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11 horizontal evaluation of kitchen knives, don't easily believe in the famous knives in domestic brands.

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I have introduced the pot before. What kind of pot is used for cooking? What are the advantages and disadvantages of each? "This time speaking about a kitchen knife

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sentence summary: pure performance to see if The kitchen knife with good governance should be the best in the mainstream brands on the market. When it is comprehensive, it is recommended for a long time.

I have always told people not to be superstitious, some brands do well, the price is high, but the actual performance is average. Some people have used these knives to feel very sharp and good, because they used the knife too much.

When I chose to buy a good kitchen knife, I did a lot of research. After all, it was not cheap. It was not a small expense for me who was a poor student at the time. In all the review articles I have read, I think the best and most comprehensive is the horizontal evaluation article " Chef's Knives Rated " of the Cooking For Engineers website . The full text is as follows: ============== ==============


Knives are used to cut things. If you cook, you must have used a knife that doesn't even do the basic function of cutting vegetables. Every time you want to cut things, it will slip, even the handle is in your hands. Turn around, the final result is not straight. What's more, it's not cutting vegetables at all, it's "crushing" dishes. The solution to this situation is naturally sharpening, but what if the knife is inherently difficult to use? Can you buy a very expensive knife to guarantee performance? This time, I tested 11 kitchen knives, ranging in price from 30 to 200 knives.

I suggest you refer to the article " Equipment & Gear: Knife Parts " for some basic knowledge about kitchen knives. If you don't want to read this long review article, please skip to the end.

Brand selection
Every knife selected in this evaluation is justified.

Let's talk about Henckels and Wusthof – these are two “high-end” kitchen knives that are very popular in the US. In most kitchenware stores, these two brands are recommended as a brand on the tall. Tested here is the Zwilling Pro-S series and the Trigeminal Classic series. Both Zwilling and Trident have high-end and low-end products. Zwilling's high-end product line includes Pro-S, Four Star, Five Star and Twin series. The three-handed high-end product range includes Classic Series, GP Series, Culinar Series and Le Cordon Bleu collection. That is to say, the two knives of Zwilling and Sancha, which were selected this time, are all high-end brand products.

Then there is the Victorinox kitchen knife, which is a low-priced product. Although cheap, the same series of knives have been selected as the editorial selection award for Chef Pictorial.

Good governance is the most popular Japanese kitchen knife brand among American consumers. Its unique stainless steel handle design left a deep impression on people, and also successfully entered the kitchen shop on the tall.

Shun is also a Japanese brand. It is a blockbuster, and is called the Cadillac in the kitchen knife by Chef Pictorial. It is also endorsed by famous chef Alton Brown. The ten card is also the author's favorite.

I also included another famous brand, Cutco. Cutco does not sell in the United States, but uses the acquaintance direct sales method, which is said to be the best in the American-made kitchen knife.

The popularity of other kitchen knives is not as high as those above, such as Real Time (MAC), Tojiro, and Nenox. The author also tried to contact the manufacturers including Kyocera ceramic knives, but failed to get their reply.



Test Procedure
Each knife is taken directly from the package and tested without grinding, as I assume that the vast majority of readers will not manually sharpen the knife by themselves. And if the knife is worn, it is difficult to compare the performance of different products because of the skill and equipment.

I started with the physical shape measurement, including the thickness of the ridge of the shank of the shank, the thickness of the ridge of the blade, the angle of the tip, and so on. There is no way to measure the angle very accurately, but I used a vernier caliper when measuring the thickness of the ridge. Finally, I concluded that the thickness of the ridge does not affect the performance of the cut vegetables (but may affect other aspects, such as weight). ). I also gave the knife a heavy weight.

The rest of the test is the ability to cut vegetables. It took me a month to consider how to assume the device to achieve an objective measurement, but I couldn't figure out a suitable method. Therefore, I use the most accurate subjective judgments to test - using the same cutting action repeatedly with each knife. First, each knife will undergo such a test to get a rough ranking, and then there will be another iterative comparison between the closer knives in the ranking until I can compare the difference between the two. Each knife will be adjusted with a sharpening stick before each cutting test to ensure that the blade is straight.

Test 1: Carrot
Test Description: Cut unpeeled carrots in two different ways. The first is to place the carrots parallel to the table top and then cut the tail of the blade at an angle of 30 degrees. The cutting edge is cut into approximately 2 mm so that the knife can be stabilized inside the carrot and then the blade is slid to the tip of the blade. This sliding action does not include deliberate downward pressure. If it is a sharp knife, the carrot will be cut through the whole clean; if it is not so sharp, it can not be completely cut, or even cause the carrot to break; if it is a very blunt knife, it can not be cut.
The second method of cutting is to cut a 1 mm sheet. This cut begins at one inch of the tip of the knife and then pushes the knife diagonally forward to cut the carrot. The strength required to perform this cut and the cleanliness of the cut surface will be used as a standard of comparison.

Test 2: Potato
Test Description: A potato is cut in half along the long axis. Half of the potatoes are placed cross-section on the cutting board to prevent the potatoes from rolling. Start cutting from the edge of the knife and push the knife diagonally forward to cut the sheet. The strength required to perform this cut, the cleanliness of the cut surface, and whether it is cut straight enough as a comparison standard. If the cutting effect of the two knives is difficult to separate, then the obliquely pushed cutting is used for comparison (starting from the tail of the blade and from the back to the back).

Test 3: Tomato
Test Description: This test is very common, although Most of the time, a blunt knife will crush the tomatoes. According to my personal experience, most of the knives cut tomatoes are good. In this test, no tomatoes were crushed, and the tomatoes were cut in half on the axis of symmetry, and then cut down to prevent rolling. The blade is placed on the tomato skin and a back-drawing action is performed to allow the weight of the knife to aid in cutting. In this test, I mainly focused on the jitter of the cutting edge and the ease of cutting.

Test 4: Green Onion
Test Description: Use twisting (holding the tip of the knife, cutting the blade at the end of the knife) and the chopping method (will be placed in the edge of the blade, then push the knife forward about 1 inch) Cut the two methods to diced the green leaves of the green onions. Both cuts last for a few seconds, and the feeling of using the knife and the cleanliness of the green onions will be used as a standard of comparison.



Test knife
Cutco 9.25 inch kitchen knife
common market price: $104 (direct sales)
weight: 236g
blade thickness: tail end 2.4 mm tip 1.0 mm


Zwilling 31021-200 Pro-S 8 inch chef knife
Common market price: $90 (Amazon)
Weight: 264g
blade thickness: tail end 1.6 mm tip 1.0 mm

Good governance G-2 20cm chef knife
Common market price: $86 (Amazon)
Weight: 165g
Blade thickness: not measured


Really long-time MBK-85 MAC Mighty 8.5-inch chef knife
Common market price: $120 (Amazon)
Weight: 206g
ridge thickness: 2.6 mm at the end knives 0.8 mm


Really long-lasting MTH-80 MAC Mighty 8-inch perforated chef knife
Common market price: $110 (Amazon)
Weight: 183g
ridge thickness: tail 2.4 mm tip 1.6 mm


Nenox S1 21cm beef knife
common market price: $261 ( JapaneseChefsKnife.com )
Weight: 178g
ridge thickness: not measured



Dimensional 40521 Fibrox 10 inch chef knife
Common market price: $29 (Amazon)
Weight: 223g
Blade thickness: 2.4 mm at the end Tip 1.0 mm

Teng brand Classic DMO706 8 inch Damascus chef knife
common market price: $124 (Amazon)
weight: 212g
blade thickness: tail end 2.4 mm tip 1.2 mm


Fujijiro as DP F-808 21cm chef knife
Common market price: $64 (Amazon)
Weight: 179g
ridge thickness: tail end 1.6 mm tip 1.2 mm

Fujijiro made Powdered High Speed ​​F520 21cm chef knife
common market price: $130 ( JapaneseChefsKnife.com )
Weight: 189g
ridge thickness: tail end 1.6 mm tip 1.0 mm



Tri-Fold 4582 Classic 20cm Chef Knife
Common Market Price: $95 (Amazon)
Weight: 249g
Blade Thickness: 3.4 mm at the end Thread tip 1.0 mm


Kitchen knife performance ranking

The kitchen knives were ranked 1-11, with 1 being the best. The same ranking indicates that the performance of the two is too close, there is no way to distinguish between good and bad. These numbers represent relative rankings, not absolute performance gaps (eg, the performance gap between Nos. 1 and 2 may be much smaller than the performance gap between Nos. 5 and 6).

In addition to the relative ranking of 1-11, I also gave each knife a rating, the score is from low to high four levels: unacceptable, can be used, very good, very good

Unacceptable: cutting performance is not as good as expected, cutting is not clean enough (requires a lot of force or multiple cuts), or the blade has crushed the food to a serious extent.

Can be used: the tool has reached the expected level, but there is no special point, the level of the ordinary tool, the cutting time requires more force than the "very good" or "very good" knife

Very good: easy to cut, the balance of the knife is very good, very sharp, the feeling of use is like the user is guiding the direction of the knife, and the knife itself cuts.

Very good : performance exceeds all expectations, and cutting performance is significantly better than a "very good" knife.

These ratings did not take into account factors such as price, tool holder shape, weight, etc., and only considered cutting performance.


Carrot test



Potato test



Tomato test



Green onion test

Just look at the performance, the good governance G-2 is the best of these knives. However, the long-awaited 8-inch perforated kitchen knife and its gap is very small, and the long-term 8.5-inch is ranked third. All three have very good performance.



Other factors
However, buying a knife can't just look at cutting performance. Everyone has their own choices, such as the handle design may be the most important factor to consider when buying a knife - if the handle is uncomfortable, you can use the knife uncomfortable. Moreover, a comfortable handle under the grip method is not necessarily comfortable for a different grip. So I have no way to tell you that the knife is best for every reader. When buying a knife, it is best to go to the kitchen shop to hold the knife. This is the best choice.

Another point to consider is whether the knife fits your cutting posture. If your hand feels too much vibration when cutting, you may have to change it. For example, the two real-time appearances of this test look the same, but the feel of the cut is a bit different. The balance of the knife should match your hand, and a hand-held knife can make you less tired when cutting a lot of things.

I found that the Good Governance G-2 is very light and has excellent performance, but I am not comfortable with it. The shank of this knife is relatively shallow, and the inclination of the shank to the blade is shallow, which makes me feel unaccustomed. I am more accustomed to the thumb and index finger can be pressed at the end of the blade, G-2 design does not meet my grip habit, so the grip is not stable. So my personal choice is really long 8 inch with holes.

Some people think that the appearance and design of the knife is very important. For example, the G-2 appearance of Liangzhi is very special and may be suitable for some people's kitchen decoration. The shape of the Nenox S1 knife is one of the best I have ever seen. I am very comfortable with the handle, and this knife is better than other mass-produced knives in terms of details, such as the scalp is more sleek, but The metal end of the shank of the knife and the blade face are at right angles, which is inconvenient to use.

The last factor is the maintenance of the knife. Although many knives say they can be washed in the dishwasher, you shouldn't really throw the knife into the dishwasher. The cheap Vickers to the blunt knife with Cutco, they should be able to wash many times in the dishwasher. But my advice for washing the knife is to dry it immediately after hand washing.


Summary of the
Recommended For Engineers website

Really long time MTH-80 MAC Mighty 8 inch with hole chef knife




Best performance
with good governance G-2 20 cm chef knife without considering the price

Really long time MTH-80 MAC Mighty 8 inch with hole chef knife

Really long time MBK-85 MAC Mighty 8.5 inch chef knife



Best price
- performance dimension 40521 Fibrox 10 inch chef knife

The height of the knife is 2.125 inches. It can't be inserted into the 2-inch hole of the standard size holder. The Vickers has the same 10-inch kitchen knife that can be inserted into the 2-inch hole.

High performance cost
vine Jiro as DP F-808 21 cm chef




In the end,
most salespeople will tell you that forging knives are better than punching knives because of the higher hardness of forging knives. This may have been true before, but it may not be right now. The two long-term works of this evaluation are all stamping knives, and the end of the shank is welded. True time shows that stamping is used to give them better control over tempering, slope and thickness. I don't know if the long-running statement is accurate, but the results of this evaluation show that the two long-lasting knives do perform better than other forged knives. You may have to say that the G-2 performance with good governance is not better? In fact, the good governance G-2 is also a stamping knife.

When I was doing the test, there were several people who tried the 8-inch perforated kitchen knife and other knives for this evaluation. Everyone said that this is really the best knife they have ever used. It seems that I am not talking about my dreams.