Our winning hybrid chef’s knife:
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In Europe, the chef’s knife is a sturdy tool that can chop and slice anything. In Japan it’s a thin, light precision instrument. What happens when East meets West? Lisa McManus found out.
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"An entirely new type of chef´s knife on the market – called the Gyuto"…. Gyutos have been around since the Meiji era in the late 19th century, when they were used for cutting large portions of meat. Hence the name Gyuto – cow blade. Therefore they are way older than Santokus for example.
I love how she says bargain for the victorinox. It's a really pricy knife in my country. You can get like 3 ok chefs knife or 2 good knives.
What year is this from? You cant find that victorinox cheaper than $50 anymore
Just get some japanese, and german knives. Japanese knives can be screaming sharp.
When she was talking about the Victorinox and said “At $24.95” My immediate reaction was, when the hell was this video made? 😂
I went with the Victorinox Forsner Pro Chef's knife 8". Wasn't ready to spend 200 bucks on a knife that doesn't sharpen properly in my semi-automatic diamond 15 degree knife sharpener, and didn't feel like doing a bunch of research to find a 50/50 split blade of ultimate quality, since this winner is an 80/20.
I have my all-clad D5 pot and pan and my diamond sharpener, so it's time to upgrade from my $1.44 knife found at the asian food store.
THIS IS A LONG WINDED COMMERSIAL FOR VICTORINOX KNIFE DON'T BELEVIE THIS IS A REAL TEST
M I Y A B I …. nuff said
I have not tried either of these but I have an ancient carbon steel knife & it constantly amazes me at how sharp it is. I have newer more expensive knives but I keep coming back to that one. I think our family got it in the 1950s. My father was a USDA meat inspector & had to slice into sides of beef all day & feel for disease, etc. TG as he advanced in seniority the job got more pleasant. Anyway this knife is one he brought home. Dont think I could ever buy one like it today. I sharpen with a wet stone occasionally.
My only Forschner experience is with their boning knives and hated them. Dexter were far better for deboning.
I like My tojiro F-332 gyuto 🙂
Really should've given a list of the competitors for this have context.
Never seen it spelled "GYUTOU" only "GYUTO".
I am excitingly waiting for my 8” Yaxell Mon from Cuterly and more. It is a factory second priced at $60. 3 layered stainless. Looks like a great knife at a very reasonable price
2:16 That’s a nice job on that chicken. Many folks hack them up searching for the joint. 🍗
Lamson knives? Dexter-Russell knives?
Why not review them? Not getting full reviews if you are leaving out great USA made knives.
trading up to a maserati…lol
https://www.japaneseknifeimports.com/collections/gyuto/products/tsukasa-270mm-white-steel-enryu-kurouchi-damascus-wa-gyuto
Cool
Puts a victorinox over a shun, what a boomer.
May 29, 2020
Chef Arj
Isabela, Philippines
1 Masamoto VG
2 Misono UX10
3 Global
4 Shun
5 Wusthof
FOR Beginners Victorinox
We put them through a range of kitchen task…
Cuts paper…
For me, as a home chef….I think if we're looking for a chef's knife/gyuto…then there must be a pronounced belly for uninterrupted rocking motions. So for me in the budget category I'd go for a Messermeister Rennaisance 8". Or a Zwilling Original Chefs knife (there's a "traditional" where the point is more at the middle…not near the spine or cutting edge. If we're more of a push-cut/chopper…I'd get a Nakiri–Japanese/Euro Hybrid of JP design. For SERIOUS chopping–cleaver (American steel or German).
That Victorinox – such a crap handle in all regards. Squared off on the back and kinked upward making one cock their wrist to use it. I'll let my feelings on the blade grind and steel go without comment as these are well in keeping with the price. I feel for those who have settled on this knife without trying something better.
I’m not aloud to get a decent knife collection because my cutting skills are probably considered horrendous (no thanks to my lefty habit). Perhaps someday I’ll learn how to cut food beautifully. But for now no sharp knives for me. But when I see some beautiful knives I really want to invest in one. But no, just too scared losing the tips of my fingers 😫.
Darlene?
Please make an update on this with the Tojiro DP =)
I would like to see America's Test Kitchen do an evaluation of several Chinese Style Chef Knives from different manufacturers.
Victorinox knives overall are all you'll ever need.
The victorinox is your favorite??? Have you tried Dexter Russel? Yaxell? Shun?
Now the knife is $200 thanks to the show. 🤦🏼♂️
much better off with a Dalstrong or Enso, better knife and less money !
its basically $50 now