Do I Need This $500 Kitchen Knife In My Life?

I’ve been interested in finely made kitchen knives for a long time now, but have always been hesitant to make a big purchase. There are so many styles, categories, price points. Join me on this journey where I take the plunge and use a $500 kitchen knife for a month to see what I like, what I don’t like, and if it’s worth the trouble. Check out @korinknives if you're interested in where I got the knife from and to learn more about knives. - Andrew

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[dianne]

i really love the way andrew talks and describe things. he could literally be talking about toilet paper for hours on end and i would happily listen to him because he is that amazing.

[foxbritten]

As a chef, I find this fascinating. Myself and most of the folks around me use expensive knives everyday. That little bit of maintenance I almost forget about because it’s become so part of my nature like I’d never think about leaving a knife (or a pan) in the sink. But the most important thing is remember they are tools not jewels. Yeah maybe you’ll chip one or drop it on the floor and mess up a tip, but they are great tools and the best thing to do is use them heavily. Using good tools makes a job easier and so much more enjoyable. Plus if you damage one it just means a new knife day isn’t far away.

[yurucampenjoyer]

I found a new way to describe knife. "Disgustingly sharp"
Very interesting phrase.

[CHEFPKR]

My own personal knife is a Nenohi, about $900USD. I also Purchased it from Korin and have 0 regrets. It holds it edge, it sharpens really well, it will last me my life time.

That being said, I typically use a $50 knife for day to day tasks like quickly dicing an apple or shredding some cabbage.

If I'm filming, I use my really nice knife as I'll be using it longer.

The home cook doesn't need anything more than $100.

[michamarcantel]

This channel, and watching the Worth It series and Rie, is what made me really want to go to culinary school. I've always had an affinity for cooking, and with my dad having gone to culinary school himself, I really feel like I'd enjoy my time there and be able to do something I'd love with the knowledge. I'm graduating next year and I'll be off the college next fall and I really hold this channel as my real inspiration to wanting to pursue a career in food. Thanks guys. Y'all really make changes and differences.

[darknt]

Former chef here, this is my take.

Regardless of the price of the knife, the most important things are as follows: Handle, weight and length. You'll want a knife with a handle that's comfortable to use, has the right amount of weight without you struggling to move it, and is the right length for the purpose you have in mind. The actual steel the blade is made from, the hardness, where it's made... those matter far less as a time will come when you use it to the point that it's completely dull and you'll need to sharpen it. I would say that you should invest in good quality whetstones and learn to sharpen the knives yourself as my sharpest knives right now are also my cheapest, costing me less than $50.

[unknownlost]

Andrew is like the professor whose class I would never miss and even attend it from my grave.

[RiderOftheNorth]

My humble two cents about a knife being "worth it". To be able to fully utilize a knife of Japanese type (ie: very hard steel, thin edge and often not fully stainless) you need to RELEARN how you do things, you need to change your routines in the kitchen. That is not easy, BUT: If you manage to do it you have opened up a whole new world of techniques. Your new routines is also very good for your "old" knives: Clean and dry direct, good cutting boards, no scraping, avoid hard surfaces etc, the list is long. I have taken the step into "high maintenance" Japanese knives and i doesn´t look back: Cooking is more fun and the controlled cutting these knives evokes is almost meditative.

[ktjrox]

I really like this review. The perspective of a "really interested amateur" who is curious about what the expensive end of a tool/experience it provides.
It's kind of my own motto in life. And I have found that with most hobbies/interests out there, just by doing some research and trying a product that might be slightly above the entry level, can actually significantly improve the experience.

[devlifedotnet]

When i bought a knife in that price range, i realised just how sharp i could get it compared to anything i'd owned previous when i cut myself but didn't notice until i found drops of blood on my floor. so sharp i didn't even feel it... and the cut was so clean there's no scaring from the wound, just stuck a plaster on it to keep the 2 edges closed and it healed up completely in a couple of weeks with no mark.

[mollyscozykitchen]

I love the way Andrew describes things. I can absolutely understand what using a knife like this would be like. Also, I've been wanting this really nice Japanese knife for a while (I forget the name, sorry), and this video was super useful in considering my own kitchen equipment.

[txtualyt]

I went into a Japanese knife store here in my city, I went in with a budget of $300, knowing I could get a really high quality knife with that. The one I ended up buying was $623...it wouldn't let me walk away.

[idkifitsblueorgrey]

As many have said, I love the way Andrew describes things. And now that he's doing videos like these, he seems to be more invested and free, more himself.
I'm 17, and don't really own a knife of my own, but do fancy knives. I like to cook, and one thing I've learnt is that chopping things with that perfect knife is really satisfying and enjoyable.
And I wonder if it's just me, but shots of veggies being chopped is really sexy.

[kevindeuschle]

I've had the 270 gyuto version of this knife in my work rotation for 10 years and it has been absolutely worth it. Still one of my favorite daily drivers. May 2022, I know he's worried about chipping it, but the steel it's made of was specifically made to be fine grained, able to take a razor edge, and durable, resistant to chipping. While I wouldn't ever try to cut anything frozen, or through bones of any land dwelling food source. The steel in the Suisin Inox Honyaki line of knives is very very chip resistant at least in my experience. IIrc it's one of the sandvick steels that is close to AEB-L in composition with AEB-L being one of the most durable ( resists chipping ) steels if heat treated well.

[KC-zwmm]

Why is it so satisfying to hear and watch Andrew in his kitchen?

[macfanguy]

💯 % home cook here, always had a decent knife, used to sharpen it in one of those pull-through thingies, until a friend pointed me to a local knife specialist for sharpening. These guys have a beautiful collection of Japanese knives, so for my birthday last year I got a gorgeous Santoku knife with the hexagonal handle which I love. It was €220 which was a lot of money, but it is a pleasure to cut with, and the ritual of taking care of it is very enjoyable. I pay attention to not do anything that will cause chips, but burs can be sharpened out.

[nicvanvoorst]

I love all the Worth It vidoes! The first time I saw one, I watched about 20 in one day! It proves the adage: "More expensive is not always better!" I have been in kitchens for over 40 years, and this knife has been my favorite for the past 12 or so years. I aquired this knife in three lengths from Yoshihiro Cutlery: 90mm (paring size), 180mm (santoku size), and 270mm. I can manage just about any task with these three knives along with a Victorinox 6 inch filet knife, I would like to mention that the correct pronunciation of kiritsuke is with the u being silent, ie: kirits-kay. Keep rolling out the great videos!

[subilee]

Inga’s $330 toaster and Andrew’s $500 knife 😂 I love that they’re dipping into their dream kitchen items

[fdwyersd]

"Unboxing something that you're excited for will never get old." I am totally stealing this.

[audeliarizkiana]

i love how andrew's just flexing his knife and cutting skills through out the whole video he looks like a professional ngl