Specs from the manufacturer: Precision forged construction for better strength and durability Ergonomic Santoprene® handle offers superior comfort and a non slip grip, even with wet hands High carbon, no stain German cutlery steel resists rust, corrosion, and discoloration Shortened bolster exposes full blade edge, allowing for easier sharpening Bolster strengthens the knife, adds durability, and provides excellent balance for better handling when cutting food Tang provides excellent balance Taper ground edge allows for added stability, easy honing, long lasting sharpness, and increased efficiency when cutting and chopping Limited lifetime warranty Size: 6" (15.2 cm) Product Material: High Carbon German Steel Handle Material: Santoprene® Construction: Precision Forged Color: Black Certifications: NSF Blade Angle: 15° HRC: 56+/-1
I just bought an 8" Genesis and absolutely love it. Mercer's BPX series also now has a chef knife which I love too, but it is so *uncannily* sharp out of the box that it creates drag against the board when slicing. It's an unsettling effect I've never encountered before.
Thank you for the great video! I love cheap Mercer Millenia Colors. They cost less than Victorinox Fibrox Pro. Their steel isn't quite as good as Victorinox. But that makes it so I can keep a Mercer razor sharp with just a few strokes on a $25 12" Cook's ceramic rod. The Victorinox Fibrox handle and the fat Mercer handle are both very different, but both are non-slippery and work well. For me it's down to cost, and sharpening ease. $20-$25 for a Mercer boning, santuko, or nariki that will last for ages, and I can easily keep razor sharp is a great deal. Oh, and the wife loves the colors they come in :) I had to make a deal with her. You don't put them in the dishwasher, and I will keep them sharp as razors. We are both pleased with the deal.
I have a Mercer Renaissance 8” chefs knife. Uses the same steel as WÜSTHOF, same 58 on Rockwell, triple riveted handle but the handle is not quite as comfortable. It sharpens and holds its edge the same since it’s the exact same steel (X50 Cr Mo V15 ) It’s very hard to justify the Wusthof at triple the price.
Thanks! Glad you like it. I really am passionate about the 6" size. It's small enough that I can do precision work like cutting all the "eyes" out of a pineapple, but long enough to span the biggest food that I work with.
Great review. Im ordering the 6in today! Have you seen Mercer's stamped series of knives like Victorinox? At only $14.99 i think a comparison is in order. Hint hint lol.
Hi. I have not looked at that series. Perhaps I should for review purposes. I have lots of expensive kitchen knives, but the short-bolster version of the Genesis is so good, that it's become my main "go to" knife. Thanks for commenting!
6" sized chefs knife is a great size for prep work and more finesse than a larger traditional chefs knife. Due to being lighter and shorter. I have one made by Bradshaw with a shallower blade. Also have a 6.5" Kiwi Thai knife 172. That low cost knife is excellent for slicing. And a 6" Korean Santoku, and several 5.5" Santokus made by Bradshaw. The smaller Santokus can be a bit too small, but the 6" length is ideal. There are several high end Japanese prep knives of similar size, but cost prohibitive, albeit excellent quality.
Thanks for commenting. I love the 6" length. It is extremely versatile. For example, I can grab the blade and use the tip to remove pineapple eyes. It's surprising to me that this blade length is so rare for chef's knives, though as you mention, there are many santoku blades in this size range. One drawback: The 6" length does not do well for rocking chopping.
I was in the restaurant business for 15 years and saw Mercer knives in every professional kitchen. Workhorse beater knives that get the job done for cheap money. I like 6 inch knives too because I have overly strong hands and snap the tips off 8 inch and 10 inch knives, but the 6 inch ones don't give me enough leverage to snap the blades. In this case smaller is better.
I do really like your review, and you are great at explaining why you prefer one from the other. When that is said, do I hope you know that I am not condescending or anything negatively when I ask you: What can you use that knife fore, is it not to small for preparing a meal? (I am by the way thinking of getting a 6" myself, therefore the question)
A 6" is much better balanced and more nimble than a full-size chef's knife. Full-size chef's knives are very blade heavy. 6" is large enough for most all tasks. For example, 6" is long enough to span a pineapple. For rocking chopping, a longer 8" - 9" knife is superior.
@@sheltermonkey6065 Thank you so much for your reply! So a 6" is simply much easier and precise for the small tasks, a bit like you do not use a sledgehammer for assembling a picture frame? :-)
Hi... I'm not sure I understand your question. In this budget price range, I prefer this Mercer Genesis 6" short bolster. At higher price points, I don't have a strong opinion. It really comes down to personal preference and what you enjoy using. I have quite a few kitchen knives in VG10 and maybe one or two in SG2. I don't have any in S35VN or exotic steels. I really like this 6" length, but YMMV.
Needed to know if these Mercer knives stain? I recently bought one and it’s showing some slight stains.I wash and dry all my blades regardless stainless or carbon.are there some tips on removing that you can give? Liked and subbed
Do you mean corrosion? I haven't seen any of mine. Whether your stainless steel knives will corrode depends on whether you live in a humid environment, whether you use AC at your house, how close the knives are stored to the sink, and how you store them (in a drawer is much better). To remove minor corrosion, get some Mother's Metal Polish from the automotive section and buff with a small piece of cotton rage. I have a video on stainless steel and corrosion.
@@sheltermonkey6065 thank you for responding back and thank you for the info,I will definitely watch that vid and take your advice and give it a go! Thank you
The next step up is probably a knife with VG10 steel which will have better edge retention. There is a Chinese brand called Sunlong that uses VG10. I've been using a nakiri style one from them for 2 or 3 years. It's excellent... as good as a Shun. You can buy them on dhgate for $50 (shipping from China) which is what I did, or $80 on Amazon. Someone in the comments below was asking about Tojiro DP, available at chefsknivestogo. I have no experience with Tojiro DP, but it should be fine. In my opinion, ergonomics / form factor are just as important as edge retention, so it depends what you are looking for.
Thanks for the info on the eight incher. The balance point of the 6" short bolster is about 1/4" rearwards of the edge of the rubber... which I still think isn't ideal, but honestly I haven't thought about it since I made that video, and I do use the knife a lot.
I also have the 8" Mercer Genesis and I am very, very fond of it. I just tested the balance and found your take to be correct. It's a really good knife for the price.
@@sheltermonkey6065 Yes, it's dead on for where I hold it in a pinch grip. I do have the standard bolster version, though, which I like for grip - I could see that changing the balance somewhat, though.
I don't have any experience with them, but they look like a good value. I see chefknivestogo stocks a lot of them. I like VG10. It is a step up from the steel in this Mercer, but of course it's considerably more expensive. Thanks for watching!
I am sorry, but did you just put your number one reason for preferring a 6" knife to an 8" knife is your kitchen size? I mean seriously, 2" will require, and I quote, "A really big kitchen with a lot of open space"?
A 6" knife is more nimble and has better balance than an 8" knife. By the way, hunters generally prefer knives in the 3" - 4" range. For rocking chopping, the longer 8" is better.
@@sheltermonkey6065 So true. I started deer hunting with a big old belt knife. A friend watched me struggle, and pulled out a 4" or so folding Case knife that was razor sharp and the little knife worked way better. Lesson learned.
"So why do I prefer the Mercer..." you would have to like paper plates over china to like the Victoriox. My wife is going to like the 6" Mercer--she presently uses a 15 year old Kitchen Aid santoku that is never sharp. (Tomatoes scream and hide). To me, steel composition is a two-edged question: ease of sharpening v. blade retention. At the start everyone wants the hardest steel but when the knife needs sharpening those soft German steels look pretty good. The soft steels hold edges better if carefully sharpened and honed and used with good technique. I have a ZDP-189 slicer that mocks my sharpening stones.
The steels of the Mercer and Victorinox mentioned are very similar, but I like the feel of the Mercer much better. Mercer does offer some models with VG10 and other steels. I think all Mercer knives may be made in Taiwan now. I hope she likes the 6" Chef's knife as much as I do. I really do believe it is an ideal size and shape. Thanks for watching!
You compared a 6 inch Mercer to 8 and 7.5 inch Victorinox. In both cases the first advantage you bring up is Mercer's smaller size. All the while Victorinox has it's own 6 inch chef's knife that would have been an apples to apples comparison. This is a bit like comparing a Corolla to an Suburban and liking the Corolla better because it fits in your garage - meaningless.
I can't find any Victorinox knife that would be comparable in profile to the 6" Mercer. The closest that Victorinox makes is probably their 7" Santoku knives. They have a Swiss Modern Chef's Knife with a 5.9" blade, but it has no usable knuckle clearance. Thanks for commenting!
@@sheltermonkey6065 victorinox does have a 15cm (which is close to 6 inch) blade knife in their fibrox series. has a different profile though: www.victorinox.com/de/de/Produkte/Haushalts--und-Berufsmesser/Kochmesser/Fibrox-Küchenmesser/p/5.2003.15?gclid=EAIaIQobChMIqL24-4ba7AIVKiB7Ch1FLg4pEAQYASABEgLyOPD_BwE&gclsrc=aw.ds understandable that you didn’t choose that one. still it would have been more adequate to compare it with the 8 inch mercer.
Exactly what I was thinking. Victorinox do a 6 inch Fibrox chefs knife and it is priced against the Millenia range not the Genesis which is approximately 50% more expensive.
you compared the Victorinox to the Genesis but i think it is more similar to the Millennia. here is the link for the other Mercer... you can see this would be the proper comparison to the Victorinox knife you showed www.amazon.com/Mercer-Culinary-M22608-Millennia-8-Inch/dp/B000PS2XI4/ref=sr_1_2?dchild=1&keywords=mercer+millenia&qid=1595948567&s=home-garden&sr=1-2
From a construction perspective, I agree with you that the Mercer Millenia line is much more similar to the Victorinox Fibrox Pro. But from a price perspective, the Genesis is more similar. I have not tried a Millennia, but either way it seems you get more for your money with Mercer. Thanks for commenting!
@@sheltermonkey6065 i agree with what you are saying. i think if they used the genesis high carbon blade on the milennia it would be an apples for apples. as it stands they are doing the style in a cheaper knife or changing the style for a more expensive one. i think for sure the genesis is the better knife.
@@jinw8974 Each has their benefits. Rubber has more grip and has lower thermal conductivity and though not relevant for kitchen use, is more shock absorbing. I prefer rubber.
Specs from the manufacturer:
Precision forged construction for better strength and durability
Ergonomic Santoprene® handle offers superior comfort and a non slip grip, even with wet hands
High carbon, no stain German cutlery steel resists rust, corrosion, and discoloration
Shortened bolster exposes full blade edge, allowing for easier sharpening
Bolster strengthens the knife, adds durability, and provides excellent balance for better handling when cutting food
Tang provides excellent balance
Taper ground edge allows for added stability, easy honing, long lasting sharpness, and increased efficiency when cutting and chopping
Limited lifetime warranty
Size: 6" (15.2 cm)
Product Material: High Carbon German Steel
Handle Material: Santoprene®
Construction: Precision Forged
Color: Black
Certifications: NSF
Blade Angle: 15°
HRC: 56+/-1
I just bought an 8" Genesis and absolutely love it. Mercer's BPX series also now has a chef knife which I love too, but it is so *uncannily* sharp out of the box that it creates drag against the board when slicing. It's an unsettling effect I've never encountered before.
Thank you for the great video! I love cheap Mercer Millenia Colors. They cost less than Victorinox Fibrox Pro. Their steel isn't quite as good as Victorinox. But that makes it so I can keep a Mercer razor sharp with just a few strokes on a $25 12" Cook's ceramic rod. The Victorinox Fibrox handle and the fat Mercer handle are both very different, but both are non-slippery and work well. For me it's down to cost, and sharpening ease. $20-$25 for a Mercer boning, santuko, or nariki that will last for ages, and I can easily keep razor sharp is a great deal. Oh, and the wife loves the colors they come in :) I had to make a deal with her. You don't put them in the dishwasher, and I will keep them sharp as razors. We are both pleased with the deal.
thank you for taking the time to create and post this video keep up the good work
Thanks, will do!
Full of detail reviews. Thanks! 😃
I have a Mercer Renaissance 8” chefs knife.
Uses the same steel as WÜSTHOF, same 58 on Rockwell, triple riveted handle but the handle is not quite as comfortable. It sharpens and holds its edge the same since it’s the exact same steel (X50 Cr Mo V15 ) It’s very hard to justify the Wusthof at triple the price.
Just bought one and love it. Along with my Zwilling Four Star I am set.
Thanks! Glad you like it. I really am passionate about the 6" size. It's small enough that I can do precision work like cutting all the "eyes" out of a pineapple, but long enough to span the biggest food that I work with.
Great review. Im ordering the 6in today! Have you seen Mercer's stamped series of knives like Victorinox? At only $14.99 i think a comparison is in order. Hint hint lol.
Hi. I have not looked at that series. Perhaps I should for review purposes. I have lots of expensive kitchen knives, but the short-bolster version of the Genesis is so good, that it's become my main "go to" knife. Thanks for commenting!
6" sized chefs knife is a great size for prep work and more finesse than a larger traditional chefs knife. Due to being lighter and shorter. I have one made by Bradshaw with a shallower blade. Also have a 6.5" Kiwi Thai knife 172. That low cost knife is excellent for slicing. And a 6" Korean Santoku, and several 5.5" Santokus made by Bradshaw. The smaller Santokus can be a bit too small, but the 6" length is ideal. There are several high end Japanese prep knives of similar size, but cost prohibitive, albeit excellent quality.
Thanks for commenting. I love the 6" length. It is extremely versatile. For example, I can grab the blade and use the tip to remove pineapple eyes. It's surprising to me that this blade length is so rare for chef's knives, though as you mention, there are many santoku blades in this size range. One drawback: The 6" length does not do well for rocking chopping.
Great comparison! I have both))
Thanks for watching and healthy cooking!
Great Review.. I am a knife nut and just bought the 8" Mercer!
After a move, I've been using their Genesis 5" steak knife as my main kitchen knife for a full year.
I think ill buy a short 6" mercer knife number, Ill see how it controls versus a 9"victorinox
I was in the restaurant business for 15 years and saw Mercer knives in every professional kitchen. Workhorse beater knives that get the job done for cheap money. I like 6 inch knives too because I have overly strong hands and snap the tips off 8 inch and 10 inch knives, but the 6 inch ones don't give me enough leverage to snap the blades. In this case smaller is better.
Snap the tips off? Whoah! What are you doing with them? Thanks for the data point on professional kitchen usage.
What do you think of Dexter knives compared to Mercer?
I do really like your review, and you are great at explaining why you prefer one from the other. When that is said, do I hope you know that I am not condescending or anything negatively when I ask you: What can you use that knife fore, is it not to small for preparing a meal?
(I am by the way thinking of getting a 6" myself, therefore the question)
A 6" is much better balanced and more nimble than a full-size chef's knife. Full-size chef's knives are very blade heavy. 6" is large enough for most all tasks. For example, 6" is long enough to span a pineapple. For rocking chopping, a longer 8" - 9" knife is superior.
@@sheltermonkey6065 Thank you so much for your reply! So a 6" is simply much easier and precise for the small tasks, a bit like you do not use a sledgehammer for assembling a picture frame? :-)
Any recommendations for a budget knife with better edge retention?
I'm curious what your preferred chef knife is after watching your video. Thanks.
Hi... I'm not sure I understand your question. In this budget price range, I prefer this Mercer Genesis 6" short bolster. At higher price points, I don't have a strong opinion. It really comes down to personal preference and what you enjoy using. I have quite a few kitchen knives in VG10 and maybe one or two in SG2. I don't have any in S35VN or exotic steels. I really like this 6" length, but YMMV.
Needed to know if these Mercer knives stain? I recently bought one and it’s showing some slight stains.I wash and dry all my blades regardless stainless or carbon.are there some tips on removing that you can give? Liked and subbed
Do you mean corrosion? I haven't seen any of mine. Whether your stainless steel knives will corrode depends on whether you live in a humid environment, whether you use AC at your house, how close the knives are stored to the sink, and how you store them (in a drawer is much better). To remove minor corrosion, get some Mother's Metal Polish from the automotive section and buff with a small piece of cotton rage. I have a video on stainless steel and corrosion.
@@sheltermonkey6065 thank you for responding back and thank you for the info,I will definitely watch that vid and take your advice and give it a go! Thank you
Any more suggestions? Higher up on the price point by a little? Thanks
The next step up is probably a knife with VG10 steel which will have better edge retention. There is a Chinese brand called Sunlong that uses VG10. I've been using a nakiri style one from them for 2 or 3 years. It's excellent... as good as a Shun. You can buy them on dhgate for $50 (shipping from China) which is what I did, or $80 on Amazon. Someone in the comments below was asking about Tojiro DP, available at chefsknivestogo. I have no experience with Tojiro DP, but it should be fine. In my opinion, ergonomics / form factor are just as important as edge retention, so it depends what you are looking for.
Good looking knife, but I do like the bolster
Fyi, the balance point on the 8" Mercer Genesis chef's knife is right at the location you said you wish it was at on the 6" knife.
Thanks for the info on the eight incher. The balance point of the 6" short bolster is about 1/4" rearwards of the edge of the rubber... which I still think isn't ideal, but honestly I haven't thought about it since I made that video, and I do use the knife a lot.
I also have the 8" Mercer Genesis and I am very, very fond of it. I just tested the balance and found your take to be correct. It's a really good knife for the price.
@@smspain09 So the 8" is balanced where you index finger lands? Thanks for watching!
@@sheltermonkey6065 Yes, it's dead on for where I hold it in a pinch grip.
I do have the standard bolster version, though, which I like for grip - I could see that changing the balance somewhat, though.
@@smspain09 I never understood why the standard bolster versions exist. Perhaps you have solved the mystery! Thanks.
What do you think of Tojiro DP?
I don't have any experience with them, but they look like a good value. I see chefknivestogo stocks a lot of them. I like VG10. It is a step up from the steel in this Mercer, but of course it's considerably more expensive. Thanks for watching!
I am sorry, but did you just put your number one reason for preferring a 6" knife to an 8" knife is your kitchen size? I mean seriously, 2" will require, and I quote, "A really big kitchen with a lot of open space"?
A 6" knife is more nimble and has better balance than an 8" knife. By the way, hunters generally prefer knives in the 3" - 4" range. For rocking chopping, the longer 8" is better.
@@sheltermonkey6065 So true. I started deer hunting with a big old belt knife. A friend watched me struggle, and pulled out a 4" or so folding Case knife that was razor sharp and the little knife worked way better. Lesson learned.
Where can someone order the mercer 6 in chef knife?
Hi! Search for "Mercer Culinary Genesis Short Bolster Forged Chef's Knife 6 Inch" on Amazon
smaller kitchen=smaller knives, really makes alot of sense
Thanks for watching!
"So why do I prefer the Mercer..." you would have to like paper plates over china to like the Victoriox. My wife is going to like the 6" Mercer--she presently uses a 15 year old Kitchen Aid santoku that is never sharp. (Tomatoes scream and hide). To me, steel composition is a two-edged question: ease of sharpening v. blade retention. At the start everyone wants the hardest steel but when the knife needs sharpening those soft German steels look pretty good. The soft steels hold edges better if carefully sharpened and honed and used with good technique. I have a ZDP-189 slicer that mocks my sharpening stones.
The steels of the Mercer and Victorinox mentioned are very similar, but I like the feel of the Mercer much better. Mercer does offer some models with VG10 and other steels. I think all Mercer knives may be made in Taiwan now. I hope she likes the 6" Chef's knife as much as I do. I really do believe it is an ideal size and shape. Thanks for watching!
You compared a 6 inch Mercer to 8 and 7.5 inch Victorinox. In both cases the first advantage you bring up is Mercer's smaller size. All the while Victorinox has it's own 6 inch chef's knife that would have been an apples to apples comparison. This is a bit like comparing a Corolla to an Suburban and liking the Corolla better because it fits in your garage - meaningless.
I can't find any Victorinox knife that would be comparable in profile to the 6" Mercer. The closest that Victorinox makes is probably their 7" Santoku knives. They have a Swiss Modern Chef's Knife with a 5.9" blade, but it has no usable knuckle clearance. Thanks for commenting!
@@sheltermonkey6065 victorinox does have a 15cm (which is close to 6 inch) blade knife in their fibrox series. has a different profile though: www.victorinox.com/de/de/Produkte/Haushalts--und-Berufsmesser/Kochmesser/Fibrox-Küchenmesser/p/5.2003.15?gclid=EAIaIQobChMIqL24-4ba7AIVKiB7Ch1FLg4pEAQYASABEgLyOPD_BwE&gclsrc=aw.ds
understandable that you didn’t choose that one. still it would have been more adequate to compare it with the 8 inch mercer.
Exactly what I was thinking.
Victorinox do a 6 inch Fibrox chefs knife and it is priced against the Millenia range not the Genesis which is approximately 50% more expensive.
you compared the Victorinox to the Genesis but i think it is more similar to the Millennia.
here is the link for the other Mercer... you can see this would be the proper comparison to the Victorinox knife you showed
www.amazon.com/Mercer-Culinary-M22608-Millennia-8-Inch/dp/B000PS2XI4/ref=sr_1_2?dchild=1&keywords=mercer+millenia&qid=1595948567&s=home-garden&sr=1-2
From a construction perspective, I agree with you that the Mercer Millenia line is much more similar to the Victorinox Fibrox Pro. But from a price perspective, the Genesis is more similar. I have not tried a Millennia, but either way it seems you get more for your money with Mercer. Thanks for commenting!
@@sheltermonkey6065 i agree with what you are saying. i think if they used the genesis high carbon blade on the milennia it would be an apples for apples. as it stands they are doing the style in a cheaper knife or changing the style for a more expensive one. i think for sure the genesis is the better knife.
I don’t like the Handel
Which one and why? I use the Mercer every day, and it's an excellent handle.
The handle is not a good one. G10 or micarta are better for handle.
@@jinw8974 Each has their benefits. Rubber has more grip and has lower thermal conductivity and though not relevant for kitchen use, is more shock absorbing. I prefer rubber.