Chef's Knife Speed Review: the Best and Worst Chef's Knives We Tested in 2023

No. Global suck. Because if the handle gets wet its really slippery.

yeah. you guys passed on alotta great knives. pass on the video

You missed the one from assio & engvall.. Highly recommend!

Can you put links in the description?

Maybe I missed it but I was surprised not to see Masamoto's VG "Hyper Molybdenum Vanadium" in the mix. I love mine. And as I understand it, they are pretty much the go-to for every sushi chef.

Both of you are so gross 🤢🤮

great video. informative and precise. was wondering what your opinion on the TUO brand of knives is. its my go to favorite knife set.

Thanks for the overview. Gotta say that I find your website highly impractical. It's like 99% form and 1% function. All I see are big blobs of color, image and text that cannot be quickly scanned to parse out the useful information. There's no way to filter and sort results for easy comparison. Good design aids utility whereas this design hampers it.

- Some guy on the internet with an opinion

is there a list? You don’t leave the graphics up long enough to read.

I have a set of global knives and and a set Martha Stewart knives neither one of them are worth a s*** if they're not sharp .

the perfect video for me as someone getting ready to start culinary school and start taking my cooking to a new level! i want to make sure the knives i purchase are of good quality and worth the money!

😭😭😭 dalstrong is ranked so low. It’s ashamed, I’ve used many of dalstrongs knives

Ive heard way different things about wustof knives, plus they have a great warranty program ive heard

Great review, I realize there are hundreds of knife brands so not possible to try them all. I kept waiting for a made in Canada Grohmann chef knife to get reviewed. Love the set I have. Cheers

Pretty spot-on with all of your assessments. I have the Miyabi knives, and now that my Japanese collection is growing, they just can't compare. I'll be selling them. The Dao knife also, I have that cleaver, and every time I use it the edge chips. It's ridiculous. Misen is a workhorse, sorry to hear they are going out of business. Hmm, maybe I should pick up another while I can. Have you guys tried Kaishin knives? For the price they compare to much more expensive Japanese knives. Their Gyuto is my favorite! Like butter.

Great video, I make a chefs knife that I think would compete well in that line up.

Disagree on IKEA VÖRDA knives. For a 9,5 euros for bigger knives and 6,5 euros for smaller knives they are pretty good and more than adequate for majority of people for the fraction of the price of other knives. Knives are made of X50CRMOV15 steel which is used in much more expensive brands. The handle and balance and shape of blades is really good, and handles do not slip in hand even if hands are wet or greasy. Unless you are a professional chef you can go by really well with these. I do use honing rod on them before any bigger cutting, yes, but when you take their price into consideration I'd say they are pretty good knives. Not to mention they will not rust or stain.

Hey guys I would check out the Bradford knives chefs knife. It's an American company known for their high quality products. It's made in Magna cut steel which is said to be the best all-around steel available today.

Thanks for the review, this covered alot of territory!

The winners look like shit

S35 should have given you the best knife on the list. I doubt it was real.

this is so thorough, hope u get the chance to make more!

I love my Miyabi, it is expensive but in Kyoto I bought the grade b birchwood for 40% off which is a steal. Would highly recommend Miyabi as it looks good in the kitchen but would definitely try going for a carbon kramer

As an ex professional chef, my 10" wustie classic was awesome then, and awesome now albeit a little overkill for home use. For the few Japanese knives I've used, have and tried, they are a little on the light side for me

Nothing from Yaxell? This test is biased.

“Andrew Tate as a knife.” 😂😂😂😂 Hilarious

I finally found an acceptable chefs knife in the Korin carbon steel 59 HRC. I need to keep it oiled, However it’s great.

I'm definitely going with that Andrew Tate knife 😂

I was disappointed that you didn’t go over the drawbacks of Japanese and carbon steel knives in more detail. The lack of corrosion resistance and brittle edges make these knives a poor choice for the average home cook who is not a knife hobbyist. Your #1 rated Zwilling/Kramer Carbon is certainly a nice knife but would not be an appropriate recommendation for a vast majority of people.

Tojiro ❤

Great Video thanks 🎉

The problem with Misen knives is that they sent good quality knives for yt reviewers but what they actually sell has horrible quality control. The only review I saw from someone that actually bought the knife had such a bad finish it was certainly not worth the money.

Thank you.

Just remember kids, one hell of a lot of us have bench grinders and taking a little off a bolster is a matter of a couple of seconds. If you’re young and don’t remember the knifegrinder’s truck coming round once a month to all the pro kitchens, I’m sorry. I have knives without bolsters, I just don’t find myself using them.

My Victorinox Rosewood isn't even in the top 10 :(. Time for a upgrade.

You should definitely try get your hands on a takamura knife, you won't regret it

What about zwilling 1731?

My wife just bought the hexclad knife set. Sad. She's super happy, I guess I will pretend not to know she got scammed by her favorite TV chef.

I work in a college prep kitchen and im looking for a knife that works as hard as I do, so this was helpful. Thank you.

for about $40 the Dexter Duo Glide is an incredible USA made knife that punches way above its weight class.

y'all should check it out

I LOVE THIS VIDEO!!! this is a 10 out of 10 video!! you mentioned geometry, took shun and miyabi down a peg, pointed out bolters are annoying, and had a really cool and veried selection of knives. GREAT WORK

Masamoto ks best knife I've ever used

Beautiful channel, beautiful video and a beautiful couple.

What more could a person ask for!

Thanks Jason for the recommendation. Subscribed!

Maybe oil the Miyabi handles, oiled wood vs raw vood is a world of difference

you guys rule

Why are y'all talking so fast? Can't understand half of what you are saying.

Thanks so much for the effort that was put into this video! A+ doesn’t do it justice so S+!

Have you tried any of the shun kanso knives?

The Miyabi Birchwood handle is too small for me; I'm 6'3.
I had the Artison Miyabi; the handle was just okay, but the steel was the second-best I have ever used.

Shun is good if you get it for less than $100
It gets microchips in the blade too easily.

Meiji Santoku Kramer Zwilling knife is the best I have ever used.
The handle is the best ever.
It holds an edge like a champ.
I've sharpened it well over 100 times over the past 8 years.
And unless I work a job like Nobu lead prep again, it will last me the rest of my life.

Excellent overview, including real-life usage, quite honest and to the point takes, nicely done. I'd disagree on some aesthetics judgments though, but to each his own (like the Meiji handle .. that's some of the most comfortable handles out there for me)