Professional Chef Knife - Flagship Model

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 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.

210mm gyuto. Tojiro is a good entry level price and lower maintenance, but any 210mm gyuto is going to be great for all purpose. As for a second knife, a small pairing or petty knife would pair well with it.

Tojiro 240mm gyuto you could do 270mm but you probably use the 240mm more often.

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

3 individual Tojiro classic knives (santoku, bread, and slicing) this is your answer Global 7 piece set a hobby chef doesn't need this, it's like what, a 210mm gyuto, a 240mm gyuto, a 240/270mm suji, a 150mm petty, a 180mm santoku, a 120 paring and scissors? you can put all those to use but there's