Review Brisa Chef 185

  - Brisa ventures into the kitchen knife jungle

It is not every day that you see a chef's knife from Sweden's eastern neighbor Finland. Especially not from Brisa, a company that has otherwise made itself known as a seller of mainly knife and handicraft materials. In addition, they have also developed a solid range of knives consisting mainly of knives for outdoor life, but have also supplemented that area with folding knives and small neck knives for more EDC-oriented use.

Brisa Chef 185 with handle in black Micarta

But on the kitchen knife side, there had been a black hole. Something that was corrected when they released this knife, that is. As the headline says it's called  Chef 185.

First impression

A first glance at this knife gave the impression that it is clearly Japanese-inspired with its Santoku blade. Something that is also confirmed when you read the introduction on the website. I also thought it was and is nice with its classic look with a black handle attached with two rivets. Then the Micarta handle gives a solid feeling and the knife feels well made. Just good impressions in other words.

Then I was excited to see how Bris managed the kitchen knife area. My personal experience from knives from Mora and Fällkniven, among others, is that it is not a given that the knowledge from outdoor knives can be applied in a kitchen environment.

Type of knife

Chef 185 is a somewhat unusual knife in that it's basically a hybrid between a Santoku and a classic chef's knife. In terms of shape, it is a Santoku but the measurements are closer to a chef's knife of a more traditional European style. It is a bit larger than most Japanese models, although I myself have one from Hiro that has almost identical dimensions in terms of the blade and edge length. However, it is lighter with thinner blade stock, a slimmer handle, and a different balance. There is thus a certain difference between, for example, that Santoku and this knife. The question is what does it mean in terms of use?

Brisa Chef measures a total of 305 mm, of which the blade length is 185 mm, which the name sugests. By the way, this is how kitchen knives are normally measured. The blade stock is stated to be 2.5 mm and it is by the tang and at the base of the blade. Otherwise, it quickly tapers to 2 mm. The height of the blade is in this context a fairly normal 49 mm.

The blade is made of 12C27 steel from Sandvik

The steel chosen comes from Sweden and Sandvik and is what used to be the sole stainless "mora knife steel" 12C27. A steel that is very common in many knives made in various places in Europe, not least in France. As a kitchen knife steel, I have not used it before, I must admit. It has a couple of features that should make it appropriate in this context. Firstly, it takes a good edge and secondly, it is really stain resistant. Two areas that are of course important for a knife that is used more and is washed significantly more often than all other knife types.

Micarta is used as the handle material. A material that is not completely common in kitchen knives but well meets all the criteria for a good utility knife. It is hard, durable, and can withstand the wear and tear required of a good kitchen knife. The handle is attached with two stainless steel rivets. By the way, Chef 185 is available in two colors, in addition to black, there is also a version with a mustard yellow handle.

To work with

However, the most interesting thing about a kitchen knife is not how it looks but how it behaves when used. During the fairly extensive test period, this knife has become acquainted with most of the common tasks and things that can be cut in a kitchen. Mainly roots, vegetables, and fruit. But of course, also meat, fish, and poultry as well as bread and some occasional package opening, although I usually avoid it with my chef's knives. For those tasks, there are other sharp objects around.

A typical example of a task when it is good to have the right blade length

When the knife is put to work, the first impressions are initially amplified. The knife not only looks solid, it feels solid as well. It is above all the sturdy handle in Micarta that contributes to that feeling. 

The blade is long enough to handle, for example, dividing carrots lengthwise, but is too short for those tasks that require a larger chef's knife, such as splitting cabbage, halving watermelon, etc. The height, on the other hand, is excellent. The blade, which is almost five centimeters tall, makes it easy to guide the blade with your knuckles when chopping onions. Simpler kitchen knives are often too low, especially when they have slightly shorter blades. 

The factory edge was also very good and that sharpness helps both when going through a tomato that may not be completely fresh as well as finely chopping red onions. No problems there with Chef 185.

The height of the blade facilitates chopping onions

The edge also has a suitable curvature to facilitate "rocking cuts" where the tip is held against the cutting board throughout the procedure. The height also contributes to the fact that you can use a chopping technique instead if you so prefer even if it's clearly not a Chinese cleaver. 

Like all chef's knives, Chef 185 is a little too wide to be optimal for slicing meat with. Wide blades do not react as quickly as a narrower steak knife blade to changes in direction. But Chef also gets approval in that area as well as cutting chicken.

Overall, I like this knife, I must say.

More impressions after further usage

But not everything is milk and honey. After using the knife for a longer period of time, I discovered some details that can be improved. One such is that the spine of the blade could have been more rounded in my opinion. As it is now, the edge is broken, it is not a ninety-degree edge to be used with fire steel. But I belong to those who tend to move my hand forward with their index finger on the spine when I hold chef's knives in a pinch grip, which means that it hurts a little after a while. 

Chef 185 also works for meat, but it could have been thinner behind the edge

Another detail that I would have liked to see designed in a different way is the front edge of the handle, which is slightly too abrupt with too-marked corners. It is distinct and thus looks nice, but for the same reason that the spine of the blade could have been softer, the handle could also have been. After all, it is in a pinch grip that chef's knives are held the most and this particular handle is quite thick there.

Then I am not completely satisfied with the choice of steel. Or some things are very good as it shows no tendency to develop either corrosion or stains of any kind even if you forget the knife with lemon juice for a while. However, it does not keep the sharpness in the way I am used to. Now I'm a little spoiled with my Japanese chef's knives with VG10 "scared" to 60HRC per se. But even if I compare with my Sabatier and Victorinox knives with softer and simpler steel, the knife loses sharpness relatively quickly. Of course, it is possible to both use a strop and rods to hone it back to sharpness, but it still provides some extra work. It would be interesting to see what hardness this blade holds.

Another thing to object to is that this knife does not cut very well when it loses its extreme sharpness. First I thought about why and then I took out my Santoku from Hiro and a caliper and compared. It turns out that Brisa has chosen to keep the steel behind the edge to about 0.5mm, compared to 0.3mm for the Japanese knife, which is a significant difference and explains a lot of the difference in behavior as well.

Conclusion

With Chef 185, Brisa has made its official entry into the world of kitchen knives and as I wrote at the beginning, it is not just a matter of translating your knowledge from other knife manufacturing straight off. There is something that I think becomes clear with this knife.

It is a solid and well-built knife that is aimed at those who are looking for a chef's knife in the middle price range. Because it is an important aspect to emphasize in this context, the knife costs 59 € if you buy it directly from Brisa's home page. 

Brisa Chef 185 is an affordable knife for those who want to upgrade their kitchen equipment

The advantages of this knife are that it offers a classic look that is still somewhat unusual with its oriental influences. The construction is very solid with almost indestructible Micarta in the handle and a 2.5 mm thick full tang and blade steel that can withstand some abuse.

But it is noticeable in some details that this knife does not reach the pinnacle of chef's knives and that the influences from other Brisa production are there. One such area is the handle. It is, in fact, incredibly comfortable to hold in a "hammer grip". If this handle had been placed on any hunting, outdoor, or even work knife with its curvy appearance and three-dimensional sharpening it would have been great. The only problem is that you do not grab kitchen knives that way. This makes the handle, which is 18 mm thick, feel a bit clumsy. It could generally have been a bit slimmer.

Another influence that feels as if it comes from outdoor knives is that they have chosen to make the blade so strong with half a millimeter of steel behind the edge. A measure that is excellent on a folding knife for EDC use. Had this been one, I would have praised it because it was thin behind the edge. Now, on the contrary, it is quite much. This makes the blade more durable but also demands that the knife is kept very sharp to cut well. And it is not so easy it turns out because the steel is quite soft and thus must be maintained frequently.

Brisa Chef 185 do not get lost in the kitchen

Despite those objections, I see this as a very good entry-level knife for those who want to upgrade their kitchen equipment. A thicker edge also means that it does not collapse if, for example, you cut into half-frozen fish, something that a finer Japanese knife risks doing. So Chef 185 is durable and you do not have to be as careful with how you handle it.

It is also stylish and well made, the fine handle in Micarta undeniably feels exclusive. Especially given the price. Overall, I see this as a good competitor to most things in the price range!

Specifikations: Brisa Chef 185

Total Length (mm): 305
Blade Length (mm): 185
Blade Thickness (mm): 2,5

Weight (weighed by me): 182 g 

Steel: Sandvik 12C27
Handle Material: Micarta 

/ John