Video of quick and to the point overview of currently well known knives

Miura knives
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Barashka

Barashka

KKF Supporting Member
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First time showing up on my feed .. never seen the channel before, but seems nice and quick and to the point.
I can't really disagree with most takes, though I haven't tired that many of them myself (for reasons they stated).

 
Poorly thought out reviews done by inexperienced home cooks. The cleaver was a heavy cleaver not meant for everyday cutting but they used it as a veg cleaver. Brad cleaver in the top 5? Misen well above Victorinox? The ikea knives aren't as bad as they made them out to be as far as super cheap knives go too, they sharpen up nicely. They mentioned having to sharpen softer knives more often but didn't mention anything about trying to hone them. A Vic will keep a usable edge in most home kitchens with regular honing for close to a year. I wouldn't take anything from this too seriously but it was still fun to watch. I will say that I agree about what they had to say about dalstrong and shun. Pass
 
Barashka said:
First time showing up on my feed .. never seen the channel before, but seems nice and quick and to the point.
I can't really disagree with most takes, though I haven't tired that many of them myself (for reasons they stated).

Click to expand...

Not my cup of tea--pretty superficial and subjective w/East coast twang. Has an ATK flavor to their presentations: smash vs. pass--subjective "with it" value. Still, comments seemed honest and generally knowledgeable. I've seen much worse.
 
Hmm I'm not sure why I expected a more welcoming response.
I'm generally quite positive about new people entering the field and especially sharing their opinions.
I feel like there aren't enough really short takes .. and very few people have the time to really deep dive into this hobby, not like we make it easy here ..
 
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Barashka said:
Hmm I'm not sure why I expected a more welcoming response.
I'm generally quite positive about new people entering the field and especially sharing their opinions.
I feel like there aren't enough really short takes .. and very few people have the time to really deep dive into this hobby, not like we make it easy here ..
Click to expand...
ATK (American Test Kitchen) already does this, but one topic area at a time (i.e.):



and they do a much better job. Still much the same problem, though. At least a decent starting point.
 
Barashka said:
Hmm I'm not sure why I expected a more welcoming response.
I'm generally quite positive about new people entering the field and especially sharing their opinions.
I feel like there aren't enough really short takes .. and very few people have the time to really deep dive into this hobby, not like we make it easy here ..
Click to expand...
It’s tempting to tease the Reddit knife community for their singleminded reference points (Yoshikane, Takamura, Yu Kurosaki, and uh, Yoshikane), but the old r/chefknives team did an admirable job trying to condense the budget-oriented knife tiers for newcomers through their US/EU flowcharts, and making the information more accessible without being too reductive.

However, I think most of us who are on KKF fell much, much deeper down the rabbit hole and outgrew/skipped past (or maybe not, say, with Kyohei Shindo) those options in fairly quick succession.

The problem is that when you arrive at the stage where you’ve started to get a good idea of your personal preferences, knives are so subjective and nuanced (and supply so scarce) that if you ask a dozen different people on KKF about their top knife picks, you’ll get a dozen completely different answers. It makes a “short take” infeasible. Put the nakiri and cleaver adherents to one side (they deserve it TBH) and look only at gyutos, and you’ll still find pretty much the only points of agreement are two makers who are next-to-impossible to acquire for a newcomer…

Ultimately I think the steep learning curve on KKF is a feature, not a bug. It generally takes so much time and effort to snag one of the most coveted makers on BST/other channels that all the knives you’ve tried out along the way will make you really appreciate an exceptional knife when you get to it in a way that you wouldn’t if you’d been able just to click a button and order a Bidinger. And if that runs the risk of sounding a bit elitist, the increasingly popular KnifeJapan thread shows that there’s still plenty of under-the-radar gems to discover at all price points if you take the time to look…
 
My question (to myself) with each knife presented was: would I be interested to try this knife?

The answer was not always "no" but it was "no" for all but a few of the knives.

Many of the knives would be an upgrade for the average home cook, but probably not for KKF knife nerds. As previously suggested, I suspect that KKF knife nerds are not the intended audience.
 
The main problem is that they're oversimplifying into what they consider good or bad... when in reality personal preference plays a huge rule. Admittedly, one of the problems for complete newbies is that they don't know their preferences, but this feels like it's just too simplified.
I rather hear a short & sweet description of a knife's characteristics than their personal judgement whether it suits their preferences or not. ATK reviews somewhat have this same problem, where the 'quest for a ranking' tends to override the idea that different people might prefer different items.
 
Tale as old as time with rankings. They're subjective as hell.
IMO readily available knives are underrated though. There is a certain amount of hype/clout chasing. Not sure any knives are worth inflated prices. (no exceptions here IMO)
 
Logan A. said:
Definitely don't agree with the review overall. Especially #1, BUT I think they had some good picks. Hado was a great pick to represent the higher end of J-knives.
Click to expand...
Yeah, I've never used a Hado but by all accounts I've read they're truly great knives. And what I likes about this video's take was about how fun they are to use. And I think certain people will pick up on that... it's a gateway.
 
I have a hado ginsan santoku w'/the cherry laquered handle, a Moiyabi birchwood, and either own, have owned, or used about 1/3 of the ad hoc knives they selected--and wished they would have thought through their approach more carefully. For example, setting aside price as a metric, they could have picked three home cook starters, three potential upgrades, and three enthusiast knives--and reviewed them in more detail with a cost-benefit type of evaluation as well as some shopping tips. That, IMO, would have been more helpful and less controversial.
 
dehory said:
Ultimately I think the steep learning curve on KKF is a feature, not a bug
Click to expand...
Now that Reddit is no more (or at least it got supper spammy for a while after the great revolt .. I haven't checked since) there's a good chance newcomers will find this place well before they are ready. I was hoping we'd be interested/accommodating to fill that gap, but it might be that we'll be found well before any of us are ready to talk to normies.
 
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