Name: Mercer Culinary Renaissance 8-Inch Forged Chef's Knife
Brand: mercer culinary
SKU: 630a323932dba6afcc3a5458
Rating: 4.0 (18 reviews)

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Mercer Culinary Renaissance 8-Inch Forged Chef's Knife

America's Test Kitchen

This knife ran a very close race with our winner. It had a very sharp, gently curved blade that tackled every task well, and its rounded spine was easy to choke up on when we used a pinch grip. It’s a little heavier than our winner, but some testers actually preferred that extra weight, finding it “solid” and “authoritative” in their hands. And it’s just as inexpensive. One small quibble? The handle is made from a somewhat slick plastic that sometimes felt slippery when wet or greasy.

everythingkitchens.com

amazon.com

Justin Khanna

JPM.Cuisine

Engineer’s Perspective

 Can you get it sharp? Yes, but it's not gonna last as long as some other knives you can get. At that price point though, it's pretty good, but it's definitely not going to be the sexiest knife in your kit. I Have a friend that cooks with this knife so I've used it before. It's relatively well balanced, but the handle is very thin so I find that I have to choke up on the handle quite a lot, which isn't the most comfortable, especially for long cuttings sessions

 as far as any artistic details on this knife, they've got the knife and honing rod logo there with their own branding on it, so that's about all you're gonna get. So my thoughts on this: This is a utilitarian knife. This is often frequently found in the culinary school student starter pack. Is the steel bad? No

 I Have a friend that cooks with this knife so I've used it before. It's relatively well balanced, but the handle is very thin so I find that I have to choke up on the handle quite a lot, which isn't the most comfortable, especially for long cuttings sessions. But again, I've used this knife before, so I'm not gonna unbox it so that if you do win it, you get the one that's fresh out of the box. If you're just starting off or need a spare knife or you're wanting to get into something like a Hinkle or a wussed off at a discount, the Mercer Renaissance is a good choice

 But again, I've used this knife before, so I'm not gonna unbox it so that if you do win it, you get the one that's fresh out of the box. If you're just starting off or need a spare knife or you're wanting to get into something like a Hinkle or a wussed off at a discount, the Mercer Renaissance is a good choice. So when the knife I just covered, get some nice color on that like button, subscribe down below and leave me a comment saying I want this knife or something creative I'd love to hear from you folks I'll pick one random person that does all three in a few weeks and I'll be in touch with you about your new chef knife. Thank you so much for your attention! My name is Justin Khanna have a good one

Mercer Renaissance Chef Knife - WORTH IT?!

 Sharpness was pretty good and a few minutes worth of stropping time took care of that.  I'm torn between keeping and returning this knife..

.. The handle is too short, too small in profile, and the feel is off. It should be another 3/8th of an inch or so to feel matched to length with a bit more girth

 Not only is the handle too short, but the blade profile looks weird, its height too short at the bolster, and the blade is surprisingly too thin and flexible. Should have left it full height at the bolster as the 3.5" starts out, and then carefully and properly taper the blade profile correctly. You can see what I am describing looking at the photo

Good, but could be a LOT better...  Especially from Mercer. Dissapointed.

 I will say that I think that that angle needs to be increased to to a thicker angle probably closer to 17 17 to 18 degrees per side, which is roughly where this one is 17 or so just to keep it from rolling. because uh, the steel is actually the same steel as Wusthofs and Victor Knox is used. It actually says it right here. The X50 Cr Mov 15 steel

 It's rounded in all the places. It really teaches you that. Great rocking motion, Very forgiving steel that responds well to honing and as easy to sharpen on a stone. Uh good good, easy to work with, Balance? It's it's a it's just a really great knife

 It does a good job, just make sure you come all the way through on that heel. otherwise you'll get the slinky accordion style of stuff so you can tap chop with it. Just when you hit the front, make sure you come down to the back so that looks like this. so forget about my inconsistencies

 here. You can see that it it's decently thick in terms of sharpening up until that very end. I think they give you a decent amount of room to to sharpen this and have it go this way before it gets too thick back here. So they did a pretty good job with this part of the grind

Mercer Renaissance 8" Chef Knife Mini Review

I have had this knife for a month. As other reviewers have indicated it really does need to be sharpened upon receipt. I tend to sharpen my blades on a regular basis, and this knife is doing quite nicely, now glides more easily through thick foods like potatoes and meats.  The knife is heavy in the hand, which I prefer

A lot to like, a few things to know

 I'm gonna focus on three points. The first one we're going to talk about is the comfort and the fill. We're gonna talk about the balance and we're gonna talk about the sharpness. You guys will still see the performance

 All right there we go. Thin cuts on there, all right. let's go ahead and do some more cutting here. Do some slicing, push back

 So today we're gonna be checking out The Mercer Culinary. It is the Zoom 8-inch Ford Chef Knife with the high carbon German steel. It's an X 50 CRM lb. 15 for these videos

 [music] [Music] [Music] [Music] [Music] [Music] [Music] [Music] When the dishwasher and make sure that you maintain the edge and never keep it wet or you may develop some rust on it. Okay first cut on the tomato is always nice. Consistent grinding from the factory on the sharpness so it is a little handle heavy so these steps are gonna take a little bit of that more control and effort. Okay I'm gonna cut down into it alright

ZÜM  - The Mercer Culinary 8in Forged Chef Knife first look

 If you sharpen it to a razor sharp edge it will cut well for about 6 months before needing resharpening. The only part that is showing wear are the rivets on the handles, but still have plenty to go before they wear out. This is from the heat and detergent. If you hand wash these they will last a life-time or two

  As for the olive wood steak knives, there is nothing significant to point out. They are well finished. The handle feels smooth in the hand. Can't tell if they use some sort of coating on the handle, but it's not a thick clear coat so it won't chip off in time and the wood feels nice to the touch

 This is from the heat and detergent. If you hand wash these they will last a life-time or two.  As for the olive wood steak knives, there is nothing significant to point out. They are well finished

 The handle feels smooth in the hand. Can't tell if they use some sort of coating on the handle, but it's not a thick clear coat so it won't chip off in time and the wood feels nice to the touch. You might want to coat it with some mineral oil or wax (any oil that won't go rancid) to keep it from cracking.  In my view, stainless steel knives don't have to be very high end

Mercer, the "properly-priced" quality cutlery brand.

I've recently got back into light cooking as a career I did it for a while and backed off and tried to go into other careers. As a novice cook, I eventually came back to the career and was looking for a really good knife to start out with. I'm a bigger guy weighing over 200lbs and most 8-inch knives feel small and some that don't have a good wide blade like my Chicago cutlery 8 inch as its base of the blade is thinner like this one it doesn't have the weight to make you feel each cut. This can be dangerous if you can't feel the knife then you don't know where it's going especially when you're learning

Incredibly smooth cuts for a 50-60 dollar knife

Bottom Line: I've had this knife for probably over a year now and I really love this knife. It feels good in my hand and I have no problems cutting anything that I have needed it for. I have not tried cutting through solid bone though but I don't suggest you do that either honestly. So far no rust or noticeable damage that I can tell

  Disclaimers and background: I am not a knife expert so I won't act like I know all of the nuances about them. I do cook a lot though and many times it's from scratch so I can tell you how I feel about it from a home cook perspective. This is is still the sharpest knife I have after over a year of use (my others are cheap ceramic though). When I use this knife I usually hone it first, only hand wash it, I try to keep it dry for the most part, and when not in use I sheath it in a cover that I also bought on Amazon (it showed up in the suggestions on the page)

 Overall, it's a great knife, especially for the price. All knives eventually get dull, regardless of how expensive they are, and this one is so cheap, I will probably just get another one when that happens instead of having it sharpened.

 I really only use it for big jobs like cutting up lots of vegetables for salad or stir fry, breaking down or cutting meat, and when I need my sharpest knife. I use my cheap ceramic knives for small jobs or when I just want to cut the stuff and throw the knife in a dishwasher. Overall, it's a great knife, especially for the price. All knives eventually get dull, regardless of how expensive they are, and this one is so cheap, I will probably just get another one when that happens instead of having it sharpened

My favorite knife

 The serrated blade is razor sharp; I haven't nicked myself yet but am well aware of the potential, so try to be mindful when using it.  I confess this is my first nice knife. After having this one for just a couple of weeks I see what I've been missing. Meal prep is no longer a chore to be dreaded

 It's a good size and weight for a smaller hand, and nicely balanced. The handle is smooth and thoughtfully molded - no square corners. The serrated blade is razor sharp; I haven't nicked myself yet but am well aware of the potential, so try to be mindful when using it.  I confess this is my first nice knife

A life-saver for older hands

 Mercer was listed as the recommended knife in several cooking schools and I see why. This is the best value around. Sorry I wasted HUNDREDS on Swedish stamped knives and crooked German knives. I recommend the 10"

 I LOVE Mercer knives because they are an exceptional value AND use premium steel from Germany or Japan. If you don't wash your knives in a dishwasher (you shouldn't anyway) these will last you forever. The steel is high carbon stainless, not the cheap dishwasher safe stainless most people use. They hold an edge that is 80 percent as good to the finest OVERPRICED German knives costing 5 to 10 times as much

Finest 10" knife you can buy under $100!

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Mercer Culinary Renaissance 8-Inch Forged Chef's Knife

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