Holly Aura Two - a $499 Beast
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- čas přidán 5. 07. 2024
- Review starts: 07:21
Another vlog/review combo to give you some context for this incredible gear. Hope you folks enjoy, please find links of everything I talked about right here:
Aura Knifeworks: geni.us/auraknifeworks
Aura IG: geni.us/auraIG
Matt Broussard IG: geni.us/acooknamedmatt
JB Prince for Aura: geni.us/eJS1T2F
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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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Dude it’s been a while! We gotta kick it soon. Nice storytelling as always.
Dude let's! Appreciate everything you did to make this one happen 🙏
No one:
Yt algorithm at 3am: wanna see a guy review a kitchen knife?
Yasss love the knife reviews Justin, great vid as always!
Rocking 8 inch Shun Gyuto chefs for my main prep but switch to Miyabi Fusion Morimoto 9.5 inch sijuhiki for slicing when I have to hit the tuna or fine meat cuts. Looks like a amazing piece. Thanks for the review and information.
Really nice to see a review from someone who’s been stalking their Instagram as long as I have.
Where the notification squad at? Who watched til the end? 😂
Nice review man 🤟
Tweezer onions 😂
Always watch your stuff to the end, great work @Justin Khanna
Justin when they say proprietary steel it means cheap steel... Any knife maker worth buying from proudly tells you the details for their customers. If you're looking at more knives to review I'd happily send you one of my Fifty50knives sgrind 210mm gyutos to try out.
James M it’s surgical grade man. They make the steel and they’re really proud of their process so they keep it on the DL.
Okay just saying these are 2 of my favourite chefs and fine dining CZcams’s who are my idols I look up to and it’s so cool seeing them both together! I hope they do more videos together.
I’d love to add one of these to my collection.
Ay dope. Moved to Seattle in 2017 too
Good informative content!
Thanks for the amazing review! How thin is the blade?
Justin when they say proprietary steel it means cheap steel... Any knife maker worth buying from proudly tells you the details for their customers. If you're looking at more knives to review I'd happily send you one of my Fifty50knives sgrind 210mm gyutos to try out.
@@noahcowan9727 so you don't make it then?...... What crucible steel type is it?
@@noahcowan9727 Crucible makes anything from 440A to Magnacut. Your comment makes it seem like you're trying to deceive unsuspecting customers about some type of mythical steel.
Hey Justin, quick question - at 10:08, you mention a seam where the blade goes into the tang... This can't be welding, right? (i.e. it's a single piece of steel tip to butt of tang) Is it the edge of the lacquer layer you mention?
It looks and feels like a lacquering technique to me, yes!
@@justinkhanna Thanks! And just to double check - with a budget of $500, would this still be your top 9.5"-ish chef knife pick? (vs. the UX10, for example)
Vanadium and nobium carbides & its 60 hrc sounds like a CPM-S35VN to me.
So, the blades bite into the food before cutting
Dear Justin I've been recently looking at those knives on your channel and wanted to buy some myself can you give me some insiders for a good knife profile: 8-9inch 50/50 cut gyuto wooden handle ageing steel maybe a hidden tang and a good rocker please much appreciated a loyal subscriber.
Sharpness ? How do you know when it needs sharpening or when it is as sharp as it should be?
I do my typical routine for sharpening, finishing on a 6000 grit stone and stropping on newspaper.
Better then your Nenox?
proprietary just means it's a steel they don't wanna tell anyone what it really is with a lot of mumbo jumbo
Ha it's true. Anna says the same thing about supplements.
Noah Cowan better than Japanese or Swedish steels! We're expected to take your word for it without any solid data. I've looked at the website and it's marketing bullshit, you've made a knife with a fancy looking handle, thought up a price then quadrupled it and spent a lot of money on marketing and a website.
can you review some Japanese knife？
for me it looks like the handle is a tad small / thin
60hrc and rock chopping can cause microchipping. Microbevels can help though.
Edit: It might not be the hardness that's the issue with retention, rather the lateral force on the edge from the rock chopping.
@Rick koontz
It's possible to rock chop without applying any lateral force, but doing so is difficult and rather annoying, since it requires moving the food and not the knife. From what I can tell in the video, lateral force was applied for the rock chopping, which could make the edge retention feel worse than what the steel might be capable of.
Neither of those steels seem a good fit for kitchen knives. I know little about steels so I could be wrong, but it's my impression that high carbide content actually encourages microchipping when lateral force is applied. Though I'll reiterate that my knowledge on steels is surface level at most, so if I'm wrong about any of that feel free to educate me, whether by link or a longer comment.
@Rick koontz
With all due respect, I'm not sure something like the Charpy test can accurately measure the performance of a steel in a kitchen knife.
Here is what I'm looking at:
zknives.com/knives/steels/zdp-189.shtml
zknives.com/knives/steels/hap40.shtml
Both of those makeups seem like they'd end up pretty high in carbide content, meaning that the edge can't get super sharp. Instead it will be toothy. Of course the steels likely will retain their mediocre edges for a while, but it's likely that I can get a Victorinox sharper than I could get either of those two steels, while simply honing to keep it at a higher sharpness instead of needing something diamond for sharpening. Granted I'm not a professional but rather a knife enthusiast, but I'd prefer a knife that is sharp and can be kept sharp, instead of a knife that is relatively dull and is likely prone to microchipping. Maybe having to hone a lot during long prep sessions could be wearisome? We're talking about rock chopping though, so this doesn't really consider steels like white2 and blue super, which I'd prefer over either.
Victorinox: zknives.com/knives/steels/x50crmov15.shtml
But again, my knowledge of steels comes from reading a guy's blog, so if you have actual sources that can convince me that high carbide content doesn't always encourage microchipping, feel free to show me and I'll go ahead and concede that hap40 and zdp-189 could be decent for rock chopping in kitchen knives if they could be kept at a high sharpness.
People spend a lot of money on knives, but ignore the boards. Taking a great knife and using it on a crappy board is like running an F1 on a dirt / tar road. Lateral stress doesn't just cause chipping; it causes metal fatigue in softer steels. Knowledge is far greater than an expensive knife! BobPenguin is far ahead of 99% of those I've encountered.
@Rick koontz zdp chips. zdp is really subpar steel from my experience, tried a couple of times, never gonna do it again. hap40 is a beast, but again, i prefer 10v, it does everything hap40 does, but better and easier to sharpen.
Rick koontz buy a 3/4in thick rubber cutting board. Great on knives and thick enough not to warp. It can be sanded down as well after long periods of use.
do another chef knives review pls, what about some budget-friendly like misen?
Might have something with them in the future, send them a DM and say you wanna see me do a review!
At his price point/range, I like to see how this compares (your opinion) to a Carter. Justin, you should see if Murray will loan you a knife to do a review. He's up in your neck of the woods.
I'd LOVE to do something with Murray - I'll have to reach out.
Beautiful knife
Appreciate you Fred!
@@justinkhanna brother let me ask you!?!? Are you still in LA?
You should check out Epicurean Edge in Kirkland. Daniel has some of the best knives in the world. I’d like to see a collab video with him.
jonsie1083 that guy is amazing. Also a master of his craft. I love going there almost every other month
I definitely need to make it out there!
Collab with Joshua Weissman? Just an idea
Oooooo 😬
I’m not quite fond about the handle tho
Nobody:
Justin: I’ll I got a new knife
😭
tryed it once , now i have no more fingers and therefore no use for knifes anymore
Sorry for your loss.
Marketing bollocks! What's it made of? How's it made?
500$ for a knife is apsurd, unles it is hand made fully.
Its easily outcut with wusthof.
Illya Petrov what do you mean by outcut
Bich better be made full of fold costs more than money
I don't know, I'm sure it's a good knife but it's clear they spent a lot of money on the branding agency, website reads a bit like a kickstarter, rubs me the wrong way.
Copywriting is powerful for sure - it's good to see the materials stand up to some of the claims, and they're still insanely small.
There are too many considerations when buying a knife that you don't cover, and I'm quite sure if you don't factor in F&F; you don't get any better than a $160 (8") knife that can be easily finished.
There's tons to consider!
As a knife maker this knife isn't all that impressive, it's a good knife, just doesn't do anything crazy impressive. I have to give it to the guy making them, he has some really good marketing.