Kucharze NIE UŻYWAJĄ noży, które Ty kupujesz…

🔪 Can a knife costing 170 PLN be better than iconic Japanese models costing several times more? In this episode, I examine how a cheap, seemingly ordinary knife performs in practice and why chefs in professional kitchens often choose completely different blades than home enthusiasts. Samura Mo-V https://ostrenoze.pl/?ref=samura-mov Samura Golf (knife with a slim, flat profile) https://ostrenoze.pl/?ref=samura-golf You'll learn, among other things: ✅ why blade shape and profile are more important than price alone, ✅ what the differences are between "laser" knives and more massive ones, ✅ what determines a knife's durability and why the thickness behind the cutting edge is crucial, ✅ how cutting technique affects the choice of the right blade profile, ✅ why professional chefs often choose AUS-8 over "better" steels, ✅ whether one universal knife can really last in the kitchen for years. This isn't just a review – it's a practical guide to kitchen knives that will show you which blade will work best in your kitchen. 👉 If you're considering buying a knife, looking for the perfect balance between durability and cutting pleasure, or want to understand why professionals choose differently than amateurs, this video is for you. 0:00 - intro 4:40 - durability and thickness 10:47 - blade profile 16:53 - steel and ease of sharpening 21:53 - verdict