$8 Cheap Kitchen Knife vs Expensive kitchen knife $250

Good day,
I have watched most of your videos as I’m looking at buying a complete knife set for home cooking. Was looking at global but I wanted to get your option. What set would you recommend? I don’t mind spending a little money (£200-£400) but I do want a decent set.

Thanks

Kiwi vs Shiba. "it's like if Tyson fought an infant"

Hello Chef, What is your opinion of the Miyabi Kaizen ll FC 61

EXTREMELY CLEAR explanation. You know your science. Thank you. Wish more people were like you.

Thanks for the video.
Would you select a knife for chopping up a raw chicken? and if so which one is best for this sort of task? thank you

โอเคนัมเบอร์วัน

This knife that Thailand has in almost every home. My house has been using it for years now, it's sharp and it works for a long time unless you lost it 🤣

Hi chef Panko, should I get the plastic version or the wooden version ? thanks

ok let do cheap knife vs expensive knife but ofc we wont use it. we will just look at them.

Good and cheap. It's kiwi knife. I come from Thailand. ☺️😯😎

Been using the same kiwi knife for 10 years. Still as sharp as it remember don't really need to sharpen it much just hone it. But there are more expensive knives with cheaper quality.

It is actually nice to hear someone talk about the benefits of a cheap knife.

Professional butchers use soft steel because they flex around bone, bend (not chip), and they can re-straighten the bent edge in a matter of 5 seconds on a butcher's steel (and they do that probably 100 times a day) . If you watch them use them, they really know how, and those things are sharp! They use whetstones to expose fresh steel about once a week, the knife lasts maybe as long as three years before it's too short (see "The Bearded Butcher" website). A $2,339.99 white #1 HRC 67 (or whatever) hand forged engraved Japanese premium knife would be useless to them at their job (chipped and/or broken, not adaptable to making the right cuts, etc. ready for recycling in five minutes).

If you cannot cook, who gives damn about what knife you use.

in Thailand this kiwi only 3dollars

Your statement on how many knife related injuries there are per year was way way way way off it's 1100 per day not 1900 per year Google that information next time instead of just guessing

Your number didn't even work out to how many people are killed with knives in America each year I'm sure that qualifies as a knife related injury wouldn't you think?

Yep 1,476 people killed last year by knives

haha i have the exact kiwi knife at home, my mom loves it and doesn't want to get rid of it despite the fact that I bought her higher quality knives like the global knife.

my family love and loyalty to " kiwi knives" . we do chicken rice business ^__^

your conclusion is true. use the one that suitable with your habit. high price knife not guarantee good taste or happiness when cooking.

customer not judge by your knife, they judge by your food. if it delicious, they will come back again and again.

p.s. in my opinion kiwi is the best of the best.

I wanna buy a professional knife
I never bought anything professional knife before

I cut vegetables and fruits
Which knife should i buy


Chopping techniques i use mostly

Recommend me a all purpose knife &chopper too

I love expensive knifes but you can never ever go wrong with kiwi knifes.

Was there really 0 cutting with the knives in this review?🤣🤣🤣🤣

The Kiwi knife shown is not a high end knife, but it is very useful and well-worth its price tag. If you want a throw-around knife or just want to know if you can handle something sharp, the Kiwi and a decent honing steel are purchases I doubt you'll regret. Thanks for the thoughtful video!

im starting my chef apprenticeship soon and i need help finding a wa gyuto that is suitable for a lot of tasks but also holds its edge long and needs very little care

I have been a home cook for about 50 years and just got interested in Japanese-style kitchen knives. I wanted to experiment without making a big investment so I bought the $8 Kiwi nakiri (Kiwi calls it a chef's knife on Amazon but it looks and works just like a nakiri). Out of the box it became the sharpest thing in my house except for a razor blade. Yes, it is cheap and not as sexy looking as a $250 knife, but it gets the job done and I actually enjoy using it. If the time comes when it loses some of its edge I am glad to know I can touch it up with just a ceramic rod instead of a whetstone.

I’ve been using the same 2 Kiwi cleavers for almost everything since 2006. I’m watching this video because I was considering upgrading as the wood on the handles have deteriorated a little. After watching I’ve decided I’m getting some new Kiwis today for $8aud each😆

I've used the kiwi brand since the 80s and you can't go wrong with it. I use the rectangle blade cleaver for practically everything that's how versatile it is.

👍👍

"quality materials" as in wood and metal? what secret material is the expensive one using that the cheap cant use?

kiwi best

I got my Kiwi knife maybe 20 years ago for like $2.00 in Chinatown. Still has it. Use it more often than my Wusthof. Just run it through a ceramic rod sharpener a few times before and after each use. It's gonna be as sharp as you need. It's not for you if you are a sous-chef that cuts 100 potatoes a day. But for 90% of cutting task at home, you don't need more than that. (and it won't chip or rust)

I love Kiwi brand because I'm Thai and familiar with it.😊

Expensive jap knife is also vg10 damascus

I wanted to try an nakiri so I bought a cheap one for £20 and I used it solidly for a week. I thought it was great.
Then I went back to my shun and it was like another world had opened up. I then got out my tojiro dp which is a nice and thin blade and then went back to my cheap knife..

It took me three onions, two tomatoes and a courgette to buy the Santoku I have been eying for a while..

Great Explanation about the hardness. I guess this gets many people confused. By the way.. in many of your videos you mention that you test the Hardness of the knives at home. How do you do that? Do you have one of those expensive machines to do that?

You may get what you pay for, but you certainly pay for what you get.

Hi there, i want to buy a Kiwi knife... i used a 5€ Santoku for years. Im a home cooker and love to cook. Normally i only use one knife for everything. My Santoku was about 5 inch. Is a Kiwi good enough for me? Or can u tell me a good Knife for a Amateur like me round about 20-40bucks. Sry my bad grammar. I appreciate ur help. Thx. Greetz Patrick

Affordable Kitchen Budget
-Buy Kiwi knifes
-Buy good whetstones

Excellent review, as we are used to expect from you. I would also like to have your opinion as to what hardness the Kiwi knife has.

if u polish those hollow grinds. they become even better

The materials are not inferior. The solution calls for stainless most of the time. Prep work uses carbon blades. General work, while in the shift, usually calls for stainless, no?

which one is cheap?

I just bought one, and it's just $5 here. Haven't got to use it properly and also I am not a chef.😂

What would an all purpose knife if you’re car travelling and want to prep food in your car? Or maybe at a campfire

I remember as a kid hearing the familiar "swipe swipe" of my mom honing/sharpening her Kiwi knife/cleaver on the bottom unglazed rim of a ceramic bowl before preparing every meal. Kept it razor sharp.

Hello chef. In your experience, what is the most versatile steel for a profesional kitchen? I am looking for a steel to cut vegetables, meat, fish and some hard skin of pumpkin, pineapple, etc. Of course no bones or frozen foods.I sharpen my knives and maintenance is not a problem for me.

Good summary. Don't buy expensive knives because of their status symbol. Choose what makes the most sense for your purpose.

Welcome back Chef. I think it goes without saying you get what you pay for. Would you say for the average enthusiast there is a sweet spot in price?