand that will keep them from skipping or cheating on production steps and on quality control in favor or numbers, numbers numbers. AND a healthy happy worker that is pushed to produce QUALITY is going to make a better product than one pushed for numbers numbers numbers
I really have been enjoying in this informative video. Thanks a lot.
Hey! I think that you are spot on with what your saying. I am very much so a Shun user since I bought my first one leaving culinary school and it was a total game changer from the plastic handle Henckels I originally bough myself. Since then I have left the industry but cooking is and will always be what I look forward to with family and friends. Over the Last 2 years I have been rebuilding my knife set and have added tons of beautiful shuns that I have purchased and delivered from Japan I like having a mix of different ones like Shun Ken onion 8" chefs knife, Shun Nagre Santoku, and the Shun Kaji Fusion 8" chefs. I am obsessed hahahaha
But absolutely there are people that only care for a mid range knife ($75-$150) and I feel that anything over that $150 mark is a higher end price.
I really find that all of your videos and very informative and thank you very much for what you post.
Everytime I receive the knife I just bought, I ask myself; why the hell did I buy this.... everytime. I have thousands of $’s in my knife drawer!!😅😅
The curse of the collector, I have thousands in watches in my drawer now I have started looking into knives as I am cooking more. My wallet is shuddering again.
Having spent 25 years in the Chinese community, when it came time for new knives to replace old German commercial knives, the one that had to be Chinese was a stainless vegetable cleaver from Hong Kong. Nothing else on the market compares to the traditional dimensions and utility. I'm thankful to own it and can still hear my Chinese friends telling me that it is the only knife anyone will ever need. That said, everything else I have is Japanese and for good reason. Personally, the quality, design and ergonomics guide my hand every time they come out.
Thanks for you're work Ryky. Good knives made me better in the kitchen and the plant based nutrition that went along with it saved my life!
using a chinese cooking knife is a lot differnt than western cooking,
but I DO love my CCK's. I'm just not proficient with them
i prefer japanese knives, but the chinese cleaver is so good i´m thinking on getting one... any sugestion on a good knife maker?
@@00Towers I'm not knowledgeable about chai daos (CCKS) but MANY chefs worldwide swear by the inexpensive dexter 5198. I've got one but I'm not proficient with it. And now it looks like they're using stainless, not carbon steel
Remember this is a chefs knife, not a german meat cleaver. But if you go to the reputable dealers such as knifemerchant, korin, chefknives to go, I'm sure they could hook you up with a high end chai dao
@@00Towers Enso chefs cleaver 7". Best knife ever. Ever ever.
The Chinese chef knife really is something wonderful, so simple but so useful. I'm surprised Japan never adopted it, kinda fits their philosophy too.
Thoughtful and intelligent assessment. I really enjoyed this video and hope you do more of this type of content. I find it even more interesting than your practical videos.
Hi what do you think about french brand K Sabatier ?
They have some good knives. I've been working with some of them. Great steel. They need proper sharpening and that's about it. I still have 3 of them as my own.
I am not just a cooking knife enthusiast, I appreciate ALL knives. I actually started my knife "addiction" in the EDC folding knife world. And in that market, there are now some very big "higher end" Chinese folding knife manufacturers (WE, Kizer, Ruike, Rike, Artisan, Bestech -are some of the biggest Chinese knife manufacturers that immediately come to mind). They are now using premium materials like titanium and carbon fiber, as well as premium blade steel. Paired with the Chinese mastery of manufacturing, and cheap labor, they are very well made and becoming very hard to beat. It's scary. I would not be surprised if (given enough time) they continue to gain market share away from German and Japanese knife manufacturers. Whether that's a good thing or a bad thing is up for debate. If you think Japanese knife artisans are safe because they take pride in their work and are too highly skilled in their craft to replicate, I fear we ALL will be mistaken.
As a folder enthusiast, I understand your point, but I respectfully disagree. Much as in the folder world, Chinese knives will likely take an ever-growing share of the user market, as they have in folders. But in the enthusiast, collector, and professional (chef, particularly sushi; I’m not referring to the local Outback Steakhouse) worlds, I think Chinese knives will evolve into a respected category but not to the point of market dominance. Shun and Miyabi and Wusthof are no more likely to disappear than Rockstead or ZT or Shiro.
German knifes might be boring in a way, personally that's just fine with me.
My knifes (*) are Wüsthof Classic, which are forged knifes, still made in Solingen.
Reasonably sharp, sturdy, balanced, reasonably priced and they make excellent workhorses. Which is exactly what I' looking for in kitchen knifes.
(*) With the recent addition of a "Solingen thin-grind" knife, from a knife manufacture in Solingen.
Hi Ryky!
Been nerding out on knives largely in part from your channel. I can't comment on the ideal price point for knives, but I have multiple ~60HRC Chef's Choice knives which are ultra utilitarian that I got for $50 or less on clearance (normally $120-$150 or so.) These American made knives are my "guest/family knives", and easily compete with both Wusthof Classic and Zwilling Pro in my experience. They're not quite as sharp out of the box, but definitely hold an edge longer. They also have a more forward balance point which I prefer.
Depending on details, and far as utility is concerned, I agree, ~$150 should be more than ample, assuming one can sharpen well and strop. That price point can get you a great Messermeister, or a rock solid Japanese knife. At this point, I'm not one to spend over $200 on a knife.
Anyways, I scoured the internet to find one of the better steel performance to price point ratios, and one finding is Kanehide PS60. PS for "Perfect Steel" and 60 for HRC. A 240mm Wa Gyuoto runs ~$160. A custom 185mm Bunka (so badass) runs closer to $190. It would be awesome to see what you think of them!
Craftsmanship and quality are my main concerns; jus purchased two Messermeister knives, the Royale Elite Chef's knife, and the Royale Elite 3.5 inch paring knife. I was on to these knives and looking for a review when I found your channel. I've been considering Japanese knives for a while but have not yet purchased any. Quality, design, and aesthetics are the criteria I use when choosing a knife. Love the aesthetics and craftsmanship of the Japanese knives
Seki is Mino, as in Mino Den Katanakaji.
I'm Biased, and already voiced it in my way, These knives are derivatives of the Nihonto. Nihon makes Nihonto.
BTW Vanadium is a key to developing carbides. Along with proper thermocycling, and a few other tricks. Reference Wootz Steel, and Vanadium rich ore being responsible for it. I'm not surprised that metallurgist are experimenting for the perfect formula, the good ones make it a life quest.
If you care about the Japanese legal status of "Nihonto", then yeah, they're only made in Japan. If you just care about high quality blades then there's nothing magic about them aside from attention to detail. Tamahagane is actually made from an extremely low grade of iron ore and modern steels can easily outperform it.
I can say that I have a well a lot of knives for different use because I'm a chef on a cruise liner. My knives is mixed in brands, like chroma, wüsthof, solicut, coming soon dalstrong and yaxell, and some more knives.
What I mean that German knives not that bad but I prefer as well Japanese knives because of the manufacture. They give more love into it instead of the Germans. In Germany here they just make it easy and want to get the profit out of it. Ok Zwilling is good they even thing first and make it. But from wüsthof for example I didn't see something new. Since I follow you here now I learned about so many new brands.
I use my knives every day in daily business because it is my job to make satisfying food for my guest. So the steel and hardness is very important to me for my knife. With the Japanese knives I see more often with a good HRC. Japan knives are, I think, still one of the best knives in the world.
Phily is cooking 👏👏👏👏👏 Yeap!!!
I have always had basic knives and cookware I thought they are fine and they work because that's what my family all has had. I started thinking about two years ago that had noticed that I was changing my cooking styles and I thought I should start looking around at different cookware and cutlery. I have been upgrading slowly and its been so fun to learn how to care and use the new cookware. I finally this last weekend finally purchased my first Japanese knife and I have to say it is truly a game changer in how it feels compared to my Costco set I bought years back. I purchased what you say is midgrade but for me pretty costly Hitohira Santoku Nashiji Western and it is so nice to hold and work with and I dont think I will ever want to go back.
Great content, but what kind of watch is that?
This dude has been practicing quarantine since 2019, just by the look of his hair style!
He gangsta yakuza
Knives only haircut? 🤔🤓👍
He's auditioning for anime.
Dude, that's hilarious 😂
Wow i can't believe i actually sat thru all 19 minutes and at the end it was informatively enjoyable
thank you, for the view, and comment. makes me smile.
Great video! The main things I look for in a knife are functionality and craftsmanship. I want a knife that I can use comfortably all day at work in the kitchen, but also one that is made well and with good materials so it won’t require a whole lot of upkeep. So far for mid range knives I have been very impressed with Yaxell. I got a couple Enso SG2 knives that have made my work a lot easier, and maintain a sharp edge for a long time with minimal upkeep. I considered getting some Wusthof knives but I was more impressed by the craftsmanship that goes into Japanese knives
Very insightful look at global markets!
I love this channel.
Steve told you... Didnt he... Joke aside, im waiting for some deliveries and will share findings on this subject.
When you're talking about high end knives, there is no better than valyrian steel. I don't know how many times it saved me when a white walker sauntered into my kitchen looking for fresh meat.
I wish Game of Thrones hadn't been ruined since s6
Yes! I think those and Hatori Honzo steel blades are definitely the best
Really enjoyed this video and would love to see more like it along with the other knife/whetstone reviews. Based on your videos I set myself up with a 140 atoma, 400 and 1000 cerax, and 5000 rika. I don't know that I will ever need another stone untill something wears out. Keep on making great content.
My Enso HD 10 Damascus layered arrived today and it's the best knife I own.