Professional Chef Knife - Flagship Model

Tojiro is an amazing starting point and will be a massive upgrade vs your past experience. Keep it simple and get one gyuto and a paring or petty knife.

Mate, how on earth did you come to the conclusion that buying this set was a good idea after coming to this sub? 🤣 Anyways, yes, return them, buy the $100 Tojiro gyuto, and one or two Victorinox paring knives since they’re only about $10/ea and will work as well as any other. Alternatively, you coul

I think you’re right, I looked at it at first and was like ‘I didn’t know Tojiro made a nakiri that long’ and then realized that is probably a chopped gyuto. I wonder how that feels to use, I bet it’s fun if you have a lot of vegetables to prep

Victorinox Fibrox Chef's knife Wüsthof Classic Chef's knife Tojiro DP Gyuto These are perfect for culinary school and you can always get a more expensive knife after culinary school. In case you need to purchase more knives (like a small office knife or a bread knife), I would stick to the Victorino

So to be clear, the law of diminishing returns apply to chef knives as well. A $800 gyuto isn't going to perform 4x better than a $200 knife. However, when it comes to cheap knives, what you're giving up is material & build quality. A lot of the cheaper knives are made of dubious mixed steels and ha

Tojiro DP VG10 gyuto

Big fan of the Tojiro DP Gyuto, been using mine (24cm) for 10 years now, still going strong.

A tojiro DP gyuto was my first real knife, and after collecting a few others regarded as “better” I still regularly come back to it.

My Tojiro gyuto is my "daily driver." The handle doesn't fit my hand as well as my Globals, but I beat the hell out of this knife and it's great.

Here’s the same Tojiro sold as Fujitora for the Japanese market. For a bit less money. Ships and sold from Amazon Japan so takes a week or so to arrive. https://www.amazon.com/Fujitora-saku-Gyuto-210mm-FU-808/dp/B06WLNJD4Q Or here’s the 240 shipped from US for $125 https://www.amazon.com/TOJIRO-Ltd-