Chef Knives Under $40 - Beginner to Advanced
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- čas přidán 21. 04. 2019
- Looking at four Chef's Knives that are under $40 US to see how they perform on a few tests.
In Order By Price:
8in Mercer Millennia Chef: amzn.to/2IzwDTU
X30CrMoV13
172g Weight
2.5mm Spine Thickness
51mm Height
8in Mercer Genesis Chef: amzn.to/2XDD4sL
X50CrMoV15
221g Weight
2.7mm Spine Thickness
49mm Height
8in Victorinox Fibrox: amzn.to/2UyRpEO
X50CrMoV15
170g Weight
2.4mm Spine Thickness
52mm Height
8in Mercer Renaissance Chef Knife: amzn.to/2Gwphx9
X50CrMoV15
235g Weight
2.7mm Spine Thickness
48.5mm Height
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I really admire how you emphasize the knife as being a "tool". Great content brother, keep it up.
Thank you! I really appreciate it.
Now THESE are knives for the home. Anything more...is for "show" at dinner parties. :)
These knives need to be thinned for cutting high density foods.
The knives marketed as forged steel are the thickest & push the hardest in high density foods.
Out of these knives, Victorinox likely has best combination of steel attributes & blade profile.
Testing knife blade profiles & handle design by cutting sweet potatoes, is very revealing.
Thanks for sharing . . .
You asked what we think, so here goes my thinking! Yes, each one of them comes very well sharpened "out of the box". A good test would be to dull all knives equally and then see how much work it takes to resharpen them. Do they all take the same amount of time, care, etc. to resharpen or does one stand out? But that is a lot of work. Too much work for the host of this video? I have had that Victorinox since 2009 and I am not disappointed with it. Ten days after buying it, I bought the Victorinox RH Forschner BladeSafe for 6-Inch to 8-Inch Knifes, which I recommend. Even though I have that BladeSafe, I have abused and resharpened that knife it many times. Maybe, after this last sharpening, I will take better care of it, by using the BladeSafe.
Amazing comparison in detail, the shot where you show the 3 spines is gold, to compare the handle width among the 3, thanks! 😄
Just got my renaissance and the only possible downside with it will be reveal later, edge retention. Love the knife.
Renaissance for the win!!!
But I would be curious how would be against the Kuma or the Kaizen or a Misen.
Any of these knives are great for professional use. My 8 and 10 inch Victorinix knives are true workhorses.
On the bang for the buck line you should also check out Tramontina Master, Tramontina Century, and Brinox Infinity.
I got my Brinox for about 15 dollars and Its amazing, very comfortable grip, doesn't slip when wet and can still push cut paper after several days of use (no bones and no smashing).
Gotta love that black and yellow handle.
My Favorite!
Being honest,I have a VG10 miyabi that I hardly ever use, it is for show. Its edge holds for a looong time, but with patience my $6 tramontina knife can do mostly the same. I have to hone it often that the miyabi (which I never honed), and it is thicker than the japanese knife, but itis my work horse, I am never afraid of smash it against any vegetables.
Great video, btw
I have a Miyabi Kaizen chef knife that I rarely use, as well. I basically only take it out for tomato slicing and other duties where I need that razor blade edge. My primary use chef knife is the Victorinox, which I don't love, but just have never gotten around to replacing it. I honestly don't understand the universal acclaim for that knife. The handle feels very cheap, and the blade steel is SO soft. It hones back up with incredible ease, but I'd love to not have to do it so often. I'm currently searching for a replacement in that "wouldn't cry if I dropped it" price range, but with a blade that holds its edge just a little bit better.
Smart and Final stores carry a comparable triple-riveted 8" chef knife made with the same type of steel. I have a couple of them. Nice knives. They also have a version with a Victorinox-like non-riveted handle (also available online). I like the riveted version, but some might prefer the non-slip texturing on the non-riveted handle (I can see how it would be better if slippery foods or juices are an issue).
Both styles are less than ten dollars each. There is also a 10" version, as well as other styles of knives. Smart and Final has been a good company in my experience. The knives are solidly made, warranty is good and honored.
Thanks for the heads up! I need to go check it out.
Brought the Renaissance through the link in your video
Good info and great content left a like based on handling do you consider yourself beginner or expert lol
jpm, thanks for the specs on the mercer knives, i have trouble finding blade height and thickness anywhere else. i watch all your videos, thanks for this upload. i look forward to future videos
Awesome! Thank you
cool vid, i have the mercer m23510, luv the knife but wut are those streak marks and how do i get rid of them, i thought only mine has them but i guess thats how they come and it drives me insane
I agree the black and yellow handle one is the hottest one!
I need to do a giveaway!
fiskars tend to have a black/orange color scheme, it looks pretty nice
I have the Renaissance 8” chef and 3.5” paring knife coming. I was going to get all Miyabi Mizu SG2 but ended up with the Renaissance for the Chef and bought the Miyabi Mizu SG2 5” utility knife and 7” Santoku. We abuse our chef knives and I’d cry if I chipped the Miyabi😀
Chipping a miyabi would definitely hurt!
@@JPMCuisine thanks for all your content!
best Knives❤
What is the chopping board brand?
Price wise ... Wusthof Gourmet Stamped knives vs Mercer Ren. Forged ... seem similar ... which one is the superior knife?
For cutting mixed vegetables witch is what chef's knives are used for the most give me the victoriknox every time because although plain it provides more grip.and control.
yeah that's huge or anything slimy, that's where the victorinox or the milennia mercer knife would outshine the other two
If you are rough on knives and don't have a good way of sharpening back to scary sharp, the Mercer Millennia line is far and away the best knife out there. Use it for 6 months and buy a new one. Restaurants do this because who has time to really take great care of a $200 knife in a restaurant style setting.
I think for someone who knows how to maintain a knife, the Renaissance is very good, but why not go ahead and buy a Shun or Kramer because you will have this knife forever.
I use the scalloped renaissance in my kitchen daily. It’s in my block and the first one I always reach for. I have high end knives but it’s like the best step up from a beater that doesn’t break the bank. I feel like it could last a lifetime.
@@JPMCuisine can't argue with that. I have several Millennias in my block. Will try the Renaissance or maybe their Japanese collection for my next knife. I would like a Yanagiba. I don't do much Sashimi, but I cook a lot of fish.
Chefs pay for their own knives in good restaurants
My boy shitting on my knife set, lol. It’s all good…. Personally those fibrin handles are where it’s at…. Then again, I love a light knife and I choke up high on the blade so those plastic handles feel so good in my hand, lol…. My advice to knife buying, go to a restaurant store and put all of them in your price range in your hand for a few mins and pick the one your hand prefers…. Assuming the blade material is something you are willing to upkeep…. Some knives will rust on you frickin quick if you don’t properly care for them!
No Kuma or Kaizen?
Good call! I need to revisit them!
Pls I'm confused which one to buy
Mercer renaissance
Victorinox
I prefer the look and feel of the Mercer over the victorinox. The fibrox handle is nice but not as comfortable in my hand as the Mercer. Plus you can get a Mercer with scallops/Granton edge which is an added benefit
@@JPMCuisine thank you so much....does both have same sharpness?and I have heard it is hard to maintain and sharpen mercer.is it true
Both have the same sharpness but it’s actually reverse. The victorinox is harder to sharpen without changing the profile. It uses a convex grind vs the more conventional grind on the Mercer.
@@JPMCuisine thank you so much for your support
There are very (very) expensive knives out there, but I’d agree there is a diminishing return on those knives. Not to say they are not worth the money (if you have the money). To do a good job as a knife you can spend a lot less and still have a quality tool. However I wouldn’t say any knife will do the job. There are a lot (too many) cheaply made, poor quality knives out there too. They rely on marketing to make there money and fooling people who don’t know better.
3 from one manufacturer is not much of a comparison. ATK tests a broader range for a better evaluation.
Yep - you can always donate to the knife fund.
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