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

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

That's kind of a crazy budget for a high school kid who just dropped and damaged another knife. You can get a really solid high performing gyuto for $200. $600-800 is high end collector territory. Stainless: https://www.chefknivestogo.com/tojiro-dp-f-8081.html https://www.chefknivestogo.com/macprmic

Same shit different brand. X knife got hyped > out of stock for awhile > back in stock > out of stock again > price raised > repeats. Remember the time when red handle Takamura was a budget knife, just a step above Tojiro VG-10 and look what happened. CCK was dirt cheap. Edit: I just googled Tojiro

Tojiro DP 180mm Gyuto + 120mm petty, IMO pickup a nice, cheap Opinel paring knife, and you'll be set

I view this journey as a progression , would say start with either a Victorinox or a fujitora/ tojiro. After you learn to sharpen and care for a knife while using it , you can branch out into other things maybe a shiro kamo , ashi ginga , Yoshikane or a tojiro/Hatsukokoro atelier.https://www.bonsaib

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.

Cant go wrong with a tojiro dp like others have said maybe a gyuto to begin with then branch out from there, masutani would be a bit more pricey but a little better in regards to fit abd finish but still in the more budget category

I do rock chopping, mostly I'd recommend gyuto & santoku instead of kiritsuke & bunka, the k-tip knives tend to have flatter edge profiles which is worse for rock chop I have no idea on which steel would be best for me. I don't plan on putting them in the dishwasher, and I'd love to learn how to sha

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