Best $20 Chefs Knives

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[@Burrfection]

my trusted knife store bur.re

[@Halz0holic]

Review the IKEA knives

[@stefpix]

@@Halz0holic @Burrfection What do you think of the Thai Kiwi knives?

[@thegrimmer]

@Burrfection Why no list of models in the description, as promised?

[@timothyadams3431]

I'm a professional chef of 30 years and use Mercer Millenias exclusively for the comfort of the handles and all-around durability . The 8" Chef knife is my workhorse and the one i'd pick if I could only have 1. I do have a Millenia Nakiri in my Amazon cart though, and I'd like to try the 8" Hollow Ground wide chef knife. The steel is good and gets run through a Chef's Choice electric sharpener twice a week to keep it sharp. At $25 or so, it wouldn't break my heart (or bank) to get new ones if I lost one. They aren't full tang or weighty but they do the job. They are 53-54 HRC (Rockwell Scale) which isn't the best but makes them easy to touch-up with a sharpener. Made in New York too.

[@RayoBeatz]

video starts at 34:00

[@alberton.3495]

Thx - this guy is wasting so much of my time !!!

[@motownman52]

I'd like to see the Mercer go against the Victorinox

[@bobkoure]

No probs with a pinch grip on the Vic. Also Fibrox handle nice for big BBQ pig (lots o grease).

[@Freeflier1978]

I just bought a victorinox and love it

[@ot7stan207]

@@Freeflier1978 ive had that knife since food science classes in college.. been a good six years still good

[@mfreeman313]

I'd like to see that too. I'm sure the Victorinox is good, everyone recommends them, but my first serious knife was a Mercer, I've since gotten a lot of others, and like them all a lot.

[@Islwynpaul]

I have both and they are very similar in many ways. Although it is hard to choose, for value in the UK at least, I'd go for the Mercer...

[@BradGryphonn]

18:40 Yes, it's plant fibre. Compost it or use it as kindling (or authentic stuffing for old school car seats).

[@Krawurxus]

The price of a knife is not always indicative of it's quality. You can pretty much sharpen any piece of steel and have it cut through most foods like a.. well.. hot knife through butter. I own a paring knife that cost me 2 Euros 8 or 10 years ago, and since I've started maintaining and grinding my knives myself it's the sharpest one I have. I just do some touching up with a honing steel before and after using it and I've not had to sharpen it in years.

[@Vlad_the_Impaler]

And I have knifes which are do not cut well no matter how much sharpening they get. Metal micro structure makes big difference in how well it can cut. There is also edge retention. Biggest difference in more expensive knives is actually quality control. I got a nice and expensive looking knife made in China from a Goodwill store. It is razor sharp and cuts well. It is clearly made from good steel. But over time I have realized why it was second handed. Blade was slightly warped and pulled to the side while beautiful pakka wood handle shifts and exposes hand to sharp edges of metal inside handle.

[@titianarasputin]

If this was an edge retention test like you said, then yeah you should have sharpened them all first.

[@JohnSmith-oe5kx]

Hard to retain an edge if it is not given one to begin with...

[@AGC828]

That's actually a very good point...about the "full bolster"...easy to overlook...So why do manufacturers even have "full bolsters"? Seriously. You'd think they'd know or assume the owner will be sharpening the knives...maybe in THIS price category people won't. Buy the knives...use them till they dull enough--then throw them away.

[@JohnSmith-oe5kx]

Full bolsters make the blade much stronger and safer. I have a 10" Henckels with full tang and bolster that you could use in battle. It was my first real knife and has lasted decades with no real wear. The bolster has never been an issue as it does not get frequent sharpening. It is made of tough German steel, and I keep it at a greater angle for increased strength as I mainly use it to hack through chicken bones, frozen meat, whole squash, etc. I do not want to be doing any of that with my gyuto...

[@lighteningwawa]

For $20, I think IKEA 365+ is a really good one. X50crmov15, HRC 58, decent design and hand feel. I think it's a very good knife for the price.

[@NandoKleijn]

I have no complaints at all about the Ikea 365+ santoku, Steve. Great knife. Holds an edge of about 15° (30 total) easily. Well, only plusses for these knives.

[@lighteningwawa]

And you know what, since they are so cheap, I can play with them without worrying too much. I thinned my blade on a IKEA 365+ Chef's knife and made a 15° convex edge. It feels much sharper than my Shun out of the box!

[@Burrfection]

will see about picking some up!

[@filthydwarf]

In have one of those. It's good for that money but after some sharpening sessions the knife is not the same. Edge keeps it for long if you are careful but not in general

[@JosephUrbalejo]

Totally agree

[@inquisitor4635]

Farberware forged Chef's Knife and also the Farberware meat cleaver which you can buy from Wal-Mart. The Farberware handles are large and a bit squared off which is great for grip and leverage while chopping. A lot of the more expensive knives have too narrow of a handle for medium-large or large hands and I simply do not like rounded handles on my knife.

[@afrog2666]

I recently got a Coline 8 inch chef knife, for 199NOK (24USD) ("Clas Ohlson Line", Clas Ohlson is a scandinavian chain with many different products like tools, kitchen stuff, supplies etc etc, and they have their own lines of products, Coline is one). It didn`t come as sharp as I`d like, BUT, after giving it a few passes on a stone, and stropping it on my old german leather belt (How I roll ;)) It is actually very sharp, it has a DIN X50CrMoV15 blade. Not 100% on what the rockwell rating on it is, I think it`s 54-56HRC, so it probably won`t hold it`s edge all that well. But I polish it up every time I use it anyway, and so far, it`s been great. By far my cheapest kitchen knife apart from my utility knife and a couple of paring knives, but for the money it does the job very well. It`s great for practicing sharpening as it`s not super hard, very affordable, and has a mild curve, so it`s forgiving for n00bs like me :) Loving my cheapo Coline knife ;)

[@KingBarney]

I love watching knife sharpening videos and whatever else, they're just so soothing. But I normally skip things here and there to get to the interesting parts, or if a part has been going on too long, but for some reason I can't bring myself to skip any part of your videos, you're just a charming character as a whole.

[@RickMackey1]

Thank you for demonstrating budget knives! I am in the market for some new knives and many reviewers are "snobby" as if you can't cut with anything that doesn't cost a fortune. I will spend more than $20 on a new chef's knife, though. I am hooked on your videos now, learning about knives and sharpening!

[@Wendy-xe4gk]

Very informative, for those of us who cook at home everyday. Thanks for this take on how to buy a decent knife without breaking the bank. Much appreciated!

[@bahawks2]

My dream knife is the $7 knife sharpened and engraved with your signature

[@johntoth4905]

I'm impressed that you actually got the blade 🔥 hot!!! No wonder your finger is bruised...that's a lot of hard cutting!! At least you used an end cut board...that gave those cheaper knives a fighting chance...Great test h good video! 👍

[@BalubishTech]

Should have sharpened them or the test Only shows which have the best factory sharpened knife.

[@Burrfection]

you don't know what edge has the "best edge" out of the box. this was simply test out of box sharpness from these knives. will sharpen them all the same way for the next time.

[@BalubishTech]

Oh ok, yeah im looking forward to that then. I know you can sharpen knifes so :) But I also know straight from the box some are total s*** when it comes to factory edge.

[@Burrfection]

hahah. that was certainly the case with 3 of these knives

[@BalubishTech]

Burrfection hehe yeah i saw the struggle ;-)

[@filthydwarf]

Well I bet whoever buys a 20$ knife will not buy a sharpening Stone.

[@okioki1131]

My dream knife is the new Kuma Premium VG10 Chef's Knife! Honestly I'd be so happy with the $7 knife, I bought a whetstone and it could be great stress-free practice! I'd be happy with any of them of course though :)!

[@bcwolters]

But how are you gona cook that rope?

[@stevestevie7733]

lol

[@andyjonelis6343]

You smoke it!

[@garethbaus5471]

@@andyjonelis6343 when you smoke it the rope isn't the only thing getting cooked.

[@MrCoops8]

Would b a bit stringy

[@donnelhuddleston2478]

Thanks that’s a short cut for sure.

[@martinaee]

Not sure why they don't grind up the bolsters a bit on knives like that though. You're right. It shouldn't go past the edge so that it eventually hits your boards. Oh... and since you asked... lol I'd totally take the Kuma if you are offering. My "dream" knife for the kitchen right now is probably something like a Dalstrong 8 inch chef. The Shogun series X. That thing looks so sweet. Keep the vids coming. You are one of the most relaxing knife/sharpening channels on YT.

[@bodosko]

Can you test those 67 layers Damascus knives from China like Xinzuo from AliExpress? I would like to know how they perform against these 30$ knives from Amazon. Thanks

[@AndrewYPTang]

Hello... I'm also looking at a Xinzuo Damascus chef knife. I just cook at home and love the look of the Damascus. Have you purchased one? Would like to know your opinion on it if you have. Thanks.

[@martinerhard8447]

Damascus only improves the look. But maybe they used better steel

[@SquidgyBidgey]

Thoroughly enjoyable edge retention test buddy. My recommendation would be too sharpen them all again by whatever method you choose, (me I would say go with your best value/budget whetstone) as it: a: Keeps the concept of budget/value purchases in line with the knifes you just tested, b: Whetstones sharpening is what you are known for, I agree about bolsters. It wasn't until I started sharpening my knifes that I realised what a pain the butt they are and for that reason I would rule the Kuma out of potential purchases for myself. The 2nd place Mercer I would likely rule out as well as that thick half bolster shape on the handle I could perceive as being annoying. Thus I would likely based on the edge retention test plump with the 3rd place knife. Downside to that knife would likely be those big holes, as they would "eventually" shorten how long it lasted, as at some your sharpening of it would reach the holes, but even with that thought process I think its the one I would plump for if I was to buy one. My dream knife would be something handmade, no bolster and in 8" kiritsuke type profile, ideally with Fiery Red G10 Garolite handle and damascus finish and an edge retention something similar to the Yaxell Dragons.

[@Burrfection]

hey SB, thanks for the suggestion. will make sure i keep your suggestions in mind when redoing the test.

[@johnbarthol6493]

Love your channel and I totally agree with your pick of the Mercer in this video. I recently bought a Renaissance 8" chef knife and absolutely love it. I also have some knives I bought from a guy in Japan that are hand made but they are not for everyone as the hardness allows them to be chipped easily if not used correctly. I took one that my son damaged a few years ago to a guy that sharpens knives and he said the knife was sort of skating over the diamond plate he was using to reform the edge. That knife (a gyuto) and the $50 Mercer are my go to knives in the kitchen...

[@SwatBeatsOfficial]

It would've been cool to see a $100+ knife do the test as well for reference, but overall awesome video. Just bought the Kuma!

[@NicoLuna95]

I just find your channel, I started to get some interest in cooking some months ago and I feel like this kind of video is awesome for most of people like me. As you said most people don't want to spend/won't notice that much difference from a decent 20 dollar knife to a 100+ in the very beginning, and also they may have fear to ruin it trying to sharpen it, so it's really good to have a base guide on good, affordable purchases

[@sharxbyte]

I'd like to see this redone with honed edges :p

[@Troy-Echo]

"Oh boy....oh boy...oh boy" - Ryki (SP?) is cussing very politely here LOL. And notice at 14:15 into the video how he properly used the spine of the blade to move debris away instead of dragging the sharpened edge - so many people use the edge and prematurely ruin a good sharp edge when such a simple switch like Ryki did would save your edge. I'd never buy the Kuma 100% because of the bolster. It makes the knife near impossible to sharpen easily and not get shallow points. The Mercer didn't have that issue. I hand sharpen as well and I'd choose the Mercer any day of the week. So...that little girl is about 5 now. Such a fun age! Thanks for the video Ryki! It's 3 years past, but it would have been interesting to sharpen the two knives that failed and see how they did once properly sharpened.

[@mitchellk1269]

Thanks for this review. Thinking of making my own sushi & was looking at knife reviews. As a disabled retiree on social security, the expensive knives are way out of my league. Mercer seems like a winner. I was looking for a chef knife & nakiri. If I win the lottery I’ll get a couple of good knives. Most of the reviews I’ve seen are more for collectors of expensive knives. Nice to see something for regular people who can’t spend hundreds on one knife.

[@Burrfection]

get the channel going! there are plenty of good budget knives out there

[@Annibals]

Yes. This is the video I was looking for

[@JohnBowl14690]

I'd like to see the VG10 "Amazon's Choice" chef knife test. $39.

[@dorianlindberg1662]

the bolster is best for letting you know when to push the veg prep over as a junior cook

[@renardolewis2912]

First off I would like to congratulate u on a really great job on your channel. I have learned a lot from watching your videos. I am not into all the technicalities of the instrument, I am more into the beauty & performance of it. I'm a Jamaican chef working @ a restaurant in Kingston Jamaica. My DREAM knife would have to hands down be the Zwilling/JA Henckles 1731. Its a work of art & my favourite part of the culinary ARTS is the ART, so this knife is what I would really love to be a part of my day to day cutting system. The design is done with a chef in mind u can see that from the revolutionary comfort bolster on it. Anyways lol, that nameless black knife is beautiful in itself so if u wanna throw that my way, I would not b mad lol. Keep up the good work bro.

[@sn1hper]

Ryky, thanks for another thorough and in depth review! Mercer Milenia 8" Fibrox @ $14 is indeed excellent value compared to Victorinox Fibrox Pro 8" @ $35 for people in professional kitchens.

[@Jeffrejas05]

Yes you can compost it, they are made from a banana type plant (Abaca).

[@Ikaros71369FTW]

I would like the Kuma Chef Knife if possible, but anything is fine. My current dream knife is the Miyabi Birchwood SG2 8" Chef's Knife.

[@garrettkajmowicz]

To answer your question: I'm a big fan of the Hinckel 8" carving knife. It handles most uses while being easy to use.

[@BlueF350]

I love literally everything about your channel, I am a little late with watching these but happy that I found you.

[@r.g.8977]

An impressive testing - that I am not not familiar with.I would have asked that you include a simple pre and post test cutting of a sheet of paper , for example, to show dullness, after just one or two minutes of cutting (which is partially what you did). As to my idea knife, it is one that lasts forever, to hand down to my children. Thank you for being you.

[@deondeanadams2447]

Hi Ricky you could always do what harry soo did and grind the bolster off lol I had my bolster ground off on my trident chefs knife so I can sharpen all the way to the heal from the tip . my son did a great job of this making sure he did not over heat the steel . regards Dean from oz

[@muskilh]

Instead of putting gauze around your finger, sometimes what I do is put a rubber band around the knife's handle at the bolster and just leave it there indefinitely. As for my dream knife, I'm just getting into kitchen knives so I don't know enough yet. I'd have to go soley based on your excitement level in previous unboxing vids

[@Burrfection]

thanks for the input!

[@psycholocke4090]

hey Rikky. awesome! not just your honest review of these knives. but your caring for your subscribers which are knive lovers as well. thank you for your enthusiasm and thanks to the manager who decided to provide you and us the code. i do appreciate all this kindness very much

[@WormyLeWorm]

Hey, I have a suggestion. If you haven't tried many yet, try out some chinese style chef's knives (like cleavers, but thinner and definitely not cleavers). I got a dexter russel chef's knife on Amazon and I really love that thing. It's slow to sharpen, but the edge lasts a long time and the height, weight, and handle feel great. It's excellent for many jobs. It's become one of my favorites in the kitchen. My dream knife, though. Man, that's a plain, custom carbon steel knife from maumasi fire arts. I plan to commission one someday, but I don't yet know my budget or what kind of specifics I'd want. I know I prefer straighter profiles and a bit of weight, rounder handles... but for a knife I want to marry, I want to know all my best preferences. I agree. I hate full bolsters. they are too big a pain to deal with as the knife ages because they mess up the height and without some power tools it takes a long time to file down. I have a henckels knife I used most of my life and nowadays the blade sits a good few millimeters above the bolster making it useless in cutting if it's on even surface. Grinding it down (which I've done once to a degree) is too much work and I don't even see the point of bolsters. It's a dealbreaker for me with the kuma, but I have recommended that knife to someone. I think the kuma is crm-whatever (oh, 8Cr13MoV I think) steel and around 52 hrc.

[@hrhamada1982]

the dexter-russel 5197 (nakiri sized) and 5198 are GREAT inexpensive knives!

[@WormyLeWorm]

Totally. For some reason, Amazon sent me six of the S5198 for the price of what I thought was one. Was a real treat, and I read some others got the same.

[@hrhamada1982]

wow!!!!!!

[@geniuspharmacist]

The handle comfort of Mercer knives can actually make you pick it over better/more expensive knives. I know because I have been there.

[@madthumbs1564]

Edge angles are far more important to edge retention than the type of steel. Better steels allow good edge retention at more acute angles - and that is the reason some of us use super steel knives. Acute angles = less bruising, less tears from onions, less effort cutting hard foods, and longer shelf life for cut veg. ATK is recommending the Vic because most people watching are home cooks who don't have decent cutting boards, or techniques.

[@JohnSmith-oe5kx]

Edge angles and steel types go hand in hand, along with the intended purpose of your knife. If you hate sharpening and can live with a "not sharp but good enough" blade, tough German steel sharpened at a lesser angle does just fine. Those are the knives that even chefs swear that they never sharpen. I made the mistake of sharpening my German steel knives to the same angle as my Japanese knives, and as you say, edge retention was horrible. However, my decades-old 10" Henckels can smash through several whole squash, an entire chicken and a package of frozen beef and still chop vegetables for stew just fine with a little honing. Quite incredible.

[@RonFloyd]

Thanks! I'd like to see you sharpen them, then do the test again.

[@RonFloyd]

Wow - the Mercer is higher than the Kuma now - $25.75 vs $25.24. Mercer must have liked your review - LOL.

[@Burrfection]

argh.... i HATE it when that happens!!!!

[@nunnaurbzznzzz1734]

I wonder how they would do with a 1000 sharpening with a 3000 finish?? I would love to try the black knife.

[@tselfe11]

Thxs on the heads up on the sale on the Mercer going on sale. I needed a good budget chefs knife for my outside cookouts and fish fry s where the knife can see a lot of abuse and do not want to use my 100.00 knifes. The Mercer is a good value with a very comfortable handle and for 13.96 was a steal.👍👍🔪🗡⚔️

[@franciscocv1995]

Yes you can compose hemp. It is the non thc of weed. Strong and still good for plants and soil. And does make great kindling. And can be put in a mesh bag and it will help with oders in packaging. I belive more

[@SkydiveDriver]

Thank you for your reviews they have been very informational and have help me out a lot. I have been wanting to add 1 new member to my cutlery knife without spending a small fortune. Sooo you have help me in my search for that knife. Also I have been watching your sharping technique and I have learned very much from those videos. I do have one question which I know is kinda a personal preference but wondering what size knife do you preferred 8" , 9" or 10" Thank you and keep up the great work.

[@stevengiusti2779]

I thing your board is too high wich is making you strain your shoulder more than you have to. I love your vids man keep it up.

[@tbsbattousai]

I think a 1000 grit sharpen and then retest (though that makes me sorry for your finger)... And in terms of most wished for knife I think for me it would be Shun Santoku, it's beautiful and a Santoku suits my style of using a knife...

[@fredfable5655]

I agree 100% about the bolster situation, at the point I would buy a Kuma and using a Grinder would remove the bolster. Could be better if factory decides to modify that. Other than that is the knife to go. Thanks for this review. Your Work is AWESOME!!! Have you aver tried a different system to sharpen your knives? Because you are very good with the stones, but not everybody... Have you ever tried the lansky , for example? (I wouldn't dare to suggest you the "Russian One") Thanks a lot. ( I'm still around checking all your work, I really enjoy it.) CONGRATULATIONS!!! Fred.

[@Burrfection]

it seems removing the bolster at the factory should be pretty easy, huh?

[@fredfable5655]

Yes, indeed. (And they save a lot of material) Have you considered a differente style (method) on sharpening knives?

[@Skier7667]

Awesome Videos Riki - In one of your videos you were sharpening a Kuma, but you listed a Mercer . I purchased a KUMA VG10 Damascus Chef Knife on Amazon this week. Should I have purchased the Mercer instead?

[@PhilippeCarphin]

To answer the question: sharpen on that King 1000/6000 stone combo and strop. Maybe only the top three ones. I think the best way to spend your money on a knife is to get a decent knife like 30-50$ and a decent sharpening system. For me a decent sharpening system is that king combo stone + a strop with green compound for what, like 70$ total. I think your viewers would be best served by seeing the potential of a 100$ stone + strop + knife combo. That would be the cheapest way to have a permanently scary sharp knife in the kitchen. The rest, upgrading to chosera stones, for example will pretty much only increase the pleasure and speed of sharpening. Having a more expensive knife will make the edge last longer, true, but it's diminishing returns once you go over 50-70$ partly because more expensive knives tend to have nicer handles and other features that don't contribute to edge retention. I personally spend a lot more on sharpening supplies than on kitchen knives (though I do splurge on pocket knives where I think super-steels are more important, i.e. knife types where cutting rope is a realistic usage). But pocket knives aside, I upgraded from the king combo to chosera stones while I had 30$ knives in my kitchen and was happy with that for a long time until I bought a 300$ knife. The blade has a VG10 core, so nice but nothing fancy as far as blade steel goes. The reason I spent the money is because I wanted a nice looking knife. Wood handle and subtle demascus pattern.

[@RIDERsxv]

If 4.5-6" is enough japanese deba and funayuki in white steel can be found 25-$30. Couple years ago you could find them in blue steel for that!

[@Abyssic1]

i think you could improve this test by also testing or showing with a microscope if the edges of the knives are nicely smooth or micro-serrated. i wouldn't be surprised if knife 2 was heavily micro-serrated and therefore does well with this fiberous material but could probably only rip thin paper instead of cutting.

[@dannydetonator]

To use more scientific method, it's a must. Will we applaud enough to raise the funds for that though?

[@jupitereye4322]

Where did you get that board and how much? It's awesome!

[@geraldkoth654]

A bolster would be no problem for me, I would just grind it to my liking. Same with the Mercer handle.

[@Ecommerce560]

Nice. I'd love to see an old hickory knife on this test. 1095 high carbon steel I believe. Gram n Mom had Old Hickory knife sets way back

[@kiltedcripple]

I love Old Hickory lives, they are the knifes I grew up learning on, but you do have to reprofile the edge to get best results out of them. The steel is good, the factory grind is slipshod at best.

[@hrhamada1982]

just remember, as ryky said at about 24 minutes, out of box sharpness is just one factor and not necessarily the most important one. Some companies purposely don't sharpen super high because they cater to a professional clientele. they know we're probably going to sharpen it ourselves. Most Japanese hand made knives are this way. Or it might be insanely high out of the box like a miyabi artisan (I'm purposely trying to back off the bevel over time). Or it might just be a marketing gimmick. Also as ryky said at about 25 minutes in. Sharpness does NOT relate to edge retention, nor does it have to do with over all construction, beauty, reputation, reliability, ergonomics, blade geometry, etc. A knife might be pretty, or it might be UGLY, but that doesn't mean that it is bad or it is good. As ryky said, there are some people that use a knife 5 minutes a day and there are those that use one 10 hours a day. This was an important test and I really appreciate the discussion at the end. GREAT video. You do NOT need to spend a lot of money to get something that will last a long time, or that will service you well.Another point to mention is that none of these knives are going to be "chippy" for aq beginner to use like VG10. All will be no maintainence required, and all will be very easy to sharpen. You do NOT need to spend a ton of money if you only cut veggies 5 munutes aq day 4 days a week. Also there might be aq good reason for "throw away" knives. A knife like the Thai "kiwi" or their sister "kom kom" (same company very slightly better quality) are great when we go to a picnic or a pot luck because we don't care if we lose them (which is why victorinox used to be used in most kitchens). Kiwi/Kom Kom is great to see if you like a style of knife. It's better to lean about the point of a kiritsuke style knife on a 8 dollar knife than a 150 dollar knife. they are NOT good knives, they're throwaways, but there IS a reason for them. I think another "sweet spot" for quality for the dollar VALUE might be in the 40-50 dollar range. We really appreciate that ryky is actually going through physical PAIN for us. Now that's commitment!

[@Burrfection]

Thanks, Harrison, for sharing your thoughts! Working tests for knives in different budget ranges, and $40-$50 is definitely a must.

[@aaronnel8364]

Hey awesome channel you have here. Beautiful video and editing quality.

[@Burrfection]

thanks Aaron. doing my best.

[@sbent518]

Heye Ryky! Have you checked out the knives from brandless? $3 and one of the sharpest out-of-the-box knives i've used. Been holding up super well too! I would love to see your thoughts on it! :D

[@dannydetonator]

Never heard of that brand, but if it's what i think, there might be some inconsistancies finding the exact model.

[@toscanawildchef]

Found this knive on the Internet... Maybe you know More about this particular knife...?? Absolutely love your knives. Great work.

[@loveistruth5713]

Yeah the kuma is up to 35 bucks now. Was thinking of buying one but that's quite the jump from

[@keiranr9769]

Honestly I'd like the $7 Japan bargain knife. I've got a budget yanagiba and id like to learn more about Japanese knives. I work as a prep cook in a catering restaurant and I remember the sous chef using a shun kiritsuke, that would be my dream knife hands down.

[@jamaicanlumberjack]

My dream knife would be a 8 inch custom made German pattern chef knife in some sort of subtle damascus pattern with stabilized maple burl handle scales.

[@unkindguy88]

I bought the kuma it is a great knife my friends love it when we are cooking for parties but the deal breaker for me is the handle. It is quite slippery and it is just too narrow of a handle for my hand. Its really true that even if you have the best knife if the handle doesn't fit you well then you'll eventually hate that knife.

[@Burrfection]

i hear you. it is a bit narrow for my taste, as well

[@Nikosi9]

Wrap it with bicycle handlebar tape...

[@bobkoure]

IMO, the knife with 92 cuts should be 93 - it looks like you did a first trim cut and then started at 'one'

[@jorgech11]

perfect video to help me go to sleep. Who needs to count sheep when you can count cuts

[@Burrfection]

Never thought someone would use this for sleeping but that is cool

[@wjhung2]

Hi Ricky...I would like to see you test the Victorinox Fibrox 8" Chef's Knife. It is a 35 dollar knife at CutleryandMore. I feel it is a pretty great knife for a reasonable price.

[@hrhamada1982]

you'd be better off with a Wusthof Pro for about the same price.

[@Burrfection]

will do a test soon, but the Wusthof Pro, and Mercer will give that Vicky for run for its' money, and have better handles.

[@xSupaDupax]

Burrfection better handles if you use knives at home and only use them for 30 minute intervals I've used all three in a professional kitchen and victorinox wins hands down the handle is made for all day use as in 8-14 hours shifts and the edge retains for atleast a month in between sharpening

[@hrhamada1982]

I gotta call bull on this one. you think hard plastic is a good handle make for all day use? Again. compare it to a wusty pro handle material. Or a dexter icut-pro or a mercer genesis which are also common company knives. I'd agree fiberox handle is no worse than a dexter sanisafe but it's no better either and neither is it's blade. Based on your profile, I highly doubt you've worked in a kitchen, but if you have, we have all forgotten our rolls at home. ONCE. After that, the punishment of having to hone it 4 times, then give up and sharpen it, then rehone it ten more times throughout the day having even your subordinates laugh at you about all the wasted time, feeling the fatigues 4 hours earlier than is normal with your own knife, and the pain the next few days sould all be incentive to remember your roll next time

[@wjhung2]

The Fibrox handle is really comfortable to me. I find it just as comfortable as the Kramer handle and maybe prefer it more due to the shape.

[@Lars1540]

Great video Ricky! I was coincidentally looking into buying that Mercer knife for my fiancée's parents, so it's funny I stumbled upon this video! I'm stoked to find out that it did so well in your test! My vote would be to do another video testing these knives after sharpening them on a stone. Btw- you just explained the exact reason why I don't like knives with bolsters. Lol. Oh also, you mentioned in one of your other videos that you spoke in a previous video about why you don't lap your waterstones anymore. Which video were you referring to? I'd love to hear your reasons for no longer lapping your stones.

[@jackp9589]

I got the equinox as a Trash knife a couple years ago for my gf so she doesn’t chip my Japanese knives and so I can practice sharpening. It gets razor sharp and could easily shave my arm but it didn’t hold long.

[@Burrfection]

hahah. nice! nothing wrong with practicing on a cheap knife, which is what i always recommend

[@bp-hx9ts]

I would test it the way Pete from Cedric and ada outdoors does by seeing how long it can cut paper

[@beyproctor7673]

Love that channel!

[@tristennaquin6841]

ever tried Dexter knives? we have a few of them at work and they are VERY sharp out the box!!! and surprisingly hold an edge for quite a while. idk how much they cost tho

[@Kikilang60]

Thanks. Your videos are long, but the viewer knows they are honest.

[@Kikilang60]

Do you ever buy used knifes from thrift stores? You can obtain knifes from failed companies, or out dated styles. It can be a little addictive.

[@PhilippeCarphin]

You're the only knife sharpener on KZbin I've seen open packages with an exacto knife. Get yourself a nice folding pocket knife. I'm a Spyderco delica man myself. And as others have stated, factory edges on budget knives are generally pretty bad. I would be more interested in how long your edge would last on those knives. I think what people are most interested in is "is the steel any good". For sure you could beat the factory edges of those knives with your eyes closed. Having said that, it's good that you tested the factory edge, but in my experience, I've been able to beat the factory edge on even expensive knives. Even if you pay 200$ for a knife, I take about 30 minutes to sharpen a good knife. You can't expect to get good materials and good labor in constructing the knife and then expecting that an actual person will spend 30 minutes sharpening the knife too. What I mean is that you don't have to be Murray Carter to beat the factory edge on an expensive knife. I'd rather pay for a well constructed knife with a nice handle and great steel in the blade than for a well sharpened knife. My point is that I don't consider it a big boast on my part to say that I can beat the factory edge of expensive knives.

[@Tallnerdyguy]

Take some 220 grit sandpaper to the back of the knives to smooth them, will help with the cut callouses. Btw mercer knives are pretty standard industrial kitchen knives, decent steel, but uncomfortable handle (and easily scratched plastic) and very stainless. Some of the knives will be more expensive to give away (and ship) then they cost. What are the promo codes, 4th video i have seen, mentioned promo code for knives, none to be seen in the description.

[@JimN5QL]

"It is a pleasure to cook with a sharp knife" Jacques Pepin But I would like the cheap knife just because I like the way it looks

[@reidtobin6195]

Kuma does have a pro version of the same knife for the same 25. bucks ( minimal bolster) thanks for the vidio. very informative.

[@dimmacommunication]

Do a review on the cheapest tojiro DP :)

[@markjohnson1613]

I appreciate your dedication . Thank you.

[@Cobruh116]

My dream knife is a custom Kramer chef knife. i will most likely never be able to purchase one but man do i want one. i have been eying the mercer culinary Millenia chef knife for a while now and have been hoping to get one for a Christmas gift to myself. thanks you for doing these videos Ryky. i for one would sure love to see some more tests on the 3 finalist knives in this video get sharpened to at least 1000 (most realistic for budget knife owners) and then stropped and repeat the test if your hand is feeling up to it. or maybe a cardboard cut test measured in feet cut. anyway hope you and your family have a wonderful holiday season.

[@jackp9589]

user 116 too bad you just missed a killer deal. One of Bob Kramer’s custom meteorite knives was up for auction the other day and went for just a measly $50,000.

[@hrhamada1982]

Kramer.Henckels are on sale at cutlery and more right now. You should also investigate the Mercer Genesis and the Mercer Rennaisance. They are SUPER BARGAINS.

[@Cobruh116]

hahaha thanks for the heads up but maybe if that was 1/1000 the price i could afford it.

[@Cobruh116]

thanks ill check those out.

[@xRENEGADE156]

haha i remember when i started working in culinary years ago i used to get those blisters from using a pinch grip. Within a month i developed a callous and i can pich grip all day and not feel it lol

[@hellokittymeowy]

The knife of my dream is the shun pro yanagiba, I've been working with sushi for 3 years, and we have a mac sashimi knife I believe it is. This is what we use to prepare our fish, however I am dreaming togave my own someday! Anyway from these I like the kuma chef knife even though it's not my dream knife 😊

[@nicholasbonds5648]

Hey Ryky, I'm a huge fan of your channel, and I actually bought the Kuma Chef knife based off of your review. I love the knife, but I'm also a bit put off by the bolster. Which is why I am really excited to see that Kuma has a new "premium" knife with a Damascus blade and no bolster. Any chance we'll see you do a review of Kuma's new offering?

[@Burrfection]

will see about the new "premium" knife. working on more budget reviews

[@MountainFisher]

I sharpen knives for extra money and I haven't found many good made in China knives. They're a rare breed, most of them are made from cheap chinese steels and there are a few of them, with the best being 9cr14MoV stainless steel which is the equivalent of American made 440C. The amount of vanadium the put in it is 0.20% which doesn't make vanadium carbides , but merely helps keep the grain growth down. You want the vanadium to be at 0.75% or higher for edge holding ability. If he had one of my CPM S30V knives they would go over 200+ cuts as it has a vanadium content of 4.00% and vanadium carbides are harder than tungsten carbide and it has a high carbon content of 1.45% as well. Then again my custom knives are over $150 or higher depending on size and handle material. Like if you want mastodon fossil ivory that adds $250 to the base price.

[@markbrooks4252]

Why didn't You have , Hot link's to buy each knife???

[@MrBombbostic]

I’d like to see you test a cold steel knife they typically go for 20 bucks

[@hercules71185]

What I respect.... You enjoy the science of knives. The art too. I'm typically the guy who spends on my knives. But I really like the fact I have demascus knives that I can literally let people separate a chicken and I'm not worried. My shun and miyabi I keep on a display. Honestly it's fun making these cheap demascus knives super sharp. I understand I'm taking the art away..... But seriously I just got a 30 dollar knife that competes with my vg max knives

[@thiago.assumpcao]

It would be interesting to test how well traditional german steel knife and a VG10 does on this test.

[@2689vjavier]

top 3 knives use a sharpening tool and for the bottom 3 do your top quality sharpening job. I think this would be a good way to demonstrate sharpness and edge retention. any free knife (current one can cut through butter if heated). my dream knife would not have a bolster, have a wooden handle, probably a German profile

[@firelord789]

Hey Ryky! Hmmm my dream knife... It would have to be the Victorinox Fibrox 8-10" Chef Knife. It has a non-slip handle which is ideal for any professional kitchen. Which also resembles the Mercer Millenia in your video. Has the same looks and feel of the fibrox (in a way with the non-slip grooves and the non-bolster finish. I'm not saying i want that but it does resemble the knife that i want but hey who ever gets that knife is a winner tbh) I've been asking friends which would be their pick and have also done some research as to what would be my "go-to" knife for my career path and i would agree with them that this would be the best one for any culinary student who would want to rely on such a knife for use in the culinary world. A knife that wouldn't let you down when you need it the most in the rush hours or even at home :)

[@hrhamada1982]

if you like the Vicky, you'd LOVE a Wusthof Pro. Harder steel, keeps an edge longer. Better handle material. Better Handle shape, Better handle to blade angle, No, Victorinox is NOT the best knife for culinary school. I do not know of a single one nationwide or even worldwide that issues them in the student options. In fact when a cook comes to interview and we look at their knives, if they have mercers, the first uestion we ask is where they went to school. If they have victorinox, the first thing I think in the back of my mind, is he gets his knowledge about cooking from TV. It does NOT have the same "feel" in handle material nor ergonomics as a Mercer Millenia. Mercer is the number one knife in culinary schools worldwide. It's one of the choices in just about every school worldwide. Although it's usually the Mercer Genesis or the Mercer Renaissance. Other popular student kits are Messermeister San Moritz, Messermeister Park Plaza, Wusthof Pro, Wusthof GP2, Wusthof LCB, Henckels 4 star and Henckels ProS.

[@Burrfection]

working on getting some " Vickies" in here soon for review. I think Mercers would give them a run for their money, but more on that when i have all of those knives here.

[@firelord789]

Nice ryky! Ill be eagerly waiting for your review! Also i chose the vicky because of the performance and the price range of it. (Very tight budget) I saw a video from the american test kitchen over here on youtube and they even compared it to a kramer! (For restaurant use they tested it in all ways from prepping food to the works) Also one of my friends over in culinary school had one and i was able to test it with my own hands and i just fell in love with it the moment i held it! I just said to myself "this is the knife for me" hahaha But thanks for the recommendation and insight though! @harrison hamada I guess i typed my comment wrongly and should've said "IMO" but its alright. I've seen some of my friends have wusthofs in my school and have tested them as well but ive already made up my mind with the Vicky and the price of a wustof just makes me want to take a step back at times :D maybe when i go down in my career path I'll buy a wusthof of my own :)

[@Hatim.13]

Harrison Hamada Nope Mercers are npt used "WORLDWIDE" in culinary schools ,I cooked in Europe (currently working in Belgium) and the Vicky is one of the most popular and beloved knives around. The victorinox fibrox is what glock 19 is to the guns world ,Efficient ,Reliable ,cheap, tough and ugly.

[@hrhamada1982]

Hitman Hatim OK, maybe not "capitalized worldwide" rephrase it to say "culinary schools in many countries all over the world" (meaning "not just America"). You know and I know, but ryky's other viewers might not know that schools usually give the student a choice of 3 or 4 kits based on their price range and yes it IS in many countries across the globe. I did not say Mercer was the only choice in every school. Nor is my word any more than just one opinion. I don't take myself that seriously. I hope you don't take me that seriously in the future. This should be a fun community each of us sharing. I admit that "capital worldwide" was an exaggeration but you know what I meant. I DO appreciate you keeping me honest, though. And yes, I agree vickies were the staple as the "house" knife (owned by the company for when the cook forgot his). And I WOULD say that was "WORLDWIDE". Victorinox had that much dominaqnce of the market niche. However they're losing their dominance in the US because they are no longer cheap and there are much better quality knives that are cheaper NOW. Over here, we're having lots stolen by less than savory kitchen workers because now they have a resale value they did not have before. Yet another reason companies over here are choosing to replace them over time as they go missing.

[@Wvk5zc]

Another great video! I learned about Kuma brand from your past video. Could you also review the new Kuma w Damascus steel?

[@anteozenunllari9518]

Where did you buy The Cutting Board how much it cost and what website can I buy I like your cutting board how big it is

[@lukealberti5094]

Do you have an opinion on the Ontario Old Hickory knives? A 5 piece set with a block is currently selling for under $75. Thanks.

[@Shane-Singleton]

I love my Kuma. But like you I don't like the bolster that goes all the way down to the cutting edge as I use a pinch grip as well. And i've actually said this to Kuma themselves. Interestingly their new VG-10 knife, which is about 4 times the money of their original knife, eliminated that "problem". I own both and I still love my $25 Kuma. (got it for $20 off of the initial promotion you ran when they were first released).

[@Burrfection]

right on. you going to grind down the bolster at some point? not giving you problems yet?

[@Shane-Singleton]

Na, don't want to risk ruining the temper of the blade by getting it too hot. That and I don't really have the right tools or the know how to not make a total hack job of it.

[@tomellsworth2726]

You should take one of your Kramers and see what the comparison is

[@direravenext3815]

The only problem with cheaper knives that are super sharp out of the box is that it usually means is thin cheaper steel/metal alloy. And they tend to go dull quick and even break/warp/bend. But still for your just regular home cooker they are fine. Also for those reading this, hand wash your cutting knives!!! Don’t use dishwashers haha.

[@JohnSmith-oe5kx]

Yup. Very easy for a manufacturer to stamp a thin blade out of cheap steel and grind a hollow edge. So sharp out of the box! But it hardly lasts. The good news is that the steel is generally tough and easy to sharpen, so if you do not mind doing it more often you can keep even flimsy stamped blades quite sharp.

[@shannonolivas9524]

Now I know what knife to use the next time I have a recipe that calls for sliced Manila hemp rope.

[@frankammerman3296]

kuma now has a pro bolster model on amazon without the bolster!

[@pepealonso7846]

Wich one is better? Victorinox? Messermeister or Mercer? Kuma?