The Best Chefs Knives In 2021

[@Burrfection]

latest updates and content burrfection.com/ my trusted e-store bur.re

[@eusebiahinge9665]

Can you make a katana like that of the "PROJECT COBRA KATANA IN FREE FIRE" You can look it's design from KZbin 😅

[@Selinofoto-z4s]

Could you try stopping your knifes on toothpaste

[@robertganoe2193]

I just wanted to let you know that the customer service at your store is absolutely top notch. I have purchased 3 knives recently and am about to purchase my 4th. I have been working with a gentleman by the name of Kevin Tang from your team and he always answers my questions in great detail as well as given me great info on how to care for handles of specific wood types as I am still new to the Japanese knife market. He even went so far as show me a particular knife prior to it being listed as it was exactly what I was looking for. Because of him and these videos I won’t go anywhere else to purchase my Japanese knifes. He is a great asset to your team, please continue to post quality content. Thanks again

[@timj5031]

I would like to hear you opinion about "Windmühlenmesser" I actually dont know how they are called in english. They are traditionally made and most oft them are made of carbon steel. They are polished in a special way to prevent rusting. I think thats intressting because they are more compaireble to Japanese knifes.

[@cielros]

ok

[@b-radg916]

0:00 intro 3:04 Moritaka 240mm Aigami Blue Super 8:25 Akazawa Aogami Super 11:36 Yoshihiro Aogami Super 15:03 Yoshini Kato Aogami Super 18:07 Saji Kiritsuke SG2 21:26 Anryu Blue #2 24:53 Yu Kurosaki VG-10 Kiritsuke 26:36 Yoshihiro pettys 28:19 Yu Kurosaki VG-10 29:06 Yu Kurosaki SG2 31:56 Nigara Kiritsuke 34:39 Ikeda 240mm Aogami Super 37:47 Kato “Workhorse” 42:27 Nigara Kiritsuke (migaki finish) 43:39 Nigara 240mm SG2 45:49 Kobiyashi SG2 47:24 Kai Shen Blue #2 48:40 Nakamura Aogami Super 52:32 summary/outro

[@fabianvazquez5556]

tks man

[@pedrot1152]

Now the question is which one to buy if you need to choose just one pick?

[@abhidey8992]

You are the man we need in this world I was seeing the video and was noting down for research but you made it easy man.

[@jfgreen1959]

You are awesome, I’d like to give you a list of all the KZbin channels I watch. 😉😂

[@b-radg916]

@@jfgreen1959: List them out. I may very well do it on videos I find interesting!

[@madogmedic]

I love watching your videos. Your depth of knowledge is always evident. I was diagnosed this past April with Pancreatic cancer. After a huge abdominal surgery, recovery, and now doing Chemotherapy, your videos help take my mind off of what's happening at the time. I thought I should tell you. Thanks Justin

[@redangrybird7564]

Get better man, God bless you 😀✌

[@fonsvandeneynde8481]

Hope you're doing great!

[@Hyper_Driven]

Just read this and I hope you’re doing much better!!

[@ckryegrass11]

I hope you are still watching my man.

[@onlyadot]

I got 3 mins into the video and found exactly what I am looking for. Thank you

[@Eren-ev5ef]

which oke u choose? im new to this tought kai shun knifes are at top but then found these videos

[@justintime9133]

They are all so beautiful, I actually get a little jealous you get to test so many amazing knives! But you put so much work in and I really appreciate it and the time you spend on the videos you post. Hope the family is great and smart man for leaving the wife's knife alone.

[@katherynthornton7013]

I keep playing your video of this you have saved my life it's not stupid it's beautiful and thank you so much don't stop making these videos

[@daryl_s]

I actually appreciate the longer videos. More info is better. I love hearing about the makers and your stories of meeting them in Japan. The knives are amazing. Those Nigaras!! 🤩 When the world opens up again, I need to take advantage of living so close to Japan and hop on a budget flight to Osaka.

[@Burrfection]

Awesome! Thank you! have fun shopping!

[@lostchild488]

I wouldnt bank on the world getting back to normal. Thus why Im collecting special items across the world. I just made a purchase of a 6'' Yoshihiro. Im not a cook or anything. I just like to cut my oranges and I needed a nice knife. So check mark from Japan.

[@yogensubba7904]

Fancy luxurious !! love Moritaka Hamono forever.😍😍

[@colinhathaway9493]

You are right about VG10. I own a Masakage Kumo Santoku. I absolutely love it and is gonna stay in my collection forever

[@Cypeq]

Funny story Ryky, I followed your technique of sharpening the tip, done it on my box opener pocket knife. I was opening delivery that had for some reason individually packed soft drinks, i know I did a good job on that tip because it goes through boxes like butter. So each can of my imported soda, was individually wrapped :o in 4 layers of bubble wrap and packing tape on top of it. I got really tired of pealing all that off... so i'm like this tip is sharp I'm tired, I'll just cut from top to bottom. And so I did... I did not expect how nice it is, because I went through all those packaging lyers, and sliced a can from top to bottom, got soda fountain go everywhere.

[@richkeagy8907]

I love Chinese/Japanese product comparisons.

[@BackstageChief]

I just got a moritaka kiritsuke myself, they're pretty sweet! And I love the family's history

[@michaelkraus4135]

Luv your DETAILED DESCRIPTION !

[@wlhlmknrd6456]

Awesome collection you got there, I’m jealous!

[@Burrfection]

More to come!

[@jeffhurst4744]

Have given me excellent options/ideas on replacing a few of the knives in our little collection. Now to replace/upgrade our knife block (small kitchen/limited drawer storage. Again, thank you.

[@quinnhunsinger1603]

I've recently sold a few knives that were purely in my collection that I hadn't used. Realized I probably don't need 50 Japanese knives that I don't use ha but I've already bought two new ones so it didn't last long! Great video.

[@Burrfection]

Right on

[@kyounokaze]

Just ordered my first knife from your store! The Nigara Aogami Super Matt Migaki Tsuchime 165mm Bunka. I've been a fan of your channel for a while and finally decided to get a good quality, and beautiful, knife for myself.

[@チャーリーブラウン-w8l]

Thanks for the video sir, was able to make my pick

[@alexism.1701]

I just ordered a Shigeki Tanaka petty knife 150mm and I’m very excited to use it

[@johncurtis142]

I bought my yu kurosaki knive from your past videos recommendation although i did buy it from australian supplier. Absoltely love it !. Thank you very much.

[@Burrfection]

all good. as long as you love the knife

[@Apredator81]

I really like nigara bunka ... I want it

[@cubeheadgameing]

I’ve been using and loving my Kenji Togashi 240 gyuto in shirogami 1. Kenji’s forging ability is unmatched and his son, Kenya, does a phenomenal job with the grinds. I have used some of the best knives in the world in my career, and this is my favorite.

[@Burrfection]

You have good taste. I just ordered my first Kenji….

[@cubeheadgameing]

@@Burrfection congratulations. I have a feeling you’re going to like it.

[@ObviousandCynical]

Absolutely love my Yoshimi Kato Gyuto so it's great to see it on here!

[@Trevlee74]

I second that Japanese VG-10 is phenomenal.

[@Burrfection]

yes!

[@pei-eitan9590]

I have used Yu Kurosaki SG2 just like the one you shown, for work over 3 years now. There's only 1 gripe i have with the knife, i have to be very careful cleaning those hammer mark. food particle does cause some minor problem every now and than. I usually check those hammer mark every now and then just to make sure there's nothing in those mark. A toothbrush and rust remover will solve the problem.

[@GordonTillmanTexas]

Ryky so glad to see the new video. Missed you!

[@Burrfection]

More to come! and THANK YOU !

[@franzgroescho4652]

Just managed to get a hold of an Anryu Blue #2

[@leeyoungun]

The Kohetsu Aogami Super is a fantastic $200 gyuto. It’s been my main knife for the last 5 years and seen heavy use in a professional kitchen.

[@DrPriiime]

Love it. I want to go to Japan. My kids love your videos

[@Burrfection]

Please do! you'll love it

[@swansonq]

All about being a " Very happy owner of these knifes..."

[@Burrfection]

Something like that

[@abhishah1998]

been watching this video every now and again (10 times +) Happy to tell you guys i now own 5 Japanese Knives. 1 Shun (VG Max/VG10), 2 Takamura (VG10), 1 Moritaka (blue AS) and a custom santoku (blueAS). If i had to choose the most dependable sturdy knife it would be the Shun since its thicker at the spine and the cutting edge is 16 degrees only each side. I believe Takamura san sharpens knives

[@dominicdesouza2609]

Great video Ryky. It was a pleasure listening to the history/info on Blacksmiths and facts on the daily usage of their knives. Thanks again for another top quality video!

[@Burrfection]

just doing my best!

[@dhop310]

Coming back strong with an hour-long vid!!! Love to see it.

[@Burrfection]

You got the most collectible knife of the year.

[@dhop310]

@@Burrfection I learned from the best! And I love my Anryu.

[@jamesdean7294]

Great collection. Thanks for doing this.

[@Burrfection]

My pleasure!

[@marcohernandez4166]

I’ve the kobayashi sg2 240mm gyuto. Not once has it wedged in anything. It’ll cut through anything without resistance. It’s something else.

[@londiniumarmoury7037]

Nice video, your content is very helpful to people making custom handmade kitchen knives.

[@Burrfection]

i'm not in that league but thank you

[@londiniumarmoury7037]

@@Burrfection Well I know one custom maker who gains something, your selection and comparison of many blade types side by side is something.

[@alexmontanus]

Bought my first Japanese knife this week, and trying to upgrade the rest in the coming years. It’s a tojiro dp3 hammered 17cm Santoku. I’m coming from an IKEA santoku knife so the sharpness stunned me for a bit. I also own a bk 20cm chefs knife but I like the smaller santoku better, easier to handle and very good for 90% of my cutting needs. Want to get a smaller petty knife and maybe a 19cm kiritsuke some day. Seeing your collection is intimidating but I can already tell after 2 days with my firstJapanese knife that it can be addictive.

[@Burrfection]

nicely done

[@kurtis4572]

great knives. i will end up buying one of them.

[@Burrfection]

have a look around when you get bored bur.re

[@nadtz]

As happy as I've been with my Honmamon I've been kinda lusting after a Moritaka. That said that collection has me drooling. Gonna watch the whole thing later when I have more time, but for the algorithm!

[@Burrfection]

i have owned two Honmamon gyutos - great value for money. The Moritaka though, is a worthy upgrade. i'm expecting a shipment soon bur.re/moritaka. thank you for looking out!

[@nadtz]

@@Burrfection Oooh, noted! Any chance you'd be getting the 180mm Nakiri also?

[@Emanuelnx]

Great video and beautiful knives!

[@Burrfection]

Glad you like them!

[@RobinYee-xc9vf]

All are very outstanding.very sharp.i see.three piece of best ...three are collection.three are daily 's cutting tools...three with over running,so rest in the dry corner

[@Burrfection]

Yes, you are right

[@snalsga2]

Just purchased a Nigara Hamono 240mm Kiritsuke Gyuto from you :) can't wait been researching all day about which steel and maker I should get, ultimately went with SG2 instead of Shirogami #2 which I was leaning towards for awhile but I I like the idea of SG2 kind of best of both worlds. I couldnt find a video showcasing what 63~ HRC was like as far as cutting and stiffness on the blade so I hope it works out for me. Really excited.

[@sonkekoster3105]

Hi Ryky, you are completly right VG10 is not bad at all. I have a very good japanese Damascus knife which is out of VG10. It's over 20 years old - it has no chips, no rust and is quite sharp. Great quality.

[@Burrfection]

yes. thank you

[@TheEriclikeseatin]

I have a 210mm white #2 from Anryu/Ikeda that I'm looking forward to comparing to the Anryu I have at home.

[@Burrfection]

nice knife...... white#2 Anryus are quite rare

[@jaffutemeslames]

Great video. Thanks

[@colegmr]

Love your vids just bought a Naniwa Chosera 3000 p330 from your website thanks for stocking those, there arent many sites who sell the baseless model.

[@Broken_bevels]

"THIS IS MY KNIFE'S WIFE" 😂😂😂

[@Burrfection]

got to keep it real.. no one messes with the wife's knife

[@MasterofPlay7]

didn't know knives have genders

[@joshevans3452]

The epitome of a Freudian slip.

[@andyskiles9542]

@@Burrfection wife’s knife is knife’s wife.

[@philyu8245]

Glad to see you back reviewing knives. Thank God I've got most of these, but for AS I go to Takeda. Hope to see more knife reviews buddy.

[@TheHBHikerBoyScout]

I recently found your channel because I was wanting to upgrade my kitchen knife. You have some great content! I’ve always been into hand made knives mostly Scandinavian bush knives. I just ordered a Gyuto and a Petty from your website. They should be arriving today, so excited!!!

[@CookingwithYarda]

Those knifes looks awesome !! I would love to use them in my kitchen.

[@Burrfection]

You and me both!

[@Mr.WS6]

If your new to knifes and only could afford 1 at this time. Which knife would you suggest? Cut a lot of chicken, brisket, steaks, potatoes, broccoli, onions, etc.

[@danc6424]

Would you ever review a menkiri? This is one of the hardest types of knives to find reviews for. Thank you so much for all your content as always. I love the passion that you have for knives and sharpening!

[@cdh79]

25:10 .. the Yu Kurosaki is your knives wife? 😆 I am glad you're talking about the VG10 "issue". I was close to buying a Fujin Bunka in VG10, but then decided to get the Rajin Bunka instead, which has the cobalt special steel. I am still eyeing that Fujin though, so I don't have it written off just yet. I'd still prefer it in AO super. (There is a Fujin AO super Santoku at a local store though, so I might add that to the collection.)

[@alexbudar8459]

Just bought the nakamura ginsan steel from your website! And I love the knife! I have been in the restaurant business for 9 years and this has got to be my favorite knife so far!!

[@michaelcochenour3130]

Thank you for all the helpful videos explaining the intricacies of knives. I love to go thrift store shopping and find old blades to restore could make a interesting video to help people on a major budget

[@jasonames5048]

Beautiful knives. I just bought my first set of decent knives I hope. I went with the nexus bd1 set.

[@Burrfection]

Right on

[@MrSATism]

Would love to see the upcoming budget video! Really would love a wa gyuto under 200$!

[@Burrfection]

Sounds good!

[@nor4277]

I have a question that many may have,I am 71 I do very little cooking ,I need a small chef knife 4 to 6 inches and like many seniors,I am on a fixed income ,what a affordable knife for me,I have many sharpening stones ,so hopefully I can sharpen them my self ,still learning .can you recommend a good and cheap knife 50.00 or under .

[@koenstinckens2234]

Still in love with Miyabi Gyutoh 20cm :-)

[@nathanlegarreta7002]

Not going lie that's a great collection you got there

[@Burrfection]

just doing my best

[@nathanlegarreta7002]

@@Burrfection keep it up. I been getting all my japanese knife knowledge fromnur Chanel.

[@alexlee3011]

Hello ryky, it’s such a charm to meet people like you that have so much passion about what they do. Just a fun suggestion for an video you might be interested. In China, at least from the southern part where I am from, the moms use the bottom of ceramic plates, the rim, to sharpen theirs knifes. I wonder if that’s where idea of the synthetic whetstones material came from. The very bottom are rough and the particles are uniformed. Of course, probably doesn’t make you any money. But I think it will be wild. Keep up the good works for the knifes, products needs real user’s inputs to be prefect.

[@tomergoetzlevy2604]

So awesome!!!!

[@Haramyst]

Culinary dream armory!

[@Kopa_Malphas]

For some reason...after months of watching videos, I didn't realize I was subbed to your channel...I guess KZbin just suggested you so often. WELL! I fixed that today.

[@Saladon89]

hi, could u do a review of the misen chef knife? it uses the aichi aus-10 steel. i dont see many reviews about it, and the ppl who review it dont look like theyre professionals and are not experienced in using many different knives as u did, and also the people who review it sounds like they were paid to give it a good review

[@ianmagee389]

I’d love to see this too. I got a Misen knife when they offered a discount and after a few months now think it may out perform my Wusthof Classic Ikon’s especially for the price. But I’ve only had it a few months. And don’t have much else to compare it to.

[@codfishknives8526]

Over a long period of sharpening yes the blade thickness increases. You should bring the primary grind back to its original width. Either by stone or see someone with a belt grinder.

[@heftyhefty_]

I found your channel just in time! I’m shopping for my husband’s birthday. I was hoping to buy some in Japan, but our trip has now been canceled twice due to covid. 😢 Thanks for all of the information!

[@Burrfection]

Welcome!! have a look around when you are bored store.burrfection.com/

[@heftyhefty_]

@@Burrfection I still can’t decide what to get! Any suggestions for someone new to Japanese knives? I could easily get a Miyabi or Shun online but I like the idea of a handcrafted knife.

[@bidin5253]

Interested in yoshihiro aogami super knife...the price is so reasonable

[@deathmice4031]

An elderly friend of mine gifted me two knives And I want to learn about them. One is in excellent condition and the other well over used, but I want to learn more about them

[@samanthnair2692]

I really love your selection but unfortunately cant afford them. Can you make a top 10 list of knives under $75 which folks like me could consider. Thanks

[@FrocketGaming]

Love your videos, been following you for a few years and I'm happy your channel continues to grow!

[@Burrfection]

Thank you so much!

[@QPkrlssn]

Hello I'm looking into upgrading my kitchen knives. I'm on a budget.. I'm curious about yaxell Zen and Ran. Will I notice a difference between those 2 series or is it mostly a cosmetic difference? Zen looks a bit more raw with its hammered finish.

[@dasiegel]

I'd throw Kisuke-san in there from Manaka Hamono. It's like a not quite as thin, but harder Yu Kurosaki. He uses a really cool process and does it all in house.

[@Burrfection]

Have some coming. Just did not have it for this video. I am only including knives i have actually owned/used

[@dasiegel]

@@Burrfection I got the 190 mm ATS-34 gyuto. It's beautiful, like maybe the most beautiful! He told me on ig he is started to make his knives thinner to appease the int'l market but the one I have is probably an avg taper, slight wedging on carrots, etc. Still a pleasure to use.

[@easterriot1916]

Dear sir Burrfection. I am of the opinion that you need to be clear about the terms patina and rust. They are not interchangeable. A solid patina on carbon steel is rust prevention. A patina can be formed over time or forced and/or controlled. There is also red rust and black rust with different properties. Some of this knowledge makes owning carbon steel blades a lot less fussy than people make it out to be...

[@austinmackey4053]

I’m currently a full time college student and part time baker. I don’t have a lot of money in my situation so I’ve taken an interest in restoring. Where are the best places to find old or damaged knives. I’ve tried yahoo auctions but the process of getting things to the states just seems to complicated and negates from whatever bargain you make on a purchase

[@TeamSatanas]

nice set

[@Burrfection]

Thanks!

[@seattlechronic]

Awesome!

[@Burrfection]

Glad you think so!

[@joostdehost9582]

He, It might be a bit of a topic most knife sharpeners don't talk about, but who would you sharpen a serrated (bread) knife? Can a video be made on that? I would love to see what you think would be the best way!

[@MondCloud]

Hey, what do you think about shigeki tanaka gyuto r2/sg2 ?

[@jrw0707]

This I’d off topic for this video. Could you do a video on how to sharpen a hunting/survival knife, such as 15001-1 SADDLE MOUNTAIN SKINNER from Benchmade. I struggle with this shape of knife on the stones. I do pretty good on my kitchen knifes but it seems like the smaller stiffer blades I fall apart. Thanks for the great content.

[@tigerbalm666]

I want the hexagon shape handle as it's like my Prince tennis rackets.

[@sonkekoster3105]

Very interesting view inside your collection of knifes. I like that, to hear all your concens to the differnet knifes. Thank you! I would like you to review the Shigeki Tanaka R2 Damascus Gyuto 210 mm knife?

[@Burrfection]

hmmmm..... yet another knife to add..... just waiting for them to ship

[@sonkekoster3105]

@@Burrfection Hi Ryky, I would be happy, if you review the knife. Looking forward to see the video. Maybe if you don't want to keep the knife at the end of the trial period, I would be interested in buying for a reasonable price or 1$ plus shipping. Maybe worth a thought. The Shigeki Tanaka R2 Gyuto 210 or 240mm is my personal dream knife! In Germany it's not so easy to get an hand on it for a reasonable price (Tax, toll etc.). I only found one dealer in Germany. And of course the knife is out of stock.

[@igornakhamkin9339]

Hi Ryky, thank you for the video. Would be nice if you could review Masakage Koishi Gyuto 240mm.

[@apilkey]

@Burrfection who would you say is the pinnacle, the best of the best of Japanese Knife makers? Overall across all knife types if you were to have a complete kitchen set with money being no object? Not necessarily knives you sell, bit a completely unbiased opinion on the best Japanese knife maker?

[@robertcameronjones]

I'm struggling as a newbie to understand how these are any better than Ensos or Miyabis, based on metal, sharpness, blade and handle shape, fit and finish, or sex appeal.

[@jamesburke638]

I am a new subscriber. Your videos are very informative. BTW did you race against Apollo Ono

[@Burrfection]

No. But he and i are ok

[@bidin5253]

Make burrfection petty next ryky... hopefully can have a set of petty and gyuto from burrfection collection

[@จั๋งดุ๋ง-ร9ภ]

Fujiwara denka please 🙏

[@Odinson2099]

Can we have timestamps in the description?? With the names of the knifes, please?

[@Burrfection]

Working on it

[@Odinson2099]

@@Burrfection Brilliant, cheers!!!!

[@b-radg916]

Done!

[@Roozy_Persepolis]

can you do a 2022 or 2023 iteration of this video please?

[@nosim93]

Hey Ryky. Big Fan! How do you think is the Masamoto KS holding up against this list? I always wanted to buy one. Cheers

[@thomasgronek6469]

Great video, thanks. How hard is too hard? I have a Takeda guyoto, Blue Super, rated at 62 rockwell. I already have a chip in it, (I will leave the chip, it will take forever to sharpen it out (small, small chip) Do you, or does anyone else think there is an upper limit on steel hardness where it becomes impractical for everyday use ?

[@luistapia1942]

I know what I'm buying. Ryky is an enabler. Lol.

[@Burrfection]

someone has to do it

[@renator9721]

enjoyed watching this!!!! mouthwatering hahaha 😂😂

[@lz_377]

Where are you Ryky? You got me thousands of dollars deep into Japanese knives and whetstones and I haven’t heard from you in a long time. I miss your content!

[@Burrfection]

been really sick last 2 months. 90% back to health. be back soon

[@jeffandre3070]

Loved this video and have become a Japanese knife lover. My first knife my son brought back from the Toykyo fish market from the Sugimoto store for father.’s day and it is engraved with it. From your videos on Anryu, I was able to find a Katsushige Anryu Blue Super Santoku Japanese Knife 165mm Shitan Handle. It is hammered and I don’t have it yet but the photo didn’t look anywhere near as shiny as yours in this video. It looked kind of dark where the hammer marks but I got it anyway. Did you polish yours in this video? I hope you get this.

[@davidwallace7761]

Hi Ryky this is not a question about sharpening Japanese knifes exactly. But I would like to know and I am sure there are lots of other people out there that would like to know about sharpening other knives with different profiles such as Butchers knives that have some very different profiles in the set and pocket knives these knives often have a very rounded tip to belly potion. What motion do you use to address sharpening the rounded potions without flattening / straightening that area out?

[@sonkekoster3105]

Hi Ryky, I understand your approach concerning test of knife. But if the handle get cracks it's too late! You have to sand material down to resore it. In general I would recommend to react before cracks will appear to maintain the value of a knife. I think keep in mind how valuable these knifes are! If you not intended to change the handle anyway it's a crying shame. A knife can last a lifetime.

[@jetobey5656]

I actually like a controlled patina. With carbon steels, like my Kramer, it should "Blue" like a premium firearm. In that world a "rust blue" is a premium. At this time, the Kramer Carbon is my "best" knife. Now that I have detailed my Miyabi Artisan , it is my best true Japanese knife.I have 3 Chinese Iapan-like knives for push and pull practice. I am gifting one of the Chinese to a friend who is learning honing of gyuto[gyoto]----I gave him a Euro chef's and it is time for him to really learn.

[@dillonturner7195]

How does the Miyabi Birchwood compare to these knifes? I noticed that it is not included in this video.