Which Kitchen Knife Sets Brand Wins?

initial sharpness score 180, made in Japan, claims hand crafted, ice tempered, Rockwell hardness 56 to 58, 10 to 15 degree double bevel edges, hand wash recommended

initial sharpness score 175, second place behind the Astercook at time of testing; forged stainless steel, full tang construction, hand wash recommended to avoid corrosion

initial sharpness score 400, described as pretty dull despite marketing claims of superior high-carbon stainless steel and that the set would never need sharpening; 14-piece set with scissors and utensils, made in China

initial sharpness score 170, described as pretty sharp under the microscope; claims dishwasher safe, made in China

initial sharpness score 235, described as pretty sharp but not quite as sharp as the Astercook; claims German high-carbon stainless steel, nonstick and rust resistant, dishwasher safe, self-sharpening block, made in China

initial sharpness score 235, described as trailing the Astercook by 65 sharpness points, with a less aggressive sharpening angle than the Martha Stewart; German forged stainless steel, hand wash only, made in China

initial sharpness score 200, described as looking pretty sharp and performing well; claims classic forged triple rivet, superior high-carbon stainless steel, limited lifetime warranty, made in China

initial sharpness score 150, second sharpest when new behind the Wizeka; claims German engineering, ultra sharp, dishwasher safe though hand washing recommended, made in China

initial sharpness score 240, described as 100 sharpness points duller than the sharpest knife (Wizeka at 140); 16-piece set, claims Japanese design but made in China, claims 13 to 15 degree angle, razor sharp, high-carbon stainless steel

initial sharpness score 165, third sharpest so far when new; sharpened to a 15 degree angle, made in Germany, claims dishwasher safe and longer edge retention than other brands

initial sharpness score 210, described as not nearly as sharp as some of the other brands despite razor sharp marketing claims; claims Rockwell hardness 57 to 58, soft comfortable handle, made in Japan

to 180, zero sharpness loss, winner of this test

to 195, a loss of 20 points

to 440, a loss of 40 points

to 240, a loss of 70 points, described as dulled quite a bit

to 305, described as started off duller than average and lost a lot of sharpness

to 315, described as lost a lot of sharpness

to 225, a loss of 25 points

to 155, a loss of only 5 points, described as 3 percent loss, winner of the percentage-loss ranking for this test

to 260, a loss of 20 points

to 180, described as held up really well

to 255, described as lost quite a bit of sharpness

not sharpened; host states he did not sharpen the Farberware since it is not designed to be sharpened, so it is excluded from the sharpened-baseline and cutting board retention tests

described as way sharper than any of the knives were when new

described as the sharpest baseline at that point in the narration

described as the blade material not seeming as good as the Martha Stewart but still very sharp

described as super sharp

described as relatively dull when new but very sharp after resharpening

described as just as sharp as a utility blade after resharpening despite not being razor sharp when new

sharpness score 135, second sharpest chef's knife behind the Wizeka

sharpness score 165, described as the sharpest chef's knife up to that point in the video

sharpness score 605, described as very lightweight, calling the knife's quality into question

sharpness score 195, described as actually decent

sharpness score 260

sharpness score 245, about the same sharpness as its paring knife

sharpness score 215, the heaviest paring/chef knife line up to that point in the video

sharpness score 180, described as sharper than most of the other brands

sharpness score 210, described as not nearly as sharp as the Wizeka

sharpness score 140, described as even sharper than its paring knife

sharpness score 200, described as not nearly as sharp as the Global despite seeming well constructed

sharpness score 125, described as by far the sharpest Santoku knife, winner of this test

sharpness score 165, same as its chef's knife, moved into the lead at time of testing; finished third overall in the final Santoku ranking

sharpness score 340, described as definitely not the sharpest knife in the kitchen

sharpness score 175, described as performing very well, about the same as its paring knife score

sharpness score 290, described as struggled with sharpness

sharpness score above 200 (exact figure not spoken, described only as 'above 200,' consistent with its other results)

sharpness score 215, same as its chef's knife

sharpness score 170, described as a consistently good performer, better than average

sharpness score 260, its two prior knives scored in the 200s

not tested; the set does not include a Santoku knife, so it was skipped in this test

sharpness score 265, described as not coming with a super sharp factory edge

took a very direct and hard hit and still held up really well

blade described as thinner than the Astercook and Hunter.Dual knives; experienced a very bad bend

performed exceptionally well with a very small amount of damage despite struggling on sharpness tests; received the best possible subjective durability rating of 1

blade tip appears made of relatively soft metal; part of the tip broke off and the tip is badly bent

blade tip relatively soft, similar to the Astercook, but experienced a little less damage than the Astercook

blade tip a little thicker than the Martha Stewart's but experienced just as much damage

heavier than all previous paring knives tested; some damage to the blade tip but held up a lot better than most of the previous brands

a very heavy knife, similar to the Wizeka; held up really well

lighter than the Henckels at 74 g; experienced quite a bit more damage than the heavier Wizeka and Henckels knives

extremely lightweight at only 48 g; held up really well with only a small amount of damage

claims Rockwell hardness around 57 to 58; the high-strength steel held up really well with only minor damage

rusted pretty badly; host attributes this to the high-carbon steel construction, which is supposed to be hand washed rather than run through a dishwasher

no visible rust other than some water spots; tied for the best possible subjective corrosion rating of 1, along with the Zwilling

knife edge already beginning to rust after about an hour of the mild rusting agent test

sharpened blade edge is also rusting in the mild rusting agent test

small amount of rust on the knife edge

small amount of rust beginning to form

small amount of rust beginning to form

showed either a couple of rust spots or slightly less rust than the position-7 brand (Wizeka); exact assignment ambiguous, see the Wizeka entry's notes

only a couple of areas of shallow rust

performed very well with no visible rust; tied for the best possible subjective corrosion rating of 1, along with the Martha Stewart

experienced quite a bit of rusting, which the host attributes to the high-carbon steel construction, similar to the Global

to 125, a loss of only 10 points, winner of this test

to 155, moved into the lead at time of testing (loss of 45 points)

to 200, described as lost a lot of sharpness

to 315, described as pretty dull afterward

to 175, described as dulled quite a bit

to 160, a loss of 50 points, described as performed well

to 150, a loss of 35 points, finished third in this test

to 165, a loss of 50 points

to 170, described as performed about the same as the Imarku

to 155, described as did a pretty good job of holding a sharp edge