$97-$300 CHEF KNIFE BONANZA 2.0 - WATCH BEFORE YOU BUY 🔪
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- čas přidán 12. 05. 2019
- Back at it again, this video includes 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. Leave any questions in the comments.
0:34 Sabol Bros Knives: • $250 Handmade Slovakia...
/ sabolbrotherskitchenkn...
03:28 Nagomi Santoku: • Maru Nagomi 180mm Sant...
nagomijapan.jp/collections/pr...
07:56 Cangshan Cutlery: • Are Cangshan Knives WO...
On Amazon: geni.us/b8zBBc
USE 15KHANNA TO GET 15% OFF ANY PURCHASE ON THAT STOREFRONT!
TC Series: cangshancutlery.com/en/cangsh...
Z Series: cangshancutlery.com/en/cangsh...
J Series: cangshancutlery.com/en/j-series
Sternsteiger Arminus: • Sternsteiger ARMINIUS ...
Kickstarter Link: bit.ly/2Gf4ZYJ
Custom Leather Sheaths: / chefsleatherworks
Sharpening MUST-DO: • Do THIS With a New KNIFE
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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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I've been waiting for these video for weeks. Thanks Justin. Might be going off tangent, but i took your advice from a few months back(#askjk) when i asked about whether culinary school was worth it, and unfortunately from a financial standpoint it was not worth it for me. But your advice helped me to look for other options, and next month I'm gonna be taking a short culinary course in Italy(on the job training included)! Just wanted to say thank you for showing us food lovers and cooks that we are not alone and we have a valuable place in this world and for constantly spreading knowledge about the food industry. Thank you Justin. I hope that i can be as influencial as you some day. Really hope to meet you some day too! Got some "knife" things i wanna discuss with you haha. Lots of love brother!
Thanks for the great vid once again! Look forward to getting my hands on one of these!
I'm a home cook who has a Victorinox chef knife but I gravitate towards my handmade, carbon steel nikiri and santoku. I have moved towards these as the slightly smaller sizes work well in my apartment kitchen, I greatly appreciate the craftsmanship, and the combination of thin geometry (especially on the santoku) and edge retention makes cutting feel so freaking effortless.
Hey Justin, i like your knives and gear reviews the most. Good job, have a good one 👌👍
To answer your question Justin, my daily driven work horse is my Miyabi Black Rocking Santoku 7". Expensive, but I take care of it and love it. And thankfully my co-workers don't touch it.
Yessss! Insta-clicked on this video as soon as it showed up in my notifications. 😊
Love the video, I wanted to ask what do you think about the Miyabi "SG2 Birchwood"
I can not think of anyone switching to a santoku after experiencing a gyuto, some switch to a kiritsuke style blade. I did switch to a kiritsuke for 4 or 5 years and have switched back to a 270mm gyuto, the best all arounder in my experience
Hey Justin I was wondering if at any point, while you were looking for what knives to review, did you run across the Bulat chef knife. Currently this is the knife I own and have taken care of for about a year now. But i would like to hear your opinon on it. Thanks, I love your videos by the way they really are what I was looking for to help me further my cooking experience.
Love the videos man keep up the good work
Excellent video!! That Sternsteiger is beautiful
That sternsteiger knife goes for $600+ now! Nuts !
okay I just have 3 knives in my roll and that's a victorinox 10 inch chef knife, a mercer 8 inch nikiri and a 5.5 inch kasumi vg10 petty, I do most of my work on the petty and I think petty is very underrated it has so much control and is really enough for most of the prep in kitchen. Some of the chefs I look up to all use a smaller sized blade as their main knife and the more I do that I realize it is indeed enough even for commercial kitchens' settings.
Nice video Justin… THANKS!! I liked watching a pro using a blade, compared to what this knife fan/home cook has come up with.
The Cangshans were most interesting to me, particularly the Z and J series.
As for your question about smaller knives, I can't get used to them. I'd rather have too much blade than not enough.
I have used very low cost knives all my life it would be a blessing to use a very good knife I think that Santoku would be the BEST I am anew subscriber Very glad I did Have gained some very useful information From you Win or lose keep up the good work
All last Summer I used my wusthof classic ikon 7” santoku and I began to prefer it over my regular wusthof classic (basic chef knife shape). I still use it for most tasks and prep and it really put in the work and holds a edge for a super long time. But with the recent upgrade to a wusthof classic ikon chefs knife I’m not really sure what I like more. At the end of the day it really just depends on the task at hand. I still get a healthy amount of use out of both knifes though
I would love the Mari nagomi Santoku because this would be my first Japanese knife plus I love the wood on the knife. Plus I looooove your vids
Always love seeing new knives you review! And I am excited to see who is going to win these knives!
@@justinkhanna 40~ lovely patreons , me included to make it suspenseful it's 1/40 chance to win
Another beautiful Bonanza. Good luck to everyone looking to win. So much pretty in one video.
The Sabol Knife is beautiful.
I would love this knife, because I don’t have a very good chefs knife and I think I would love it!
Did you put a cutting board on a toolbox?
Nice knives! Your custom syas are awesome!
Quick question...you have any personal experience handling a Murray Carter blade?
Can you do a review on Kamikoto knives. I have been getting a lot of ads for these knives, as I am sure most people have. I have read mixed reviews about them. Would really like to know your opinion.
Robert Bailey they’re not good. Overpriced and made of really cheap, soft steel
Knife to hands comparison gives me better description of how long is 180mm loll :)
another great video
Masamoto, Konosuke, Gesshin, Aritsugu, misono, kramer, Nenox.
What are your thoughts on the masamoto ks gyuto? And would you recommend it?
I used to have one! It got stolen though 😩
Def recommend, it was one of my favorites
I rarely use santoku.
how do you like your nenox knife?
Soooo awesome.
I was looking into the sternsteiger knife Kickstarter and it seems like they fell off the face of the either. Is it even safe to try and order one? Everyone’s complaining in the comments.
Oh geez, that's rough. From my email with them a few months ago it seemed like they were ready to start production. I'll reach out.
Justin Khanna thanks dude I appreciate it!
Do a review of the $800 Chelsea Miller knives.
Those are complete garbage
😍
How are You ? :)
His initials are j/k 😂
Just Kidding 😂😁
Can you edit-in some breaths ? (or stop editing them out) I feel exhausted after watching.
Good info though.
🥵
I love to follow your content and still will but having worked in Michelin restaurants and seeing content changing I’m hoping you don’t leave level I think your channel could have. Stop reviewing knifes that could be good , better chefs already have found good quality knifes I say all my comments and fact that knives you had reviewed are not the ones. Personally think you doing higher end/ Michelin is good and offer recipes and techniques other don’t know. Sorry only my advice. From some doing it and still trying to learn.