Best Chef Knife Under $200

$200 vs $350 Japanese knife. How does the cheaper knife compare? Can you get a perfect knife for $200? This video will look at one of the best-performing $350 knives I have ever tested and compare it to a $200 knife that is equally as good.
We will look at blade construction, blade material, handle shape and material, and the overall quality of both knives. You will be surprised how much knife you get with $200.
Kaishin bur.re/kaishin Yoshihiro bur.re/yoshihiro
Best Kitchen knife store bur.re
My knife blog www.burrfectio...

[@Burrfection]

latest updates and content burrfection.com/ Kaishin bur.re/kaishin Yoshihiro bur.re/yoshihiro

[@tariqfortune5635]

Hey,can I have a Kai wasabi knife,I've been wanting one for 4 yrs now

[@beyoncehadoneofthebest]

this video seems formulated on preventing or limiting patina. but is it ok to let patina form?

[@syNceros]

hello its off topic but can you make a video or post about bob kramer euroline carbon knives discontinued. I learnt that they will change the handle and produce again "i guess"? Can you explain it please if you know about it. Also welcome back. dont leave that long again ;)

[@usucc6625]

The yoshihiro gyuto is out of stock

[@kc449]

every single knife is completely sold out lol

[@Shareezy]

Pshhh Riky you owe us nothing, we are blessed by your soothing presence

[@stateniland]

geez get off your knees.. you're an embarrassment

[@boppernostopper8598]

@@stateniland homophobic much?

[@stateniland]

@@boppernostopper8598 That's a cute name 'ritchey' why don't you come over here, kneel and show me your veneration? That's a good boy!

[@boppernostopper8598]

LMAO coming at me w w the name staten island, the most rachet place in the NE

[@stateniland]

@@boppernostopper8598 That's a cute name 'ritchey' why don't you come over here, kneel and show me your veneration? That's a good boy!

[@dantesmith3664]

I bought the Kiashin for my first truly nice Japanese knife and I'm extremely happy with it. I have struggled with rust a little as I'll cut up a lot of stuff in one sitting. Recently I've been getting better about drying it off before setting it down even if it's just for a moment.

[@Burrfection]

Good man

[@sawdustwhisper9397]

Mineral oil and rust erasers are your friend

[@dantesmith3664]

@@sawdustwhisper9397 until you cut a tomato and see it rust in front of your eyes

[@r3h4b]

Glad to see you back! Thanks for the vid -

[@joshuadoss1955]

So happy you came back. Thank you for returning.

[@sam_ur_eye]

He lives! Glad to see post a new vid, hope you and the family are doing great!

[@danielbueche5686]

Nice to see you return. I've been using your videos to help me teach some of my friends and family how to sharpen knives well

[@spookymulder4960]

Love the positive tone of the comments. Glad to see you again Ryky

[@Burrfection]

it is good to be back

[@HitomiNee]

I bought a yoshihiro about 9 years ago, best purchase ever.

[@drew8235]

I bought a Yoshihiro about 2 years ago and I love it so much. I'll be picking up some others soon.

[@luismontoya1127]

I have gained great knowledge by watching your videos. Thank you for sharing your knowledge and experiences with knives. It made me a better chef and my cutting skills are better than ever thanks to you. A sharp knife makes the job easier. Thank you.

[@Burrfection]

you are too kind, but YOU did all the hard work.

[@suhainizamismail]

Tq ryky. Im from Malaysia. I can make my kitchen knife sharp with all your video. Start follow you since past 2017

[@gustav8455]

Hey welcome back glad you are doing great! Love your videos and actually got into hand sharpening because of you keep doing what you do!

[@uqox]

Your comments and insights are as wonderful as ever. You've been missed. I now have a job where I can afford some of your recommended knives. I intend to treat myself for my birthday. I would love your insights and opinions on Japanese Demaskus knives.

[@Burrfection]

Thank you !

[@simmysharma6845]

Great to have you back 👍

[@kevingambarota4229]

Bought the ryky tran /ryusen vg10 knife and it’s been great ! Love your videos. Great as always.

[@Burrfection]

Thank you for supporting what i do

[@mudflapking]

This video came very timely, Riky! I've been shopping traditional carbon Gyuotos for a few weeks now trying to find the right balance of price vs. performance and finally decided to pull the trigger on the Yoshihiro because of this video. Glad it was still (barely) in stock on your webstore. Thanks for the in depth preview and I can't wait to get my knife!

[@bigz5262]

Was it worth the money?

[@ricknmoorte1498]

Are the knives in the videos gyuotos ? Or are they the kirtisuke gyuotos?

[@dtzchar]

Glad to see you again rickey!! Love the knife vids

[@gracemillerknives4681]

Chef knives are the need of every kitchen and I am a professional chef as well as a lover of knives collection. The knife that I recently purchased has become my all-time favorite knife. Great chef knife with high-quality material. Well forged construction and ergonomic grip. Happy with the purchase! From Almazan Knives.

[@pohau80]

Thank you for being back, I have missed you.

[@J_LOVES_ME]

I bought a Kaishin (in SS) and I'm in love with it! I find myself grabbing it for everything. Highly, highly recommend it!

[@Burrfection]

Nice!

[@likekegoings2697]

It’s good to see you back. Hope all is well

[@giancarlorivera8113]

Long time no see, you're the reason why my cooking knives and blade collections are properly sharpened, I owe you my knowledge in using whetstone, you're right if we got used to knives for a long time, there is no best knife...as long as it's quality made and sharpened, it will perform its job.

[@shawnhampton8503]

I just ordered a Yoshihiro Ginsan Ko 240 mm gyuto. Looking forward to getting it.

[@Triggercrazy]

Good to see you back. Thank you for your content.

[@Burrfection]

It is good to be here

[@konne16]

I use used a my beautiful 32cm Gyuto from Aritsugu in a comercial kitchen but it's around 400$... I am scared to damage it, I switched to Masahiro and Misono absolutely happy, super sharp workhorses!!! Highly recommend them. The Aritsugu jist comes out on prep days...✌

[@coverton]

Glad to see you back. Hope all is well bud.

[@headleshydra]

Was so happy to see an upload from you pop up ❤️

[@Burrfection]

Yay! Thank you!

[@kilo3o3]

Best knife channel 👍👍 If you get a chance try out pure glucosomine (idk spelling) for joints. And the best ginger tea you can find. Also if you would like to you can get a lot of rice and place in a bucket and do some work with your hand you can re-strengthen your hands and balance the muscles. Try opening hand-finger motions. Take it slow, and build up reps and sets over time 3 times a week. A few minutes is enough for a burn. Stretch too. Thanks for the videos. Found you years ago👍 Happy your still around. I've learned so much.

[@cinema8564]

Glad to see you're back! (BTW, could not find your other KZbin channel: name exactly?) Yes, love the in-depth approach, that is, discussing some aspect -- hardness, profile, handles, edge retention, etc. -- in as much detail as you have. And your personal evaluation of these features. -- REQUEST: a few videos on super-sharpening. That is, sharpening beyond practical, beyond any compelling reason to make a knife soooo sharp. Yeah, these videos would be for the artist, the super-craftmen, guys who, in other lifetimes, would have been apprentices kneeling on the floor for years learning their craft, perhaps for royalty who could afford the inordinate time it takes. For some now, a modern relaxing hobby! Good work! Mike

[@the.openroad]

kzbin.info here you go!

[@petermccabe3696]

Good to have you back sir 😎🔪

[@cheapshotslensreviewsandph3559]

Really great review! Learned so much . . .

[@GuitarsAndSynths]

I bought my first Japanese knives and look forward to better performance in my kitchen for Asian cooking! I do a lot of wok dishes that require precision speed cutting of vegetables, and meats.

[@1992pv]

Awesome. Been looking forwards to your video

[@grantorino9049]

I just bought a Tsunehisa Ginsan Migaki Nakiri which is insane :) its made of Ginsan and also under 200$

[@Raider1961]

Thank you

[@sagilotan3563]

Welcome Back! ❤️❤️

[@crappo8459]

Thanks for the info 👍I love carbon steel knives ❤

[@Burrfection]

You bet!

[@joshuaanderson9972]

My guy is back!! I’ll take any video topics

[@hoongfu]

Welcome back. Sound quality is fantastic! Hope you're doing alright.

[@Burrfection]

Hey, thanks!

[@jeffhicks8428]

The Yoshi is for sure one the best of it's type of knives for the money. Great knife for a fair price. Most Japanese knives are massively over priced especially since the only way to buy them in the West is through third party resellers like OP who charge steep markups. That Yoshi has excellent grinds on it and the super blue is well treated. Compared to most over priced and under performing Japanese knives it's a good buy. But honestly you're better off getting something like a SG2 Takeda.. or even Nigara, or even just a yaxell or whatever like that. SG2 makes these steels obsolete. It's just as hard as all but the very best carbon steels and it has vastly better performance in every other way. Takes just as a fine of an edge but it holds it probably 2x as long as super blue. It's not hard to sharpen at all. Doesn't rust. Is vastly less likely to chip than super blue. Just logically speaking you want an objectively better knife for less money, get that. You can get an SG2 yaxell gyoto for as little as $120 that will run circles around most knives in real use. Wait for a sale and pick up a laser ground takeda gyoto in R2 for like $160.

[@dmaster7000]

welcome back

[@cometocommonterms298]

Many thanks for the content

[@nickmarker6069]

Nice to see u back ryky

[@Burrfection]

Thank you!

[@wolfingitdown2047]

Would've love to have started my carbon steel knife journey with Aogami but bought a stunning Shirogami Yoshikane. I think I may look for a petty knife with this core steel. Thank you for the ideas on potential replacements for my older full stainless Yoshihiro 👹

[@Burrfection]

Shirogami is ...... my top pick for insane sharpness

[@wolfingitdown2047]

@@Burrfection no complaints in that department!

[@raffieb762]

Yeaaaah!! Ryky's back! 😁

[@GuitarsAndSynths]

I bought a Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm, Kohetsu Blue #2 Nashiji Petty 170mm, Misono Sweden Steel Series Santoku 180mm, and Fujiwara Kanefusa FKH Series Gyuto 240mm as my first set of Japanese knives along with oil, and whetstones. Hopefully these serve me well coming from crappy cheap knives. I did not want to spend 300+ on a single knife to get into using quality Japanese knives.

[@heroinbath1877]

Yusaku blue #2 210mm is $170 on cktg and is a beast. Bought one a month ago and have been loving it.

[@OhDearBabajan]

This was great man. Can you do a review of the Takamura G2 gyutou please? Just think its such a nice performer and looks amazing with the reddish wood.

[@KhoiBoa]

Im thinking of getting the Kaishin, waiting for it to go back in stock. 240mm

[@4d4mko]

I bought the kaishin direclty from Japan, and i am very disapointed with the blade geometry… I spent 3hours thinning the knife… the secondary bevel was messy… and you need to precise that the knife doesnt come sharp (honbazuke) The heat treat is good, it sharpens well and the finish of the handle is perfect…

[@wbgh008]

Just figured I would let you know youtube unsubscribed me from you. Thanks for another great video Ryky. They always are fantastic to watch and, after that, they are great in the background while i sharpen. 😃

[@Burrfection]

Much appreciated and welcome back!

[@_nachovazquez]

Hello! First of all , thanks for the video! I've eyed out in your shop the Morita Hamono and the Yoshihiro you mentioned here. I guess you still stand with the Yoshihiro? It would be my very first Japanese knife and even tho I love the look of the MH, I'm unsure of the quality/price/maintenance difference. Thanks for your time, and congrats for the channel.

[@NOturtle]

I just bought two japanese hand forged knives last week. Each right at $120 so I'm interested how they perform. Both are white steel #2. Fujimoto Kurouchi Santoku and Fujimoto Kurouchi Nakiri.

[@dominicdesouza2609]

Great to have you back!

[@TocilarulTimisorean]

You call that Kaishin Gyuto on your website "thin series", "laser knife", where it has 2.5mm spine thickness. Have you used a 1.6mm thin knife to see the difference ? If not i recommend you to, adn you wont call this "laser" after that!

[@mladenarsic9959]

Welcome back 👍🏻

[@swapnilmule3922]

What we look while buying a knife, frst thing frst its performance, its grind, distal taper, how thin behind the edge, how it balances in a hand while cutting, i can round the spine and choil by my own but what i can not do is heat treatment and grind ofcourse, coz it takes equipments and skills to do it but to round the choil and spine, polish papers are enough.

[@nealheidekat5726]

Welcome back!

[@jeffb111880]

My neighbor's aon got out of hail and broke into my truck and stoley chef knife bag from Everest and yook over 2000k worth japanese Yoshihiro knives and a few others and lots extra tools.. I missy knives so much.

[@lighteningwawa]

Would be heart breaking if you test the HRC of these beautiful knives. Because the test is destructive.

[@GonzoMallorca]

Have you tried "Ballistol" oil - natural, neutral and doing wonders on weapons since 346 years.

[@TallowQueen]

Wow i am having so much fun listening. You LOVE knives. I appreciate the information. I am pretty new to leathermaking. I a curious to know if you know much about japanese leather crafting knives. Or how to tell which are good at performance. Thank you! I will be looking for one of these knives soon and am excited to learn more! Hope you are doing okay with the loss of your loved one 🌷

[@TallowQueen]

Oh also if you do see my comment. If i dont know how to sharpen knives yet, can i practice on a regular knife from walmart? Before sharpening these? Or are the techniques just too different? Thank you!

[@Burrfection]

thank you for the kind message. and YES, of course you can practice on any knife you have laying around. always use what you have before going out and buying something you may not need. general technique is the same for expensive or cheap knives - you make changes as needed.

[@b-radg916]

@@TallowQueen: I agree with Ryky that the technique is the same, although I have a really inexpensive nakiri that is VERY difficult to sharpen. It is definitely cheap steel and is more flexible than one would expect for a nakiri. So I’d say yes, you can practice on inexpensive knives, but avoid truly inferior ones.

[@MegaJokerg]

I recently found your videos trying to to sharpen my knives recently got a job in the kitchen trying to find decent knives thank you thank you for all your help I'm going to be a new subscriber by the way do you have any dollar knives laying around I really wood appreciate thanks.

[@Spaeckli]

thinking about the Masamoto HC 240mm for a while

[@Burrfection]

Good knife. Maybe a little pricier than ideal but a good series

[@JBGecko13yt]

you should start doing the 5 exercises to remove carpal tunnel, it worked for me!

[@jamesdouglas7494]

That newspaper saya looks cool af. Is there a design tutorial for it?

[@nah3186]

New to your channel, so glad I found it. Love your content easy to follow and very informative. Just ordered the Yoshihiro in 210mm and the Kaishin in 240mm...Happy Birthday to me :) thanks again

[@Burrfection]

Welcome and thank you

[@BigOMeldogs]

Which one did you prefer. And which one preformed the best in terms of sharpness, edge retention etc?

[@nah3186]

@@BigOMeldogs I prefer the Yoshihiro for the length and weight (extremely light) but they are both equally sharp and perform amazingly. The Kaishin is just as impressive and I'm getting used to the length. You can't go wrong. FYI the edge is incredible on both haven't had to sharpen yet, honed a few times but no need to sharpen yet and I use everyday multiple times.

[@shadyeskimo]

I love my Aogami Super Santoku from Kato.

[@Burrfection]

Sick knife.....

[@jetobey5656]

I am so glad you are back. Your education skills are superb. And, on a personal note, if you saw my last Patreon messages. I ask questions from similar experience. We both know the qualities of various stones, from Arkansas to Choseras to the Arkansas and diamonds and Shaptons. I appreciate your very recent message. I have somewhat sensed missing you recently. I am now relieved.

[@idontgrillonwed]

These are all basically from the same maker out of Tosin/Kochi, right? Pretty ubiquitous OEM style knives (still wonderful!).

[@bangkoknik5124]

Get a Thai nakiri style knife, Kiwi brand. Four dollars from the local market. Method more than make. Does exactly the same job.

[@ラジカル-d4s]

Just bought a knife from your website and it came in today. I am extremely satisfied with the knife and its performance so far, but I intend to carry it into my restaurant every day and so I will need some sort of saya or cover, but I can't seem to find any for it on burrfection, nor could I find any with the right dimensions after searching elsewhere online. Any recommendations as to how I can get some form of cover for my knife?

[@lucadotti2928]

Where can I find the Akazawa?

[@Lilfury]

we missed you hope you are well

[@nah3186]

Will you provide a reliable line for the Akazawa knife? Very interested, thank you.

[@MichaelE.Douroux]

The length of the knives featured all looked to be 210mm, correct?

[@lisaolivia8300]

Hi which knife would you recommend for someone who cuts alot of hard vegetables like butternut squash and sweet potato?

[@1972adrianm]

They are beautiful but I’ll keep my boring yet highly functional $20-60 Victorinox knives.

[@Burrfection]

use what works

[@andrebaran7337]

Welcome back

[@st0rmsucker058]

Hey Rikey i really want to buy a knife from your shop.Sadly its sold out right know Are you still getting replenishments in your shop? Also thank you for always uploading such great videos i have watched them for years and still very much enjoy them.

[@freddieslaughter1107]

I'm interested in a made in Japan chef knife 9" blade mono steel , not the best but a good one.

[@rorymaciver5756]

I like my Moritaka Hamono 65 hrc founded 1293 at a good price.When I bought it I simply went online,those days are gone You need to place your order at the date and time ordering is possible

[@Burrfection]

Great knives

[@ruskivolk333]

Love love love your stuff! Can you please write a list of the knives in your video descriptions? I have such a hard time with the Japanese names from audio alone 😔

[@Burrfection]

They are in description

[@iloveaudio812]

Should i get on of these or Shun Classic Blonde 8” Chef's Knife? I am having a hard time choosing.

[@kennethhansen3758]

Great to se you are back. The Yoshihiro would be my choice here, but i have a question. Have you ever tested a knive from Kanetsune, and how good is the AUS10 steel?

[@scottkclawson]

New to your videos in the last week and I’m really loving the education. Do you recommend using the knife new out of the box as is, or would you sharpen with a finishing stone to get a sharper edge right away? Thanks!

[@airwilliam24]

Depends. If it's already sharp out of the box, you don't need to sharpen in, but most knives don't come out of the box very sharp. In most cases, you would benefit from sharpening the knife.

[@b-radg916]

I haven’t bought a new knife in several years, but have always been impressed with how sharp they’ve been out of the box. At the very least, I would use a new knife a few times to determine whether it felt like it needed sharpening.

[@noobmaster31]

Am I mistaken or are Japanese knives not ergonomic enough and can thus lead to things like carpal tunnel? The German knives usually have an easy to hold handle in my opinion.

[@robbieheath5894]

Most people don't hold the handle. Pinching the blade is a more common practice and lends more control.

[@noobmaster31]

@@robbieheath5894 do you find that to be comfortable for tougher tasks?

[@b-radg916]

@@noobmaster31: For normal cutting motions, a pinch grip works well. If you were chopping through bones with a meat cleaver, I’d use a different grip.

[@valy8538]

Show my wife the video. Her comment was that I am not the only one crazy about knives.

[@RedBalloon88]

Good to have you back. Can you put a link in for the handle wax?

[@Burrfection]

coming soon store.burrfection.com/

[@Burrfection]

it is here ! burrfections.com/BURR

[@theone031]

Went to your other channel to hear where you have been and you haven't posted over there in 2 years? Not sure why you told us to check over there?

[@cheeto1hot]

Been waiting on a new video

[@victorfranca85]

The knife depends on the application. Cheap knives can go in the dishwasher with no soap... But sushi knives, can have rankings, the grind can differ and handle ergos

[@dariynfleming5415]

I have a question when sharpening a recurve knife. I have a matching set of hunting and fishing knifes my Grandfather gave me before he passed from brain cancer. I want to preserve them. I have a 400 grit $20 budget stone, and my friend is bringing his 1500 grit and 6k grit polishing stone. How am I supposed to sharpen such an odd shaped knife on smaller stones?

[@convict240]

I wonder, how are the heat treat of these knives compared to teruyasu fujiwara denka? And would you happen to know who forged these knives?

[@dingobiscuit]

Thank you so much, Riyky. Do they still make the Akazawa? I can't seem to find it anywhere

[@gooddaysahead1]

Ryky, or anyone who has been to the Hamono Festival in Seki City, Japan. I am going to go to the Hamono Festival in Seki City in October 2022. A date hasn't been set this far out, yet. But, I will be in either Kyoto or Osaka in early and mid-October and want to go to the festival. What should I look for? Will there be the "big name" (Miyabi) knives there? Or, will there only be very obscure "boutique" knives that I won't know? Or, will there be everything? I have read that the prices of knives at this festival are fantastic. I want to bring a knife home, or have it shipped, but I don't want to spend over 200 USD.

[@reznikovilya4990]

What do you think about powder metalurgy steels on chef knives? Like, for example, ZDP-189.

[@danielbarrera3605]

Is there something that you didn't like about HAP40 as a steel for knives?

[@ashmerch2558]

While not under $200.... I have a Sukanari Hap40 Gyutou that claims 68 HRC... That is the highest HRC I know of that's semi affordable (I got mine after saving up for a few months in 2018 for $300) Shawn @ Triple B Handmade makes a 240mm chef knife / Gyutou that's a mono steel. The steel is CPM-15V @ 70 HRC ... Its a beautiful piece but I can't justify the $2,000 Because of this channel I have got more into artisan Japanese knives, particularly the knives that uses Japanese Carbon steels like the Blue steels, white steels, SK's, ect... so far, the very popular and prevalent Aogomi Super is my favorite, followed by White #2.

[@Burrfection]

i have that knife..... coming in a future review / comparison with similar priced knives. it'll be a great series

[@ashmerch2558]

@@Burrfection very much looking forward to it ! I haven't seen any legitimate reviews on KZbin. I bought it on mention from Shawn ( BBB ), SuperSteelSteve and a chef I worked with a long time ago.... I assume you meant the Sukanari... I really was looking for the 210mm Wa handled version, but I couldn't find it. I went with the same knife, but the 240mm version. Thank you for the content Ryky !