The way the handle is made is also different from that of Japan.

Yeah, its printed, the core if from high carbon steel would'nt be like that

The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan. According to my research,Tuo brand is Located in Yangjiang, China.

Chinese 😂😂😂

0

It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.

Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?

Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.

@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.

I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems. However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier. I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.

The moral of the story , with more than 3 mil views , he made more than 212 :))

And gain a lot of Money with views.

Agree

maybe old is more expensive

the Japanese knife is a rip off with colored patterns was expecting to go off like it did.

日本のものではなく中国のものらしいですよ

the Japanese knife is made from 2 material different

Well when it is a knife fight then it might matter ;)

You 100% have shitty knives..

@@martinbabl1635 No, when a knife is used in a fight the quality of the blade is less important than the skill being used to wield it

I use my chopping board to chop my veg...because that's what it's called, common sense really.

your comment is not making any more sense than this video.

Ceramic is harder but is not that resilient

It was sexy as fuck, gentleman

We know

Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage

according to physic, putting 500 kilos on an edge isn't surprising ^^ it looks like alot but it's really not that much :)

​@@essolatem5764 Physics 🤙

Props for the literary reference that no-one will get.

Knifetest

Had to stop watching, cringe factor too high.

I.e. ensure returning customers 😂

Раньше ножи были более универсальные

you don't cut slices of cheap knives into your breakfast every morning?

If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.

Because you’re a smart g(eye) … haha … you’ll never see this banger of a joke

don't forget to buy a giant hydraulic press and specialized tool holders while you're at it

Nope, it's all depend of what sort of steel knife are made, modern or not.

Old swords were most definitely not made of soft steel. That's a meme, as meme as that Japanese blades are automatically better.

Со временем сталь становится мягче

@@user-ul7rl9hu3n No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).

Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something." I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.

Why?

Because it was shitty knife. Buy knife from Japan not from AliExpress.

Does Japan not make knives?

just until your ceramic blade gets dull and you've to sharpen it - what isn't working. You've to throw it away ...

Also ... as a professional knife sharpener, please use the fluted metal "hones"

As someone who has sharpened knives for a cub scouts badge I can say that keeping your knife sharp is very important (the scout master said so)

It's just the blade is thicker and the edge angle is pretty obtuse.

Enough for some carots and meat. 😎

That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.

I use the zen just above the shun. The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell. The black colour is not a patenia. If it wasn't black it would be rusting. I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy. I tried to grind out a nic. Took me an hour on the miny water wheel resharpen it.

Eskiltsuna y Boker no son marcas argentinas.

@@hariseldon1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.

We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel". Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.

Where I can buy this knive?

my brother got a candle holder made out of an old train rail for Christmas dovo also got some straight razors made from mammoth bones it's an interesting use for history

a good knife must bear a pressure up to 50000000000kg/cm³

Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.

@@jameslovrek8634​​⁠please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.

Well it did

it did

LMAO dummy didn't watch the video properly 😂

completely feel you, I cant help myself being extra gentle around ceramics as if the wind would break them, I can see here I definitely was too gentle

Except that’s not a Japanese knife.

It is a stupid test. Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife. Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part. It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.

Lo que no me esperaba era encontrar un comentario en español y que el cuchillo antiguo sea más resistente que el japonés

It's not their video. Original author are commenting about this.

More importantly, how well the knife maintains its sharpness.

It is true that the most important thing is the sharpness of the blade, even if it is made of bad metal

1 It's incredibly satisying 2 Shows how some brands such as Victorinox are highly overrated. Don't know about the japanese one, would have loved to see a Shun or Global know though I doubt the results would have been much different. 3 Proves that almost any knife will get the job done and the only difference is in sharpening but in a kitchen you don't cut paper, you cut harder stuff or more corrosive such as onions.

@@alexis2k233 why would this show any knife is overrated? The only test that has some bearing to the function of the knife was the paper cutting. And even that is imho not really a very convincing test.

I would rather have seen a reciprocating device with the knives versus various grades of medium cooked beef.

@@ytwos1 if a $70 knife performs the same as a $2 knife and can stand the same amount of abuse, clearly the $68 difference is only because of the brand, you would think the price or brand or country where it's made makes a difference but it doesn't. Why would you spend $70 while a $2 knife performs the same. Yeah paper cutting doesn't mean anything in the kitchen world. It would be understandable if you were a barber and you were sharpening a razor. In the kitchen and in any other circumstances you would use a pair of scissors to cut paper. It's all about the maintenance and treatment you give to your tools. Softer metals will get sharp easier and will also get dull easier, harder metals are harder to sharpen and the edge takes more time to get dull and that's about it. You can break an $200 knife just as easy as you can break an $2 one.

@@alexis2k233this isn’t testing the performance of a knife. I.e. Sharpness, maintained sharpness after use, comfort/ease of use, how well/easily they can be resharpened. All this video proves is how hard the steel of each knife is. Great performing knives are not made of hard steel. Hard steel will chip before maintaining a sharp edge, and it’s difficult to sharpen.

I feel the same way too

Sad history

​@@de_bombivandebumbo sad history

1:10 Not made in Japan. 　 That knife is made in China. TUO TOWN seems to be a Russian brand.

🤣 I think yes

What makes it look fake?

It’s fake 1000%. 100$ Japanese knife? Good Japanese knife should have over 60 hrc.

@@drantigon Just how it was packaged or its overall appearance. It looks like a Japanese knife from China.

@@Ecojuice if you're talking about the pattern, that's because it's layered damascus, and etched in acid. Doesn't have a very high layer count, but it's still very clear, and the more layers, the harder it is for it to chip. That didn't help the blade under the hydraulic press, however.

It proves that people keep watching videos at 2am