I Tested 27 Chef's Knives: Best & Worst Revealed

[@PrudentReviews]

Compare all 27 chef's knives using the table on this page: prudentreviews.com/best-chefs-knife/ Join the free Prudent Reviews newsletter to get alerts when these knives go on sale: prudentreviews.com/newsletter/

[@mshmslv]

I have 7 Miyabi knives, all from Kaisen and Artisan series. The choice was purely based on the shape of the handle. Bought the first one over 10 years ago and slowly built my collection. For 'guest chefs' in my kitchen, I provide Ikea VG-10 series, which are quite amazing for the price but it won't break my heart if they get mishandled. Never use dishwasher, always wash by hand and wipe dry immediately. They still look brand new.

[@henryroberts6303]

Agreed. I was surprised he never covered Miyabi. My Birchwood Nakiri is my favorite knife. If I could afford it I would have all Miyabi knives, but I've settled on Shun Classic for the rest.

[@defi9er]

Love my Miyabi Mizu

[@Krunch2020]

I have two Miyabi Evolution series 7” Santoku and 8” chef’s knives. They are Rockwell 61, incredibly well balanced and sturdy but not heavy. The handle fits perfectly in my hand and there are no defects or gaps. What an incredible knife for the price! They bring me joy every time I use them. Made in Seki, Japan.

[@nickkambitis5340]

I have one of those Japanese knives. I only use it with vegetables. I never submerge in water when washing. The guy who made it was a national treasure in Japan and his apprentice who sharpened the knife was 78 when I bought it. Probably both dead now as I’ve owned for 10 years or so. Their signatures are engraved on the blade.

[@LeDelan13]

do you know the brand or blacksmith?

[@andyphillips7192]

If he was Japanese he’ll probably live another 100 years or so.

[@nickkambitis5340]

@@johnnysilverhand1733 I would submerge it because the handle is a beautiful hand crafted rose wood. Treating it like a normal Sabatier would ruin it.

[@nickkambitis5340]

@@johnnysilverhand1733 yes I wash the blade as normal but I don’t submerge the whole knife in the bowl or use a metal or cloth scourers! I would never put in the dishwasher whereas I’ve a global knife which I have.

[@lauragriffith315]

​@@j-boy9256 Perfect hair cutting shears. I had 2 sets for over 20 years.

[@bohemiansusan2897]

Most of my knives are NSF certified, so I have no issues when I take them to work. They also have my initials engraved on the blades. I prefer the handle end to be heavier as it doesn't aggrevate my arthritis. The other thing is that most of my knives are quite cheap but workable. Otherwise knives miraculously disappear. At home I have basically cheap knives but they are nice to work with. My favorite is a Chinese chef's knife that is 7 inches long by 4 high. I found it on a Chinese website and its NSF certified. Cost me $25. My favorite utility knife is a carbon steel bought at a grocery store in the 70s. I avoid full bolster knives like the plague. I want easy sharpening. I do like Choice from restaurant stores and also Mercer knives. I do own a 12 inch chef's knife from Dalstrong. It cost me $90 and looks a bit like a pirate cutlass. It screams derranged serial killer, which is part of its charm. I have it to go though melons, pineapple and other harder items. Biggest thing for me is that the knives are sharp as possible, easy to use with my very small hands and foster straight up and down chopping. Rocking chops cause my hands to swell up ans become useless along with severe pain. If this was happening when I was a teenager, imagine how much worse it would be now that I'm in my late fifties. On the wooden handles... Its very easy to buy a small can of food grade marine varnish than give them a coat or two.

[@NoZenith]

Shun Classic here. My brother bought me the three-piece starter set on sale somewhere a decade ago. Took me until covid to get comfortable using them and now I have collected up several more! Love them

[@theredbar-cross8515]

One thing that 99% knife reviewers miss is food RELEASE. Those smooth mirror finishes tend to stick to food like glue because of how well they maintain suction. The little hollow cuts called grantons can help a bit, but not much. It's only the Japanese knives with the kasumi lines and hammered finishes that can get good food release.

[@davidf3696]

I have to confess that I am addicted to the Shun line of knives. I have had several of them for 12 years and they still work wonderfully for my style of homecooking.

[@danielcluley870]

Honestly my go-to are mostly the cheap Victorinox. Lightweight, cut well with the thin blade, good shape, and I am not at all afraid to abuse them. Sure you have to sharpen more often, but I use a ceramic rod and strop after every use, so not that bad (plus, I actually enjoy sharpening my kitchen knives, it is kinda therapeutic, lol). I will say I have used my mom's Wusthof, and they are definitely awesome and probably worth it, but I can't justify spending that much for a blade when the Victorinox work so well for what I need with no worries.

[@jimbobbby]

I've been researching knives for months now and this is the one MOST people have recommended....but I just hate the look of the handle. I will go somewhere to see how it feels like but looking at it it just reminds me of like IKEA knives that I had in uni.

[@GeorgePlummer-r9s]

It's funny, I just bought one of these, and I thought to myself, I better get a ceramic rod and strop. It sounds like I'm on the right track!

[@Possiblysane]

I use knives my parents originally received as a wedding present in 1956. They have yet to fail to cut anything. They have bone handles. They're beautiful.

[@StumpkillerCP]

Thank you for the review. One note: my Cangshan Helena set came with an 8", 9.0 oz Western Style chef's knife more comparable to your other selections than the rocking Santoku style you featured. I am very pleased with the whole set/block.

[@Ghostbear2k]

Wusthof Classic all the way for me. Over time I aquired a nice collection and got all the knives that I use on a regular basis. They are a workhorse, no-nonsense design, good balance, good steel, good customer service. Discovered a small fault in the steel after almost 10 years of use and resharpening, that lead to an edge damage. I sent Wusthof some pictures from the damage and they replaced my 10 year old knife, no questions asked.

[@Bogie0315]

I agree Wusthof Classic have been my choice for 45 years have almost all the ones needed for kitchen work. Would not have any other knife.

[@kyzercube]

My chef's knife is an Imarku ( a $70 Japanese/German hybrid style 8 inch knife ) and I LOVE it! Like the Wusthof Classic, it's back heavy but only by a 1/2 inch from the blade and I actually really like this because I have large hands so it works great for me. It keeps a fantastic edge, but I can tell by the amount of work that it takes to require a sharpening that the hardness is around 58 ( hardness specs are 57 +-2 ) which is fine because I butcher whole chickens a lot and getting through the joints for leg quarters and wings isn't good for a super hard knife.

[@letzgobrandon5007]

Wusthof Classic for me. Collected the whole set over 5-6 years.

[@husky9495]

do they last long?

[@Joe_Gerhard]

The set of my parents is from 1971, mine are from 1990, used nearly daily. They were called „Dreizack“ and are still made by the same (family) company in Solingen North Rhine-Westphalia.

[@briand2614]

Great review. I have two Shun Classics that are at least 15 years old and have enjoyed them. They have held up very well. Price has increased significantly since I bought mine. Global was very popular for a time, but I hated the feel of it in my hand when I was shopping knives. I would like to try some of the others you reviewed, like the MAC, but when the novelty of buying a new knife has faded it is hard to justify the expense. Beyond keeping the edge sharp I have far more important things to worry about in kitchen than another knife. Keep up the reviews.

[@PrudentReviews]

The Mac is an excellent knife, but like you said, tough to justify if you already have two Shun’s that are in good shape. Appreciate you watching!

[@nielslarsen1693]

Both Shun and Global are simply not good knives anymore. Especially Shun is an objectively bad knife with very bad tempering known for chipping.

[@lieminhson2982]

Nice video, thank you. I totally gave up on western style kitchen knives, handles are too heavy, too bulky for me ... i have like 20-30 of them sleeping in the drawers. I prefer japanese style, i only use pinch grip with push cut and chopping. I only use the handle to store it. I have now 20 of them. You don't have to worry much about damaging your Oishya, VG10 is quite tough even with a heat treatment of 62 instead of 60. I have Sukenari gyuto ZDP189 at 65-67 HRC that should have around the same toughness and never had any chipping (i'm a home cook though, no heavywork). The cutting board is very important for your edge you need to invest in a good wood cutting board with end grain or a rubber one like Asahi and Hasegawa. And of course, no cutting hard stuff that your own teeth would not be able to chew. For me nothing beats japanese knives in 100-350 euros in value, performance and availability. Ton of choices. Then above 350 euros you are starting to have custom knives from blacksmiths in USA and Europe that uses great steels like Apex Ultra, AEB-L (in 62-64 hrc), MagnaCut, 52100 (65 hrc), CPMs ... but the availability is very bad, the number of knives produced is very low. I hope to see you test classic japanese steels like Shirogami 2, Aogami 2, Aogami Super, Ginsan and then the more modern ones like SG2, HAP40, ZDP189, SKD, SLD ... Your Oishya is very expensive, VG10 is more an entry level steel that is very well balanced that you usually see in knives in 60-200 euros. You are paying the extra for the higher heat treatment and also the handle. Handles are expensive ... more than people think. European maple burl would be like 100-150 euros i think. Because of this a lot of japanese knives even high quality stuff have a simple magnolia/ho wood handle with buffalo horn to keep the price down (50 euros for this handle). For 380 dollars you could have bought a knife that has both the toughness of a western knife and the edge retention of a japanese knife in HAP40/REX45, Magnacut, SKD/A2, AEB-L/14C28N and 52100 with high Heat treat (62-65hrc). Of course the knive geometry stay the most important factor to consider. Take a look at knifesteelnerds website for infos on steels if you are interested. Bye !

[@PrudentReviews]

Thank you for watching and for all of this insight. There are so many knives I still need to test, so expect a part 2 and 3 of this video in the future :)

[@ChasingTheHorizon262]

This guy knives. Once you start falling down the rabbit hold of Japanese smiths and custom makers it's basically game over. Too many amazing knives and not enough time and money to try them all out. Then you start nerding out about different steels and there's no going back. I've acquired quite the collection and really do love every single one, was even lucky enough to get my hands on a Tinker Tank recently. Although a Konosuke Fujiyama FM is proving exceptionally difficult to track down. I guess part of the fun is in the search, but I wouldn't complain if a Takamura Uchigumo Hana dropped itself off on my doorstep.

[@Tom_Losh]

I have several "chef knives" but the one I most often reach for is my Victorinox Classic (mine is old enough that it bears the Forschner name).

[@beastmastreakaninjadar6941]

Ugh. Pretty much the same as a Dexter. Commercial kitchens use them because they're nearly as cheap in bulk. When you buy one, you pay a premium just for the name. Their Grand Maitre, however, seems to be a quality knife. Still probably not worth that price either, though.

[@redarrowsmk3]

Ugh. You're paying for the name that brought a cheap, Swiss workhorse into restaurants, having stronger-than-Chinese steel. Mine have wooden handles and I have no complaints using them every day.

[@beastmastreakaninjadar6941]

@@redarrowsmk3 I'm talking about the ones with the fibrox plastic handles. I compared them to the Dexter's because I used them both for years in a dining hall kitchen, and there's essentially no difference. They are not worth the $48 retail price for a single knife. I did say the top tier ones looked good.

[@bearysh]

Bob Kramer x Zwilling knives are a pure delight

[@kcgunesq]

1. If you can afford it, the Zwilling/Henckles or Wustof forged knives made in Soligen with the traditional composite riveted handles are almost certainly your best choice. They work well, last forever and in my experience are guaranteed. I once lost track of my Wustof serrated knife. I found it a week later under the bottom oven element with the handle melted off. For $5 shipping, the store let me walk out with a brand new one. Your grand kids will be using them. I know, because I have a couple I inherited. 2. There are excellent Japanese knives. But the vast majority of Americans don't know how to use them or understand that they have different use cases than western knives. If you cook a lot and understand what you are getting, they are a great choice. But if you are buying them because you saw them on a cooking show or TikTok, you may be very disappointed. 3. The super vast majority of commercial kitchen knives are likely most similar to the Victorinox Swiss Classic, except possibly the steel. Most commercial kitchens do not use high-end knives. Instead, they use very utilitarian knives that are replaced 2-3 times per week by a knife service. 4. Wood handles look nice, but the only German forged knife I've had utterly fail was a 50 year old paring knife with wood handles. Sure, you could have the scales replaced or even send it back for replacement (if they still do this), but why? As the wood swells, it will be uncomfortable and unable to be properly sanitized long before it totally fails. 5. You should NEVER wash your knives in a dishwasher and you should never soak you knives in a sink. Yes, commercial kitchens do. But they aren't their knives and they aren't expected to last decades.

[@einundsiebenziger5488]

Henckels*, Wüsthof*

[@moniqrupley6019]

Wusthof Classic all the way. It just feels right in my hand.

[@beefuzzy310]

Victorinox, fibrox pro. Cheap, durable, made for a working kitchen. I throw these in the dish washer daily. Sharpening/honing steel bring them back to life when needed. How many of the other knives handle a home dishwasher?

[@LairdDavidson]

You should never put good knives in the dishwasher. Washing them by hand only takes a couple of minutes.

[@frednovaes5888]

Bob Kramer 8” carbon steel, wood handle!! Very happy I own one.

[@xxadrian_mxx7871]

Miyabi Birchwood is my go-to. It's perfectly balanced and 63 on the Rockwell scale it keeps its edge for so long.

[@samdavparsley8266]

I bought a 5 or 6 piece Whusthof Classic about 7 years ago. Still in excellent condition and performance. I just use them at home. I’ve never had any problems. Your video was greatly Indy👍

[@wusthof641]

In the industry for over 20yrs, my wusthof classic 10" is and has always been my favorite. Just about to replace it with another one. Having a German knife for so long, hard to transition to a Japanese style. Very happy with my wusthof

[@nellgwenn]

I inherited my grandmother's Cutco knives in the early 90s. I don't know how long she had them, I would say the 70s. They are still going strong. I love the handles. They feel more secure in your hand. If you take care of any good knives properly they can last your lifetime, and beyond. Cutco makes very good steak knives too.

[@moniqrupley6019]

My Mom is a Cutco devotee. I am not a fan except their steak knives are unbeatable.

[@vinceelias]

I’ve used cold steel kitchen classics for over ten years great edge retention and super comfortable. Very affordable. Same steel as Henkel but for much less. I am a professional chef and stand behind cold steel products.

[@einundsiebenziger5488]

... same steel as Henckels* (Henkel = (cup/pot) handle in German)

[@skinny0ne]

really great reviews! love that the best feature is what feels best in you hand. that’s not highlighted in other people’s reviews

[@PrudentReviews]

Thank you!

[@crashcopter6000]

This is a great video!! I prefer santoku blades and have been trying to pick one forever... I'd love to see the same comparison with a santoku blade. Thank you for your hard work and great info!!

[@PrudentReviews]

That’s a good idea! Most of these chef’s knives also have a santoku version

[@58limited]

Great video. I have a couple of the knives that you featured and I really like my Misen (great chef's knife for a good price) but for the last two years my go-to knife has been the Bare Cookware Santoku. I know its not a chef's knife but it does everything I want and I love the beautiful mountain motif stamped into the blade. It sits out on the counter ready for use everyday and I have not sharpened it yet, I just hone it occasionally.

[@phoenixzohar]

It's not for everyone because of its size, but I LOVE my Männkitchen chef's knife! I have big hands, so it's size is perfect for me. It's very sharp, has a rounded spine, and the handle feels great in my hand.

[@llchan]

You can get the traditional chef knife version for the Zwilling Pro that doesn’t have the high tip.

[@PrudentReviews]

Good call - best of both words. Sloped bolster and traditional blade profile

[@smacfe]

Great review! I have to disagree with you about the Zwilling 4 Star. Of the variety of knives we keep the 4 Star is the most used and the middle hardness steel is the perfect balance between durability and edge retention. My favorite hands down, though, is the Wusthof Ikon.

[@neilreid9005]

Really appreciate this excellent comparo! I've really enjoyed my Wusthoff Classic and it has years to go. My fave is a Rhineland Pro X50 CR. Pretty much the same steel as the Wusthoff but has a semi-soft handle that works well when my hands are wet.

[@beastmastreakaninjadar6941]

Just get a 12" Dalstrong Crixus like I did. LOL Honestly, a video could be done just on Dalstrong 8" chef knives, since they have so many models. Kind of kidding about the Crixus, though. It's more of a hybrid chef/scimitar/cleaver. I bought it for both practical and personal geeky reasons. But the 8" version could be a versatile knife to have in your kit.

[@MrSlayerfriday]

I think the wustoff gourmet series chefs knife is excellent. It takes a very keen edge. Is lightweight, has a great balance and has a half full tang to make it stable and unique. I wouldn’t worry about cutting heavy duty stuff with this because the steel is a little softer- it won’t chip or crack and you can just resharpen it really easily. I’ve had mine for years and I beat the hell out of it. forged knives weigh a lot and can wear you out. The gourmet is super light and you can use it for hours. 4:48

[@leadingedgeknifeandtoolsha4128]

this video is great and super helpful!! i would like to point out that most of the knives referred to as "forged" are not forged, at least no in a way more people think of as a forged. they stamp the knife out of rolled steel then forge on the bolster. look up how wusthof or zwilling are made

[@ryburnsjr]

I have a wustof trident set of knives for 30 some years..nuff said !!!!..worth every dollar spent

[@BrunoAlbouze]

The 💯 % made-in Japan knives are the best. All the rest are fancy heavy copies. Period.

[@rogwheel]

I use all Lamson knives because they are made in the USA with a lifetime warranty

[@JohnSigsbury]

Well done! I'm a professional sharpener and I couldn't agree more with your recommendations. When asked about knives for Wedding or bridal presents I go to Misen.

[@H4KnSL4K]

I have an expensive japanese knife that's classified as a santoku (but is also called a 'Bunka'). It was almost too scary to use when I first got it. (Re: your comments on the Oishya) I even had the tip (the very end, just a teeny bit) break on me the other day! But this thing slays onions and is such a joy to use, I feel bad for all my other knives - I use it all the time and I enjoy it so much, I think it's worth the price. That is, if I somehow lost it, I'd get a loan and buy another one.

[@douglasborgaro6801]

There are many great kitchen knives. Opinions and preferences vary. It depends on what you want to do. All that being said, Miyabi is always & should always be in the discussion for the top level knives. Because they are.

[@mrdonnyb6704]

America’s test kitchen recommends the Victorinox and the butcher at my little IGA has several. I have four different styles of Victorinox and have had for years, from the 8 inch chefs knife down to a little paring knife and two different style fillet knives. I do have to agree, though with heavy use the blade on the chefs knife gets dull quickly, the other knives get dull also, but I don’t use them as heavily as the chefs knife. .

[@zieglla]

I love my Wustof classic chef knife

[@16cdmonster]

The shun classic is absolutely amazing

[@LXT43]

Been using $10 Ikea Chef's knife with rubber handle for years. Works fantastic. Super easy to sharpen. Super comfortable. Why do I need anything else? And even If I did buy some fancy a... Japanese/German knife, I'd still go back to the cheap Ikea one. Probably mainly for the handle comfort.

[@EddieRicks-i8v]

Wusthof is my favorite all around. The super gou yaxell is the one that should have been on the list and I don’t use it because it’s just way to nice lol 😂

[@devinsherman639]

Any yaxell except Mon should be on this list

[@einundsiebenziger5488]

... too* nice. But it's made for using, so do it. You would not own a horse just to keep it in the stable.

[@BCSpecht89]

Nice, informative video. I got one of the Misan knives and was generally impressed with it. My one complaint about it is that the edges of the spine of the blade just in front of the bolster were too sharp. I use a pinch grip and the sharp edge was very uncomfortable where it pressed against the base of my index finger while I was working with the knife. I had to use a metal file to round off the sharp edges a bit to make the knife more comfortable to use. I think they need to do a bit more finishing on this knife. Otherwise I think it is excellent for the price.

[@PrudentReviews]

That’s a common issue and I totally agree with you. Lamson does a nice job smoothing out the spine on its Premier Forged knives.

[@einundsiebenziger5488]

Misen* knives

[@markdale6104]

I recently purchased 2 Meglio knives in CPM-MagnaCut steel and they are amazing. Dramatically better edge retention than European knives and equally better toughness than Japanese. Any chance the big brands will switch steels?

[@PrudentReviews]

I don’t have any insider info but this industry moves really slow so we’ll see.

[@danasampson818]

I have two chef’s knives. A Made-in and a Victorinox. I had the Made -in first. I really like it. But, since buying the Victorinox in a 3 knife set, it’s the one I reach for 99% of the time. My wife and I went on a trip in our RV last weekend. As usual, when we were packing, I grabbed the Victorinox.

[@jasonquinn4516]

Surprised that Global got no feature or the Kramer Zwilling.

[@dcampbell8779]

I love my Global! Keeps a razor sharp edge with minimal effort.

[@wooltron1]

I second that. I have 6 Global knives and will probably be adding another soon.

[@mauriciolacruz]

ARCOS (Made in Spain) should be there. They even make several series for the most known German brands (not in vain this Spanish brand is even older than those).

[@Rollermanmail]

I have arcos knives and they are of very low quality

[@mauriciolacruz]

@@Rollermanmail I ignore which series you own from ARCOS. Mines are Kyoto, Manhattan and Riviera, and all these three are of highest quality. All brands, including Germans, do have low / medium / high quality series on their catalogues. Spanish ARCOS is no exception. If you buy low quality series, no matter the brand / manufacturer, what you get is just that: low quality. Period. Lower series from Wüsthof and Zwilling Henckels also suck. Even the ARCOS wooden blocks (Kyoto series) are of higher quality and sturdiness than those of both German brands. I own the higher series from Arcos, Wüsthof, Zwilling Henckels and Victorinox (which by the way are made in Solingen, Germany, by one of the previous two) and ALL of them are comparable in quality, except the Zwilling Henckels which are of lower quality (they not only use softer steel: 54-56 HRC vs Arcos / Wüsthof 58 HRC but I also had to return more than 50% of them because their knife blades came bent due to poor forging and poor quality control, apart from using plastic on the handles that is clearly of lower density and quality, both visually and to the touch.) I only buy high quality sir. Have a nice day. 👍🏻

[@robertlosasso4222]

I have a Wustoff with a three rivet handle, the blade is made from Solingen steel . I bought it about thirty years ago and paid around sixty dollars for it .

[@Libertas4Ever]

Definitely the video for me since I'm knife shopping😂😂😂 Thank you for your honesty, sponsored or not - I love that! Subbed!

[@leegreen159]

Thank you for this review. I have a Zwilling 8 inch chef's knife (not sure which of the 4 you describe here it is), but it was too big and too long and I bought the Wusthof Classic in 6 inches, which is perfect. I have a Dahlstrong santoku which is also impressive. America's Test Kitchen recommends the Victorinox and so I had some buyer's remorse after buying two expensive knives when I could have bought a budget one. But after your review, I'm happy with my choices. This was really enjoyable and informative. Thank you!

[@proudbacteria1373]

I find that Victorinox chef 6” looks too narrow and elongated. I absolutely don’t like shape of it. I also find that 8” chef knife is too bulky for my needs. Maybe for professionals who have to chop tons of vegetables every day 8” is more convenient but for home use when you have to cut one cucumber and two tomatoes 6” is enough.

[@leegreen159]

@@proudbacteria1373 I didn't trust the shape of the Victorinox either and didn't particularly like the look of the handle.

[@MichaelE.Douroux]

Pay attention to the plunge grinds. For example, the Lamson Premieres and Zwilling ProChef leave no room for sharpening.

[@motari1019]

The best comparison video out there. Well done 😍

[@PrudentReviews]

Thank you so much

[@StuartB_]

I have the 6" Dalstrong Shogun knife and I love it, but the Dalstrong Omega and Quantum 1 series knives I have blow it out of the water as far as edge retention. Both of them using BD1N-VX steel at 63+ Rockwell. Had them all over a year and only leather compound stropped the BD1N's about 3 times back to razor, amazing knives.

[@wilhelmtaylor9863]

Which of these does Global most resemble in performance? I love mine.

[@PrudentReviews]

Global is unique with its steel handles, but I think the closest is the MAC MTH-80. Both are lightweight with shorter handles.

[@peter-radiantpipes2800]

Love my Kramer Chef’s knife so far. Still getting used to it. It’s so pretty…. I still go to some older knives here and there but man I love it. I’ve got Shun, Whustoff, Enso, Henckels, Dalstrong etc so … variety… I still go to an old Costco Henckle set because I’m less worried about beating it up and it’s in the middle for a chef’s knife in almost all respects but a little soft. Would like to see enso on there though out of curiosity.

[@PrudentReviews]

It’s funny how we tend to use our less expensive knives more often :)

[@peter-radiantpipes2800]

@@PrudentReviews yup. I do that for many things. lol

[@nyohaku]

I have an older 6” Kramer made before Shun took over. Sees constant use.

[@peter-radiantpipes2800]

@@nyohaku I just got the paring knife for a good price. I’d love a utility or 6” chef too. It never ends.

[@michaelkraus4135]

You left out the BEST PINCH GRIP KNIFE !!!! ZWILLING with the ANGLED BOLSTER .

[@PrudentReviews]

I talk about Zwilling Pro and how it’s the best for the pinch grip at 7:31

[@Zach_D]

I use an Old Hickory cleaver as my chef's knife and it's an amazing value at around 30 dollars. It's a stamped piece of 1095 steel which takes a wicked edge.

[@Mastermindyoung14]

Honestly whatever has the thinnest geometry is what I'll take. Rada is amazing for that, made in USA, and inexpensive.

[@rainsoakedpuppy]

I ended up kickstarting the Mizen, and it's a pretty good knife for the price I ended up paying. I still kept and use my previous one though, which was one of the very last Chicago Cutlery knives made in the US. The handle is cracked and the tip is worn down to a nubbin, but I'm a bit sentimental I guess. It still sharpens and does the job.

[@Cass_772]

for a little budget, Victorinox is a great choice, I have many little knifes from them since maybe 15 years and they are still doing their job perfectly!

[@wwoods66]

12:00 "The one problem with this knife is that it's so expensive and so beautiful that I don't want to use it." So it's a work of art, rather than a tool.

[@victor-antonioali378]

I'm curious just based on edge retention, how much would it affect day to day usage/performance, to opt for a knife that has a better steel like rhe sandvik, vg10 or poweder steel in a home that cooks daily

[@DanielMartinez-lz3ot]

As a pro, I'll keep the Forshner. They have served me well for decades. Professional knives are like cars, either they are workhorses or they are bragging rights, but usually not both at the same time. Also, a shout-out to Mercer Knives, very cheap and dependable. Great for the newbies just starting out.

[@Soxruleyanksdrool]

Great review, but I would of liked to have the Victorinox Fibrox Pro and the Messermeister Meridian Elite included in your comparison. The Fibrox Pro has been recommended by America's Test Kitchen several years running as the best everyday chef's knife for home cooks, so I wonder how it stacks up compared to these others. And the Messermeister is like the Wusthof classic, only better IMO. Both the Wusthof and the Meridian Elite are high end, full tang, forged, and made in Solingen. But the Meridian has no bolster, which means you can use and easily sharpen the entire blade all the way to the heel. Plus, it is balanced a bit more towards the blade than the Wusthof so the blade does more of the work. Again, great video. I learned things I didn't know, which is always a plus.

[@PrudentReviews]

Appreciate the comment. Victorinox Swiss Classic is very similar to Fibrox Pro. Almost identical.

[@kanakapono]

As a professional cook, Mac knives are well made, stays sharp, lightweight and overall easy to manuveur. My favorite brand.

[@Habaneroranger]

Yaxell all the way. Great affordable Japanese knives

[@dankirk6096]

My favorite is the one that is consistently sharp every time I reach for it, without a lot of maintenance.

[@jeffbrady9448]

Never see Dexter Sani Safe in these kinds of review, yet they seem to be in every commercial kitchen

[@DanielJacksonisbiggerinside]

Dexter seems to be more popular on the East Coast, West Coast has a bit more Victorinox.

[@deliowa]

Yes Dexter. Holds edge good

[@macsarcule]

Another outstanding mega review! Love these!

[@PrudentReviews]

Thank you!!

[@edwarddutra7829]

I liked this comparison but I’m surprised that other knives weren’t considered. Low end Cuisine art Kitchen Aid Sani-safe (Dexter Russel) it’s an industry standard for a reason Higher end Global Rhineland Cutlery

[@themountain59]

Wüsthoff classic is my favorite🤩 great balance nice swoop,not too heavy

[@amandahughes8627]

You really under represented the cutco’s high quality.

[@jjohnson893]

Sad to not see the Bob Kramer knife here. My absolute best knife in my kitchen!

[@PrudentReviews]

It will be included in Part 2 for sure. Which one do you have?

[@lone-wolf-1]

Thank you for this great comparison! 👍

[@kathrinlancelle3304]

What about the Victorinox Fibrox? I have that one and really like it.

[@PrudentReviews]

It’s very similar to the Victorinox Swiss Classic. They tweaked the handle design slightly.

[@Bob_Adkins]

Love mine! They have thin, tough blades that make slicing easier, stay sharp, and are very easy to sharpen. They're not made to impress yuppy guests; they're made to get dinner on the table.

[@paulrichards8323]

Thanks for the video. You should have included the popular Mercer Genesis 8 inch . Very good knife for the price. I like the full bolster. Have you ever used this knife?

[@PrudentReviews]

Great knife - I tested it a while back but gave it away, which is why I didn't include it. I should have included it with just the photos. Here's my review: prudentreviews.com/mercer-knives-review/

[@paulrichards8323]

Thanks for the Mercer review link. I hope to buy one soon.

[@JohnSmith-oe5kx]

I do not understand why knife reviewers do not demonstrate the balance point of knives when reviewing them. It is virtually the first thing that I check when I am handed a knife because it dictates how the knife "wants" to be held.

[@silvy4413]

I’m right handed, and my husband is left handed. Which knife would be good for us both in regards to their handle ? Maybe a brand that you didn’t feature in this video?

[@shounakhinge8]

I can get Wüstof classic half bolster for €99 directly from the factory as it is just about an hour away from me. Looks like I am in for a treat!

[@freeyourmind7324]

Nice review but I can't believe you don't have Miyabi in your collection. Best knife you can buy for price and you will have them forever.

[@Bob_Adkins]

Buy 3 return 2? How brilliant! That's why people buy things and complain about receiving the packages previously opened, and also part of the reason why knives and other merchandise is so costly.

[@jeffarcher3322]

New Missen with AUS-10 is clearly the best value. Been using Missen for years but the AUS-10 would make it perfect

[@OmyLeg]

Solid test! But what about also popular Mercer?

[@groverw7507]

Good video, appreciate the specs list provided

[@jimmiematho8082]

I own them all and you can't go wrong with Wusthoff❤ I especially like the icon it has a special Edge on it that's the sharpest they manufacture

[@A.ImagineThis]

Thanks man this was a great video! 👍

[@PrudentReviews]

Thank you!

[@allymoeller5328]

Surprised not to see mercer on this like, best knife for its value imo. $50 & its great steel.

[@johnhoffer6265]

Bob Kramer fanboy here in carbon steel 52100.

[@stevenvermeulen8804]

I have wusthof classic Icon knives, and around here in Europe, they are quite a bit cheaper than in the US, it seems. Normally the cost of a knive in euro is around the same as the cost in dollar. The currency rate is mostly offset by a higher VAT in Europe, so a knife that costs $100 in the US will be around €100 in Europe. I guess the reason why a Wusthof classic costs $170 is due to shipment costs from Germany to the US. Around here it costs between €90 and €100. A Classic Icon is around €120 - €130

[@michael_the_chef]

I have gotten lots of knives over the last few years, the best ones that are afdordable are shiro kamo's aogami super with stainless steel cladding and kurouchi.

[@arthropod-doctor]

I've been using a Henckels Classic for a few years now, and I haven't had any issues with it. I'd love to hear your thoughts on it. It's the one that's made in Spain.

[@philipstaite4775]

My Shun Classic is my top-end knife. I've never used anything better. I have a Made-In as a "daily driver" (ie weeknight meals) and only use the Shun when I'm doing something fancy (ie. weekend meals). I wouldn't change a thing about the Shun, the Made In continues to disappoint to the point I'm considering either replacing it with another modest knife, or dropping the notion of a "daily driver" completely and just using the Shun exclusively. I bought 2 Made In knives - the Chef's knife, and a Santoku style. Both needed to be sharpened out of the box. The Santoku performs about as well as I expected given the price point. The Chef's knife continues to be problematic in both taking and holding an edge. It is disappointing because I like the look/feel/balance of it.

[@olli_brb07]

It should be mentioned that there is a version of the Zwilling Pro with traditional bladeshape

[@ianm6204]

I like Mercer knives from Taiwan for my Chefs knives and Victorinox for slim utility knife’s. Both are quality and affordable. Not really fussed on anything out of China.

[@aaronh305]

$22 Mercer that I strop every few months has been a great buy for me.

[@PrudentReviews]

Great value

[@bevintx5440]

I have two (2) 8” chef knives. The first one is a ZWILLING 31701 knife purchased in the late 1970s or early 1980s, probably closest to the ZWILLING 4 star knife of today. I have always disliked that knife. For one thing, it never seems to hold its edge very well. A few years later I purchased a Chicago Cutlery chef knife, which i like much better and cost quite a bit less. I use the Chicago Cutlery knife, while my husband uses the ZWILLING knife.