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.

A tojiro DP gyuto was my first real knife, and after collecting a few others regarded as “better” I still regularly come back to it.

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

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

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

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

Any of the 3 ginsan options you chose will be great, or at least a bit better than the tojiro you picked out. The Hatsukokoro option is what I'd personally choose, no specific reason other than I know it'll perform well and is made well. In terms of sharpening advice, it gets a little complicated in

I’m a cook by trade and I have a ton of victorinox , they are true workhorses especially in a commercial kitchen . I also have a Tojiro 240 mm gyuto out getting sharpened. It’s a nice one for sure, performance wise it’s a bit better than a victorinox