Top 10 Chef Knives 2018 – 2019

My top picks for best chef knives in 2018 from Miyabi, Yaxell, Masamoto, Mercer and Victorinox. I have the best knife picks from $15, $30, $40, $80, and up to $350.

Buy on Amazon
mercer millenia – https://burrfections.com/MercerMillennia
mercer genesis – https://burrfections.com/MercerGenesis
victorinox – https://burrfections.com/Fibrox8
messermeister 4 seasons – https://burrfections.com/4seasonschef
mercer renaissance – https://burrfections.com/Renaissance8
yaxell mon – https://burrfections.com/Mon
masamoto vg – https://burrfections.com/masamotoVG
enso hd – https://burrfections.com/ensoHD
yaxell super gou – https://burrfections.com/SuperGouChef
miyabi birchwood – https://burrfections.com/MiyabiBirchChef
kramer carbon – https://burrfections.com/Kramercarbon
akazawa chou au – https://burrfections.com/Akazawa
masamoto ks – https://burrfections.com/Masamoto-KS

KS https://burrfections.com/Masamoto-KS
Akazawa https://burrfections.com/Akazawa

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Comments

Jonathan Luu says:

I see why he has so many cuts on his hands.

XaviorPrime says:

Wheres the chunchunmaru evaluation

Billy Clabough says:

Most useful video I have watched on this channel so far.

Chris Qrook says:

*issa knives*

Matej Marković says:

This is one of those random but interesting videos

Brian Lange says:

I’ll take one of each.

willisverynice says:

Wheres the part where he let’s us know how much money Wusthof knives pays him?

Emiliyan Yankov says:

Knifemaker and stores his sharpened knife in a WOODEN sheath… GTFO here…

locksmithmuggle says:

Carbon knives impart metal flavor to the food. Try eating an apple with one its disgusting

Fester Adams says:

Wusthof indestructible handle, not dishwasher safe

ChefGiovanni says:

You might check this site out, pro Chefs shop here, may German & Japanese made knives on sale ; chefdepot.com

Original Pirate says:

You can be a little rougher on that knife – slices sellery again

Nospam Spamisham says:

Missed the important aspect of the edges involved.

Double bevel. Important for cutting straight and chopping.

Single bevel. Much easier to sharpen straight and true with a much finer edge. Superior sushi knives. Or anything else fine or needs to be sliced thin.

Does it matter? No, if you rely on a hardened steel knife with a factory installed edge. Absolutely if you sharpen your own knives.

Less so if you own an advanced sharpening system that forces you to create a steady angle through the entire stroke.

The least likely knife to care about any of this is the Chef Knife…which is a heavy duty, all purpose blade for doing gross, repetitive LOW QUALITY chopping. Don’t waste money on Chef Knives, cleavers, bone saws and other heavy handed tools mass produced for Walmart. Spend that money on your Sushi Knife. Or various other knives for doing fine work (example, pastery). Even then. A disposable exacto knife is often a good choice.

Example. When cooking sauce with garlic, shaving the garlic extra thin will result in said garlic melting into your sauce. You can use either a $200 knife you spend an hour lovingly sharpening to perfection and stropping between uses. Or a 10 cent razor blade you throw away after using. What you won’t be using is a Chef Knife.

beepIL says:

6:31
I wouldn’t say a single bevel is harder to sharpen, it is not…
It is just a different sharpening technique, which is not harder than having to master either sharpening technique,
it is just… different.
Assuming you would be learning to sharpen only single bevel knives from the get go,
Learning a double bevel sharpening would be just as “hard” in that perspective.

ElZamo92 says:

I think my $50 Fürii chef’s knife is good enough.

Frank Castle says:

I think this dude has mastered the art of mispronouncing “Wüsthof”.

Liam Dent says:

Very good video.

J Kausti says:

Hey! A Yaxell Mon. I got that as my first really good knife last year. Loving it, with one caviat. The angle of the handle narrowing into the blade (not being quite vertical) is such that in a pinch grip it kinda presses on my forefinger in a way that a pure vertical narrowing probably wouldn’t.

imachynn says:

Thinking the film is about to finish, I zoom out to check the timeline, only to realise the film is less than halfway in. Concise!

Liam Sweeney says:

This guy’s hands look like a lion’s been kneading on them.

Adi tya says:

You get a knock on your door. You open the door and see 10:59. Wyd?

dariens007 says:

I dont understand why the “Mercer Culinary M23510 Renaissance” is better than the “Mercer Culinary Genesis Forged Short Bolster”. it cost ten dollars more and the amazon page doesn’t help in describing why this is better than that. i like they way the look but they look freakin identical……… (╯°□°)╯︵ ┻━┻

Thomas Roberto says:

his mouth is purple… WTF

Strike Freedom says:

Have you heard of chinese knife? XD It does everything for chinese chefs

William Percifield says:

Very helpful video, thank you!

DMAN D says:

Japanese knifes are a lot prettier than western knives.

Lee Janes says:

Watching you scrape ingredients with the sharpened edge really makes me cringe. Wtf bro

BF2142152 says:

I recommend you test out a HAP40 knife as well as ZDP 189. I have a HAP40 knife and the edge lasts forever and can get razor sharp.

Pete Smith says:

Seems like a guerrilla ad for Wusthof

Daniel Martinez says:

I’ve had a Victorinox in some form or another for about thirty years, it takes a little getting used to but its a fine tool and competes well with some of my higher end ones. just remember right knife for the right job.

Harvey Harvey says:

replace the word knife with the word penis

Charles B says:

Shorter blade double beveled edge German blade more control.. best. IMO of course.

samusco Borg says:

Victorinox knives, and that knife in particular, are some of the best knives in the world. So much so that I don’t see any reason a chef shouldn’t carry one. Why? The soft steel makes it easy to sharpen, and better yet, if you are lucky enough to have a polishing rod or fine cut steel, then you can get that thing razor sharp on the fly by burnishing, and keep it sharp with good maintenance. I’m talking sharper than pretty much any knife on the market, other than carbon steel, and it doesn’t take much skill to get that edge. The soft steel also makes it safe for brunt tasks in the kitchen, like twisting out avocado pits. You can offer me the most expensive knife in the world, but I’d still carry just a Glestain 724tk and a Victorinox 8in for my chef knives. Seriously, if you’re a cook or a chef, go buy one.

Fett & Kohlenhydrate says:

I‘m happy to see the Chroma 301 featured in the Video. I use that knife for 15 years now (not in my video kitchen though) and it never failed me.

lazichimp says:

Thank you for doing all these reviews!

Ernest A. Pérez L. says:

I have difficulty understanding the names of the different knives.
I’m interested in what you have to say and have watched many of your videos.
But if somehow you could list them and give the viewer a chance to digest what you’re saying it would be great.
Thanks!

Zyx says:

The Vic is a good, but soft, knife. Steel structure is good, easy to sharpen. But holding an edge? Nope. I only got the boning knife for when I would need it, so it was no big expense, and then a small parring knife for various small tasks that don’t really require a super sharp hard blade. Got the Rosewood handles though, never will I ever get a plastic, or worse, rubberised handle.

Daniel Arroyave says:

Could you maybe try one nesmuk knife from Germany? apparently they are very good ones and they come with a 30 years warranty, also they are very expensive around (300 – 500 – and even 4000 euros).. the most expensive one has 600 layers of Damascus steel. I don’t know if you ever heard about them.. How ever greetings from the Netherlands.

crusershiny says:

What about the Dalstrong Knives?
I remember you used to praise them alot

OnlyOneWith Nguyen says:

wouu I bought yaxell gou with 101 layers for 300 euros… how come super gou with 161 layers under 300 dollars?

gan lin says:

All those are the garbage

Fabian Law says:

So Nexus has been making more knives. they have more variety now. would you be able to review a set of their knives. you did the cut test on the chef knife. you should review their stuff more.

HooperWest says:

Great info! Thank you!

Tomáš Vlk says:

so boring

david sit says:

“i have very limited knife skills” me:ok im out, cya

Todd Jenest says:

Most all of my knives are Mercer Millenia and I love them.

Norberto Carcamo says:

Hey what’s your opinion on the Suisun Inox Western style gyotu?

Wilhelm Taylor says:

“A knife is a tool”…..profound.

Lee Janes says:

I feel like everything up to the masamoto ks is a very solid and accurate opinion. But for some reason you love the masamoto ks even though the steel is inferior when compared to something like hap40 or zdp 189. Imo the harder the steel the better the knife and i do use both of the steels in a professional setting. The knives i have are clad in a mostly stainless steel and work wonderfully

TdotTrustMe says:

Test Shigeki Tanaka knives. I bet they’ll outperform any of these.

Sigfuss01 says:

Ok, I have been watching almost all of your videos about sharpening and chef knives, so I am about to buy my first japanese chef knife and at this point I cannot shoose between two candidates, could you give your opinion?
The knives I stand between are:

Yaxell Gou 200mm
or
Miyabi RAW 5000 FCD

Both looks good and fits well in my hand but which one would be your choice and why?

Cheers!

Goodcat007 says:

How high up the grit scale would you go for sharpening the KS? I might have a way to get my hands on one, and I need to know how to sharpen it properly. Thanks

Nick's Stuff says:

There are *dozens* of Sabatier in France, please be as specific as you can.

Zyx says:

Yet that Kramer is Japanese, just 2 big brands from Germany and US that made a knife together, and manufactured it in Japan.

Robert Reynolds says:

Great video, lesson. Very educational. Genuine. *Subscribe **notification because I want to see more, like the sharpening lessons !!!

Reed Gordon says:

You might check out the 210mm Togiharu Carbon Steel Gyouto, for ~$98. I bought the 240mm one a few months ago and I’m loving it. I’d say it’s a great carbon steel blade for those who are looking for a lower price point then the Kramer. Don’t be fooled by the online picture, there isn’t a weird angle in the profile of the blade.

Rudy Portillo says:

Get a Victorinox if you feel like honing after every other celery stalk.

T Steele says:

Thanks for the video, and very well done! Could you please do a video sometime about kitchen knives and which ones you would suggest for different people and different needs, e.g., housewives, bachelors, culinary students. If not, could you answer this question: I am looking for a good quality knife for at home cooking. I need it to be more on the durable/utilitarian side of things as I want to spend as little time maintaining it as possible, and I don’t want to take it in to someone else to get sharpened. I’d like to be able to sharpen it at home on a manual/electric sharpener as I don’t want to go the process of learning whetstone sharpening(I know whetstones are the best). What would be the best sweet spot for something like that? Would a softer metal like the stuff used by Victorinox be better or perhaps the 57/58 hardness that Wusthof and Zwilling use is better?

Much appreciated if you could answer this rather long question!

Heinz Wellnitz says:

Send me one

WickedandLazy says:

I’ve been watching your videos for a while and I can’t help to wonder why you don’t talk about Misono

Ax Le says:

im a fully qualified chef i bought my victorinox knives in 2003 as an apprentice i still have these knives in use today in 2019 they have the life span but the only negative side is the need to constantly run the knives over a honing steel

The Poor Conservative says:

In my kitchens, most of my guys used Ergo Prodigy chefs knives. For a line cook they have a great feel, holds it’s edge well and for under $20, as good as any food service grade pro knife.

kronos77 says:

I got fooled by the hype the other day and bought that Victorinox. Not very good. Flimsy and very uncomfortable. Hard to hold without straining somewhere from the wrist to the shoulder. Bad news. Do not fall for hype. Cooks Illustrated and America’s Test Kitchen are not the last word on anything. They do some good things and some very stupid things.

Daniel Martinez says:

p.s. I adore my Japanese knives.

Zyx says:

The Super Guo is under 300? LOL here in Denmark that tacky thing retails for 530 for the 255mm and 439 for the 200mm..

Crazy Kid says:

Maumasi Firearts Knife!

Adam the ninja Smith says:

Haven’t finished the video yet but the victorinox is what every average restaurant should go with. Handles are good and honestly the blade is a pretty sweet balance between edge retention when doing most meats and vegetables and super easy to sharpen. Now that I know I can get a Mercer without a bolster my mind might change though. Just from sharpening them it seems like the Mercer might be a little softer as well

Yusef Walker says:

Don’t sleep on the Kiwi brand knives

Roger That says:

Hello, can you test Masakage Koishi Gyuto ?? greetings from Poland

marccgomez says:

As a professional chef who has religiously used Misono (440 and UX10), I am definitely going to take a look at the ENSO or Miyabi…thanks for your sharpening tutorials..they are very helpful for someone who can get ‘stuck’ in their ways and it’s nice to see a new approach–aesthetic, if you will. After my busy season, I plan on splurging on a KS. Thanks again.

qwl908 Art says:

Samura knife

Alexey Gumirov says:

I am happy with my Wüsfhof Classic.

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