$8 Cheap Kitchen Knife vs Expensive kitchen knife $250

This video will compare an $8 Cheap Kitchen Knife vs an Expensive kitchen knife $250.

There is no such thing as the best knife, a knife that works for a sushi chef will not work for your local butcher. The same applies to home cooks. The best knife, in your opinion, may not be the best for others.

Which knife style will be the best fit for your task? There are plenty of knife styles and choices. Each of them serves a specific cuisine and cutting style better than the other.

If you have any questions or need help choosing a knife style, leave them in the comment section below, and I will try to help you as much as I can.

Knives used in the video:

$8 Kiwi Brand Kitchen knife:

Hezhen Nakiri Master Serie:

Dengjia BJ-5312 Chef knife:

Dengjia Dual-Purpose Chinese CLeaver JB-752:

Dengjia Official AliExpress Store:

Dengjia Official Amazon Store:

Japanese made knives (Japanese artisan knives, recommended to order one from your local Japanese knife import store because of the return policy and warranty).

Shibata Takayuki Bunka:

Makoto Kurosaki Gyuto Blacksmith finish:

Yu Kurosaki Shizuku Gyuto:

N O T E S: The knife used in the video and article is for reference only. There was no particular reason for showing them in the video. At the same time, there are knives that I personally like, but there were also knives that I still need to test and review.

FULL DISCLOSURE
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★ F O L L O W ChefPanko 😊

T I M E S T A M P S

00:00 - Video introduction
00:13 - Disclosures
00:40 - Kiwi brand VS. Takayuki Shibata knives
00:54 - Fit, Finish, and Quality
01:11 - Edge retention & Rockwell hardness
01:30 - Knife sharpness
01:52 - Maintenance
02:10 - Durability
02:26 - Longer edge retention
03:06 - Final Conclusion
03:51 - What is the best knife?
04:36 - Knife style
04:47 - Questions

[Scrappydog]

Welcome back Chef. I think it goes without saying you get what you pay for. Would you say for the average enthusiast there is a sweet spot in price?

[hardymasonj]

It is actually nice to hear someone talk about the benefits of a cheap knife.

[perpetualconfusion]

My grandma has been using the same Kiwi knives since she moved to the US in 1996

[MrBrandonLau]

I’ve been using the same 2 Kiwi cleavers for almost everything since 2006. I’m watching this video because I was considering upgrading as the wood on the handles have deteriorated a little. After watching I’ve decided I’m getting some new Kiwis today for $8aud each😆

[RoMa-lbus]

I have been a home cook for about 50 years and just got interested in Japanese-style kitchen knives. I wanted to experiment without making a big investment so I bought the $8 Kiwi nakiri (Kiwi calls it a chef's knife on Amazon but it looks and works just like a nakiri). Out of the box it became the sharpest thing in my house except for a razor blade. Yes, it is cheap and not as sexy looking as a $250 knife, but it gets the job done and I actually enjoy using it. If the time comes when it loses some of its edge I am glad to know I can touch it up with just a ceramic rod instead of a whetstone.

[duypham]

I've used the kiwi brand since the 80s and you can't go wrong with it. I use the rectangle blade cleaver for practically everything that's how versatile it is.

[mistacoolie]

EXTREMELY CLEAR explanation. You know your science. Thank you. Wish more people were like you.

[rexseven]

I see quite a few new knives... looking forward to the reviews. Welcome back. Glad you're feeling better and you sound good too.

[g-sunl]

Welcome back Chef. A great video as always! Keep it up👍

[philjung]

I remember as a kid hearing the familiar "swipe swipe" of my mom honing/sharpening her Kiwi knife/cleaver on the bottom unglazed rim of a ceramic bowl before preparing every meal. Kept it razor sharp.

[_BLANK_BLANK]

I've been missing your videos, glad you are back!

[rafaelborgocruz]

Great, as always, help me a lot on other videos.

[tagontag]

Welcome back! Knew that you were safe when you replied some of the questions on your previous videos. Great content. I wish you a good year ahead!

[sigseroAC]

This knife that Thailand has in almost every home. My house has been using it for years now, it's sharp and it works for a long time unless you lost it 🤣

[rascalnicough]

The Kiwi knife shown is not a high end knife, but it is very useful and well-worth its price tag. If you want a throw-around knife or just want to know if you can handle something sharp, the Kiwi and a decent honing steel are purchases I doubt you'll regret. Thanks for the thoughtful video!

[danieljerloew]

Nice your back panko ! I Got my shibazi cleaver and i love it !

[nadtz]

Welcome back! I got the nakiri style kiwi when I wasn't sure I wanted a nakiri and to have a 'beater knife' to learn how to sharpen with. Given it's cons for the price it's a good little knife and my gf actually prefers it because it's smaller and she's more comfortable using it. The fact that I'm less worried about overall maintenance and the very low price makes up for the soft steel and I mostly use it for veg chopping which it does fine. That said I have my eye on a 180mm blue steel nakiri that I'll probably order soon. Looking forward to future reviews, some very good looking knives shown in this video.

[yamacat]

I got my Kiwi knife maybe 20 years ago for like $2.00 in Chinatown. Still has it. Use it more often than my Wusthof. Just run it through a ceramic rod sharpener a few times before and after each use. It's gonna be as sharp as you need. It's not for you if you are a sous-chef that cuts 100 potatoes a day. But for 90% of cutting task at home, you don't need more than that. (and it won't chip or rust)

[theunknownone]

Been using the same kiwi knife for 10 years. Still as sharp as it remember don't really need to sharpen it much just hone it. But there are more expensive knives with cheaper quality.

[milleradam]

Great video chef good to have you back! In the video I noticed a nakiri with a light brown (almost sand color) handle, was that a Hezhen? I've seen it and like it, how do you like it? Sharpness, blade thickness etc?