Equipment Review: Inexpensive Chef's Knives

[@LesLannom]

I've had a Forschner/Victorinox 10 inch chef's knife for over 20 years. I've had people tell me about all sorts of different steels, knife brans, and how great hammer forged steel is. But for kitchen knives I have never found a better brand than Forschner/Victorinox. Nice to see them getting the proper recognition after all these years.

[@mdctenga]

YESSSSS!!!!! Lisa in this format has been always the best way to communicate equipment reviews. THANK YOU for returning to this format!

[@greggoralnik9863]

Having been in professional kitchens the victronix is a great all purpose knife , the only issue with the plastic handle is that they can melt if near heat , I used the rosewood handle for many years and loved it .

[@TheBrokenLife]

I've been using my Victornox chef knife just about daily for the last 5 years and I really don't have much to complain about for the price. I recently bought the matching paring knife (which was under $10) and it's equally good, if not even superior. They're fantastic knives at affordable prices.

[@BernieYohan]

I lost all my knives in a fire 2 years ago. Mostly German steel. I replaced everything with Victorianox. I miss the heft of my Wustoff 8 chef but not enough to go out and buy one. I like the lighter weight.

[@valeriepark9444]

I like the shorter one, too! The silicone cutting boards we use are too small for a 12" knife

[@TheBrokenLife]

@@valeriepark9444 I can't abide a small cutting board. Sam's has giant nylon cutting boards for something silly like $9. They're almost too big. I bought the "big" knife and the board at the same time and it was like stepping into a space ship compared to the discount store stuff I used most of my life. 😄

[@patriciafelden5271]

Who sells them?

[@TheBrokenLife]

@@patriciafelden5271 I got mine on Amazon.

[@jasonhatfield4747]

I've been using that Victorinox for over 4 years now and it has been excellent the entire time. I've had it professionally sharpened about once a year since and it remains my go to knife. We even put it through the dishwasher without any trouble at all. It stays sharp and never a hint of rust.

[@egbluesuede1220]

The Victorinox was the first chef's knife I ever bought and it's still the first knife I pull out daily for cooking. I'm a knife nerd, and have hundreds of blades for all different purposes, but for cooking I stick with this. It's truly everything you need for cooking and at $38 today, a total no brainer. I get this as gifts all the time for newlyweds or first apartments, but I use it myself as well.

[@MarcoNoPolo]

Almost every restaurant kitchen has the 8" Victorinox Chef knife. It's a Tank as far as knives go.

[@davidbuben3262]

I tried to explain that to my oldest brother. Because he belittled my two decades old collection of kitchen knives, hanging from two oversized wall magnets. Almost all are of similar origin as the 8" Victorinox. You can find my knives in most commercial kitchens. Such as my Tojiro bread knife, or the Victorinox boning knife found in multi generational butcher shops.

[@MarcoNoPolo]

@@davidbuben3262 It's because he's your Older brother. I have one of those too. LOL!

[@davidbuben3262]

@@MarcoNoPolo 😂 Absolutely correct. I love my older brothers and sisters, but they can be stubborn.

[@bobbygetsbanned6049]

Yeah they are tanks but the Mercer is a much nicer knife. It will get sharper and stay sharper, if you want a nice knife instead of a tank, the Mercer is a great choice.

[@MarcoNoPolo]

​@@bobbygetsbanned6049 I agree. The price is also another factor though. I have 2 blocks at home. 1 is Wusthof Classic and the other is Shun Premiere. Only 3 of the Shun though. $$$

[@IronLionZion429]

I chose Zwilling and love it. It keeps it's sharp edge for a very long time. It feels great in my hands for cutting all sorts of things.

[@sbaumgartner9848]

You did a very good job of explaining what to look for in a general-purpose knife. And I agree, Victorinox is an excellent brand. Thanks.

[@billsedutto8824]

I finally bought the Victorinox Chef Knife a few months ago after seeing the reviews on ATK. My only regret is that I didn’t get one sooner! Great knife. Highly recommend it as well as their bread knife and steak knives.

[@infin1ty850]

Not really sure why I ever think something other than the Victorinox is going to win, but I keep on watching. That is the Western style chefs knife I also recommend to anyone asking. I honestly prefer Eastern style knifes, but whatever cuts the best for you is exactly what you should stick with. I can't stand people that judge others for their prefences.

[@fordhouse8b]

Mercer also makes the even more affordable Millenia line of knives. The Millenia chef knife has essentially the same blade, but with a plastic and santoprene handle that is very non-slip, more-so than than the Victorinox handles. I replaced my Victorinox boning knife with a Mercer one, and it is noticeably more pleasant and secure feeling when dealing with wet and slippery meats, like when removing silver skin and excess fat from flank steaks, etc (not that the Victorinox is excessively slippery). The shape of the handle where it meets the blade (on the chef knife, where I tend to choke up on the blade) could be a bit more comfortable, but in practice, I have found it makes very little difference. The 10 inch Millenia Chef knife I bough goes for $25, which is a steal, and the 8 inch version is 3 bucks less. In my opinion, the Millenia line is the best value around for kitchen knives right now. A coworker of mine has a Mercer Renaissance chef knife, and it is also nice, and if you prefer a more traditional and pretty knife, I would go for that one, and it is still less expensive than the Victorinox. Or you could be like me and occasionally drop $150 or more on fancier, slightly more high-maintenance carbon steel knives, just because I can’t help myself.

[@mfreeman313]

ATK had a similar knife review up almost exactly two years ago and recommended the Renaissance as the budget option. I was looking for a proper chef's knife after using cheap carbon-steel ones for decades. I wasn't ready to go for a three-figure German knife but the Renaissance looked good and the price was right. It came, I loved it, I said hmm better start maintaining it right, and promptly fell right down the rabbit hole. Today I'm a knife nerd in training, still perfecting my sharpening but I can certainly get 'em sharp. The Millennia is a good bargain, it cuts fine, but I do like the heft of a forged blade. To me the main difference between the Renaissance and a Zwilling or Wusthof for three times as much is that they're made in Germany and the Mercer is made in Taiwan. _Maybe_ the German ones have a slight edge balance-wise, but that was never a big bugaboo of mine. All I care about is performance. Goodness knows you don't have to pay a lot to get a perfectly good knife to use.

[@fordhouse8b]

@@mfreeman313 No doubt the Renaissance is a fine knife. I’ve used one that belongs to a coworker a few times at work, and it is very nice. And yes, once you’ve fallen down the rabbit hole it is difficult to get back out. Carbon steel knives can be very nice, and I love my two Misono Swedish carbon steel knives, as well as my Makoto gyuto.

[@mfreeman313]

@@fordhouse8b Yep, carbon steel remains a great knife metal, and of course I got informed about Japanese knives quickly and found the magic of harder steels and more slicey geometry. (And the beauty of them OMG.) You know you're being kind of obsessive about it, but it certainly helps your prep work in the kitchen, and that's always been a big part of my life. You have to eat, right? Also it's fun to talk about with friends and family who cook. Also my paternal great-grandfather was a cobbler and my grandfather used a straight razor, and I have stones both of them used. There are worse hobbies than being a knife nerd. 🤪

[@bobbygetsbanned6049]

@@mfreeman313 The Renaissance isn't getting enough love in this thread compared to the Victorinox. For me the Renaissance is a totally different type of knife than the Victorinox, much nicer edge, better edge retention, the classic style, it's a really hard to be beat budget knife. I always talk myself out of the nice knife rabbit hole because I already have a Shun I don't use for fear of chipping it, no way I'd use anything nicer, the Mercer works great.

[@yt650]

I inherited a Victornix Butcher knife in beautiful condition. I never paid attention to the name on the blade until about a year ago. I can assure you this knife is 50+ years old and my father used it. All of the knives that I use now are the same brand, Victornix. Are they the best, who knows I know they work. I actually have a lot of knives and I only use two or three regularly. That’s my story and I’m sticking to it.

[@MyAlbertC]

Just to add to your comments, I'm a meat cutter and love cooking home meals, you can use Just about any knife 🔪 1 sharpness is important and 2 how one holds the knife is another important factor most people don't always apply this. And depending on how thick the stake or vegetables are it better not to use such a wide knife. 3 Have a nice variety of knifes. 4 Suggestion vegetables tend to stick to the wide knife and knifes with holes on the sides help in this matter. 😎 👍

[@jfxl1977]

I bought my Victorinox chef's knife two years ago, after watching America's Test Kitchen's review of it then. It's hands-down the best knife I've ever owned, and for $40 you can't beat it. I can torture that knife with hard squashes, bones, sinew, root veggies and it just keeps going. I did buy the accompanying Victorinox sharpener but I've only used it a couple times. If you're looking for a great knife that won't break the bank, and will definitely keep the chef in your family happy, go for the Victorinox.

[@dudelookatree]

The Victorinox Fibrox chef's knife is my favorite tool in existence. In everything else there's competition between products, each with imperfections but imo there is one best chef's knife and this is it.

[@dudelookatree]

Other GOATs include Le Cruset dutch ovens and Fiskars scissors

[@anthonyreid7221]

Fiskar razor core scissors are 🔥

[@leew3150]

This Victorinox has been my "go to" knife for 20(?) years. I use it for delicate mincing and also have butchered whole deer/game with it (the rubberized grip is perfect for that work), fileted whole ice chests full of fish and once, in a pinch, I actually used it to split small pieces of wood while camping. Heaped abuse on it but always it bounces back with a quick sharpening (ok, maybe a long sharpening after the wood splitting).

[@randelrobbins1408]

The Victorinox is LEGENDARY!!! Definitely the standard-bearer of the industry!

[@kevinhullinger8743]

Well done 👍 after 3 years of using your recommended knife i have never looked back!

[@michaelwesterland1853]

Yay! I thought i was watching you handle the Victorinox chef's knife, and sure enuf it was your (well-deserved) top pick. Sure, it's a bit light, but this morning i used it two-handed to slice a very hard loaf into bits for bird snacks and it worked fine. Over the years i built up a set of Victorinox knives, keep them sharp, and they've never let me down for any task. So with them and a few solid Chinese cleavers they're all the blades i need. (Scott Rea says they're considered butcher quality in Britain and he's right!)

[@QuickQuips]

The Mercer is also great for the short bolster. Tbh I like the Genesis more with that rubber handle.

[@DaryooshF.Sh.P-vq6mu]

Yes Victorinox chef knife is great. But have you ever tried Fiskars’s chef knife with rubberish black handle? Man it’s awesome. Sharp by design.

[@zedicus11]

On my second victorinox, best knife ever all purpose. Took advice from this channel when it 1st won. Before internet just pbs. Great knife, when I am in strange kitchen on the road I always miss it. Who care if this channel may shill or not, great knife better that gift knifes I have received worth a lot more! I actually take it with me when rent vacation homes etc. All around great knife!

[@robertsparling]

I have a 12" Lamson that I LOVED for veggies, and a 10" Zwillinger 4 star for meats and heavier use. Since my wife used the Lamson as a screwdriver (divorceable offense) I"ll look into Victorinox.

[@chrisp.5272]

Getting my first chefs knife ever, and a Thai cookbook. The Victorinox is going in the collection. Edit, I got a Winco for $14 with a blue handle on Amazon. So far super happy with it.

[@BatPotatoes]

I've been using kiwi brand knives from the local Asian grocery store for around six months now. They're less than $10 and made of thin stamped stainless, but they arrived sharper than my $100 Japanese gyutou. After six months they're still sharp enough to reasonably slice tomatoes. Wouldn't work well for butternut squash or butchering, but amazing little knives.

[@asimplefarmer]

Kiwi brand knives are honestly fantastic for the price.

[@quintessenceSL]

I have a branded "Cooking Star" knife set (cutting board, cleaver, and chef knife) I got cheap from an Asian grocer back when I started learning to cook. Same thin stamped stainless steel. Other knives have come and gone, but these have stayed. Just so damn useful (bottle opener built into the blade, handle with a garlic crusher) and reasonable edge retention. And since they were cheap, they get called on for the ugly jobs and haven't failed me yet.

[@mfreeman313]

You can get them online no problem. If you have even the most basic, rudimentary sharpening ability they might be all you'd ever need for most things.

[@fauxtaux]

I bought the Victorinox 8” chefs knife back in the late 80s. It put in many hours and we put many meals on the table. I recently upgraded to a Wüstoff which I like very much but refuse to let go of my trusty Victorinox.

[@acerpalmatum6446]

I found the Victorinox 8" butcher knife is perfect for fileting salmon on the river. Love that brand!

[@victorbenner539]

For fileting salmon, steelhead and sturgeon I discovered the Victorinox Scimitar blade about 20 years ago and haven't looked back. I live in Washington state and am a very active fisherman and have over the years caught and cooked sooo many of these fish. I only use this blade on fish and after all these years it's still working like I just brought it home. A amazing knife. That said I agree their chefs knife is the best for the money and every cook should have at least one.

[@EscapeVelo]

Dexter Russell Sani-Safe Made in USA is just as good and has superior handle ergonomics and materials.

[@Smellslikegelfling]

I got the Victorinox for a steal just a few years ago when it went on sale for $26 on Amazon. I should have bought two of them. I love this knife.

[@eddiehateseverything]

I've had my Victorinox with the rosewood handle for 13 years now. Hone it before use, and sharpen 2x a year... and it'll last a lifetime.

[@erokbrewmeister9231]

The Misen is the first knife I reach for almost always at home. If no budget concerns then go with MAC Professional 8".

[@theVagabondChefRides]

Victorinox has been my favorite for well over a decade. Fantastic knife. Great for a daily driver.

[@Bob_Adkins]

Love my Victorinox knives. They rarely get dull, but when they do 20 seconds on a 7" long X 2" wide 5000 grit water stone brings them back to razor sharpness.

[@pamelahoesing6874]

My favorite chef knife and favorite paring knife is(are) made by Buck. They make many types of knives. They are a USA company. Buck knives have been around for generations. I LOVE their kitchen knives!

[@brad5659]

I work in a 3 Michelin star kitchen and use a Mercer millennia 10” chefs knife as much of not more than the rest of my $500-$1000 knives

[@Marss13z]

I love knives. With decades of cooking for myself in the rearview, I favor nikiri and santoku blades. I have a few chef's knives but do 90% of my cutting with the nikiri. I use a thin fillet knife for fish. That said, I'm buying the recommended knife because,I love knives and because its ATK.

[@___asd159gh43]

Ive been using the Vic for years now. Ive ended up buying their whole line. The chefs knife is just so simple and efficient. I even dishwash mine - yes i know thats really bad - but it holds an edge well and I've never had a knife I've felt was as high quality for even such a low price.

[@danmiller9868]

perfectly fine to dishwash as long as the edge is protected from banging around.

[@cckelley4170]

I have many knives, but I will always love my Fibrox, and at around $50, I give it out as a gift to all my friends!

[@tomallen9179]

What a great video. Thanks so much for this topic, I will change from my expensive chef’s knife to the Victorinox. Your presentations are terrific for the home cook, PLEASE KEEP THEM COMING! 😀

[@WillGallagher1]

I saw numerous reviews praising the Misen knives all over the place including a few of my favorite cooking channels which stated they were not sponsored… that said, after 6 months of use, I feel it is a bit overhyped… Very happy with the look and feel, it is pretty hefty, and cuts through most things fine, but the results aren’t as earth shattering as some reviews made it sound. I do like their serrated bread & pairing knives a lot.

[@Ceen328]

Victorinix would be my go to in a commercial kitchen. Easy to replace in case of a drop and hygenic with the handle. They also make a great Santoku and small utillity knives. For me as home cook, I like the Gräwe knives better, but that is just for the nice red-ish wood handle and the damascus steel. As a german, both a quite inexpensive for what you get.

[@abc6568]

Where would you recommend getting the Gräwe knives? And which model?

[@azy63]

I have just started using a really inexpensive Kitchenaid Japanese Cleaver and I love it.

[@Wittyusername82]

I can’t agree more with your opinion here. I have a couple expensive “fancy” chef’s knives but the one I find myself grabbing the most is my Victorinox. From their chef’s knife to their filet knives, I’ve yet to use any that come close to Victorinox for the price. No frills utilitarian knives with solid quality and function.

[@tsusec]

In the same price range Victorinox Swibo 21cm is a good knife to go too, but it has thicker spine than Fibrox. I have both of them and love them so much.

[@mv3592]

Mercer is excellent for its price, had one now upgraded to Zwilling

[@Zoki333]

In case anybody is wondering, they both use 1.4116 steel (same as ikea 365 knives)

[@bobbygetsbanned6049]

This is such a sub par review, sure the fit is important but it's also important how long they maintain an edge, how hard or easy they are to sharpen, how prone to chipping the blades are and corrosion resistance. I use the Mercer often, it's a lighter knife not heavy, it uses the same steel as Wusthof but thinner. It's stayed shaving sharp for about 2 years now from just using a strop and a steel, I don't even use my Shun anymore because the Mercer is so sharp while being less fragile. The Victorinox is a workhorse yes, but it's also softer, it won't get as sharp or hold and edge as long but won't chip as easy either. Once you get used to working with a sharp/precise knife it's hard to deal with soft knives like the Victorinox, the Mercer is really a different class of knife, it's a precision instrument that's more comparable to nicer knives where the Victorinox is just durable.

[@thelostone6981]

In my opinion; learning to sharpen and maintain an edge in a knife is is more important factor. Yes, cheaper made knifes don’t make for a great knife as flacking and breaking of the edge doesn’t last. But, in this day and age, maintenance is key.

[@michaelweinstein1260]

Or you can find a good local professional sharpener. I have one that comes by truck 4 times a year and does the whole neighborhood.

[@thelostone6981]

@@michaelweinstein1260If you have the money then why not? I do not begrudge anyone who hires a professional sharpener. Personally, I find sharpening my own knifes, ritualistic, rewarding and cathartic and a good way to be “connected” with my knifes.

[@monas.6839]

I bought my 8” Victorinox knife about 3 years ago because of y’all’s recommendation. I can’t imagine having any other brand of knife - it’s THAT good!

[@KeenanTheArab]

Victorinox fibrox pro is still the head of the table. End of discussion. Proud to own one.

[@casperyost3552]

I bought Victorinox last year based on your recommendation. They are a great item!

[@cliftonmcnalley8469]

About 9 months ago, I decided it was time for a decent knife. Planned on getting the Victorinox as I was familiar with ATK singing its praises for years plus I love my Victorinox paring knife and serated slicer. But the price had jumped over $50. We have a huge knife retailer nearby and they were advertising the Kai Pro for just over $30. Knowing how excellent Kai scissors are, I went for it. It's been used daily with nothing more than honing and is just now in need of sharpening. I've been practicing with a whetstone using an old Henckel, so I'm about ready to attempt the Kai. Hope I can do it justice.

[@esrguzman]

Hi Clifton, Just a heads up, Shun knives, owned by KAI, offers lifetime free sharpening.

[@bobbygetsbanned6049]

@@esrguzman Shun's are nice but they are so freaking thin. Mine is sharp AF because I'm scared to use it lol. I use my Mercer which is nearly as sharp daily, it just feels so much less chippy.

[@geckosethpe]

Whatever metal recipe the Vicorinox uses; they need to keep that a super guarded secret. I've had mine for over 7 years and its simply one of the best and easiest knives I've ever had to use and take care of. It was cheap enough that I felt no guilt using it for everyday tasks and its better made than most of the super expensive knives I've seen at the store. Its not flashy and its doesn't have the "expensive" name brand, but its great for anyone looking to either start or upgrade their knife set with this one.

[@bobbygetsbanned6049]

Edge retention is not one of the Vicorinox strong suits, you're just not used to a sharp knife.

[@mrallan8063]

Mercer Genesis 8in chef's knife is the best, as it has a textured handle and sharper blade. Its also cheaper than the Renaissance.

[@freemagicfun]

If I were in the market for knives I would probably get the Victorinox, but I bought a nice set of Sabatier's back in 1983... and never had a reason to replace one. My go to knife is the 10" chef's knife, my wife prefers the 8" knife. 😎

[@snmrz]

Good knife, the Victorinox. The first time I used one was in cooking school twenty years ago. I couldn't find a better knife for the price since.

[@alinchitown7556]

I prefer my Misen knife being trained by my father at a very young age I really didn’t care for the heavier chefs knives. The Misen is a good medium weight the blade is razor sharp out of the box, well balanced and is pleasure to use. At $40 I don’t think you can beat it.

[@STV-H4H]

I was hoping the ATK might praise or persecute the Misen. Over the years I’ve accumulated lots of chefs knives. Home cook. My first knife purchase I believe was a Chicago cutlery, 8” stainless, I still have it and it’s been a worthy tool. My g/f (at the time, now my wife of +20yrs) gave me a ceramic knife she bought in Japan in 1997. Until I dropped and shattered it, I loved it. A couple years ago I bought the Misen, and from the get go, I was dissatisfied. It was dull on arrival, sharp by general standards. But trying to fillet a salmon during that first week or so of use, I was not impressed. Later that same month, I was using my sisters ZWILLING Henckels carbon steel, something that she had for perhaps years, knows NOTHING about honing, and with zero effort I effortlessly was able to cut cross hatching across a salmon. I’ve since purchased that same knife set, and out of the box, it performed the x credibly well, plus I maintain it. The Misen apparently offered free sharpening but I’ve yet to send it in because postage alone costs more than having it sharpened, and who knows how long it’s gone, and I suspect it won’t be any sharper. I have several Misen pans and other cookwares, they were great quality, but the m definitely tired of the constant barrage of texts and promotional offerings for stuff not better than OXO or whatever else I might find that could be useful.

[@alinchitown7556]

@@STV-H4H I guess I got a good one because I almost took the top of my thumb off when I wasn’t paying attention 😂😂😂. 6 hrs in the ER and 8 stitches😅.

[@roberttaylor9259]

The problem is that knife is no longer $40 it's $50 or closer to $55 now. And while at those prices it's a good knife, you could spend a bit more and get a better knife or spend half as much and get a comparable Mercer with the rubber plastic handle that culinary schools have been issuing. I own the victorinox and it's a fine knife but I think it's just a tad overpriced now.

[@hawaiidispenser]

Been using this Victorinox chef's knife for about 4 years and I love it. I have to sharpen it (using the Schlansky diamond system) every few months, which is totally normal for my usage, and it's razor sharp once again.

[@deerhoads674]

I have had my Victorinox chefs knife for several years. The blade does need sharpening periodically. I did have it sharpened professionally at Joanne fabrics but that person no longer stops there. Is there a sharpener I can use to do the job. Thank you. Love the knife

[@RyanDudziak]

They should’ve included the Babish knife. For only ~$22, it’s pretty great

[@nicolasrodriguez4399]

As a chef, I love my blue steel Japanese knives. But the workhorse in my kitchen will always be a victorinox.

[@TheMisterGriswold]

I really like my Victorinox 6" knife, it's great go-to knife, but I find it must me honed before every use. I have other knives, one $15 and one $400, that hold their edges much better. Someone here suggested a collection of knives is the best strategy. I heartily agree! 🔪

[@scosee2u]

I prefer the 6 to the 8 for almost all tasks

[@2adamast]

My guess is that It's more the sharpening than the knife. I have an old slicer that was worn thin by sharpening it before every roast, while I do cut 30 breads on a row with it.

[@ssab9063]

The only knife that I've found that is pound for pound as good as the Victorinox is the white handled 8 inch mercer chefs knife. It's less than $15 but it's nearly as good as the Victorinox.

[@MadMonk67]

For the money, the Dalstrong Titan Forge Pro line is my go-to. I find it just as good as the Victorinox, but at about 1/3rd the price.

[@keithhepworth4934]

I’ve had my Victorinox for a few years and it’s the best knife I’ve owned and it’s so dang affordable.

[@shadvan9494]

I used Victorinox professionally as a chef for over 10 years with just occasional sharpening. after i quit being a chef, I have used the same set of knives at home for an additional 15 years, with again just occasional sharpening. I cannot recommend Victorinox knifes enough. they also make them with a wood handle if that is your preference. but i prefer the Fibrox handle. like professional mechanics, a chef depends on the quality of his\her tools, you won't see professional mechanics with a Walmart socket set. nor will you see professional chefs with big box store knives.

[@calebburrell9920]

I'm disappointed they didn't seem to address ease of resharping and the time they held an edge

[@katzsteel]

I have the Victorinox’s and they don’t hold and edge very long at all. Switched to Zwilling Pro and they hold and edge much longer.

[@sharpenrightservicesllc]

I love my Victorinox Fibrox 8" Chef Knife!

[@ChedWick05]

My Victorinox Chef Knife is going on 5 year now. I love the thing. It has a good sturdy but light weight to it, its super comfy and its still sharp. Now it does need a good sharpening but it still beats the crap out of every other knife I have that has seen no where near the use. My mom has a wusfof chef knife she got a few years Christmas's back and keeps in her summer camper; so not a lot of use outside the summer months. It feels lovely in the hand but it was dull AF and I really doubt my mom put it through a ton of abuse or anywhere near as much use as I do with my knife in my daily kitchen. I'm sure if it were sharp I'd have loved working with it just cuz it felt like a higher quality knife but if it gets that dull that fast, no ty.

[@remnant342]

no Dexter? theyre a staple in MA kitchens! great brand, love their tools for something that is going to be beaten.

[@rozinant1237]

I bought my Vic while in college 45 years ago, and have used it everyday since. You’ll have to bury me with that knife!

[@briankepner7569]

You may be right in every way but I like a collection of knives for specific purposes boning versus fine chopping. I find a santuku to be better for light chopping in a lot of cases. Have huge hands so I particularly don't like little boning knives and you're right about the handles. Even when I make my own knives which I usually don't make chef knives but I make handles that are comfortable versus pure looks

[@davidbuben3262]

I agree. And I can pretty much guarantee, every one of the Test Kitchens cooks and chefs, if not all, feel the same way.

[@ThreeDee912]

ATK’s reviewed a bunch of other knives in the past. They liked the Misono UX10 and MAC Superior santoku knives back in 2017. I remember them saying if you could only have one knife, a standard chef’s knife or santoku knife would probably be best.

[@BobGeogeo]

At the moment (May 2, 2023) the Victorinox link shows a $61 price. The Mercer is $56 and +$4 for a blade guard.

[@DennisNowland]

I have got a knife that is 20 years old and it cost me £10. You can still get that knife for less than £20 and you know it's as good as anything. You don't have to spend a fortune on the kitchen knife, just look after it that's all.

[@STV-H4H]

Are results of the MISEN knife available? I have one and it’s overpriced for what I was expecting. Arrived not nearly as sharp as I believe it should have. Because they offer free sharpening I still have it. But when I considered that I have to pay postage, it would be away for perhaps weeks/months(?) and probably be still as I received it, I leave it (used maybe 3-4 times) essentially new in the box.

[@gwine9087]

You will never take away my 4 Mercers.

[@abbymorel4925]

Thank you for talking through some of the Non-Chef home-cook requirements. When listening to various chefs speaking of knives, you'd think that the most expensive knife was always required. We're not cooking for royalty: we don't need a $500 ultra sharp, specialty metal, rare-wood handled knife. I think maybe 3X a year we might cut a tough vegetable like butternut squash (Easter, Thanksgiving, & Christmas) As home cooks, we have to be careful to not be dazzled by TV chefs singing the praises of the uber-expen$ive Chef's Knife that they used when prepping a meal for Queen Elizabeth. Thank you.

[@0mfgno]

Would love to see how the new Benchmade chef's knives and the bradford culinary knives stack up!

[@bobbygetsbanned6049]

That's a totally different class of knife compared to "affordable" kitchen knives.

[@0mfgno]

@@bobbygetsbanned6049 which is why they aren't featured in THIS video...

[@blackcatiswatchingyou7776]

There will always be room in every kitchen for a Victorinox Fibrox. They go on sale for under $50 sometimes and punch way above their weight in value. If you want something more japanese fior slightly more look at Tojiro DP line

[@AI3Dorinte]

i have to say i preffer the softer steel of the Victorinox Fibrox, it's good enough that it will keep its edge for a relatively long time but when it gets dull and I REALLY feel like getting it razor sharp it's easy to do so. The thing about hard steel is that even if you know what you're doing it's gonna take much more time to get it sharp and you will also treat it kindly in all tasks cause you care about it so much - it was expensive it probably looks great. I don't care about that nowadays, I just want the good sharp knife without any worry.

[@blackcatiswatchingyou7776]

@@AI3Dorinte totally agree. I only do a proper sharpening of my knives once or twice a year (depending how ofen I used them) and I'm always suprised how long it stays sharp

[@ShayanGivehchian]

As someone who collects japanese knives, Most home cooks would consider 75$ a very high budget for a knife. Inexpensive for them would be around 30$

[@GinEric84]

I gotta disagree with you on that. Most people who don't cook think that, most of us who cook have good knives

[@ShayanGivehchian]

@@GinEric84 yes but what I'm saying most people won't consider a 40$ victorinox inexpensive. Especially many are thrown off by its industrial look for that price considering they can find a nicer looking knife at homegoods or target for 20$. I've recommended the vnox to multiple people and they thought it was too expensive of course an enthusiast would pay more for their tools

[@GinEric84]

@@ShayanGivehchian most people ≠ people who are cooking. Also if anyone things 40 dollars is expensive they need to rethink their life choices

[@63ah1275]

I bought the Victorinox for my summer place. It's lightweight, with awkward ergonomics.

[@morrismonet3554]

I like a light knife with a thin blade because I use a Chinese cleaver for heavier work.

[@hittahitta819]

The Kuma is great also

[@janem3575]

Another great video ATK

[@larryellis2218]

Mercer Millenia for me. Cheap ($15) when I bought it and an excellent knife. Call it a starter knife, but it's my go to knife. Can't see a need for a $100.00 plus knife!

[@pate7179]

Victorinox, sanelli, gieser cant rly go wrong with those

[@mikeb6389]

Are either knife made of magnetic SS to attach to a magnetic knife bare for easy access?

[@makshima8545]

Both are.

[@mrendall90]

I've used my Victorinox daily for 7 years now and have sharpened it exactly once and it's still all the knife I could need (I do hone it regularly).

[@LXT43]

what do you cut with it? Air?

[@蟹老板经济学]

Try this brand: Klaus Meyer Knife, you won't disappoint!

[@donnathomas1004]

Why are Hammer Stahl not included in review?

[@hankw999]

Have to disagree, first off this knife is now $65. For the same money or a few dollars more one can get a forged knife which is much better balanced, and stays sharp longer.

[@ManiacalMangoes]

I wish you showed each knife cutting into the butternut squash and how they compared!

[@BG-ig6fd]

Me too

[@cynp7946]

I love my Rada knifes.

[@jvc8947]

I love my victornox!

[@Heracleetus]

While I agree with everything else in this video, I must say: Sharpness is a completely irrelevant factor for this sort of list. All knives get dull after a moderate amount of use, especially stainless steel knives, which you've limited this list to, because stainless is a soft steel that loses it's edge quickly. A stainless steel knife that starts out shaving sharp will get as dull as a butter knife in less than a month of heavy daily home use. Then you're back where you started. Edge retention is also an irrelevant factor that lots of knife reviews tend to bring up. True edge retention is a result of the steel's hardness, while testing the "edge retention" of the knife straight from the factory is really just testing the directory of the specific grind the factory puts on an rdge. Meaning that it's unfair to test the retention of the factory edge of two different knives from two different factories. A fair test of edge retention would require putting the same exact edge on all bosses being tested.... Best to just look for the highest quality steel instead, if edge retention is what you're after. Sharpening your own knives is like being able to pump your own gas for your car. If you drive a car you have to know how to pump your own gas (even living in NJ is not a valid excuse). Everyone who cooks needs to know how to sharpen a knife. A cheap pull-through carbide sharpener is perfect for most home cooks. They are a cheap ($5-$30), simple way that anyone can use to keep their knives razor sharp.

[@user-rk2sy8df4s]

Cutting through butternut squash is a good way to test it!

[@lepricated]

I would like to see a Japanese kitchen knife review

[@sjgraci]

I have some nice kitchen knives. They are great. But, my go to 90% of the time are my Victorinox.