It’s my go-to knife for chopping vegetables and delicate herbs with precision. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. You will see knives made from American steel, and while some of it is fine for knives, a couple of formulas don’t perform as well. But it didn’t surpass the Mac MTH-80 for several reasons. Yaxell Europe is the authorized exclusive distributor in Germany, Austria, Switzerland, Netherlands, Flanders, Denmark, Latvia and Lithuania. The Henckels are thick and clunky by comparison and their balance and agility isn't as good. Part of that is due to the thickness of its spine: This Mac knife’s 0.0976-inch spine is relatively thicker than those of other gyutos we tested, which gives this knife some heft. After putting in 120 hours of research, talking with experts and chefs, and chopping more than 70 pounds of produce with 21 chef’s knives, we think the Mac MTH-80 is the best for most people. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. Use the coupons before they're expired for the year 2020. A cheese knife is really more for show than it is actual use. Full bolsters add weight to the knife and require a professional sharpening service to grind away the extra steel at the heel of the blade. You’ll have more control over your knife and as a result cut yourself less. Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate. For lighter knives such as gyutos, a bolster isn’t necessary. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. https://www.youtube.com/watch?v=Yje8rCMKUnU&t=9s. The Classic Ikon 4596/20’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. Don’t use anything abrasive on the blade, such as a Brillo pad or a scouring sponge, which can make little scratches in the metal. A full bolster extends to the heel of the blade, while a half bolster doesn’t. Dull kitchen knives aren’t only a bummer to use, they’re also more dangerous than a razor-sharp edge. The Mercer MX3 M16110 gyuto performed about as well as our runner-up from Tojiro, but it was considerably more expensive at the time of our tests. For the fourth year running, the Mac has proven that it can stay sharp through regular use. Our budget pick, the Wüsthof Pro 4862-7/20, was discontinued.We plan to replace it with our former pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife … Oct 7, 2019 - Use the Messermeister Royale Elite Santoku Knife to slice, dice, and mince. Messermeister is a 100% woman-owned company, and they are dedicated to providing high quality cutlery, culinary tools, and kitchen accessories for both cooking professionals and home chefs. Steel alloys for knives are formulated to increase stain resistance, machinability, and hardness; to improve grain structure; and to increase shock resistance. Chad Ward argues in An Edge in the Kitchen that a full tang is unnecessary since knife balance is largely personal preference. The highly figured, beautiful golden brown handle provides a secure ergonomic grip with an unsurpassed balance. Repeat on the other side and continue for four or five reps. Der Messerschmiede Victorinox ist zum ersten Mal offizieller Lieferant von Soldatenmessern für die US-Armee. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. Wirecutter deputy editor Michael Zhao uses the Classic Ikon at home almost every day and loves it, though he said that he notices the difference between its softer steel and the harder Mac MTH-80. In the end, every tester who tried the knives preferred the 8-inch Victorinox over the 10-inch version. By comparison, at their thickest parts, the Togiharu Molybdenum comes in at 0.0754 inch, the Tojiro DP F-808 at 0.0817 inch, and the Global G-2 at 0.0754 inch. 3 years ago - 189,194 views . Steve B 2003-12-11 00:04:42 UTC. The cut edges of basil stayed mostly green with very little oxidation, meaning the Mac’s razor-sharp edge broke very few of the herb’s cells. The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week and praised its outstanding performance on vegetables, herbs, and fish. A sharp, lightweight serrated knife that is a joy to use. After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. A pinch grip is the most secure way to hold your chef’s knife. Upgrade pick: Messermeister Royale Elité 10-Piece Knife Block Set It’s important to wash and dry the knife thoroughly after use (especially after cutting acidic fruits and vegetables). A chef’s knife also known as a cook’s knife or French Knife can range in length from 4-14.” The broad bladed knife has a spine which gradually tapers to the cambered cutting edge and creates a pointed … Das Victorinox ist das günstige Arbeitstier unter den Kochmessern. Amazon: $90. Learn more. Made in the popular German style, the Messermeister Oliva Elite (about $340) uses slightly softer metal than most Asian models, which allows for edges that are durable and less prone to chipping. Cooking For Engineers rated the Mac MTH-80 as the top pick after an exhaustive test of chef’s knives. Depending on your use, that could mean every six months to a year. On the other hand, that soft stainless steel also means that the edge of this Wüsthof model will dull faster and require more regular sharpening. We didn’t find very many reviews of this particular model on Amazon, but at the time they were favorable. The edge should be keen enough to slice through paper straight out of the box. Our testing panel included staff members as well as Sam Sifton, food editor at The New York Times (parent company of Wirecutter). At Korin, a knife store in New York City, the staff usually brings out two or three of the same knife so you can examine them and choose the one you like. To get the opinions of some professional chefs, we sent the top-performing chef’s knives from our in-house test to the kitchen at Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant) in New York City. ... Messermeister … I’ve either owned or used every major brand of chef’s knife, and also a good number of artisanal blades. It has also come to our attention that Mac’s 25-year warranty is voided if you purchase the knife through unauthorized third-party vendors. The Misen couldn’t make a straight cut down the middle of a butternut squash, and it split carrots instead of cleanly slicing through to the board. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. And since a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets, so knives with price tags above $200 didn’t make the cut. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. Testers with smaller hands found the Tojiro DP F-808’s handle comfortable and didn’t have any issues with their knuckles hitting the cutting board. Photo: Michael Hession. Victorinox AG guarantees all knives and tools to be of first class stainless steel and also guarantees a life time against any defects in material and workmanship (save for electronic components 2 years). We strongly urge you to train yourself to use the pinch grip. The G-2 also comes highly rated by Cooking For Engineers. From the makers of the original Swiss Army Knife, the Victorinox Pro is a commercial-grade slicing knife that delivers optimal cutting performance on large cuts of meat, fruit, vegetables, cakes, and bread. The story of Messermeister, “messer” meaning knife and “meister” meaning master, begins with a man and his passion for premium German cutlery. Adam Brach, sauté cook at Le Coucou, said, “I’m pretty sure [out of all the cooks] I do the most knife work in the morning as far as chopping shallots and onions and stuff. Grab the latest working Messermeister coupons, discount codes and promos. Vegetables are less likely to stick to the side than a chef's knife when slicing & dicing. As New York Times food editor Sam Sifton told us during testing, “[A good knife] is the balance of utility and the thing that moves your heart.”. One advantage the Classic Ikon has over the Mac MTH-80 is that its stainless, softer steel blade is more durable. The way most pros do it is to point the tip of the rod up and and pull the knife down toward the handle. We like these Japanese stones and have used them for years. It was the standout favorite for all our testers, regardless of their cutting style or the size of their hands. Thin strips of basil stayed green with little bruising or oxidation. The TH-80 isn’t made from the same cold-tempered steel as our top pick, so it probably won’t hold an edge as well as the MTH-80. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. It has been ground to a thin profile to create a razor sharp edge. When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. Although steel is a classic choice for honing rods, sometimes the material is softer than your knife, rendering it useless. Most chef’s knives you’ll find come in two styles: German and Western-style, double-edged Japanese (also called gyuto). The Victorinox knives come with a limited lifetime warranty, so contact Victorinox if you need a replacement. If you’ve only ever used a German-style stainless steel knife, you may want a model—like our main and runner-up picks—made in Japan from high-carbon steel that will stay sharp longer. Our pick, Victorinox’s 12-inch slicer is just that, and it provides a nice, no BS grip for putting some muscle to get through tougher meats. Decent high-carbon steel knives should register anywhere between 55 HRC and 64 HRC. Another honorable dismissal, this knife is sharp and precise. Never put any sharp blade in the dishwasher, as it’s not good for the edge to bump up against other things, such as glassware and ceramic—materials that are harder than the steel. Determining the “ideal” knife for any one person is both objective and subjective. Das ist meine persöhnliche Meinung über Victorinox vs. Wenger. ... Read the Mercer vs Victorinox … They stay pretty but don’t hold much of an edge. The long stick handle kept jabbing into my wrist, and the cutting edge was only adequate. Tojiro’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction. The story of Messermeister, “messer” meaning knife and “meister” meaning master, begins with a man and his passion for premium German cutlery. Oliva Elité knife collection by Messermeister boasts an exquisite natural, Italian olive wood handle in the popular straight tang, forged knife line series. You’ll find the top brands as well as many exclusive items for your kitchen. A few also noted that the 10-inch knife felt too heavy. Beruf: Meister der Elektrotechnik. Der Begriff Damaszener-Stahl (auch: Damaszenerstahl und Damast), abgeleitet von Damaskus (arabisch دمشق Dimaschq), bezeichnet einen Werkstoff aus einer oder mehreren Eisen-/Stahlsorten, der in poliertem oder geätztem Zustand eine klare Struktur aus mehreren sich abwechselnden Lagen unterschiedlichen Ausgangsmaterials erkennen lässt. Steel at the lower end of the scale is softer and more durable. We gave the Global G-2 gyuto an honorable dismissal. Balance boils down to personal preference. Use your knife only on a wood, plastic, or rubber cutting board. This granton edge, as it’s called, has long been a common feature on slicing and santoku knives. In that respect, $145 or so is a bargain. by Michael Sullivan and Christine Cyr Clisset. Choosing the Right Kitchen Knives, Part 2. Post by Bob Hayden I'm looking at … In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. You may have noticed that I haven't mentioned Victorinox yet which, according to wikipedia, uses X55CrMo14 (basically the same thing as X50CrMoV15 - .05% more carbon, no Vanadium). With its super-sharp edge, sleek tapered shape, and comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker. Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. Since the 1980s, Messermeister has been innovating and now offers over a dozen knife … If you see any light reflecting back at you, that indicates a roll spot in the factory edge. But knuckle clearance was scarce for larger testers. Keep a sharp cutting edge longer with a honing rod. Because the Mac’s stamped blade is made of very hard steel (it has a Rockwell hardness of 59 to 61), it will keep its sharp edge longer than softer blades, such as those of the Wüsthof Pro and Classic Ikon, which are hardened to 56 HRC. We had difficulty maintaining control of this knife in our tests. Brendan McDermott, chef instructor of knife skills, phone interview, February 27, 2015, Murray Carter, 17th-Generation Yoshimoto Bladesmith, phone interview, March 27, 2015, Wendy Yang, showroom manager at Korin Japanese Trading, email interview, April 27, 2015, Howard Nourieli, owner of Bowery Kitchen Supplies, email interview, March 18, 2015, Chad Ward, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, June 10, 2008, Daniel Rose, executive chef, Le Coucou, New York City, in-person interview, August 8, 2017, Scott Markowitz, sous chef, Le Coucou, New York City, in-person interview, August 8, 2017, Adam Brach, cook, Le Coucou, New York City, in-person interview, August 8, 2017, Shinji Nagasuga, cook, Le Coucou, New York City, in-person interview, August 8, 2017, Chef’s Knives (subscription required), Cook’s Illustrated, Betty Gold, The Best Kitchen Knives You Need on Hand, Good Housekeeping, July 24, 2017. We don’t think this feature is its biggest selling point. Like all the German knives we tested, this Wüsthof is also heavier than our top pick, weighing 9 ounces—2.5 ounces more than the Mac. They don't show up (much) in the glossy offerings of WS, SLT, etc. You can chop, slice, dice and mince your way through extended cutting tasks without fatigue. These Messermeister knives have a unique hand polished edge and spine, for comfort and design. We immediately ruled out any small-batch blade crafters, since forging a knife by hand is time consuming, costly, and usually a custom-order affair. Photo: Michael Hession, Our staffers compared knives side by side. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. Available affordably, the Victorinox 8-Inch Chef’s Knife in Rosewood is a decent quality option for those who want a decent quality blade with some pop to it thanks to the real wood handle. 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