CHEF KNIFE BONANZA from $3 to $300+ - WHAT SHOULD YOU BUY?
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- čas přidán 6. 06. 2018
- What to do when you've got a lot of chef knives? Compare them, of course. My personal opinion on a bunch of blades in varying budget categories, and as much fun as I had making these videos, I still recommend you hold the knife yourself before you buy one.
Mercer Renaissance: geni.us/cgdZ
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Dalstrong Knives: geni.us/3p3Ls
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Sternsteiger Achilles: www.indiegogo.com/projects/ac...
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Victorinox Fibrox Pro: geni.us/JhgGE
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Brandless: geni.us/mJZq
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Suisin: geni.us/qRJW (Amazon)
www.korin.com/Knives/Inox-Hony... (Korin)
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description. - Jak na to + styl
Finally an actual cook that is not biased, I am a culinary student and love your videos
On a separate note this was a great way to do a gear video, especially since this isn't really a gear channel. Keep up the good work and thanks for getting on TuneIn I appreciate it. It makes it easier to listen at work.
I have a MAC MHT-80 and I love it, it's stayed super sharp for several years now. It's not cheap, buy man it's a pleasure to use in the kitchen. I had one of those $40 Victorinox and the mac felt like a massive step up.
Great vid, always love your knife talk videos!
Just stumbled across this after watching some whet stone sharpening vids. really nice review. Appreciate your takes.
First review of Dalstrong that I've seen the balance, and wavy blade issues addressed. The Shogun 8" chefs knife I almost bought but couldn't get over the German profile on a hard steel narrow edge angle knife. If people want good cheap Japanese knives; I'd recommend Tojiro DP (except the Sujihiki). -No frills, poor F&F (that can be fixed) and great blades!
I used to work in high end restaurants with experienced, skilled chefs. Most of them had their own knives, regradless of what the restaurant provided. They all used Henckels, Wusthof, or Sabatier.
sorry to be offtopic but does anybody know a method to get back into an Instagram account??
I somehow forgot my account password. I would love any assistance you can give me.
@Joaquin Cody instablaster =)
Love the last knife I been waiting to purchase it because of the price on the bucket list though
I would like the Kiritsuke and the Victorinox Fibrox! Keep the good stuff!
I was the third category for dalstrong. I bought a 10 in butchers breaking simitar shogun series since was a good price and a knife I don’t use every day. Been very happy with the quality and performance. For chef knifes I still prefer a high end Japanese knives
Just a heads up. I bought a shadow series dalstrong 8in chefs second hand from someone I work with. One of my other coworkers bought hers brand new and I sharpen her knives for her sometimes. The other day I was sharpening both one after the other and hers was FOR SURE a different blade steel and seemed softer than mine. Throwing my recommendation in though, I can't say enough good things about the babish clef knife. I have some much pricier knives that I bring to work but I always have my clef it's the workhorse of my knife roll.
Sent a message to Isaiah last week. He said he is still working on back orders so good luck with him, he does some amazing work
Great video, thanks
Just bought some stuff on brandless got the chef knife needed a beater knife. great video I'll take some knifes if you don't want them.
Just used my new KUMA last night. Super knife for under $30.00. It just turned into a favorite!!!
I would like to try the Achcilles
Have always wanted a fantastic knife for the kitchen and totally got spoilt for Christmas with an excessive $308AUD Japanese Damascus handcrafted wooden handle knife and I'm a very average cook ha. I didn't ask for it, I just said I would love an amazing knife and this is what my family chose for me!! I have started experimenting w Japanese cooking mind you is the reason they choose that particular knife. It's just beautiful & I never thought I'd call a knife that!! Anyways, that's what lead me to your video today. You explained things so well, was really informative and like you said, I appreciated the transparency. Thanks for the vid.
Freaking love your channel! Found it yesterday and have been watching your videos since 😂🤣.
Would love to see you review the Misono UX10 (If you haven’t already)!
Keep up the fantastic videos Justin!
Was thinking of getting a tojiro gyuto. Any thoughts on those?
justin i love the dalstrong shogun need that in our kitchen, im ia prep cook please😊
would love to see the costom handle video
Love your videos. Any thoughts on KIWI brand knives from Thailand? Popular among small Asian restaurants because of affordability and reliability. They do have thin sharp blades but not too fancy wooden handles.
Ur like the modern cooks illustrated. Good job. I’m looking forward to helping out with the recipe project. Shout outs from San Diego CA
I just discovered your channel. I am glad I did. I have to admit, the "D" folk do a great job advertising. It is certainly nice to have a knowledgeable person discus the facts.
Just saying if you dont want the Achilles I would love it ( love the unibody design).
Great vid my guy! I'm looking to ditch the Wusthof I've been using and grab a japanese Gyuto!
I have a top of the line Wusthof knife I absolutely love! But I also have a cheap shun knife that I actually use way more day to day… goes to show that you don’t always have to spend the extra cash for a good knife.
I love my Wusthofs so much
Very nice video. Awesome shoutout to Isaiah Schroeder too! Im from Madison and he is the best of the best!
Can you do Tuo Ring series pls? kinda interested to hear what you have to say about it
Mercer Renaissance or Victorinox Fibrox???
The 8" Victorinox Fibrox Chef's Knife is probably the best beginner knife in terms of value (quality:price). It's a great knife that keeps a nice edge, and it has a durable plastic handle that makes it a workhorse that'll last for years with basic care.
If you want something that is REALLY cheap, like less than $10 cheap, then go with a Kiwi brand Thai style chef's knife. You can get one for like $6 and not only can it take a super sharp edge that lasts reasonably long, but it will hold up surprisingly well for a $6 knife, even with high volume everyday use.
Well, since nobody has spoke up. I'd like to give the Achilles a try.
Haha super late to this but you got anymore of those knives left? I'd love to get my hand on one if you do. Thanks
I would love the kirutsuke. I have always wanted to try that style. I normally work with just a Chef/paring/ serated kit.
I won the Kirutsuke here and I have to agree with Justin here I am in the 3rd camp.nit my best knife not my favorite but it holds an edge and is comfortable to use. Would I buy it myself? Not at full price. Do I use it at least once a week absolutely. Ymmv
Shogun one looks good man
Thanks man
Any time
The actual hard core on the Dalstong is very thin and brittle. It can chip easily. I sent mine back to Amazon and bought the Dragon made by Yaxell knives. American steel manufactured by an old and reputable Japanese company.
I've seen those. Are they still good?
Hey there Justin, not sure if you read the comments this far back but here goes!
First off I'm new to the channel and please allow me to say I am a hug fan of your content so thank you for what you create!
I was wondering if I could ask for some advice? I'm a keen home cook and whilst I'm by no means anywhere near the league of both yourself and the other pro chefs who follow your channel I do class myself as 'above average'. I'm on the road a lot and live away from my permanent home most weeks because of my job. Cooking is something I love and I do it to enjoy so I'm looking at really upping my on the road kit so to speak.
I'm looking at getting a new chef knife, as so far I've been using decent western style knives made from X50CrMoV15, but now I've found I'm wanting more. I'm uncomfortable with the idea of going for a Japanese style knife on the basis of they tend to be less forgiving than European style knives, and that with my skill level I don't feel I'll be able to use it to its full potential. I've managed to narrow it down to two choices, the Town Cutlery Desert Dawn 8.5" chef knife, and the SABOL Brothers 8" N690 chef knife, however I am really stuck trying to decide between them.
I know you have spoken about both of these knives in other videos so I would really appreciate it if you have any thoughts on which may be best for me as an avid home cook, rather than a working professional? One day I would love to get both but sadly right now that is not viable.
Once again, great content and thanks for your hard work!
This actually helped me make a decision. Thank you
Could you elaborate please?...Which knife did you go with? And what do you think about your decision after all this time? Thanks
@@RandallStephens915 I bought a miyabi knife and artisan hand made knives from Japan when I was in Japan. I dont like shitty and cheap knockoffs. I was looking at those Chinese made japanese style knives but decided to spend a little extra and I'm glad I did. I love my knives and it really makes cooking enjoyable for me
A guy that never blinks talking about knives...not stressful at all
You should do a review on Steinbrucke,their an American knife company originally from Munich or something like that ,I got one from eBay for 10bucks,they go on Amazon for like 20/25$,I'm really happy with mine it's good and sharp,I've had mine 2 weeks use it daily to do multiple things as I've said in my other comments I'm a chef in a real high volume restaurant,I haven't actually sharpened it yet,only rdn it across the steel maybe once,also you should review the forged in fire knives,their really awesome for their price point too
Id like to hear you talk about the nenox knives more. From what I understand that brand of knives is universally loved in high end kitchens. But why what particular brand. Also, there seems to be a pretty big void on knife reviews for that brand.
Maybe just Gyutou or the Sujihiki. But main what is the difference between the G series and their S series? The korin website doesnt list to many differences. And why is it that so many chefs swear by them. My mentor who worked at the French Laundry suggested them but has been kinda vague when I asked him why. Then I noticed you also owned a few I knew you had a past at TFL too so I was wondering why they caught everyone eye there. Ive also noticed them in few other high kitchen videos.
The Achilles looks interesting to me, but I doubt it would be more comfortable than the Calphalon Katana knives that I prefer now. They have OK steel and just disappear in my hands. Can't find a knife I like better.
That Victorinox is a work horse and holds a pretty nice edge. I used it at work for a year and a half, and still keep it in my knife roll. Makes for a great budget knife at home too.
Axiom Steel26 Yes. Budget knife. $32 is not much for a chef’s knife.
Axiom Steel26 It does a great job. It’s a durable knife that holds a sharp edge, but the blade is rather thick. I would reccomend it to home cooks who are less knowledgeable in regard to the differences and special care required for other knives can perform better and as a result cost more.
Axiom Steel26 Wow, I was not aware of that price narkup.
May I ask what country You are located in? I purchased mine on Amazon several years ago, but I undertand some items are not always available outside of the United States and shipping can be prohibitive.
*Edited for grammar.
You remind me of the weapons crazed guy from Full Force by Idubbbz, you both look and sound like him in a way. Anyways, good video I will take these things into account when purchasing my next knife.
Can you do a comparison between traditional Japanese knives and westernized Japanese knives like Shun and Miyabi ? And maybe a comparison between those two brands ?
I would love to see a custom knife
Last yr there was a rosewood set for 60 that I sanded and polished to a great looking set it was at Walmart and like Paula Deen or something
I would love any of them they all look like great knifes from what I’m used too
So was the Gladiator sharp? I've been tossing around buying a Gladiator for a minute now,but just not sure,the negatives you mentioned don't sway me,I like a good heavy knife with a full bolster. I'm looking to use it in a commercial kitchen that does high volume,where I could cut fish,broccoli ,lemons and steak,etc within seconds of each other,would the Gladiator hold up?
Im a new student in culinary school and would like to add a proper knive to my kit. I have mercer knive kit from school bit not liking the feel of them. And hope to get something comfortable to use in school and after school.
Misono
steph92790 ok sounds good to me
What knife sharpener would you recommend ?
Justin - where can I find more info on the leather saya and the gentleman, Isaha, who does the custom wood handles?
Henkels /Bob Kramer chefs knives. Amazing and unique.
Axiom Steel26 Victorinox Fibrox chefs 8” or Mercer renaissance, both are workhorses
Not unique
I really like the fantoms. I tried to order on Amazon. But they don 't deliver in belgium 😢😢😢
Dalstrong for the win!
I want the Gladiator
I would take any of them, I like the vivtoronox
My question for the butcher knives is the dalstrong metal too strong and the handles too slippery? FYI always been happy with Victorinox
Isaiah’s handles look so slick. How much would you guess that Suisin weighs?
I want that knife!!
Hey Justin what's your opinion on takedas? Personally I love mine but just wanted to get your view on them :)
I'm Interested in any free knife I can get, because I am just starting, but it does look attractive!
I should buy the $3... but how.. oh how do you not get the $300+ one?
Yeah, do the custom handle and see if you can get him to show him doing it even if in stills. I have a few knives I would do this with.
Definitely went for it!
You should try out sabol Brothers custom kitchen knifes
Can you review Sedge Knives
I like the shogun one
again, I just really like your style. I would be interested in a consultation to help a vey petite home chef choose her knives...
Do the custom knife!
I want the gladiator! Is a year later too late??
Please try a dexter knife 👍
I’m just starting out and want to buy something worthy. Sternsteiger has a new knife on Kickstarter but I was worried about sharping. What would you recommend for a beginner with chef skills. If you have anything you want to get raid of I would be happy to have it and give it a good home.
Do you have any videos reviewing Shuns?
Go for the shogun
I'll like the victorinox
Where did you get that magnetic leather scabbard? I’ve been looking all over for one for my own kit but to no avail.
He has another video on modifications that covers that.
Ohhh damn the shogun series is nice, can inget it? Or Where to buy it?
a site that i can buy sharp damaskus knives?
I want that German knife please!
Where can I get a leather saya like thatcher?
Would love to hear your two cents on the Yaxell Dragon Fire Chef Knife with BD1N steel!
I WANT THE SHOGUN DELSTRONG
I wanna see your take on a kikuichi
I want the gladiator !
Brandless link doesn't work
Someone else reviewed that Mercer knife and compared it will one costing 2 times more (Wustoff), it has the same steel composition, so to say it wont last long is a falsity.
I don't think even Ramsey would use a $300 knife).
To me I think what he is getting at is that the Renaissance is not going to satisfy your long term culinary needs. There are several sub 100$ knives that are solid performers, hold an edge longer and cut better. Honestly most of the crazy expensive knives are overkill, but the Mercer Genesis and Renaissance are behind the performance curve. Wusthoff runs their blades at 58 HRC, Mercer could have done the same thing and some work on edges and geometry and they would have been more impressive.
I would love a new knife, please.
All those ingredients to make that steel is in one monosteel. Damascus must use 2 or more different types of steel. So first lie by that company.
right, that's not Damascus at all.
Dalstrong Shogun series are the best value knives on the market right now (Oct.2019).Made with real Japanese Damascus steel. The "recipe" shown is the recipe for a true Damascus. I'm a knife maker and collector. I have a Shun Classic set and the Edo (Ken Onion) and Yaxell Dragon Fusion Chef's knives that I love. I was done with the German brands in the mid 90's when I was able to make my own knives with the same if not better quality steel then they were using then and still are to this day for the most part. They are broadly manufactured with robots and huge assembly lines. The knife makers for Dalstrong are Japanese trained with 20+ years. Yes these are made in china, but not like the big German brands. What Dalstrong did with their business model is brilliant. They took the best of every element in a knife (like a Kramer styled chef's blade) to make one and brought all those elements together to make the Shogun series. Their Omega series is their flagship and it somehow was able to build on the Shogun, they are simply amazing. You can buy most of the shogun series online for $50-60 per knife with the Chef's knives around $70-80 each depending on the size. The AliExpress "competition" our narrator described as their competition is flat out wrong. There are no comparisons with those knives at all. Plenty of times I've had customers bring me "FineTool", "Grand Sharp" Xahae, Xintou, Sowol and Xinzuo knife sets for me to replace the handles with custom inlay fancy handles so they can have a high end looking knife set sitting on their counter for a fifth of the price. I'm also asked to polish off the logos etched on the blades. This was a biased review and I understand why being a knife maker and Shun fanboy myself, however credit needs to go where credit is do and Dalstrong is an American company that only sells through Amazon so I got to like that as well.
They are Canadian and they don't make any knives
@@papermaker85 Like Nike or Apple they are designers, it doesn't matter where their HQ is located and now 4 years later, their prices are way too high to be a good value.
Good info. I would love anything. I have no good knives. Even a 3$ knife would be better than what I got.
leave your grandmas basement and go buy one...
You did not review the 8" Shun Premier. I'm thinking of changing from my Henckels to the Shun. Have you found a website for a good price on the Shun line?
Thanks for your input. I truly appreciate it.
Get the classic not the premier. You won’t be disappointed.
62 Rockwell...chippy?
I want the gladiator knife
I want the gladiator
I'm looking for my first chef knife, and I would love to win that knife.
I want that knife
have you done review on Cangshan knifes, just wounder what do you think of them.
Yes indeed, search it up 🙌
Thought you were advertising AliExpress, but checked the info and you're not! Thanks for the tip to check the site out
I still want this knife 😂
whats your thoughts on using something like a miyabi pull through sharpener on shun classic knives. iv heard i need to get them professionally shaprened but thats very inconvenient and expensive and i have no experience with a whetstone.
@@justinkhanna might be time to learn a new skill. thanks for the reply