I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan. According to my research,Tuo brand is Located in Yangjiang, China.
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems. However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier. I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
@@user-ul7rl9hu3n No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something." I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
Some things at play here: Get a utility knife if you want to cut paper! The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
I use the zen just above the shun. The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell. The black colour is not a patenia. If it wasn't black it would be rusting. I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy. I tried to grind out a nic. Took me an hour on the miny water wheel resharpen it.
@@hariseldon1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
A test for amateurs. It is necessary to compare not only the butt of the knife, but also the thickness of the cutting edge, the thickness of the blade, and so you can compare an axe with a shovel. And a good Japanese knife from Damasteel costs more than 110 bucks. 😅
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy. OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING. Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone. So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
This is essentially a hardness test. The cheaper knives tend to use a high carbon steel and focus on edge retention. Ie holding the factory ground edge for as long as possible. The more premium knives will be sharper- they use a lower carbon steel but can have a better edge profile. They are razor sharp but won’t hold the edge long- which isn’t important to the professional- as they will check their knives daily/weekly/monthly depending upon use. The average person won’t be stropping or sharpening their knives in quite the same fashion and will not be impressed at having to do so- hence the ‘blunter’ edge, but harder material.
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
Interesting video, but it's much like the battle between materials. The higher the carbon in the steel the harder, while keep the tenacity from cracking like the ceramic will perform well in this test, but not necessary the best to do the job. As for the sharpness test. Any knife can be sharpened razor sharp, but stay for how long.
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel". Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
my brother got a candle holder made out of an old train rail for Christmas dovo also got some straight razors made from mammoth bones it's an interesting use for history
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
It is a stupid test. Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife. Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part. It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
The price of a blade is not the ease of cutting, but the hardness of the blade. Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
@@Boris-ss2br Please, bro Is the fourth (the japanese) knife not damascusean marking? How making to Katana? If you watching to "Forged in Fire" series about that how making to different blades, the damascusean steel has in. But the google is your friend, russian dude. No offense about your race, seriously. I respect everyone except the weak others like gay people. I know that did not belong here, but at least i want to be honest. Because i'm not cow and narcisstic. I'm just a straight people. I learning anything that making me stronger. You don't believe, right? Ask Trump! He believe that being peace of between worlds, and they want to changing president equals to want to be suicide. That's all.
Well, it looks to me like the steel ones all tied... being made from the same thing. Once those edges curled flat it was pretty much just compacting evenly. Harder steel just means it will take longer to rust
Indeed, mastery has gone with the days of time. Can you conduct an experiment on wood? We want to know which one is more flexible before it breaks. I want to make a bow. This experiment will benefit me.
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
The only knife I ever use in the kitchen is a saw toothed standard/cheap bread knife I mistakenly brought with me from the student corridor kitchen 35 years ago. I have received more expensive knifes as presents during the years but I never use them cause I find them annoying compared to my trusty old bread knife. Someone even gave me some knife sharpening equipment/tool which I never use either. Total lifetime cost of sharp kitchen knives $0 and total time spent in my life bothering about knives 0 hours. If I want to cut paper I typically use scissors or a cheap razor blade from a hardware store if I'd like a long straight cut... And I never found a rational reason to cut a knife with another knife...
1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.
@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.
@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.
@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened. All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.
The steel of knives is mainly made of iron and carbon(also chromium for stainless)...carbon improves hardness of steel to make the blade sharper but less strength and easier to chip... The blade with more carbon most likely more expensive (1-1.5% carbon in Japanese blade or 0.5-0.6% in German blade)... that's why the old knife seems to have more durability than the expensive knives bcos it might have less carbon and also the thickness of the edge... to me i prefer sharp knives over the unbreakable dull knives...
@@Ecojuice if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.
There is a difference between steel hardness, toughness and edge retention. A ceramic blade is very hard and offers great edge retention but is not tough at all. That's why it breaks. For slicing through food (not bones) it is excellent. But in this test it must fail. Similar thing with the Japanese damascus steel. The hard steel at the edge offers great edge retention but the softer steel in this compound grants more toughness, but is cut by the monosteel of the old knife. Next parts to consider would be ease of sharpening and rust resistance.
@@cintage Steel folding is not Damascus. Damascus is a specific type of pattern welding, which involves twisting the steel. Not just folding. Damascus is a technique first used in Damascus, Syria. Hence the name. It was common in the Middle East, India, and rarely done by China. But never Japan.
@@cintage Then I can call a panda a lion because it's not a protected term either. People who use "Damascus" for all layered steels are the ones who don't know anything about swords. Because calling all of them "Damascus" is not an opinion. That's being incorrect. What next? Every finger is a thumb?
I use Victorinox knives, they are not crazy expensive, but really good. They may not outlast a hydraulic press, but they kick the shit out of cheap knives when slicing onions.
Очень странное сравнение , где японский нож , с 15 градусами , и старый нож где за 20 Градусов, естественно где 15 градусов , там меньше толщина металла , но и как один момент , возьмите старый японский нож , поверьте , он будет самый крепкий ,у меня есть старый японский нож , примерно 1920 года , это типа наша семейная реликвия , он настолько прочный , что им можно и дрова рубить и гвозди забивать
Good quality ceramic knives can be very sharp but are fragile. I wish you had given more information on the old knive besides just old. Knives have always varied in quality, if the old knife was high quality steel made in Solingen Germany your results would have been much different. It looked like a cheaply made old knife. Like somebody else mentioned the supposedly Japanese knife was probably actually Chinese- real high quality Japanese knives are very expensive and hard to come by. Although in reality a high quality homogenous steel knife is actually stronger and has no laminations to fracture.
Kinda fun to watch, but irrelevant for my knife choices, though. (Except for the brittleness of the ceramic, but I kinda knew that already and steer clear)
What does this prove? We don't cut knives with knives, we cut food(or wood). The cutting edge angle of the old knife was much larger than all the others.
That was unfair comparison, since ceramic knives are the most hard surface knives and it is keep its edges for longer time but they are so brittle when it is comes to tensile or impact test comparing with any cheap steel knife
According to my simple knowledge and what I studied, I want to suppose that the old knife is made of cast iron, that was more used before the invention of hardened stainless steel, so, considering this, the cast iron is naturally more harder then the hardened stainless steel and react better to compression.
Best classification ever. Forget about Rockwell hardness or alloy. Just classify them according to supposed country of origin, price and something called „old“
I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
The way the handle is made is also different from that of Japan.
Yeah, its printed, the core if from high carbon steel would'nt be like that
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan.
According to my research,Tuo brand is Located in Yangjiang, China.
Chinese 😂😂😂
0
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems.
However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier.
I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
The moral of the story: Destroying $212 worth of knives costs $212
The moral of the story , with more than 3 mil views , he made more than 212 :))
And gain a lot of Money with views.
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
Agree
maybe old is more expensive
the Japanese knife is a rip off with colored patterns was expecting to go off like it did.
日本のものではなく中国のものらしいですよ
the Japanese knife is made from 2 material different
Fun fact: The function of knife is not use to cut another knife. The price is not important, as long as it can cut the vegetables, fruits and meat.
Well when it is a knife fight then it might matter ;)
You 100% have shitty knives..
@@martinbabl1635 No, when a knife is used in a fight the quality of the blade is less important than the skill being used to wield it
I use my chopping board to chop my veg...because that's what it's called, common sense really.
your comment is not making any more sense than this video.
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
Ceramic is harder but is not that resilient
It was sexy as fuck, gentleman
We know
この方法は、金属強度を比較しているだけで、切れ味とは全く関係のない試験になっています。
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
I.e. ensure returning customers 😂
Раньше ножи были более универсальные
you don't cut slices of cheap knives into your breakfast every morning?
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
Imagine medieval knights having the strength of a hydraulic press in battle
according to physic, putting 500 kilos on an edge isn't surprising ^^ it looks like alot but it's really not that much :)
@@essolatem5764 Physics 🤙
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
Nope, it's all depend of what sort of steel knife are made, modern or not.
Old swords were most definitely not made of soft steel. That's a meme, as meme as that Japanese blades are automatically better.
Со временем сталь становится мягче
@@user-ul7rl9hu3n No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something."
I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
Also ... as a professional knife sharpener, please use the fluted metal "hones"
As someone who has sharpened knives for a cub scouts badge I can say that keeping your knife sharp is very important (the scout master said so)
Some things at play here:
Get a utility knife if you want to cut paper!
The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
So satisfying but so painful. It's like a John Irving novel. A rollercoaster of emotions lol
Props for the literary reference that no-one will get.
Knifetest
Had to stop watching, cringe factor too high.
Perfect , if I ever need to buy a knife to cut another knife with I’ll remember this video for reference. 😊
don't forget to buy a giant hydraulic press and specialized tool holders while you're at it
Que satisfação!!
Great test. Now I know which knife to use when I need to cut knives.
多分ジャパンじゃなくてチャイナだと思いますよ。
補足 メーカー名で検索したらロシアのメーカーのようでした。
あと日本のブランド名ではこの綴りはおかしいです。
Why?
Because it was shitty knife. Buy knife from Japan not from AliExpress.
Does Japan not make knives?
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
I use the zen just above the shun.
The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell.
The black colour is not a patenia.
If it wasn't black it would be rusting.
I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy.
I tried to grind out a nic.
Took me an hour on the miny water wheel resharpen it.
Eskiltsuna y Boker no son marcas argentinas.
@@hariseldon1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
I'm just impressed by the ceramic knife.
just until your ceramic blade gets dull and you've to sharpen it - what isn't working. You've to throw it away ...
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
1:10 That knife was made in China. Not made in Japan.
TUO ZHUANGYUN is a Chinese cutlery manufacturer.
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
Why did I feel the need to wear safety glasses while watching this? Lol
Because you’re a smart g(eye) … haha … you’ll never see this banger of a joke
Why am I thinking of Kill Bill?
A test for amateurs. It is necessary to compare not only the butt of the knife, but also the thickness of the cutting edge, the thickness of the blade, and so you can compare an axe with a shovel.
And a good Japanese knife from Damasteel costs more than 110 bucks. 😅
Gostei muito do vídeo!!!
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
a good knife must bear a pressure up to 50000000000kg/cm³
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
Spectacular use of time and money! Subscribed.
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy.
OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING.
Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone.
So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
This is essentially a hardness test. The cheaper knives tend to use a high carbon steel and focus on edge retention. Ie holding the factory ground edge for as long as possible.
The more premium knives will be sharper- they use a lower carbon steel but can have a better edge profile. They are razor sharp but won’t hold the edge long- which isn’t important to the professional- as they will check their knives daily/weekly/monthly depending upon use.
The average person won’t be stropping or sharpening their knives in quite the same fashion and will not be impressed at having to do so- hence the ‘blunter’ edge, but harder material.
That 2 dollar knife is quite formidable against more expensive knives
It's just the blade is thicker and the edge angle is pretty obtuse.
Enough for some carots and meat.
😎
So.. what did we learn from this test? "Do not cut other knives woth a knife."
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
Predicted the outcome perfectly lol
Interesting video, but it's much like the battle between materials.
The higher the carbon in the steel the harder, while keep the tenacity from cracking like the ceramic will perform well in this test, but not necessary the best to do the job.
As for the sharpness test. Any knife can be sharpened razor sharp, but stay for how long.
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel".
Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
Where I can buy this knive?
my brother got a candle holder made out of an old train rail for Christmas
dovo also got some straight razors made from mammoth bones
it's an interesting use for history
Looks like it's the old Finish knife for the Win!!! 🤠👍
What make was the "old" knife?
How clever, this video is cutting edge!!!!
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
completely feel you, I cant help myself being extra gentle around ceramics as if the wind would break them, I can see here I definitely was too gentle
Except that’s not a Japanese knife.
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
It is a stupid test.
Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife.
Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part.
It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
Old but gold!
Now that's a knife 🔪 fight
The price of a blade is not the ease of cutting, but the hardness of the blade.
Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
Lo que no me esperaba era encontrar un comentario en español y que el cuchillo antiguo sea más resistente que el japonés
Damascusean steel is making good. Durable, sharply and badass.
Respect 🍷🗿
Здесь нет дамасской стали, не обманывайте себя и людей ☝️
@@Boris-ss2br Please, bro
Is the fourth (the japanese) knife not damascusean marking? How making to Katana?
If you watching to "Forged in Fire" series about that how making to different blades, the damascusean steel has in.
But the google is your friend, russian dude. No offense about your race, seriously. I respect everyone except the weak others like gay people. I know that did not belong here, but at least i want to be honest. Because i'm not cow and narcisstic. I'm just a straight people. I learning anything that making me stronger. You don't believe, right? Ask Trump! He believe that being peace of between worlds, and they want to changing president equals to want to be suicide. That's all.
This is more of a hardness test than a sharpness test, very fun to watch
That was cool. Now we want to see a katana vs a longsword.
I'm honestly surprised the ceramic knife didn't just break in half.
Well it did
it did
LMAO dummy didn't watch the video properly 😂
Well, it looks to me like the steel ones all tied... being made from the same thing. Once those edges curled flat it was pretty much just compacting evenly. Harder steel just means it will take longer to rust
包丁のみなさん「ええーっ!?鋼材や硬度調整も研ぎも違うのに値段だけで比較されても・・・」
セラミック包丁「ワイ咬ませ犬やんかっ！」
Old metal is built different.
僕は日本人ですが、このJAPANの包丁は本当にMade in JAPANですか？
ブランド名は日本語ではなく中国風です。
箱書きの日本語は意味不明です。。
Muy bueno . lo importante es estar arriba . el de abajo , poco mas poco menos resulta con el corte mas profundo
Indeed, mastery has gone with the days of time. Can you conduct an experiment on wood? We want to know which one is more flexible before it breaks. I want to make a bow. This experiment will benefit me.
1:10 Please stop misrepresenting products made in China as made in Japan.
Old knife (if you have a spare one as well) should be sharpened and it will retain this sharpness. At least so it seems.High quality.
The Japanese knife cracks instead of bending under pressure because it is hard but brittler. A harder steel knife is not always better.
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
Anyway old is gold
"All knives have the same thickness"
Proceeds to show all different measurements.
It's not their video. Original author are commenting about this.
The only knife I ever use in the kitchen is a saw toothed standard/cheap bread knife I mistakenly brought with me from the student corridor kitchen 35 years ago.
I have received more expensive knifes as presents during the years but I never use them cause I find them annoying compared to my trusty old bread knife. Someone even gave me some knife sharpening equipment/tool which I never use either.
Total lifetime cost of sharp kitchen knives $0 and total time spent in my life bothering about knives 0 hours.
If I want to cut paper I typically use scissors or a cheap razor blade from a hardware store if I'd like a long straight cut...
And I never found a rational reason to cut a knife with another knife...
Old but gold 🥇🎉
包丁の良し悪しは切れ味で、包丁同士で強度を競って何になるのか？
ただただ無駄としか思えない。
More importantly, how well the knife maintains its sharpness.
It is true that the most important thing is the sharpness of the blade, even if it is made of bad metal
What's the point?
1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.
@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.
I would rather have seen a reciprocating device with the knives versus various grades of medium cooked beef.
@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.
@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened.
All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.
The steel of knives is mainly made of iron and carbon(also chromium for stainless)...carbon improves hardness of steel to make the blade sharper but less strength and easier to chip... The blade with more carbon most likely more expensive (1-1.5% carbon in Japanese blade or 0.5-0.6% in German blade)... that's why the old knife seems to have more durability than the expensive knives bcos it might have less carbon and also the thickness of the edge... to me i prefer sharp knives over the unbreakable dull knives...
That's y old is gold 🤗
poor old knife
Sad history
@@de_bombivandebumbo sad history
Last comment
i have 200€$ knife from japan and its kind of made usefull. its sharp so much as you may need and its easy to sharpen it too. i like it. its made good
You have to measure thickness behind the edge. That is real comparison
Somewhere in Japan the guy who made that knife is sobbing and weeping while watching this.
1:10 Not made in Japan.
That knife is made in China.
TUO TOWN seems to be a Russian brand.
That japanese knife looks fake,
🤣 I think yes
What makes it look fake?
It’s fake 1000%. 100$ Japanese knife? Good Japanese knife should have over 60 hrc.
@@drantigon Just how it was packaged or its overall appearance. It looks like a Japanese knife from China.
@@Ecojuice if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.
要切肉啊，不然不是纯粹是钢的硬度和韧性的比拼了，陶瓷的肯定最硬最脆，大马士革纹的多次锻打不如一体的也不太行。
There is a difference between steel hardness, toughness and edge retention. A ceramic blade is very hard and offers great edge retention but is not tough at all. That's why it breaks. For slicing through food (not bones) it is excellent. But in this test it must fail.
Similar thing with the Japanese damascus steel. The hard steel at the edge offers great edge retention but the softer steel in this compound grants more toughness, but is cut by the monosteel of the old knife.
Next parts to consider would be ease of sharpening and rust resistance.
Um, Japanese don't use Damascus steel.
@@fransthefox9682 Sure they do. They fold steel which is a similar type.
@@cintage Steel folding is not Damascus.
Damascus is a specific type of pattern welding, which involves twisting the steel. Not just folding.
Damascus is a technique first used in Damascus, Syria. Hence the name.
It was common in the Middle East, India, and rarely done by China. But never Japan.
@@fransthefox9682 True. But "damascus" is NOT a reserved or protected term and is nowadays used for any multi-layered steel compound.
@@cintage Then I can call a panda a lion because it's not a protected term either.
People who use "Damascus" for all layered steels are the ones who don't know anything about swords.
Because calling all of them "Damascus" is not an opinion. That's being incorrect.
What next? Every finger is a thumb?
Wonder if it has anything to do with downward pressure vs stationary resistance
I feel the same way too
Muy buen producto me gusta
As a chef I almost cried. As someone with ADHD, I couldn't be happier lol
Oldie but Goldie
the flexibility, keeping the flatness ,and the sharpness also matter, not only the hardness..
Edge retention, toughness and ease of sharpening is important for knife. Test knife made from tool steel .
I use Victorinox knives, they are not crazy expensive, but really good. They may not outlast a hydraulic press, but they kick the shit out of cheap knives when slicing onions.
칼 종류가 다릅니다. 칼의 가격에 재료는 일부분일 뿐입니다. 스위스제 칼은 정육용칼 같습니다. 정육용은 도신이 얇습니다. 칼의 용도에 따라 날의 디자인이 다르고 내구성도 다릅니다.
Очень странное сравнение , где японский нож , с 15 градусами , и старый нож где за 20 Градусов, естественно где 15 градусов , там меньше толщина металла , но и как один момент , возьмите старый японский нож , поверьте , он будет самый крепкий ,у меня есть старый японский нож , примерно 1920 года , это типа наша семейная реликвия , он настолько прочный , что им можно и дрова рубить и гвозди забивать
Thanks for that disclaimer, I almost went right for my home hydraulic press
Thankyou for doing this for us. No longer curious
Old one from which country and it's still available for buying
Good quality ceramic knives can be very sharp but are fragile. I wish you had given more information on the old knive besides just old. Knives have always varied in quality, if the old knife was high quality steel made in Solingen Germany your results would have been much different. It looked like a cheaply made old knife. Like somebody else mentioned the supposedly Japanese knife was probably actually Chinese- real high quality Japanese knives are very expensive and hard to come by. Although in reality a high quality homogenous steel knife is actually stronger and has no laminations to fracture.
Kinda fun to watch, but irrelevant for my knife choices, though.
(Except for the brittleness of the ceramic, but I kinda knew that already and steer clear)
You gotta try the Albacete, Spain knives.
So what's the hardness, edge retention, or anything else that matters when cutting vegetables?
چاقو فقط باید تیز باشه تا بتونی گلوی فرد مورد نظر رو در اولین ضربه ببری و زود شریان رو قطع کنی و عصب فرد مورد نظر یا همان مقتول قطع شه وسلام
I need an hydraulic press ASAP
What does this prove? We don't cut knives with knives, we cut food(or wood). The cutting edge angle of the old knife was much larger than all the others.
It proves that people keep watching videos at 2am
That was unfair comparison, since ceramic knives are the most hard surface knives and it is keep its edges for longer time but they are so brittle when it is comes to tensile or impact test comparing with any cheap steel knife
现在的刀硬度更好，但是也更脆！
According to my simple knowledge and what I studied, I want to suppose that the old knife is made of cast iron, that was more used before the invention of hardened stainless steel, so, considering this, the cast iron is naturally more harder then the hardened stainless steel and react better to compression.
Best classification ever. Forget about Rockwell hardness or alloy. Just classify them according to supposed country of origin, price and something called „old“
It may depend on the thickness