How to choose a good chef's knife - Cook's, German chef's knife

I will explain why and how to choose a chef's knife.
A chef's knife has a specific good point that a western chef loves; by understanding why we love it, you will only know how to pick a chef's knife for yourself.

I will be explaining everything from the blade anatomy to balance point, Rockwell hardness and handle design, and more in this video.

The knives used in the videos are:
(Mcusta changes their kitchen knife line a lot)

For more information about another steel-types, visit my website:

For more information about the steel-types and choosing your knife, you can visit my website:

If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.

If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.

Thank you all for your support and feedback.

Click on the link below if you want to search for other Chinese knives:

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★ F O L L O W ChefPanko 😊

TIMESTAMPS:
0:00 - Introduction
0:12 - What you should never buy
0:30 - Why you want a western chef's knife
1:08 - Chef knife anatomy
2:36 - chef knife handles
3:30 - Cutting Edge of a western Chef's knife vs. Japanese knife
4:20 - How I pick a western chef's knife / What to look for
5:10 - Chef knife lengths
6:17 - Gripping style and Balance point
7:47 - Is the western, german, french Chef knife something for you?
8:16 - Rockwell hardness guideline for a western Chef knife
8:31 - Summary

[chefpanko]

Edit: Knives like the Wusthof (14º) and Zwilling (15º) have switched the 20-degree angle a long time ago:
For specific angles per knife make sure to read the specification sheet from the manufacturer. Thank you @Jan Go for the correction,
TIMESTAMPS:
0:12 - What you should never buy
0:30 - Why you want a western chef's knife
1:08 - Chef knife anatomy
2:36 - chef knife handles
3:30 - Cutting Edge of a western Chef's knife vs Japanese knife
4:20 - How I pick a western chef's knife / What to look for
5:10 - Chef knife lengths
6:17 - Gripping style and Balance point
7:47 - Is the western, german, french Chef knife something for you?
8:16 - Rockwell hardness guideline for a western Chef knife
8:31 - Summary

Trying a longer video format for these kinds of videos.
Planning to use the same for the knife sharpening guide with timestamps so that you can jump to the parts that you are interested in.

[edro]

Excellent point concerning Western vs Japanese steel. Western knives can perform task that Japanese knives are not suited for and you explained that very well. Nicely done, good presentation!

[orlandolzr]

Wow! You actually managed to expertly explaine what took me years to learn about chef knives in 10 beautiful minutes. Kudos!

[emeukal]

What's your issue with a bolster?I exchanged my 20cm wusthof for xline without bolster and a different shape but the 26cm extra wide wusthof classic with bolster is a supreme workhorse for mass rockchop and bolster doesn't matter, we simply grind it away when it gets on the way.

Ps: wusthof all come at 14 angles and zwilling at 15, the times of 20 seem to be over for a long time.

[silverazorx]

Very informative as always, i have a little suggestion about your videos in general, if possible can you speak a bit slower? i do understand quite well your accent but sometimes i struggle a bit, thanks.

[LarsRibe]

Very well explained. I ended up with the 21 centimeter blade F.Dick 1905 chefs knife 2 years ago. And it is probably the last chefs knife I'll buy. It. Is. Perfect.

[hepgeoff]

Thanks for this! I learned so much. Like you, I hate full bolster knives. I have a Victorinox, a Misen, and a Zwilling chefs knife. The Victorinox is the most comfortable to hold.

[larrynivren]

To use a German Chefs Knife right neds ALOT training and ALOT

[tendingtropic]

thanks for this! I saw you have the tojiro fusion knife, whats your opinion on it? i'm considering it

[emeukal]

I friend just brought me an Eden Chef knife, I posted my sharpening setup in the sun.., the old vg10 with out Damascus pattern.thats an awesome hybrids knife. Rocking profile, cheap, kinda thin, good vg10 at a moderate 60hrc. So I went to a chat and asked about the new version and it's highly recommend too. So whoever wants a chef knife that stays sharp longer than a wusthof and is 50g lighter there you go. If you can find the old ones used it's a steal, people don't value anything without that stupid Damascus pattern.

[liahfox]

I'm thinking about getting the Messermeister stealth/Oliva. They're western but with a sharper thinner profile. They're a little bit lighter weight over all. The reviews have been really good on them.

[Michilein]

Dear Chef Panko

First I'd like to thank you for your wonderful channel. Since the Corona lockdowns, I startet to intensify my hobby of cooking and now I feel like I want to buy a new knife. For the last five years, I used the cheap Victorinox beater Chef's knife, but now it is time for a new Chef's knife. Your channel gave me very many good inputs and advice!

On your website, where you talk about Chef's knives, you wrote that your recommendation for a Che'fs knife is the Xinzuo German Steel 1.4116 210 mm. This seems extremely interesting to me, especially since it is very affordable and as a home cook, I don't think I need a very expensive knife. Now I did see that you reviewed the Xinzuo "Gyuto" Chef's knife (which gave me a very positive idea of Xinzuo knives), but as far as I know, you didn't review the Xinzuo German Steel Chef's knife. Since you recommend it, I assume you tested it - How is the knife? Can you give a couple of details on why you recommend it?

Thank you very much, and keep up your excellent work!

[castor]

Great, very informative. Why the maximum value of 58 on the Rockwell scale?

[viktorkanchev]

Great videos Chef Panko.Greatings from Bulgaria.

[brandonhoffman]

Chef panko...

You know a Gyuto is better than a chefs knife!

There are blades made of japanese steel that are used to cut blanks of german steel for german knives. 😅

Ya thats german sweat. Ya im mostly German and i support this message...

[lammelmiklos]

What brand and which model is the long damascus blade knife at 5:20?

[אדוארדבלומנטל]

The most inportant parameter for a kichen knife is not only how sharp it is, but how often we have to sharpen them.For this we have the Rokwell scale.Most Japanes knives(not Global knives witch are Europans made in Japan)are higher than 61 rokwell.

[brasilsoccer]

Is he saying “Western” or “Wüsthof” knives all the time?

[odemomenonleve]

¡Vaia marabilla de vidéo! É a primeira vez que atopo explicacións tan detalladas acerca dos tipos de coitelo.
Unha auténtica mina de información.

[davidkirksey]

Might I add, do not be sold on the forward pinch grip for home cooking this bypassing classic western knives with bolster. That technique is best left to pros. You can still press with thumb and have index against bolster and maintain excellent control with increased safety(how he chops at 8:30)By keeping fingers behind blade. There is a French Chef online who points this out.