Fake hammer marks. Fake forging colors. I am out

Where did you go? :(

Wusthof hasn't been in business for hundreds of years because they're crap.

I bought a Chinese vegetable knife years ago on a whim at an Asian market, and now I use it for pretty much all my cooking. Great for many purposes.

Anyone have experience with Messermeister knives?

I was introduced to this brand a year ago my friend showing me. They had a “sale” going on. Buy one get one etc. what irritated me was the name “coolina USA” how they’re a USA company etc, and while yeah they may be a US company their product is Chinese…which is fine just don’t try to mask it. I ended up getting an XYJ branded knife from Amazon, 29 bucks and it wasn’t trying to make itself out to be something it’s not. I only use it for some wow factors at parties, use it to cut ribs up or whatever.

Most of what you’re paying for with these knives is internet ads. The business model is actually kind of genius. Churn out “badass” looking, but cheaply made knives that appeal to people who know nothing about knives, and just know they look cool. The intentionally primitive styling is the perfect cover for just shoddy Chinese workmanship and poor quality control.

I love the size of that knife. Where did you purchase it?

Thanks for the honest review!❤

I appreciate your integrity.

What is wrong with a 5 dollar knife from any budget market?

Holy shit I am in love with mine! The choil is fucking THIN

I think I'm going to choose the messer meridian stealth/olive version. This one looks great too though.

Thank you for your honesty

I was looking for knives but see too many knives in a block. I am thinking only one bread knife. One chef knife a pairing knife and at most 4 steak knives. Or just really good steak knives. If it can cut meat it can cut vegetables

You're really handsome sir 😍

chineseum ,pass.

thx

Only 20 usd in lazada Philippines 😂

If it sounds too good to be true! It isn’t! That’s why I don’t buy it!

Any knife that requires oiling after each use is not worth it

I hope someone does another review on them soon, they have a new gimmick and a new really annoying ad campaign

are the knives actually made from leafsprings thou?

Lemme buy this off you

this is made by the same company that makes the Kohetsu SLD they are all the same so if you cant find one im sure you can find the other i have the Kohetsu and it is amazing

In Pakistan it cost 3 usd and its very good for vegetable

So…no 6 month follow-up. What was the verdict?

Hello! So I am trying to do research on these “Serbian” style butcher knives because a company I have just found sells a knife in this style. In fact it looks ALMOST identical to the Master Snazan you are reviewing in this video. This company(Northern Knife, if it makes a difference) claims it’s German steel but there are some red flags on their website. One such instance is it specifies two different woods for the handle on their website. One says Rosewood and other place says Ebony. Is it possible that with the popularity of this style knife that this Northern Knife company is buying knives cheap and upcharging?

Thanks for speaking the truth about these things! Especially since I’m looking at knives to use at work!

So... the grind is "super cool", gradual and thin (like most japanese knives), but....what type of grind is it eventually? Except super cool. I will let you chew on that untill your next video when you can actually come with a proper answer regarding grind types and the importance of it.

Based on your videos on Daovua knives, I’ve picked up the Leaf Spring pairing, utility, 240 Gyuto, 240 Kiritsuke, 240 Slicer and have used them daily for two years. They’re well priced workhorses that you don’t have to baby. Clean them and dry them, rework the edge as needed and you’ll have zero issues with them. Day and knight difference between the thickness and weight of the Kiritsuke and Gyuto. I like the gyuto enough that I got one for the house. Love the channel.

Wow... Tokushu sent you that great knife, with a cool handle upgrade.... i'm jealous!

THEY ARE ALL SHIT. RUSTED AFTER WATER TOUCHED IT. DO NOT BUY

THEY ARE ALL SHIT. RUSTED AFTER WATER TOUCHED IT. DO NOT BUY

Is this the same guy as Kyoshi Shindo?

I’ve learned allot of cool things on your channel. Thanks for keeping it simple and clear. ✌️ 🔪

I guess you won’t answer, but where do I get a knife like that one or is there any that you recommend for some fine and rough work?

Never have I seen such reflex when talking about beating meat

Just got one a month ago and am loving it. It takes a bit to get used to the different style and shape (and insane sharpness). But once I made a bulgogi with it I was sold. The speed and ability to cut super thin slices of meat, chop vegetables, and scoop them into bowls changed the game for me.

I saw it on chefknivestogo

I just got my first and I was trying to be modest about my spending to try it out but it's feels really thick and heavy.

Thanks! You brought up some stuff I wouldn’t have thought of.

i freaking love my denkas…best knifes ever

Do you have a recommendation for $100ish Japanese style chefs knife? Going to give it as a gift and i have no idea where to start.

Im one of those people who likes how an item looks. I hate that forged to table is stamped pretty big into the knife

I really like the look of this one much more

Is Kaiso still in business?

This dude is just a Misen fan boy.

Man that's crazy my dream is to become a chef and my name is Matthew Powers and I go by Matt Powers

The whole rusting thing I think is crazy! I would like a knife of this style but I am going with a stainless version.