Professional Chef Knife - Flagship Model

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

Yes exactly - it definitely works for him but he now uses it at home and uses a tojiro 270mm gyuto for work since it's longer & can take a beating. As for the sharpening & thickness i think that is my concern too so i don't want to judge a brand new kagekiyo based on that.

I found our answer in another thread "Eco" Is here the DP3 Copying from user u/TheMrSzy: Tojiro lately standardized naming of their basic lines due to introducing new ones (they got in-house master smith from what I've heard and try to go for premium market), but some stores still use the old naming

Tojiro dp excellent quality, can handle almost anything, good steel, good sharpness retention.

i agree that tojiro, victorinox, etc are good beater/learning knives and would definitely recommend those. but also would recommend that if your budget allows getting two gyutos, 1 as a beater/learning knife and 1 that’s a lil higher end that you can enjoy from time to time. you can actually great p

Man I wrote a long post on my phone and then it disappeared while using another app... Thoughts on Souma/Fujiwara FKM: They're pretty good knives. The grind my 180 santoku is really good and it's a nimble knife with an excellent thin tip. The grind on my 240 gyuto is okay but nothing special (as far