my trusted knife store bur.re

I use German and Japanese knives as my personal set, but man, I have an 80-year old very roughly hand forged Chinese cleaver from my grandfather that honestly speaks volumes to how important passion is to the knife-making process. The blacksmith is long gone but his signature remains on the tool I use on a daily basis. It's such a humbling experience every time.

As a kid, I remember my parents knifes, they were garbage. They bought cheap "stay sharp" knives that were blunt out of the box and never got sharpened. It wasn't until I took mandatory cooking class in high school that I got to use a sharp knife for the first time. I still remember the feel of that Mundial 20cm cooks knife in my hand. It wasn't anything special but that Mundial was so much better than the knives I was used to. I was so used to crappy knives that it didn't even occur to me that there was anything wrong with the ones we had. When I got home from school I and asked my parents if we could go shopping for a real knife - received a swift NO, "We already have kitchen knives". I bought my first knife and whetstone about 2 years ago - A German made knife I paid about $80USD for. I am still practicing my sharpening technique and have a way to go until I can complete the tomato test. I plan to buy nicer knives in the future once I am able to sharpen them with confidence. I stumbled across your channel because I wanted to learn how to sharpen properly, so thanks Ryky.

0-20 el cheapo 20-60 workin blade 60-200 personal home blade 200+ no touchy i don’t even cook

Most german knifes come out of sohlingen and they have at least 600 years of experience there with knifes. Zwilling (the best known brand in germany) has made knifes since 1731. Wüsthoff was founded in 1814 and has 480 employes. To negelect the german tradition is kind of strange. Sure it is a lot of automatisation in the larger factories, but that is how germany operates. Furtheremore they are factories, which make same by hand. Problem is that those prices get than to crazy leveles (starts at about 400$ in germany). Workforce in germany, as well as energy is just about 30% more expensive than in japan. But the skill, as well as the tradtion is there as well.

In Germany a knife is a tool. It has to be reasonable in price, endurable, sharp enough for the job and well made. But it not art. It’s a tool.

I'm an old geeky guy who is a passable home cook. And just discovered this channel because of my growing realization that my dull knives are seriously detracting from my joy of cooking. I also love watching people talk with passion about their field of expertise - and especially those who are not mouthpieces for business. You can keep your TED talks.... I'm sticking around here. Brilliant exposition, wonderful learning... Thanks a million.

Yes, this format is fantastic. It gives more insight into the knife industry, and helps guide burgeoning knife enthusiasts. The way you structured this video certainly helps to understand the type of knife buyer one may be; and what type of knife buyer they would want to be. It might certainly help someone understand where their knives might be on your spectrum, and it certainly helps to guide one where they would want to be on that spectrum. Your spectrum is certainly more educated than your run-of-the-mill layman's would be.

I really like the deep dive 15min format. Keep up the great videos.

Dating myself but when I starting buying knives when i was a young man and starting to learn how to cook as a home chef, there were no computers, no internet and definitely no YT. Bought knives on reading about them in magazines etc. Bought Zwilling knives. Have them for many years. Love those knives. Call them my heirloom knives. Really like your channel because you've informed me about the care and maintenance of knives which I would have never learned and never knew before your channel. Bought a Sakai Takayuki chef knife from you. My first Japanese knife. Totally impressed. Conflict as to which is the better knife between the two. As for this video, found it very informative and you to be quite knowledgeable on the subject which is why I like your channel. Continue your excellent work.

A very interesting analysis. Thanks for making the distinctions so clear.

The greater threat to a knife is the chopping board😂🤣

Hair game is interesting this episode

Japanese craftsmanship is unsurpassed in my opinion. They have an unreal level of discipline, dedication, and skill devoted to their art form. From make up brushes, to cutlery, woodworking, tailoring I am constantly amazed at the quality of handmade products that comes from Japan. There is a chanel on KZfaq called “Woodworking Enthusiasts” that showcases ancient forms of Japanese crafts that I find so interesting and inspiring. My hope is that these skills never get replaced by a machine.

I like these Q&A videos a lot. I would vote for more of these. I really appreciate your insight.

I really enjoy this format. While raising a family, I had to settle for the less expensive knives. After the kids were grown, however, that has changed, and it really came down to Wustoff and Shun for me. I prefer the heftier feel of the Wustoff, but the craftsmanship and uncanny sharpness of the Shun, has pushed me firmly into the Shun camp. They are a delight to use.

Long-time lurker. I love the longer format.

I am old and remember when in the 60s and 70s, Japanese products were considered cheap copy junk and now they are the standard in many things. So beware the Chinese with their new factories and their cheap copy junk. I prefer traditional in quality and pride and will buy one of your knives when I can afford one. But do not discount the Chinese.

I just stumbled across your channel and appreciate your straight forward, yet interesting, presentation of your knowledge. Thanks!

I have been using your channel for a while now to do alot of research for building my knife collection. One of the hardest things to physically compare serveral knives against one another because those videos or images are rare. However, I finally reallized that your knife wall has exactly what I was looking for. Maybe you could make a video that simply shows your entire collection in the entire frame and just quickly go over or name each knive. Thank man.

Really interesting video, definitely like this in-depth format. Would love to see a VG-10 one, and more about the different steels and how they compare to each other.

I buy pocket/folding knives. Some fixed blades but small, all for EDC purposes. I feel like kitchen cutlery is light years behind in the use of different steels. The super steels they have now are INSANE. I'd love to see an 8 inch chef's knife made out of CPM REX 121, M4, or even good ol M390.

Riki , thanks for this discussion , on Knives, knockosfs , and them some , Cheers from NJ, USA

I like your in depth discussion format--this information was appreciated and on point in my opinion--nice job--Thanks

Thanks for another informative video, we all appreciate it! I too, would like to hear more about VG10 vs VGMAX.

I buy knives for performance. This is why I love Japanese made knives. They take steel to the limits of what is possible.

I really enjoy your videos. I always learn something new and I have been collecting and sharpening my own knives for decades.

I love this format. Ty for taking the time⚡️👍💥

Very interesting video. You ask what I look for in a knife. I am the family cook. I care about how the knife feels in my hand how it cuts how long it holds an edge. After watching several of your videos. I bought a Miyabi 600D 8" . It is like holding a peace of art. A joy to use. Your videos are very helpful to understand the differences between knives and steels. Thank you. I am always looking for the next knife for my kitchen.

This video seems to have done well since it was made. I know that I myself really enjoyed this type of video where you share your experience and opinions on a deeper level. I am a relatively new knife fanatic. I am working on virtually any knife I can find. I have about twenty of them right now. Mostly lower end knives. I would like to share one anecdote from what I experienced so far. I was working on a 'pile' of knives to sharpen them. Not really paying too much attention to the names on them. After a bit I noticed there was one knife that just blew the others away as far as being sharp- using the techniques and skill level I had at the point. This knife really made a big impression on me and I then looked for the name. It looked pretty much like several others that I had but it certainly did not perform like them. It is a Henckel (sp?). Man that thing took an edge that was really impressive. I'm looking forward to moving into some more knives with better steel. I have a knife from my childhood that came from Germany that I have not yet worked with. It is made with Solingen steel. I expect it to perform pretty well also- but we shall see.

What watch do you wear? ps. thank you for all your how-to videos!

I love the depth in this video. I would like to see a video with depth on the properties (that relate to knifes) of say 7-10 different key knife steels and the advantages and disadvantages of each.

"I'm not saying Germans are shameless soulless ruthless impassionate businesspeople, they're just found a way to make a living like everyone else" - Burrfection on Germans lol

So I bought some Cangshan TG series knives just to fill my knife block up with some beater knives. I am actually super impressed with them. You can tell the quality is lacking compared to my Shun, Yaxell, and Whustoff knives, but damn these things are sharp even if they do feel super cheap! Who knows how long they will last but the set of three I bought must be my sharpest knives. I have been using them for a couple months now and am actually really impressed. Give them a test. The set of three I bought from Amazon was only 60 bucks too.

So what category would you place Dalstrong knives in? Curious to know your thoughts. Thanks!

Japanese craftsmanship is unbelievable. I sat through a lot of videos of different types of crafts, all of them made me stand and gawk in awe. especially when they work ''with'' nature, as in making stuff without fighting through the whole process to get it done. they have a word for it, I just don't remember cause it's been a while since I watched the video and it was all in japanese but subtitled. it's just like magic, saves time, resources and a lot of pain and I wish everyone did the same. and most of the time, when working stuff in that line of philosophy, you end up with a product that either gets better over time or simply works so well that it does not grind itself apart when being used cause it's been thought through since the beginning. I simply can't say how much It made my brain tickle (in a good way) when I first heard of those manufacturing philosophies.

Great format and I believe people who know better are better at knowing real quality such as Japanese knives, but I think because of the dreaded advertising monsters rely on poor knife education to flood the market and famous names they hear on cooking shows people react so. That is why I like your videos so much because you speak of quality,passion and craftsmanship and I can see you have a passion for what you speak. Thank you I will continue to watch and learn.

Thank you for the education, I never really thought about where knives are made. Here at the house I do most of the cooking and I have cheap tough knives, I assume Chinese, and ceramic knives. I use a draw-through carbide sharpener for all of them (I just got sharpening stones and learning to use them thanks to you). My wife is a chef of some 30 years, presently cooking at a local hospital, she has 3 kinds of knives. Wall-hangers - dragon/ fantasy knives. Work knives - these are relatively cheap, tough knives that she uses at the hospital; Cuisinart is a brand I know she has. These knives she uses everyday at work, she's OK if somebody uses them. Good knives - these are also work knives but she will never take these to the hospital. In the past she has work at high-end restaurants; there she will take her knife bag with her good knives. These are the knives nobody else gets to touch - including me... I think most of these are German but I'm not sure since I can't touch them.

Loved this mini trip into knife manufacturing. Fall in that category of knife purchaser that likes a very nice knife. Sharpens his own stuff, but also love the art of fine blade. I’d like to see more of this style of video, on the different types of steel.

Would be great to see a video on the different steel type. grade/ hardness and such. Keep up the great work @Burrfection

I'd love to hear more about VG10/Max as well.

Definitely interested in the VG 10/Max video

I so admire your signature look. You could wear anything or do what you want with hair and your look just works on film everytime! Great video as always.

I have some good knives from japan and a great birchwood miyabi i love to much to use it often. Since its sitting in the kitchen next to my other knives, its brings a smile to my face every single tiem I start cooking and selekting knifes

Super interesting video! - would love a video one VG10, VGMAX, maybe AUS10 also - I would say low end knives are the knives "Costco/dollarstore" brandless crap, or the brands lower ends, really any knives sold by 5-6 packs + stand+ rod for 10-60$

I think the Chinese have been making knives as long as most cultures and have the skill to make some really great knives, I bought a Dalstrong Shogun 8 inch chef knife (a Japanese knife design made in China if I am correct) based on your reviews and for the price I paid it was less than my Zwillings Double Twin J.A. Hinkle 8 inch chef knife by about 10 to 15 bucks and I do like the Dalstrong more than the J.A. Hinkle but they both have their strengths. I have several Wusthof Classic knives that I am very happy with and a couple from Cold Steel and I have to say blade sharpness to price Cold Steel ( the owner may be a little strange) but hard to beat. The next knife I am planning on getting is the Enso Nakiri also based on your reviews and I am looking at a filet knife by Lamson a Made in the U.S.A. knife. What I am saying humans have been making knives for a very long time and I enjoy knowing I can get a high quality and affordable knife from just about any place in the world and I would love to have a collection of knives from many places, I would also love to have an obsidian kitchen knife in my collection.

I agree. I started researching knives because my crappy set I am using for my bbq smoker meats just doesn’t cut it. Watching your channel has opened my eyes to soooo much depth of knives that I am going to try a Shun premier chefs knife and see how I like the Japanese knives. FYI it’s $240 in Canada not cheap but not expensive to me either. Thanks for your work.👍

I'd love to hear about the VG-10 and VG-Max steels, please make a follow-up video!

I had second hand mundial knives originally. I just bought a custom sakai jikko santoku. It cost me a weeks groceries but it was worth it.

Yes I'd love to hear about other steels and additionally new steels that are coming out. Please be careful about what you're allowed to share but I'd really appreciate a breakdown and explanation.

I thought this was an interesting topic. As an enthusiast myself I am always interested in hearing the thoughts and opinions of people who have seen and worked with a much larger variety than I have. I also appreciate how you differentiate between your opinions and what you know as fact. I would like more videos like this once in a while.

More detail on all subjects. Not as a constant because we need short fun ones also but on a regular bases. Love what you do and it has caused me to step up the quality of knives for cooking and I can't believe the ease of work due to that small change.

Your studio works super great now, with this new worktop. Very youtube like, very PRO. I am watching your videos often. I am a professional chef, with a hobby of using quality tools, so there is always space to improve. Keep the good work.

Great video, impressive knowledge. I buy knives mostly for craftsmanship, design, and function. Would like to hear in depth about the steels mentioned also.

Quality and Craftsmanship. Thank you for the insightful video!

Believe it or not, the best deal on Wusthof knives is buying their "food service" knife line called the Wusthof Pro. Same steel, low prices, but some very nice knives!

I used many knives in my career, but I never felt comfortable until I got in my hand Japanese hand crafted knives. The feeling that those knives give is definitely incomparable to a chain production knife. They can be good as much as you want but you won’t really appreciate the “soul” that the knives have. They’re not cheap indeed, but are made from someone that is literally involving passion, love and arts on what are making. Sweat and fatigue are the key factors that make them knives unique. If people would spend some of their time thinking about what I’m saying, they might even think on spending those 100$/€/£ more and buy something that feels alive rather then something thatnhas been maden from a machine.. And I think there won’t be any huge threat on Japanese/German knives market at high levels. But then of course, everyone is free to do whatever they want 🙏🏻

Interesting insight into this industry. Also, the five knives just behind you that are facing left are killing me lol

Love the in-depth analysis of the knife market their categories and advantages and disadvantages of each area. We all know when it comes to high & ultra high end knifes it’s mostly because we are buying pieces of functional art. And that’s cool too. Would truly enjoy a discussion on different types of knife steels their performance and your take on super steels as well. I’m a materials scientist(polymers), so would appreciate a applications view on the same topic. Cheers keep up the great vids!

I'd add a 5th catagory, knife smiths. I know some knife smiths who make some very beautiful knives just to put on their shop walls, but ontop of that they're also knives that can be used day to day.

I like Japanese knives, too. I cook at home daily and a sharp, thin, well-balanced knife just makes prep easier, faster and more enjoyable. Easy sharpening and good edge retention means less effort to keep knives working well - these are the boxes that I'm looking to check off from a practical perspective. On the more subjective side, I've always appreciated craftsmanship and knowing that someone took the time and effort to make a good product... but that only goes so far because my budget only goes so far. I understand that a good knife is an investment that'll pay off over the course of years (decades!) - that lessens the blow of a higher price tag, but budgetary concerns are still a factor. Also, whatever I buy has to be a worker; I'm not going to buy something at such a lofty price that'll make me shy away from using it on a regular basis - that wouldn't be a good use of my funds and, frankly, I think that the best way honoring the work that went in to the knife is to actually use it in the way the maker intended.

Everytime I receive the knife I just bought, I ask myself; why the hell did I buy this.... everytime. I have thousands of $’s in my knife drawer!!😅😅

Thx for all your videos Rikkie; Yaxell also has used CTS BD1N Steel btw...

Hi, found your channel while searching for whetstones. Awesome channel and very informative. I am based in Japan and I know a little about the history of the knives in Japan and have a few Japanese knives at home ranging from bushcraft to kitchen knives. I will still get a Japanese knife over any other knives since the history behind knives making has been so well preserved for hundreds of years. The dedication and the perfection that they imbued into their knives, along with the history are worth my money to keep the tradition going. You are not only buying a knife, you are buying a piece of history created by an artisan. I will usually get knives from regions that have a long history of knives making like Niigata, Tosa, Gifu or Kumamoto. I did my research in the past about the required laws to purchase a real Katana, forged by national treasure Grandmasters but apparently it is not very easy for foreigners given the extensive paper work to get a permit, to get an appointment with the grandmaster, etc. I gave up that dream to own a one in the end.

interested in the vg 10/max video and I'll usually buy knives for the craftsmanship and the quality over brand or price

I am not just a cooking knife enthusiast, I appreciate ALL knives. I actually started my knife "addiction" in the EDC folding knife world. And in that market, there are now some very big "higher end" Chinese folding knife manufacturers (WE, Kizer, Ruike, Rike, Artisan, Bestech -are some of the biggest Chinese knife manufacturers that immediately come to mind). They are now using premium materials like titanium and carbon fiber, as well as premium blade steel. Paired with the Chinese mastery of manufacturing, and cheap labor, they are very well made and becoming very hard to beat. It's scary. I would not be surprised if (given enough time) they continue to gain market share away from German and Japanese knife manufacturers. Whether that's a good thing or a bad thing is up for debate. If you think Japanese knife artisans are safe because they take pride in their work and are too highly skilled in their craft to replicate, I fear we ALL will be mistaken.

Wall looks slick, mate!

Excellent, I have the same vision, thanks for sharing you thoughts.

Beware of underestimating Chinese knife makers. I am a high end pocketknife collector and user and I will tell you that they now make some of the best and very expensive pocket knives on the market. Companies such as We Reate have knifes ranging from $200 to $800 and are amazing. They have also captured the budget to midrange market using amazing steels for the price $50 to $150. They have done this in a relatively short span of 5 years and truly make amazing products. Most new knife designers now have their higher end stuff made by the oem manufacturers in China. If they see the opportunity to seize the higher end market and need to import or make the proper steels they will. If you want to learn more about this check out KZfaq reviews of some pocketknives from We, Kizer, Bestech and others and it will open your eyes to what is happening with the Chinese knife market.

What an exceptional explanation. I love this format simply because I, like many others don't have the ability to get the true facts on such deep cultured subjects. I can see this insight into the Japanese way translating over to my first passion, fishing, and the Japanese fishing reel market. Great job... keep up the good work/passion.

My Enso HD 10 Damascus layered arrived today and it's the best knife I own.

My current knife is a basic Cuisinart chef's knife. I love it. It's a workhorse, I don't have to worry if something happens to it because it wasn't that expensive. I bought it because I was moving, I needed a knife, and didn't have a lot of money. I went to the local restaurant supply, saw the full tang on the Cuisinart (a brand I already knew) and didn't think twice. I have noticed a few flaws with the knife. The blade itself it rather wide and I'd like to try out something thinner. I think the handle could be more comfortable. It's not uncomfortable, but nothing amazing. I'd like to try out a knife where the blade runs all the way through the heel and doesn't have a finger guard/bolster at the bottom. Lastly, the spine of the blade is sharp. It's a solid 90 degree angle, and if I'm doing a lot of chopping, starts to dig into my hand. My next knife won't (likely) be a Cuisinart. I want something nicer, higher quality. I just found your channel and I'm looking forward to learning more about different brands and about the qualities I might want to look for. Thanks!

i buy knives because I just like them! started with German but have moved on to Japanese because of the look and how they work for my particular hand. Regarding this new deep dive format, this is a good - it takes me back to your older videos. Keep mixing up the video formats, variety is good.

I'm in a knife exploring phase. Preferring a versatile cooking knife, instead of trying to collect a whole set of different complementary ones. I was intrigued by the Chinese cleaver after having heard that many traditional Chinese cooks only use this one type for many different kinds of tasks. Furthermore I prefer them hand forged, no doubt, and from an aesthetic point of view I like irregularities, as long as it does not harm the functionality.

Great video! The main things I look for in a knife are functionality and craftsmanship. I want a knife that I can use comfortably all day at work in the kitchen, but also one that is made well and with good materials so it won’t require a whole lot of upkeep. So far for mid range knives I have been very impressed with Yaxell. I got a couple Enso SG2 knives that have made my work a lot easier, and maintain a sharp edge for a long time with minimal upkeep. I considered getting some Wusthof knives but I was more impressed by the craftsmanship that goes into Japanese knives

What is a low tier to high tier knife? Low tier is Walmart/Target stuff. Mid tier is better German brands as well as Mac and Tojiro. High tier is carbon Jknives and custom stuff. What is the price point? As a pro cook for 20+ years at just over minimum wage US$100 is a lot to spend. What can German manufactures do? Zwilling's Miyabi lines are a great example. German tech., "Swedish" steel, Japanese production. Why do I buy knives? Function over form *every* day. I spend weeks, if not months, deciding on knives (or stones) before I buy. I like the deep topics, as well as the Q&A topics. In other words, keep up the good work.

Not all German knife manufacturers are fully automated. There are still a few "Manufakuren". The Robert Herder "Windmühlenmesser" and Nesmuk being the most well known I suppose. Although it might be hard to find those outside of Germany.

Brands matter from their established reputation of quality. I own Shun (chef, santoku, nakiri utility, paring), Wusthof, (utility and prep), Henckels, (bread knife, scimitar slicer, and thin fish slicer), a very old Sabatier boning knife, and a Carter Cutlery neck knife that I use as a petty knife. I would classify myself as a knife and cooking enthusiast. Quality,functionality, and price point are the prerequisites for my knife purchases. I am biased to the Japanese knives because of the harder steels that provide better edge holding and thinner profiles that I feel produces better performance. But I understand the downside of hardness and have the German knives for jobs that may involve impacting bones. If price were not an issue, I would purchase clad white or blue steel knives based upon my satisfaction with the Carter knife I own. imho, a knife that is purchased to hang on a wall or display cabinet prevents the owner from tapping into the vision and passion of the knife maker.

Definitely agree with you on a lot of things here man!

$50< low tier $50-150 mid tier $150> too expensive. At Least until i can properly sharpen my own knives on a whetstone.

Wow i can't believe i actually sat thru all 19 minutes and at the end it was informatively enjoyable

Having spent 25 years in the Chinese community, when it came time for new knives to replace old German commercial knives, the one that had to be Chinese was a stainless vegetable cleaver from Hong Kong. Nothing else on the market compares to the traditional dimensions and utility. I'm thankful to own it and can still hear my Chinese friends telling me that it is the only knife anyone will ever need. That said, everything else I have is Japanese and for good reason. Personally, the quality, design and ergonomics guide my hand every time they come out. Thanks for you're work Ryky. Good knives made me better in the kitchen and the plant based nutrition that went along with it saved my life!

What bothers me is chinese manufacturers claiming their knives are hand made in Japan from old/experienced Japanese masters with Japanese high end steel. Which is certainly not the case. These ads are all over FB and some other social medias. Really disgusting, and really tarnishes the reputation of Japanese brands.

Japenes workers "very proud" of their work means a lot of positive. thumbs up. ty.

Steve told you... Didnt he... Joke aside, im waiting for some deliveries and will share findings on this subject.

German knifes might be boring in a way, personally that's just fine with me. My knifes (*) are Wüsthof Classic, which are forged knifes, still made in Solingen. Reasonably sharp, sturdy, balanced, reasonably priced and they make excellent workhorses. Which is exactly what I' looking for in kitchen knifes. (*) With the recent addition of a "Solingen thin-grind" knife, from a knife manufacture in Solingen.

I have 2 shun premium knives. I have been a chef for over 10 years and they are the best I have used, are there any better knives i should consider upgrade too ?

Hi Ryky! Been nerding out on knives largely in part from your channel. I can't comment on the ideal price point for knives, but I have multiple ~60HRC Chef's Choice knives which are ultra utilitarian that I got for $50 or less on clearance (normally $120-$150 or so.) These American made knives are my "guest/family knives", and easily compete with both Wusthof Classic and Zwilling Pro in my experience. They're not quite as sharp out of the box, but definitely hold an edge longer. They also have a more forward balance point which I prefer. Depending on details, and far as utility is concerned, I agree, ~$150 should be more than ample, assuming one can sharpen well and strop. That price point can get you a great Messermeister, or a rock solid Japanese knife. At this point, I'm not one to spend over $200 on a knife. Anyways, I scoured the internet to find one of the better steel performance to price point ratios, and one finding is Kanehide PS60. PS for "Perfect Steel" and 60 for HRC. A 240mm Wa Gyuoto runs ~$160. A custom 185mm Bunka (so badass) runs closer to $190. It would be awesome to see what you think of them!

This dude has been practicing quarantine since 2019, just by the look of his hair style!

I can say that I have a well a lot of knives for different use because I'm a chef on a cruise liner. My knives is mixed in brands, like chroma, wüsthof, solicut, coming soon dalstrong and yaxell, and some more knives. What I mean that German knives not that bad but I prefer as well Japanese knives because of the manufacture. They give more love into it instead of the Germans. In Germany here they just make it easy and want to get the profit out of it. Ok Zwilling is good they even thing first and make it. But from wüsthof for example I didn't see something new. Since I follow you here now I learned about so many new brands. I use my knives every day in daily business because it is my job to make satisfying food for my guest. So the steel and hardness is very important to me for my knife. With the Japanese knives I see more often with a good HRC. Japan knives are, I think, still one of the best knives in the world.

VG-10? Meh. ZDP-189? YES! The chef's knife I've been using most lately uses S35VN, & is made in Canada. Holds up nicely. I might have to strop it maybe once a week.

Really enjoyed this video and would love to see more like it along with the other knife/whetstone reviews. Based on your videos I set myself up with a 140 atoma, 400 and 1000 cerax, and 5000 rika. I don't know that I will ever need another stone untill something wears out. Keep on making great content.

When you're talking about high end knives, there is no better than valyrian steel. I don't know how many times it saved me when a white walker sauntered into my kitchen looking for fresh meat.

Seki is Mino, as in Mino Den Katanakaji. I'm Biased, and already voiced it in my way, These knives are derivatives of the Nihonto. Nihon makes Nihonto. BTW Vanadium is a key to developing carbides. Along with proper thermocycling, and a few other tricks. Reference Wootz Steel, and Vanadium rich ore being responsible for it. I'm not surprised that metallurgist are experimenting for the perfect formula, the good ones make it a life quest.

I liked the in depth info! Keep going

Ryky, I have to share this with you because it was just too funny. While watching this video my mother walked in the room and stood silently staring at the screen with her mouth agape for about ten seconds. She then asked, "What the hell happened to his head!?"

I wonder how long it takes to choose a knife to cut a sandwich...looking at the background I'd just eat it whole...

Complacency --- Brilliant! Something I have said for years. The other major thing is "Industrial Revolution" or IR for short. The US had their IR from the late 1800s to the early/mid 1900's until the workers revolted and said they wanted their fair share of the profits and also big time company complacency took over. Japan had their major IR starting in the 1960's after rebuilding from WWII....they were go getters and labor was cheap. So what happened....US complacency in electronics took over and the Japanese stepped in and stole the show with cheaper products that did more plus the companies innovated. Sony became a major force...just look at the Sony walkman...it blew everyone away. Plus when the oil embargo hit the US, the Japanese stepped in with their smaller cars.....because American car manufacturers became complacent thinking everyone must have a heavy muscle car or big Cadillac type car. Japanese cars were smaller, more efficient, and much better quality. The Japanese nearly crushed the US car manufacturers and it took the US 30+ years to really recover while losing the bulk share of the car market to the Japanese. But with time, Japan too has gotten more complacent, companies are much bigger and slower to innovate, and labor costs have increased. Jump to the late 1980's when the US opened the door to Chinese trade, China started it's IR. China moved from mostly agrarian labor to more industrial and labor was/is cheap. They started building huge infrastructure and capacity. Manufacturers from around the world saw the cheap labor and figured they could "use" the chinese to build their products so they could make more profits from the sales. China obliged as they build their infrastructure up. The global companies were so into overcharging customers and making high profit that they got complacent. China said they could do just about the same thing and sell it for a lower cost and thus their industry has exploded.....their industrial revolution. And I think it still has a long way to go. Next you are going to see India's IR really begin to explode over the next 10-30 years.....there is a huge amount of cheap labor over their as well as in other countries in Asia and many US and other global companies have taken advantage. But soon (and they have already started in some aspects) India will begin to direct their own manufacturing and start selling their own copied products at a much larger scale on the global market. As far as the knife question, I think 95% of the American public falls into the #1 category of sub $50 dollar knifes. China has captured that market. And they have learned the techniques for higher end knives (well the #2 category....sub $150) and because their labor is cheaper and they are less complacent....they will ramp up production when needed, they will likely capture that side of the market too by having many, many brands that compete with the 3-4 Japanese companies and the couple of European companies. And at least in the US, I don't think we really go in for brand loyalty anymore (due to too many companies becoming complacent and not innovating) and we don't really go for "tradition" because the US is so young - except maybe for collectors or those who seek it out. Heck, if an American can buy a knife for 1/2-2/3 of the price that does 95%+ of what the more expensive knife (or other products) will do....they go for the cheaper brand. oops...got a little wordy there :) BTW, I am here because I am researching knives. I've purchased the cheap Chicago Cutlery and other very inexpensive brands (sub $10 -$20 knives) most of my life but am looking to step up into the #2 category :) My retirement gift to myself...LOL.

Hey! I think that you are spot on with what your saying. I am very much so a Shun user since I bought my first one leaving culinary school and it was a total game changer from the plastic handle Henckels I originally bough myself. Since then I have left the industry but cooking is and will always be what I look forward to with family and friends. Over the Last 2 years I have been rebuilding my knife set and have added tons of beautiful shuns that I have purchased and delivered from Japan I like having a mix of different ones like Shun Ken onion 8" chefs knife, Shun Nagre Santoku, and the Shun Kaji Fusion 8" chefs. I am obsessed hahahaha But absolutely there are people that only care for a mid range knife ($75-$150) and I feel that anything over that $150 mark is a higher end price. I really find that all of your videos and very informative and thank you very much for what you post.

Your knife wall is like an art museum