Lookin sharp!

8" Chef's knife: Out of the box, slicing a pepper was like going through soft butter. Paper sharp. I need to try one-handed tomato slice. Forged, not stamped.

Hmmm. Idk about that santoku. Had some issues there...with resistance. Still considering.

Idk. I certainly don't like the way things are sticking to the blade & not just falling off. I'll keep watching.

I dislike the full bolsters so much I manually grind them back on all of my European blades.

I bought this knife about a year ago. I LOVE it. I have many Japanese and western knives which include Wustof Ikon, Henkles and Zwilling. I also have several Miyabi Birchwood folded Damascas knives, to include: Nakiri, Kiritsuke, Slicer and Petty. All fabulous, artisanal, heirloom quality knives that are works of art but 3-4 times the price per knife than this MAC. The Miyabi Birchwood Kiritsuke alone was $465. The MAC is around $140-ish and is my go to knife, however. It's always the first knife I grab out of all my very pricey blades from the East or West. It is a superb all around knife that does pretty much everything well. It holds it's edge longer between wet stone sharpening than my Miyabi's because they have a more delicate 10 deg, symmetrical beveled cutting edge. The Mac has a 15 deg, asymmetric V {55/45} cutting edge that when properly sharpened could be used in an operating room or for shaving like a straight razor. LOL I've spent hundreds more on a single Miyabi blade that doesn't cut any better than this much less expensive knife {comparatively}. For me, it's the best bang for the buck of any kitchen knife I've ever purchased.....East or West. Can't go wrong getting this one. And if you chip or damage it, you're out $140 for a replacement, not close to $500!! So there's that too. There's a reason this knife won the overall, "Best chef's knife in the world" competition this year as judged by a panel of Michelin Star Chef's. It's because it is that good. For $140? You just can't do any better.

I just bought all three because idk what I wanted 😂 should have watched this first. I’m also a weirdo. I like my knives for one function so I plant to use the santoku for vegetables only the nakiri for fruits only and my chef Damascus for meat only

just got one!

Lama troppo sottile. Roba economica...

❤Should I buy it

Pretty good review. To make it an even review, might I suggest either comparing all the knives right out of the box or all sharpened with the same angles. That would be a more even and realistic review. I did like your knowledge on the angles, thickness and types of steel used. Very informative but not an equal competition with some never used and some that you personally sharpened.

I am a cook and when I see Japanish Knives, I just want to ran out of the kitchen!

If the handle and blade are discolored after 4 mos it’s not a quality knife. And he’s saying he’s not using it much.

Just saw the new Obliterater. It is a site to behold.

We have the non-signature version of the knife with walnut handles and it’s been great. Way less expensive than the signature. Keeps an edge, comfy to use, and interesting change from French/German chef knives and Japanese Santoku/Nakiri.

Just got my renaissance and the only possible downside with it will be reveal later, edge retention. Love the knife.

I just got this knife on Amazon for about 85$ CAD (so 65$USD) at that prince i think it’s incredible value.

Thanks so much for the video! I am really looking forward to getting this knife after seeing your demonstration. Also I didn’t even know Mercer made knives like that 😮

0.3% is NOT high carbon! But 0.60% to 2.00% is high carbon. And the handle is not rubber. It might feel like rubber but it is not rubber. Mercer say's it's a combination of Santoprene for comfort and polypropylene for durability. I am guessing that the black is the Santoprene and the. yellow is the polypropylene, because the hand is mostly on the black. I have a Mercer paring knife made of the same steel and I have resharpened (easy to do) it after it had been abused. It is a great little knife.

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.

I'm on team full-bolster. I didn't realize they were so hated. But, I was a mechanic for a little over ten years, putting the knife in a vice and using a file to remove an 1/8" of metal is no big deal. Anyone suggesting a grinder, or cut-off wheel, has to be high or stupid.

el hacha es pesima calidad, no pesa nada, y considero que son piezas facil de imitar

Que pasa si no trae la siglas nsf

Why put the three asterisks , the name is not offensive

Does it have a concaved back on it is what I wanna know

I don't even begin to understand that price tag for a 420c steel knife. That's a very budget steel, nothing wrong with it, if tempered correctly, for the 20 to 40 dollar price range. No fudging way at 100 bucks. Especially since this shape is the same as every 40 dollar Amazon no brand serbian chef knife, and most of those use better steel.

Do you think it'll fit my 12 inch Slicer? I noticed how the 12 inch honig rod barely fit.

The Damascus pattern is laser etched. If you bought this knife you'll notice the Damascus pattern on "your" knife is identical to the knife in this video.

I have no need for a cleaver but holy damn this thing looks amazing. I know a nearly 3lb apocalypse ready cleaver would be about the silliest thing you could use to cut a pizza. But… I do a weekly pizza night where I make 8 pizzas and using this to slice them would be awesome and complete overkill. I understand this is meant to violently hack thru frozen meat and bones. And a pizza wheel would be the better tool to cut pizzas. But this thing won over my heart on looks alone. And what would be more American than using something like this to cut a pizza? Lol Thank you for making this video. I know what my next purchase on Amazon will be.

I keep seeing reviews saying it’s too thick and wedge through food and don’t hold an edge I so badly want a knife this shape (santoku cleaver) or kiri cleaver shape

Thank you.

Did you make a follow up video? How did it hold up? I just got a vg10 Shun cleaver and I have the same concerns.

Just slap on a logo and call it a day

I received this as a gift. Never stays sharp. Small round handle. Spine too thick. Pass on this my friends!

Nice review! I've been trying to decide between Enso and Shun. Do you know if Enso/Yaxell has a free sharpening service? That's the one reason I love Shun, free sharpening for life!

Simply a cheap knife. Get what you pay for. Want a better handle… Buy a better knife👍

Ordered this just yesterday. How did it held up on long term usage?

Sharpest knife I’ve used love the design too

എന്തിന്റെ പരസ്യം കാന്നിച്ചാലും Now shopping എന്ന് പറഞ്ഞ് Po No ഉണ്ടാക്കും

I've got two Mercer Genesis knives. Excellent. I love using them.

Hello. I have Milk St’s Nakiri and Kitchen-Kiji knives and am considering purchasing this one, but feel I might have my bases covered with the two I have. In your opinion, do you think the Kitchen-To brings anything to the table that the other two might not? I am not sure if you’ve tested the other two out. Either way, your thoughts would be helpful. Thank you for the thoughtful demo and reflections about this knife.

At some point I will pick up the Genesis Nakiri version. I already have the Genesis Flexible Boning and Utility knives in my drawer and I really love the handles. I get a good solid grip on them even with wet hands. The steel keeps the edge well.

Grüsse aus Deutschland

20/80 bevel

this looks nothing like nakiri looking at that rounded edge profile

It clicks becouse the spine tapers towards the tip. It isn't a quality issue.

what steel exactly they utilise?

No bolster. Never.

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.

A kitchen knife made of HSS??? what a joke!!! It's true that HSS is super hard, can maintain hardness even in high temperature but when you make a knife, the thin-sharp edge became very fragile and easily chipped... Think about it, If HSS is that good, then why you can hardly find any knife made of it?