Professional Chef Knife - Flagship Model

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

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

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-

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.

Hey man, Ill answer in bulletpoints to make it simple. - You can visit Miura and Yoshimune (down the stairs) in Kyoto if you want legit shops. Asking the staff in Sakai Ichimonji, Tower Knives Osaka for input and making your requirements around performance and budget clear will be more helpful than

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.

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