Serbian Chef Knives

[@chadcolton528]

Thank you for the very even handed review! I ended up with the Almazan Kitchen knife, and it's exactly what I need. I love the story, and it does work very well in so many indoor/outdoor kitchen applications.

[@DavidWilliams-wr4wb]

I forge my own Serbian chef knives right here in the u. S. Of A In southern Maryland and they are my favorite, I use 1095 carbon and do a peened hi heat oil finish and only grind the first half inch on the blade and I do an Asian inspired handle and tang in various shapes and I love them , the last one I got so hard it’s like trying to sharpen tungsten lol

[@stopcookeat]

Thanks for all the work and thought you put into your review. It was very helpful and informative.

[@mattc825]

I love these reviews of direct comparisons. Nice job thanks

[@jtnachtlauf1961]

Thanks for your review, I think the low hardness of 3 of the knives (2x 40 and 50 hrc) is a clear deal-breaker. The XYJ had 55 hrc - that's acceptable hardness, but just on the low limit of what a useful knife should have. Just a few days ago I ordered a hand knife with a very similar shape of blade from a local knife-maker, but the blades quenched and tempered by him are standard 56-60 hrc according to official testing certificates. Have a nice day.

[@user13id]

Excellent and informative video; certainly the most objective and comprehensive that I've watched in my research of this style of knife. Thank you!

[@Websterklok]

i've been looking to buy one of these knives since all the KZbin chefs I've stumbled across have one. This video was great. Keep up the great videos!

[@cameronmcpherson6364]

These knives all cut better if you adjust your grip to have your hand further forward on the grip, with some of your fingers resting on the blade surface.

[@LordRocco777]

Thank you Buck!! Well done

[@adampoll4977]

Great review! A lot of work resulting in plenty of useful info - thanks. I have the original Almazan and even though it's a bit soft the blade geometry is great for such a large knife, making it useful for finer work than you would expect.

[@cameron8065]

Very good and informative video! Reminds me a lot of a “Project Farm” review. One think i think could be improved....audio. An external microphone would make a HUGE difference. maybe that could be your next review (4-5 $20-50 microphones?). Other than that i enjoyed throughly!

[@shawnmendrek3544]

"most like their curvy shape" spoken like a real man. We still talking about blades?

[@craigbryant3191]

With thick blades, you're dragging a lot of metal through whatever you're cutting. It takes more force and gives less control. I'm not saying thicker knives are bad, or thinner is always better...but I don't see any reason you'd want to dice an onion with some of those. My favorite knife for that kind of work just about disappears when you look at it edge-on.

[@cmmnsenserules4339]

I can't stand using these in the kitchen. But outside by the bbq, hunting fishing camping it's my go to. Just a comfort thing. What works for 1 person doesn't work for all. But hey, at least I'm using one!!!

[@SinatraKennedy]

Best knife video ever!

[@stevewebber707]

You seem to be discovering something I've been learning about knives. How sharp the blade is, doesn't always translate into how well it cuts everything. In this case, one very relevant part is how thick the blade is, and how acute the bevel is. If a bevel gets thick quickly, the wedge can get stuck in a hard material. Such that the knife is not so much slicing, as splitting. While I'm not an expert, I think blades that are thicker, like most of these, are more suitable for softer materials like meat, than for hard vegetables.

[@shawnmendrek3544]

So the right tool and technique for the right job? Yea that seems right.

[@elastvd7503]

Thank you , very useful!

[@xincutlery]

Thank you for making this video and this is really impressive. It gives us good suggestions of how to design our new Serbian chef knife.

[@kaushikghosh8043]

Hi mia, are you knife manufacturer?

[@xincutlery9022]

@@kaushikghosh8043 BTW, I'm Mia, using our brand account : )

[@3eggerfpv397]

Very useful information, Thank you! I bought the XJY as a gift. XYJ has a pictured ad stating this has a "Open bevel in water" which I haven't a clue as to the meaning of that, and haven't found any answer online. Any idea what that means?

[@fxnepilogue]

Awesome review! The Damascus knife is most likely lower carbon stuff out of Pakistan. 😕

[@dferrari3215]

These knives all need cooking knife oil to prevent rusting Incase you skip some of the video.

[@sumyonguy]

The cooking channel, their last name is ‘Almazon’.

[@rchouser123]

Thought I was stroking out, but in trying to sound all accurate and right he says, "Almazon" and it's killing me. Literally lol-ed

[@rchouser123]

Wait, he typed out Almazon 😂

[@sumyonguy]

@@rchouser123 right, Almazan....2 points for you

[@jjjtvatbp]

XYJ is the NiKuya Knife... :)

[@1madeintheimage]

Seems like it took a lot of effort to slice and dice an onion. Not so "Ruthless" is their sharpness.

[@ejcleanup]

Great video, however the sound quality was poor, it was as if you were on a bad phone line.

[@pitabasbarik9015]

How to buy it in odissa of india

[@miccorockstar1]

why not start at a soft file so you dont have scratches all over the blade

[@muradibish8187]

❤❤

[@kaushikghosh8043]

How can I connect with you?

[@ChefDSP]

Not to be cocky but if u ever stepped in my kitchen cutting like this I’d have u go take a seat until the foods ready u didn’t tuck your finger once that’s unsafe and in a professional kitchen if u don’t do even those simple things your out the door buddy

[@mattc825]

15:25. Anyone else see that? 😐😐😐😐😐🤔

[@denigomes6697]

I saw. What It means?

[@mattc825]

@@denigomes6697 Not sure actually..

[@borisudalov9090]

Толстый нож хорошо резать не будет!!!

[@stephenlozada7158]

Omg what a boring video I just want to know which one is good. I don’t want a scientific breakdown of the knifes.