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That's what the YouTube test video said...

Some goofy AUSSIE NERD guy dressed up like a middle ages Knight tested them with a guillotine carbon steel sword hitting various knives...

Kamikoto kitchen knives did not fare well at all...

Especially when the marketing B.S. says they are the best knives made...
And sell for hundreds of dollars...

I was on the fence...now I WON'T BUY any...

What knives held up against a guillotine carbon steel sword though?

I hear dumpster steel makes the best shanks.

#2 SOB ?? I don't know...maybe samurai swords made in 1825?

#2 ZRX ?? I WAS NEVER IN JAIL LONG ENOUGH to make a shank...only like 12 hrs after the FBI-SSG DRUGGED ME and got that bogus undeserved SETUP DUI CONVICTION...

The first thing I do when I am in a room is identify items to be used as weapons.

Easy "EQUILIZER"...

YOU AINT NO DENZEL...FOOOOOOO-EEEELLLLL

After decades of using low end Henkels, I finally upgraded my main 8" chef's knife to a whustoff classic and upgraded my sharpening stones as well. I wonder how it fared against the sword?

I’m looking at dumping my old knives for a Wüsthof set. I love the look of some of the Asian style sets as well though.

Can't go wrong with Henkels(the good ones) or Wusthof. I have a Henkels four star set that I have been using just shy of 25 years now. Sharpend regularly and still as good today as when first purchased.

Wifey has Henkels but they need to be sharpened pretty often. Maybe cheapies? Can't remember where we purchased them but they are prolly 30 years old.

Dione Lucas molybdenum here for 40 years - never needed sharpening.

Thanks Tony...
Never heard of them
I will research them...

Looks like all vintage, available through eBay lots

As a knife collector, primarily Spyderco, I like their kitchen knives and the kitchen knives that they import. We have some older Henkel knives that are good. Unfortunately, Henkels makes several quality levels and there are better knives available. Besides the Spyderco knives, we have some Shun and Ken Onion knives.

In addition to production knives, we have some custom-made blades that I won in fundraisers for Knife Rights, a knife political action organization.

https://www.spyderco.com/catalog/category/culinary 

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What, no love for the Ginsu?

I was set on the "look" of the Ikon series, and walked into a store to confirm my bias. I am glad I did, because it didn't feel correct in my hand. Ended up with the full bolster Classic as the weight distribution was better for me. I spent some time on the Shapton 1k/5k stones and now it is simply amazing. I feel like it is effortless to use.

Bottom line, I think it's important to feel it in your hand before you buy it. There's a store in town here in Phx (Sur La Table) that has a cooking school/demo kitchen in the store for cooking classes, etc. and they will grab some veggies from the kitchen and let you use the knives you are contemplating buying to see which actually feels better cutting a carrot, pepper, potato, etc. If you can find a place like that, I would go out my way to be able to use the knife (versus just hold it) before committing.

That’s kinda where I’m at: ikon versus Classic but I haven’t tried either. On the Asian side of things I like Shun. Ima need to try them all first.

We’ve got Sur La Table here. I’ve actually done a cooking class at one before. I can spend a lot of money in that store.

I wonder if any of them can take a hit from a guillotine carbon steel sword.

Well, if it stands up to dumpster steel...game on!

I ran accrues this video on the subject brand.

Are KAMIKOTO knives a SCAM?

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https://www.montanaknifecompany.com/collections/mkc-culinary/products/mkc-culinary-set-orange-and-black 

Might need to win da lottery first tho... 😟