The Best Chef’s Knives for $75 or Less

The Scanpan Classic 8 and 6 inch knives are my go-to knives, but I will give the Victorinox a try.

Love the victorinox

One issue. If what makes the Victorinox so special is the way it is "sharpened and honed at the factory" then what happens once it becomes dull and you have to resharpen it yourself or have it done by a professional outside the factory? Maybe the performance should be retested after it dulls and is reharpened professionally outside the factory.

That cutting technique with the tomato at the beginning is atrocious

The Opinel chef knife is the best looking there. Thats the "rocking horse".

I have so many gripes with this video. I don't need a disposable knife. Most sharp out of the box is meaningless. Sharpen all of them professionally and then test. How about the edge retention, how about long lasting materials. Also if you have a bad knife grip it will feel weird. "This is a roller?!?"

It’s being sold at Sur La Table but it’s not 38 dollars. It’s now 61 dollars.

For all snobs... you should try samura knifes under 10$

I was so close to going for the Victorinox, but I went for the Winco Stal and I’m impressed, it’s a phenomenal knife 🔪 for $14. 👌🏼

you have 2 million subs. Not having chapters in your videos is maximum disrespect to your audience.

I don't think I can buy those brands in my country, but I still found the video useful because of the explanations. I now know more about handles and curvature than I did before.

Some steels suck to sharpen !

MAC knifes rock !

Victorinox went from $38 in December 2023 to $61 in September 2024, yikes. 😬😬

I disagree with your comment that sharpeness depends on how the factory had sharpened the knife. All knives become dull and when you sharpen them they will behave different to the factory edge. The most important characteristic should be edge retention. You don't want to be sharpening the knife every two days. I bought the Victorinox upon your recommendation a few years ago and it not better than 90% of the cheap knives on Amazon. The key characteristic is the hardness. A knife with HRC 61-62 will stay sharper for a long time. But you didn't mention that.

One technical point, "honing" means going to a finer grit sharpening stone. Stropping is the final step before a knife is used to remove the burr. A steel will not remove the burr, and I have remaining burrs on stones for my woodshop after 30,000 grit. I don't like it when I buy a new knife and it has a burr on the edge.

You guys like it so much you should do a giveaway to your viewers so they can see why you like it.

This guy was great in the first season of True Detective. Carcosa!!!

Pay $20 more and get a Global.

Literally $125.51 CAD on a certain online retailer that sells everything, WHY??

I used to buy the Victorinox for myself and for friends, but this was back when it was a tremendous value at about CAD$25. These days it's a grimace-inducing CAD$80, which is unjustifiable and absolutely shatters the value proposition in my view. Buy the Mercer equivalent. It's still about $25 and it holds an edge better to boot.

ATK equipment tests have never let me down. I've owned my Victorinox Fibrox chef's knife for nearly 10 years. I learned how to sharpen with a whetstone and my 10yo $30 knife has helped me turn cooking into a truely joyful hobby.

how did he get through with a rifle, can anybody say "deep state"🤨

Got the Victorinox on your recommendation. Money well spent, very sharp, very easy to use, and very affordable. A great choice.

The "winner" has a plastic handle. What a joke.

99.99% of us don't need anything better than $5 knife from Costco

Your $31 dollar second choice is now $45 dollar in July 2024

id really like that sharper curvature on a longer blade like a 10 inch

It stays firm in your hand 😉

I have both the Victorinox 8" and 6" chef knives. Both are outstanding and have held up well over the years. My only "complaint" about them is they use softer steel which causes them to dull faster than a very hard steel.
The pros? Although their edges will dull quickly against a hard cutting surface, because the steel is softer, they're pretty easy to resharpen.
The cons? Well... they will dull easily cutting on a glass cutting surface. I recommend a softer cutting surface.
Finally, I'm not surprised it's been ATK's winner for decades. My 6" Victorinox blade almost cost my 8" blade to be laid off... almost. I still have the 8" for bigger jobs.
I've decided to just continue to use these and resharpen as necessary (and not cut on a glass surface). Well balanced, great handle, and easy to maintain. Highly recommended.

That mercer 8 inch is 170€ here

ATK you are so freaking good

RIP to 2023 pricing lol, these knives are $50+ now. Still imagine great deal, but inflation brother.

Anyone know the difference between the 2 Victorinox 8" Chef knives? I only notice the end of the handles are slightly different and the price is different.

One of the 3 things you said about knives is just plain untrue. They do not stay sharp. And a dull knife is the most dangerous tool in the kitchen. Even the best quality knifes still need regular sharpening. Observe a Butcher in a meat market & see how often they resharpen their knives. And you know they have good knives. Their profession dictates premium quality tools.

I’m the only one of my amateur cook group who splurged on knife sharpening stones instead of the knife, which is why I have an always sharp Victorinox, and they have blunt expensive knives. 😂

Go to thrift stores RELIGIOUSLY, until you have a full set.

Does anyone else get that this is just an infomercial for the only knife they mentioned multiple times?

Yes, I love my Mercer Renaissance knives.

Where is miracle blade 3 series?

that $38 knife is $60 today 5/21/24

I like my Henckels classic.

I give the Victorinox 8" as a gift and it hasn't failed me yet!

The Victorinox might work for some, but I think it's ugly and the fat handle feels awkward. And would you please talk about more than two knives when there are about a dozen of them on the table.

I have used Victorinox for a very long time and was perfectly happy with them but then got gifted a set of zwilling pro which I find have a more comfortable weight/feel (albeit more expensive and I cannot say they are better or worse only that I worry more about damaging them).

I was gifted a copy of their magazine “cooks illustrated” 11 years ago and it was the issue where they tested knives. I’ve been using Victorinox chef knives ever since.

I also like my Misen chef knife. Looks like it was on the table.

what were the other knives?

I got the Victorianox 3 years, great knife for a great price.