Professional Chef Knife - Flagship Model

You can find Tojiro knives on knifeware. The DP line is great for professionals while not being crazy expensive. Vg10 stainless is low maintenance while still holding crazy sharp edge, a 180mm gyuto and 90mm petty knife get me through any job in the kitchen.

Prefacing this by saying you could get all the kitchen cutlery you might need from the Victorinox line, and they'd be cheaper, and perform better than most on the market. There's a reason their $48 Fibrox chef knife has topped America's Test Kitchen recommendations for over a decade. EDIT: I see a n

A Tojiro would be a good choice , Damascus is just aesthetics , tsuchime / hammering is also just for looks. Powdered steels are nice and hold edges for an extended period of time in a home kitchen setting. A Tojiro gyuto of whatever length you think is suitable and a petty really all you need. You

The Tojiro Gyuto, good edge, great retention, full tangs.

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

My vote goes tojiro, good value, holds edge, overall great workhorse knife. Been using their gyuto daily in the professional kitchen for years with no issues

Sharpening advice aside, the blade itself does make a difference. You can consider the Victorinox Fibrox Pro 8″ Chef Knife. This is the introductory knife for many a professional chef. If you want something more fancy, the Tojiro Gyuto Chef Knife is a good next step up without breaking the bank. The

Yes, a Tojiro 120mm VG10 stainless. I use it as a paring knife and for small chopping jobs like garlic, shallots, chiles, small onions. It's light, nimble, and easy to clean. I have a 170mm bunka that is incredibly light, but the shorter blade is nice if it can do the job. I'd probably use it more i

I have a couple of Tojiro DP petty knives the fit and finish are nice… I had a Gyuto where the handle needed a fair amount of sanding, and polishing, but that was also 20 years ago. I’ve also owned the Mac superior and I loved it. The handle was a little nicer, but the steel was softer than the Toji

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