Did HUUSK ship a GOOD KNIFE by ACCIDENT at 3AM?? *NOT CLICKBAIT*

[@zackvega9596]

So Huusk basically did a sprint run of an actual knife 😂. You can't make up a plot twist this good. Also I love how this is pretty much a docu-series at this point.

[@23Scadu]

too bad it sold out so quick, probably secondary market scalpers. us true huuskheads never stood a chance.

[@FriedPi-mc5yt]

They must have looked at Spyderco and went…. “Hey! Wait a minute!! If we do a sprint run with a real knife steel, they will be more collectible!!!! People will want to collect our knives!”

[@TheOneAndOnlySame]

Good. Now their reputation will go up. And they can revert to shitsteel.

[@focusonthefocus]

Sprint run to get good reviews… bait and switch.

[@d4mdcykey]

We need to get Werner Herzog on this so he can create majesty as well as narrate the documentary, taking us down the dark, mysterious, haunting road of... HUUSK!

[@kaizen5023]

I watched this video while taking a Huusk this morning. I find that getting enough fiber in my diet helps me Huusk regularly, but sometimes after a particularly big Huusk, I have to use the plunger, and leave the bathroom fan on for a good 30 mins while warning everyone in the house to stay away until the Huusk fumes have ventilated.

[@Gabor.Bujdoso]

That sounded like a real HHTF situation.

[@bmx28kenilworth]

I’m taking a spicy Huusk right now.

[@jiffywartbustle2348]

Blink twice if they're holding you against your will!

[@micjshss62]

Hahahaha

[@Yuzuki1337]

He has blinked at least twice throughout the video, send the trashcans!

[@andrewdarowski1975]

Pete, you do realise that you're their best repeat customer right? You've lived long enough to become the villain.

[@tombrown4683]

Pete you are the S tier knife nerd I consult for information when thinking of buying a knife. Out of all your videos I watched this is another one. 10 thumbs up for the thorough bin testing segment.

[@CopyNPasteComments]

Where’s the MagnaCut Husk at?

[@kd6tas]

For a brief moment in time you made a difference. You moved the soulless husks at Huusk to, at least temporarily, sell passable knives. You also improved the lives of all those who received the passable Huusk knives. Congratulations are in order.

[@HighlanderNorth1]

All that's missing is a proprietary name for the hollow spot in the base of all their blades. Give it an original sounding name, like maybe "arachnid hole".

[@ryewaldman2214]

"Brickardo" - incredible 😂 as a note on 420J2, i think this is typically your "surgical stainless" steel. It's the steel used for disposable blades knives like you would for field dressing big game if you didn't know anything about knives or how to sharpen. a typical example is the Outdoor Edge Razor. I think the idea is that it is suitable for the manufacturer to get a razor sharp edge. but it isn't suitable for maintaining an edge and is expected to be thrown away rather than resharpened. I'd really love to see you but a Huusk knife on a KME and resharpen and retest the knife and get your thoughts on the experience of sharpening this 420J2. Anything expected to be used more than once should be at a minimum 420hc (usa), 8cr13mov (china), or aus8 (japan) as far as stainless steel edge-holding materials are concerned. as a point of reference, a 6-pack of 420J2 5-inch replacement blades is 14.95 usd direct from Outdoor Edge, so i gauge the value of the Huusk knife with respect to this

[@barongerhardt]

To be fair those knives with replaceable blades cost $40-60 for the handle, sheath and a handful of blades. Those replacement blades are likely much less steal. As trash as it might be, the huusk is a complete knife. If you like the shape, 420 is a common steel for cheap knives. $10-25 seems like a fair price for a stupid, fun knife to own. Lots of fun shapes out there. Nothing wrong with them, but the marketing is a problem. For kitchen use, I would recommend going with any number of more Eastern or Western traditional shapes.

[@cavemandanwilder5597]

I laughed way too hard at “Huusk Breaker”

[@CNYKnifeNut]

Imagine using a steel so bad that 3cr is a significant upgrade. Well done, HUUSK. Well done. Edit: "steel"

[@joshchu]

and the pre-inflated price tag of 5usd makes it seems like a steal, you just can't lose with ~0.3% of carbon at that price range. I even own something worse in my kitchen right now.

[@kermitthepog7063]

I love how all my favourite knifeguys on youtube are pals.

[@axion8788]

Maybe run the same test with a knife NOT sourced from the maker? As a chef, the ergonomics of the knife are imbecilic. The reverse-pointing hook at the handle end of the blade edge promises a freshly cut hand every day.

[@lawrenceragnarok1186]

I worked with a guy recently who pulled out an old dull husk knife to fabricate chicken and it was at that moment I knew I was going to have to fire him lol. I had put up with him drinking and doing drugs on the job but that husk knife just set me over the edge.

[@Kraakesolv]

It's absolutely garbage as a chef's knife, I agree..no super steel can remedy that.

[@Yuzuki1337]

​@@lawrenceragnarok1186Isn't drinking and/or drugs kinda the norm in the kitchen?

[@barongerhardt]

@@Yuzuki1337 Exactly, all sorts of horrors can be tolerated in the kitchen, but a huusk is beyond the pale.

[@Yuzuki1337]

@@barongerhardt Truly an atrocity that can not be tolerated or forgiven.

[@gregmccormack5709]

Good for you for being so honest Sir!. Excellent and fair review.

[@Pablo668]

You've been very fair to them. And you've been scrupulously honest too. Now, if this means they've improved the product then good on them. They could stand to lose all the horseshit advertising for their product.

[@joshchu]

1:08 I can't be the only one at a glance thought they are advertising their new blade material IN HUGE FONTS in that pic right?

[@myfavoriteviewer306]

That took me far too long staring at the paused screen to get. But when I got it, I sure did get it 😂

[@krissteel4074]

The suffering of blacksmiths of ye olde times was a hard one when they moved from hammering wrought iron and carbon steels to whacking on 420 stainless.

[@gregtomamichel973]

And then painting them black.

[@leokonge4624]

Honestly if you want to work with stainless which is a fairly unpleasant experience anyway (at least compared to carbon steels) might as well go for like a 440c

[@buckaroobunnyslippers]

Next Nick Shabazz is gonna receive a MagnaCut Z-Hunter in the mail that actually locks and has no blade play. The world has turned upside down! The Husk saga continues...

[@daeholm]

I'm surprised not only at the steel but that they actually went to the trouble of heat treating it.

[@blackbirdrc8348]

Still holding out for the K390 version 🤞🏻 😂😂😂

[@willliasm]

This is the funniest shit ever. This company presumably running a trashy drop shipping scam, but after getting called out, instead of taking the money and running they doubled down like "we’ll show you Pete! We’re going to become a real knife company! You’ll see- YOU’LL ALL SEE!” 😂

[@rd-yp8zf]

Now, if they can only stay consistent.

[@Countryboy071]

Consistently crap, ive used both, they are awful to hold let alone use. It's like some kind of cheap zombie type of thing.

[@quartpot]

I've had one of the little Buck canoe knives for a while, the 420j has honestly been 'just fine' for my uses with that knife. Doesn't pull chicks though.

[@leokonge4624]

Yeah my first "fun" knife was the buck 311 with 420j2 and its been pretty dam ok

[@archivist17]

Always keen to see new products from high-end knife companies like Huusk! 😉😁🤪

[@jacobwhite953]

I paused the video to read about the poop knife. I couldn’t stop laughing and felt like I was turning into a psychotic mad scientist as my laughter turned into the neighborhood hearing me howl like a hyena for 10 minutes.

[@knoxknifemods]

The twists and turns this Huusk saga has taken is more entertaining than any anime I’ve seen this year

[@plopolp9818]

A most transparent attempt by Huusk at can evasion.

[@CytoplasmicGoo]

If you asked a 12 year old what his ideal chef knife would look like this would be it. I have to say though that this is at least, is a serviceable tool once you grind off that reverse point that threatens to poke your finger every time you try to wield it.

[@sturdy762]

Will you be putting on a new edge, and retesting? I’d be interested in seeing that. I still won’t buy one, but I’m interested. Lol. I just bought a few Vosteed chef knives, and they are great…..and cheap.

[@paullmight42]

That Brickardo is always the voice of reason.......they technically owe you royalties now...

[@ciderandthorazine]

@20:21 Chef Endrizzi says "The blade has a good curve, allowing you to rest your middle finger on it comfortably." when you think about it, is there _any_ viable knife grip where your middle finger rests on the blade? granted, a top knuckle of the support hand (on the food) is commonly used to guide the blade in kitchen uses. but this is hindered by excessive blade curvature. you really don't want an upswept or trailing-point design in the kitchen, once you get fast with knives. i'm probably overthinking it though. i mean, there is no Chef Endrizzi.

[@wazzeradk9398]

Fast forward one year’s time and Pete has a guest in his house….a rep from Huusk, trying to justify the “now” greatly upgraded HUUSK kitchen knife and the guy has a broken japanese accent and also is wearing a t-shirt with an old Ginzu logo on it….? Whaaaat?

[@yesh3]

Those high-speed kitchen goggles though! You reminded me of this bizarre comedy movie from the 80's: How to Get Ahead in Advertising.

[@Obsidian-One]

So Ive been watching & completely agreeing with you & that junk they call a knife, but the other week I went to my boss's house & he had one in his house! Then asked if I could sharpen it for him... yea I politely said even if I do it will be dull before I leave even if you don't use it & then pointed him to your videos. Thanx!

[@DL-ij7tf]

It'd be something of a happy ending if they stuck with making the "good" version but if it's already gone in lieu of the shit version it almost seems like a semi-genius ploy to make a few good ones to revamp their reputation before going back to scamming.

[@scipio7837]

You sir are the sole reason why this is a "better knife"... HUZZAH to you mate.

[@beck4218]

M390?

[@gmorel1916]

Huusk. Bricky. The Bin. **chef’s kiss**

[@leifolshanshkii8868]

Prop . . . One day someone will make an adventure parody or satire and THESE knives will be real props! By the way, my preferred stainless for pots and silverware is 18/10. Makes a terrific spoon!

[@Thomas-dz4eg]

From pot metal to a butter knife steel lol

[@UlfWijk]

Thanks for an honest review! I hate Youtue for all the fake reviews on scam items like the Husk knife. But you being honest makes a huge difference! Keep up the good work. Btw. the nearest a Husk knife I've ever been is sharpening one and I'm still laughting at the burr going back and forth and refuses to go away. I think my frying pan has better steel than this... And oh yeah, it's made of aluminium (the frying pan)....

[@SmilingGator96]

420 J2 is what Rada uses for their kitchen knives. For a basic kitchen steel, it seems to work adequately. I have a ton of customers who swear by Rada.

[@barongerhardt]

For many knife applications 420 is fine. It doesn't hold an edge that well but is easy to sharpen and reasonably resistant to corrosion (abusive care). The problem is it being sold as a premium product and all the other misleading marketing. Rada looks fine, a bit overpriced. IMO you can get better steel and overall knife for the same price or a little more. Or, get something similar for much less without the Rada name. Still paying 50-100% or even more for a name brand is normal.

[@_brianm]

Some of the best bin action ever. Good job remaining impartial and fair, Pete.

[@PMCKnivesAndTools]

I bought a Fubinati brand kitchen / outdoor knife from Amazon after some wine one evening a while back and it looks VERY similar to these Huusk ones...

[@txokoil]

A very common entry level steel in european kitchen knives is 1.4116/X50CrMov15 (0.45% - 0.55% carbon content). In comparison 420J2 (0.32% carbon) has slightly lower carbon content, but the difference is not huge. The maximum hardness of 420J2 is 56Hrc, wich is the hardness of most european knives in 1.4116. The similarity in performance might be explained by the similar hardness, since Cr content is basically the same (same edge retention from carbides).

[@tacticalcenter8658]

Iirc 53 and below is considered a tool and not a knife. Or something like that. Thats why you see a lot of clones with low hardness pot metal.

[@littlepoolefam3]

When an advertisement says, "it's the best the world has ever seen," it is probably not the best knife the world has ever seen. In fact, it is probably one of the worst knives the world has ever seen.

[@jamesmandahl444]

13:40 what snes game did you swipe thr music off of?

[@ehsfrac]

Gave me a lot of good laughs. I needed it. Thank you.

[@goncalovazpinto6261]

The drama! The intrigue! The reveals! The Chefs!!!! What an emotional rollercoaster!

[@brentirwin10]

They have one on Amazon that claims to be a titanium blade.

[@CedricAda]

check it with a magnet!

[@whynottalklikeapirat]

Don’t get too excited - the rope cuts expended the number magical charges artificially powering the knife - which should consequently be back at its normal level of functioning i.e. that of a recently unearthed, late WWII, bent spoon. You can recharge it of course, for a fee, at any Magical Tim’s Shoppe, however that particular franchise does not operate outside of Narnia and it will cost you about twice the price of a new Huusk knife and you will suffer the obligatory, debilitating effects of Tim’s complimentary “noisy knees” spell for a few weeks following the purchase, that’s just the way Tim rolls and his word that he is NOT receiving any form of special financial support from Huusk is good enough for me.

[@johnsmithfakename8422]

Wow ... is that comparable to well made, and expertly tempered 1060 steel?

[@velvetine74]

@pete does the box say "traditional San Mai style steel" anywhere on it? lol

[@gbulmer]

Well done for continuing on your adventure. It looks like Huusk, are demonstrating the 'conservation of misery'. Like energy, misery can't be created or destroyed. It can only be converted into a different shape and dumped elsewhere. That hooky little finger slicer is probably how the misery was rebalanced to compensate for using steel. I wonder how many manufacturing steps, and how much energy, and pollution they'd save by not painting it? Best Wishes for 2024. ☮ PS Came from 'Honed' to support you.

This knife could be a decent pizza cutter. If only they would sell it as a pizza cutter and not a luxury cheff knife..

[@VeniVidiVid]

They have shucked the Huusk??

[@bokusimondesu]

It's still an eye sore. 😅

[@thomasruiz2307]

I’m at work and my company blocked the website due to potential phishing 😂 hahaha

[@ravingbadger]

magnacut/15v huusk sprint run next lets go!!

[@Dynotop1a]

I sincerely mean it when I say that this is one of the greatest product reviews ever. Truly epic!

[@timdeanda5854]

At this Point Binny needs a personality 😂

[@kaizen5023]

420J2 SUPER STEEL SPRINT RUUUUUN!!! 🤣😂🤣

[@robthompson8285]

What we're not seeing is the Huusk representative holding a rifle on Pete just off camera 😅

[@milesrobertson6882]

Someday, just like in Shawshank, when you are older and can escape the world of shitty knives, you shall dig up the coordinates to see your long lost friend. And you will walk up the beach of Zihuatanejo and Bernard shall be there waiting for you with a smile on his face.

[@heyarno]

Those fake hammer marks are ridiculous. I own a hand forged kitchen knife and the hammer marks are barely noticeable. Such crude hammer marks would be a indication of poor workmanship. Besides, they don't even go behind the hole on the huusk.

[@DrJuice1]

So Bernard Descoteaux not only endorses Huusk knives, he endorses Huusk-esque knives?

[@darryljuice9058]

Keep fighting the good fight, Pete! Kudos to you for being neutral on the materials. I don’t think I would have been so fair.

[@FPSNovaS]

I personally wouldn’t support a scammy company like that unless the knife was PERFECT in every freaking way

[@swave7019]

HUUSK BREAKER, TO ME! 😂

[@thaknobodi]

Mora petty knife, never knew of that. Must buy.

[@Sweet__D]

every time this guy uses chrono trigger music it gets me so good i smile everytime

[@Crestlinger2]

What was the one used to cut open the package? THAT looks like a good one.

[@jamberrycloud]

The saga continues, even when nobody expects it to, time and time again. 😂 But more importantly, WHAT ON EARTH IS A POOP KNIFE. 😮

[@FriedPi-mc5yt]

Screen shot at 21:51 pause and read.

[@nandayane]

Try the Babbish Knives next, to see if an influencer can make a good knife.

[@heyarno]

Now I wait for them to use a screenshot of 14:54 as endorsement.

[@RobBernhard]

Please update your "what exercises do I do" video to include "bin throwing" as a valid and worthwhile life improvement activity!

[@tippmann2455]

Im here for the crono trigger soundtrack 😂

[@TheOneAndOnlySame]

Nice! No they simple need to get rid of the faux out of the forge finish (this black coating/paint, is it even FOOD SAFE? ), make a normal looking kitchen blade knife. ,; completely chanthe geometry to a full flat grind, And they'll have an acceptable and unremarkable, generic 20dollar kitchen knife. This is probably were the issue lies and why the "company" lies.

[@shacklferd77]

Love these bad knife videos. You are quite funny

[@knightmarex13]

Buck's imported knives use 420j2, not sure if all of there imported ones do or if its just some of them

[@AXEUS111]

I am so grateful for your continued top-notch content. "You put the whip in Cooooool Whip, mate"

[@thechugdude]

The saga continues... 😂

[@duuuude3208]

Fwiw, Cold steel makes their click and cut "disposable" blades from 420j2. It's really easy to sharpen , just saying !

[@floraly88]

Did you buy those or did they just send some special ones for you to settle the war?

[@floraly88]

Just saw the rest of the vid and saw you ordered yourself.

[@canine24183]

"Blacksmith heritage 420J2” 😂

[@usernameisusername]

Big knife got to Pete

[@snakehead5444]

Good job Pete, now that you have so many husks.. how about some abusive destruction…. Can a husk knife split a bullet…. Or just shoot/blow them up.

[@jooky5]

Finally you got a non-counterfeit huusk!

[@anthonyfamularo8875]

Hmm, the name "Descoteaux" is suspiciously similar to the French words meaning, "some knives".

[@olafkliemt1145]

your videos always go down like warm oil. thank you.

[@fuwingpang5445]

That is a real compliment to the Japanese, when most scams pretend the products are from Japan.

[@Zaque-TV]

Thank you for making realize i can reverse image search reviewers to see if theyre fake

[@natron0o]

I want to support the channel, but I don't see the affiliate link anywhere?!?! lol

[@Zaque-TV]

420j2 might be fine for food prep

[@t-rex3813]

💩”🔪”

[@joshuarosenblatt]

A ‘steal upgrade’

[@brittondupre3580]

Japanese Pete and his Japanese Huusk just Japanesing 😂

[@christopherlios1712]

Don’t hassle the Huusk

[@davidr6856]

Huusk claims the steel is ATS-34, which is quite similar to 154CM.

[@John.VanSwearingen]

Glad to see this before Huusk takes it down

[@case4444]

Did you ever test a magnet on any of your huusk knives? It would add insult to injury if they’re non magnetic, meaning they’re austenitic steel i.e. unhardenable. Some 18/10 is non magnetic, some magnetic because of alloy differences. Either way not capable of hardening to any significant degree as far I know.

[@stuartlaird7341]

18/10 is ~0.1% carbon. It is not hardenable.

[@barongerhardt]

IIRC; 18/10, 304, ... can become magnetic when work hardened. Take a stainless bowl, it might not be magnetic on the bottom, a little on the stretched sides and even more on the lip bend. By definition this is hardenable, but not to a degree that makes for good edge retention.

[@wte4603]

The season cliff-hanger is Pete getting an offer to be a Huusk brand ambassador?