 I'm going to do something a little different. I recently bought some knives off of Amazon. I've had these cheapo knives for the last 20 years plus where I was either giving them as a gift or bought them at Kohl's on sale. This one happens to be a food network brand from Kohl's. And you can tell they're kind of standard. They're not bad for what they are. This one, though, it's kind of cheap stainless. It gets rust. The water stays on it for anywhere about 10 minutes. It will rust up on you. They're not bad for mass produced, mass marketed, stick the food network name on it and throw it in the store kind of knives. But they're definitely not something that chefs use or even consider using for themselves. They may stick their names on them, but that's not what they use. I've also recently bought some cheaper Chinese knife sets just to use every day around the house. This one, I bought off Amazon. I think I paid $30 for the whole set. Came with all the steak knives and everything. They're good to use for the steak knives and some of the smaller paring knives and stuff. Just for everyday use, but they're not really a good chef's knife to use when you're really trying to cook or impress somebody. These cheap knives, I can't even remember the brand name. It's kind of faded off, but they're just cheap, real cheap stainless, very thin. And they also tend to get a little bit of rust on them. It's hard to keep them sharp. And pretty much got to sharpen them every other day. But I've had those knives for probably 20 years and they work okay, but I wanted to kind of upgrade a little bit since I've been doing a lot more cooking, especially on the camera. And I found these Tao knives on Amazon and I looked at all the different cutlery on there. The Chinese made that are more German steel. They're not that bad of price. They're not the $150 to $200 knives for a single knife that you see some of the fancy chef's stores. These particular ones are their German steel brand or German steel model. And they're actually very good. I mean, they're very thick. It's a single tang. It goes all the way through. This is called the Fury Phoenix line from Tao. And I love the handle. It's kind of, I have bigger hands. So the handle, it fits my bigger handle a lot better than some of these other cheaper older knives do. And you can tell that the steel is a lot better than some of these because it's a lot thicker and it's a lot sharper. And like I said, it's a lot lighter than some of them. Even this one here, this cheaper food network one, it's a lot heavier. You can just tell it's not as good steel. This one is probably half of, weighs half as much as this cheap food network one. And this, even this one here, that's a real thin, stainless steel. I mean, it probably weighs less than this one. And it's a bigger knife. And like I said, I just got this one the other day. I first bought this boning knife. And as you can tell, it's very large for a boning knife, but it's got that same big, thick handle on it that I like. And I use this knife primarily for trimming fat or cutting up chickens, stuff like that. This is my old boning knife. You can tell the difference here. See how different they are from each other. This one, again, it's very hard to keep it sharp. Pretty much you have to sharpen it after every use. This one, the steel, you can just tell it's a lot better, higher quality steel. Can actually see myself in the steel on this one. And it's a lot thicker through the whole knife. And again, that's a single tang. It's all the way through. It's a really solid knife. And it's got this little hook at the bottom where when you're flaying or boning, you really need that to get into some of those joints and stuff. So I really like that one. The second knife of theirs I bought was this carving knife. I never really had a good carving knife. I think this was my second best carving knife. This little cheap one, but I have another one that I bought on the set that came with a fork that was probably $40 or something for the set back 15 years ago. I hardly ever used it because it's the same thing. I had to sharpen it after cutting a turkey with it. It would dull real easy. This is the same Fury Phoenix model, but it's made out of that same German steel. And I really like this. I use this to slice my pastrami the other night. And it pretty much just went right through it. Same handle, like I said. When you got bigger hands, it's kind of hard to find a knife that'll fit just right, especially when you're cutting a lot with a chef's knife. When you're trying to get in there, a lot of times with these other knives, my finger would get kind of sit right on top of the blade and I'd get a callus right there from that. But I don't have to worry about this because this handle is just so, it's in my hand so much better. But I just kind of wanted to show you these. They've got several different models, as Tau does. They even have these Fury Phoenix in a Damascus steel, which is a Japanese steel, we're at 67 layers. It's a lot nicer. They're actually a lot more expensive. But for a really expensive looking knife, I think the Damascus steel one is only like $80 still. This one here, I think it's 30 or 40. And they do come on lightning deals all the time on Amazon. But for what you get with this knife is absolutely ridiculous. I mean, these are professionally grade German steel knives that I think I got less than $80 in all three of these. You can get, they do have a whole complete set in a block on Amazon. I think it's like $180. It does come on a lightning deal every once in a while for 150 or 160 that has the meat cleaver, the sharpener, some scissors and a paring knife, couple of different other knives. None of these knives come in that. But they have the Chidaku knife in it as well. But they also have other lines. They have their ring series that's actually all Damascus steel. So go ahead and check them out. I'm gonna leave a link to their main Amazon page that has all their different series of knives. And you can check them out. They even have these ones that are made out of pack of wood. They're similar to the Fury Phoenix line that are actually in different colors. I think one is called Peacock, which is more of a green color. And then the other one that's red. It's kind of reddish, maroonish, pink pack of wood. But it looks similar to this. But they're all made out of the same high quality German steel. So, but like I said, they do have the Damascus steel as well in this Fury Phoenix line, but also in their ring series. And they have a black and white series. I'm gonna leave that link down there. But I've been very impressed with their quality so far for a decent knife that you don't have to blow your whole kitchen budget on just a pair of knives or a single knife. I've seen knives of this quality go for $200. And I would put this up against any knife out there right now. So I'll go ahead and do a little cutting just so you can see. And like I said, this one's brand new and it hasn't been run through a sharpen or anything. So just coming right out of the box. I need to show you, I'm putting very little pressure on this just using the knife itself. I mean, it's cutting right through there. It can be really thin. You wanna cut real thin slices for presentation. I mean, you barely have to even put any weight on it. I mean, that's just a sign of high quality steel, very sharp edge. And from what I understand, these keep the edge real well. I mean, you can just see just how thin that is. And I applied very little pressure. My wife wanted me to cut up this pineapple. So I'm gonna go ahead, before I core it, I'm gonna go ahead and just cut a couple slices off so that you guys can see. If you see, I didn't even need to push on that and it just went right through it. So yeah, it just glides right through without any effort whatsoever. So I'm gonna try that with this boning knife. This knife, I used this the other day to trim up my brisket in the pastrami video. So this is one of the ones I really was intrigued with because I really used my boning knife a lot more than some of my other knives. So that was one of the ones I really wanted to use the most. So I mean, see, it's the same way. It's just going right through this pineapple. So very easy to work with. So this carving knife, I never really had a decent carving knife, but I said, this one works really well. And I like it. I like the way it looks. I like the handles on these, you know, I just, I love them. So I said, we'll try this with the chef's knife again. Literally, just, I can cut this thing paper thin if I wanted to, with very little effort. I'm not going to cut up everything on here. You guys don't need to see knife's cut, but like I said, this compared to, let me just pick the one that I used for 20 years. You know, I tried to keep sharp every week with my knife sharpener. You can just see, I just can barely, I'm not really pushing this thing down, getting down in there. It's just totally different cut. And like I said, the handle feels a lot better. It's probably going to last me a lot longer. I won't have to worry too much about getting any rust on these. But take a look at them. I highly recommend them. I do know they come on lightning deals quite often. They do have the Damascus steel ones as well, that are 67 layers of Japanese steel that are supposed to be much better. And like I said, they don't cost a whole lot. I mean, you'll see knives in Damascus steel where they're $300, $400. And you can get one at a very good quality for around 80 bucks in this line. So go ahead and make sure you like this video. Subscribe, put some comments down below. Let me know how we're doing. I know this isn't our normal cook video, but I just wanted to go over these with you, show you what I use. I just, whenever I find a deal and I find good stuff to use, I want to go ahead and do a review on it. Highly recommend these. Go ahead and ask any questions down below and make sure you like us on Facebook. Find it and follow us on Instagram and make sure you keep in touch with us.