How to choose a good chef's knife - Cook's, German chef's knife

I will explain why and how to choose a chef's knife.
A chef's knife has a specific good point that a western chef loves; by understanding why we love it, you will only know how to pick a chef's knife for yourself.

I will be explaining everything from the blade anatomy to balance point, Rockwell hardness and handle design, and more in this video.

The knives used in the videos are:
Victorinox Fibrox: amzn.to/2TnT6rc
Wusthof Ikon Classic: amzn.to/32ReTe2
Zwilling Pro (Traditional version): amzn.to/2InyERe
Tojiro DP3 Gyuto: amzn.to/38r4RRS
Mcusta Zanmai Nakiri: amzn.to/38wQ7Bm
(Mcusta changes their kitchen knife line a lot)
Shibata knives: shibataknives.com/knives/

For more Chinese knives: bit.ly/31Z5sXP

For more information about another steel-types, visit my website:
chefpanko.com/types-of-knives/

For more information about the steel-types and choosing your knife, you can visit my website:

chefpanko.com/choosing-your-knife/

If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.

If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.

Thank you all for your support and feedback.

Click on the link below if you want to search for other Chinese knives:

bit.ly/31Z5sXP

FULL DISCLOSURE
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🍱 C O O K I N G: chefpanko.com/cooking-guide/


TIMESTAMPS:
0:00 - Introduction
0:12 - What you should never buy
0:30 - Why you want a western chef's knife
1:08 - Chef knife anatomy
2:36 - chef knife handles
3:30 - Cutting Edge of a western Chef's knife vs. Japanese knife
4:20 - How I pick a western chef's knife / What to look for
5:10 - Chef knife lengths
6:17 - Gripping style and Balance point
7:47 - Is the western, german, french Chef knife something for you?
8:16 - Rockwell hardness guideline for a western Chef knife
8:31 - Summary