Best Chef Knife Under $200

$200 vs $350 Japanese knife. How does the cheaper knife compare? Can you get a perfect knife for $200? This video will look at one of the best-performing $350 knives I have ever tested and compare it to a $200 knife that is equally as good.

We will look at blade construction, blade material, handle shape and material, and the overall quality of both knives. You will be surprised how much knife you get with $200.

[dantesmith]

I bought the Kiashin for my first truly nice Japanese knife and I'm extremely happy with it. I have struggled with rust a little as I'll cut up a lot of stuff in one sitting. Recently I've been getting better about drying it off before setting it down even if it's just for a moment.

[HitomiNee]

I bought a yoshihiro about 9 years ago, best purchase ever.

[sam_ur_eye]

He lives! Glad to see post a new vid, hope you and the family are doing great!

[jeffhicks]

The Yoshi is for sure one the best of it's type of knives for the money. Great knife for a fair price. Most Japanese knives are massively over priced especially since the only way to buy them in the West is through third party resellers like OP who charge steep markups. That Yoshi has excellent grinds on it and the super blue is well treated. Compared to most over priced and under performing Japanese knives it's a good buy.

But honestly you're better off getting something like a SG2 Takeda.. or even Nigara, or even just a yaxell or whatever like that. SG2 makes these steels obsolete. It's just as hard as all but the very best carbon steels and it has vastly better performance in every other way. Takes just as a fine of an edge but it holds it probably 2x as long as super blue. It's not hard to sharpen at all. Doesn't rust. Is vastly less likely to chip than super blue. Just logically speaking you want an objectively better knife for less money, get that. You can get an SG2 yaxell gyoto for as little as $120 that will run circles around most knives in real use. Wait for a sale and pick up a laser ground takeda gyoto in R2 for like $160.

[Shareezy]

Pshhh Riky you owe us nothing, we are blessed by your soothing presence <3

[konne]

I use used a my beautiful 32cm Gyuto from Aritsugu in a comercial kitchen but it's around 400$... I am scared to damage it,
I switched to Masahiro and Misono absolutely happy, super sharp workhorses!!! Highly recommend them.

The Aritsugu jist comes out on prep days...✌

[giancarlorivera]

Long time no see, you're the reason why my cooking knives and blade collections are properly sharpened, I owe you my knowledge in using whetstone, you're right if we got used to knives for a long time, there is no best knife...as long as it's quality made and sharpened, it will perform its job.

[gracemillerknives]

Chef knives are the need of every kitchen and I am a professional chef as well as a lover of knives collection.
The knife that I recently purchased has become my all-time favorite knife. Great chef knife with high-quality material. Well forged construction and ergonomic grip. Happy with the purchase! From Almazan Knives.

[GuitarsAndSynths]

I bought a Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm, Kohetsu Blue #2 Nashiji Petty 170mm, Misono Sweden Steel Series Santoku 180mm, and Fujiwara Kanefusa FKH Series Gyuto 240mm as my first set of Japanese knives along with oil, and whetstones. Hopefully these serve me well coming from crappy cheap knives. I did not want to spend 300+ on a single knife to get into using quality Japanese knives.

[rhb]

Glad to see you back! Thanks for the vid -

[_nachovazquez]

Hello! First of all, thanks for the video!
I've eyed out in your shop the Morita Hamono and the Yoshihiro you mentioned here. I guess you still stand with the Yoshihiro? It would be my very first Japanese knife and even tho I love the look of the MH, I'm unsure of the quality/price/maintenance difference.

Thanks for your time, and congrats for the channel.

[TocilarulTimisorean]

You call that Kaishin Gyuto on your website "thin series", "laser knife", where it has 2.5mm spine thickness.
Have you used a 1.6mm thin knife to see the difference ?
If not i recommend you to, adn you wont call this "laser" after that!

[pv]

Awesome. Been looking forwards to your video

[uqox]

Your comments and insights are as wonderful as ever. You've been missed. I now have a job where I can afford some of your recommended knives. I intend to treat myself for my birthday. I would love your insights and opinions on Japanese Demaskus knives.

[adrianm]

They are beautiful but I’ll keep my boring yet highly functional $20-60 Victorinox knives.

[strmsucker]

Hey Rikey i really want to buy a knife from your shop.Sadly its sold out right know Are you still getting replenishments in your shop? Also thank you for always uploading such great videos i have watched them for years and still very much enjoy them.

[danielbueche]

Nice to see you return. I've been using your videos to help me teach some of my friends and family how to sharpen knives well

[RedBalloon]

Good to have you back. Can you put a link in for the handle wax?

[hugueninhank]

I mostly just watch to learn about stones and sharpening. i could never afford to spend on such and indulgence as a knife like these....

[noobmaster]

Am I mistaken or are Japanese knives not ergonomic enough and can thus lead to things like carpal tunnel? The German knives usually have an easy to hold handle in my opinion.