Most popular kitchen knife brand in the world...
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Probably ShiBaZi, no.1 sales number in China.
Ah, is it. I’ve used a couple of Shibazi (cleavers) before actually, but didn’t know they were so big domestically too. Sounds like that might be the answer to my question then!
They are really common in both home and commercial kitchens, especially in commercial settings, they basically dominated the domestic market.
One funny thing I found it's that the owner of Shibazi is a huge hifi head, and he has a personal audio museum, which is suppose to be the largest one in the world. he even dedicated a webpage in Shibazi's official website.
http://www.shibazi.com/hifi/
Thanks for posting that. 2 million albums and CDs in addition to all the gear. Pretty amazing. Makes me want to pick up an inexpensive cleaver to help support his efforts.
Jovidah
I'll make you a sponsor offer you can't refuse...
Maybe one of the professional oriented brands like Victorinox is a contender? Also, most popular by total amount of knives or by total cost? Probably a significantly different picture.
ModRQC
Just shutup n' grabbit!
Well, back in 2019 Victorinox was netting around 500 millions USD per year. A pretty known stat is their home factory produces 45000 pocket knives every day. With Covid the home market sort of exploded, so many people at home, but I'm guessing their professional sales plumeted at some point too with all the restaurants closed.
I'm not saying they're on top of anything but it is still rather impressive. They must put out somewhere close to 20-25 millions unit a year - a good part of which would be the pocket knives.
I'm not saying they're on top of anything but it is still rather impressive. They must put out somewhere close to 20-25 millions unit a year - a good part of which would be the pocket knives.
drrayeye
Senior Member
From Japan, the highest volume is from all the knives sold by Kai under various brand names.
The biggest brand names here are Shun and Wasabi. In Japan, Seki Magoroku--and many other brand names.
The biggest brand names here are Shun and Wasabi. In Japan, Seki Magoroku--and many other brand names.
Found couple interview of him in English too, absolutely mad man.
https://www.theabsolutesound.com/articles/the-worlds-number-one-audiophilehttps://www.laitimes.com/en/article/2sdh2_37vdj.html
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drrayeye
Senior Member
I've bought a Shibazi f208-2 cleaver for $33 last year--and was blown away by technology updates: the steel, the cladding, the finish: it didn't make sense. Should have cost closer to $100. Published reviews were very positive. Have enjoyed it a great deal.
Once I realized how big Shibazi was--yet hardly known at all in the West--I thought it might have been deliberately underpriced to make a statement. It has been very successful and positively reviewed on AMAZON, and similarly promoted and reviewed on AliExpress by various resellers as well as Shibazi.
They aren't really expensive in China either, it's just really economic of scale, they produce tons of those a day. The F-208 also benefits from it only have 2cm of core steel welded to cheaper steel in the back, so it saves some cost in the long run.
I think Victorinox wins. Shibazi company reported a 550 million yuan of sales in 2019, which is about 85 million USD only.
ModRQC
Just shutup n' grabbit!
Well I’m under the impression Zwilling - especially since putting out copies of Victo Fibrox idea and price point - will easily claim as much revenue - but still the outgoing avg price would definitely be higher, meaning they can’t be pushing much more units at best than Victo sole pocket knives production and then some lesser numbers for sure wouldn’t be surprising.
Didn’t look into Global or Shun vague reportings though. I think at least one of both would be an illuminating comparison.
Problem with these big global companies' revenue numbers is they sell a bunch of stuff. Like Victorinox also sells watches, travel bags and even fragrances. Zwilling reported 700 million euro revenues but a large portion must be all the pots, pans and kitchen tools they sell.
drrayeye
Senior Member
I've already posted that Shun is one of the many brands of Kai--which is a huge company-with both income and volume--and not only in Japan.
They are not quiet on the level of Victorinox or Zwilling yet, the sales number on their webpage is around 320 million usd, and it didn't have say any details on what kind of figure that is, yearly, quarterly or historical. Most of Kai's product like Shun or Wasabi is much more popular oversea tho, hardly saw them in Japan, Seki Magoroku is large but not that large.
https://www.kai-group.com/global/en/about/company.html
drrayeye
Senior Member
Kai markets selectively--different brands for different markets. Here, but not in Europe, it's only Wasabi and Shun. In Japan, they have many brands besides Seki Magoroku. They market differently to other parts of the world as well. In addition, they sell razor blades, scissors, surgical instruments,--Kai has big box stores.
There are actual numbers from a study I found for all suppliers, worldwide, but it cost $4800--and probably didn't have the detail we want.
It's complex, but I've seen enough evidence to bet that Kai will do OK.
Kai makes a low-end line of knives they call "Wasabi." I've never seen these in the wild, and wouldn't care to. "Wasabi knives" is an altogether different company/brand, and they resell trash they bought on Alibaba and Aliexpress. Neither Wasabi is especially popular.
drrayeye
Senior Member
No, Wasabi is marketed through Kershaw, the company that Kai bought, and the nakiri is similar to the Seki Matgoroku I was given 30 years ago when I was in Japan. Kai sells through many different brand names to different markets.
Yes. Wasabi is a series of Kai knives that they market through both themselves and Kershaw. "WASABI knives" are a different brand of resold and hyper-marked-up Aliexpress garbage.
drrayeye
Senior Member
HUH? Wasabi is sold on AMAZON, not Aliexpress--great reviews, good volume sales--similar specs to my 30 year old Nakiri. I've recommended it, and the buyer loved it.
Kai has done unusually well in producing competitive products in all price ranges.
Kai has done unusually well in producing competitive products in all price ranges.
Jovidah
I'll make you a sponsor offer you can't refuse...
I've seen both Kai Wasabi and Shun, both quite common, and Seki Magoroku here in Europe. No clue if they are any good.
Your run of the mile Seki factory knife, pretty flat grind, not that thin behind the edge but better than most western factory knife, VG10/VG-Max treatment is not the best but not bad either, good if you can find a good price for them. (under $100 mostly)
drrayeye
Senior Member
My 30 year old Seki Magoroku, gifted to me in Japan, is still a foundation knife in my batterie---and has the same profile as Wasabi. It's still a great vegetable knife for a home cook. The Shuns available in Europe don't feature many of the high end models available in the US. Both of the models I use the most--Shun Kaji and Shun Fuji--are not known in Europe, and not even very well known in the States. Seki Magoroku models--available in Europe--are not directly marketed in the United States. However, some are imported from Japan and sold through AMAZON or EBAY.
I find them good examples of East-West cultural fusion in kitchen knives.
I find them good examples of East-West cultural fusion in kitchen knives.
I bought a Seki Magoroku Kinju ST 180 mm deba that was amazing for less than $60..
I bought a lot Seki knives when I watch Burrfection. Sold most but still keep a Shun sg2 bread knife which is nice. I’m gonna share my impressions when I still remember them.
Shun knives vary from series to series in terms of profile and grind. Some are good some are bad. If we use typical Sakai lasers as standard (0.15-0.2mm thick right above the edge), some Shuns are really thin behind the edge. Like Shun Fuji chefs knife and Shun classic Chinese chefs knife. They are actually a little thinner bte than typical Sakai lasers. The cutting feeling of Shun Fuji is not that far from an average Takefu knife if we just talk about grind.
Zanmai knives are generally better ones in Seki. Usually straighter profile and decent height. Some of their series are also as thin bte and have asymmetrical and slightly convex grind that is on a similar level as Sakai lasers.
Yaxells are about average. Their profile are closer to curvy German profile and they are short at heel. Smaller ones could be handle heavy. Usually smoothed flat grind from half of height. ~0.2 mm thickness right above the edge which is not too bad but about average.
Miyabis are the worse ones out of these. Profile is good, but they are in general handle heavy. In general short at heel. Usually smoothed flat bevel from half but being fat behind the edge. Like 0.3-0.4 mm thick right above the edge. They still cut better than most western production knives but I think they can do better.
I think Masutani knives are better than all of these. Cheaper and hand made level grind. Similar vg10 steel. Maybe less shining but they just cost $65-$75 USD so what can you ask more.
Shun knives vary from series to series in terms of profile and grind. Some are good some are bad. If we use typical Sakai lasers as standard (0.15-0.2mm thick right above the edge), some Shuns are really thin behind the edge. Like Shun Fuji chefs knife and Shun classic Chinese chefs knife. They are actually a little thinner bte than typical Sakai lasers. The cutting feeling of Shun Fuji is not that far from an average Takefu knife if we just talk about grind.
Zanmai knives are generally better ones in Seki. Usually straighter profile and decent height. Some of their series are also as thin bte and have asymmetrical and slightly convex grind that is on a similar level as Sakai lasers.
Yaxells are about average. Their profile are closer to curvy German profile and they are short at heel. Smaller ones could be handle heavy. Usually smoothed flat grind from half of height. ~0.2 mm thickness right above the edge which is not too bad but about average.
Miyabis are the worse ones out of these. Profile is good, but they are in general handle heavy. In general short at heel. Usually smoothed flat bevel from half but being fat behind the edge. Like 0.3-0.4 mm thick right above the edge. They still cut better than most western production knives but I think they can do better.
I think Masutani knives are better than all of these. Cheaper and hand made level grind. Similar vg10 steel. Maybe less shining but they just cost $65-$75 USD so what can you ask more.
Like I said, there are two brands of Wasabi knives; one is Kai/Kershaw, and one is a rebranding operation out of Germany that buys cheap knives from China and marks them up 800%.
Ok so this is why I thought Kiwi probably had a good look in here, bearing in mind I was asking about units sold rather than monetary turnover...
These knives are everywhere in less fancy professional kitchens, and in any Asian supermarket you go to. They come in every size/shape/pattern you can imagine, and they're priced to make them effectively disposable. Nobody really bothers sharpening a Kiwi knife, you just buy a new one, or ten new ones, because they come pretty sharp and something like this costs about $4 (presumably even cheaper in Asia):
I've not been able to find any numbers on it, but I'd be amazed if companies selling 'entry level' kitchen knives at 10x or 20x the price were outselling Kiwis.
These knives are everywhere in less fancy professional kitchens, and in any Asian supermarket you go to. They come in every size/shape/pattern you can imagine, and they're priced to make them effectively disposable. Nobody really bothers sharpening a Kiwi knife, you just buy a new one, or ten new ones, because they come pretty sharp and something like this costs about $4 (presumably even cheaper in Asia):
I've not been able to find any numbers on it, but I'd be amazed if companies selling 'entry level' kitchen knives at 10x or 20x the price were outselling Kiwis.
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