Professional Chef Knife - Flagship Model

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

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

Yes exactly - it definitely works for him but he now uses it at home and uses a tojiro 270mm gyuto for work since it's longer & can take a beating. As for the sharpening & thickness i think that is my concern too so i don't want to judge a brand new kagekiyo based on that.

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

X2 for the Tojiro DP - I have their gyuto/petty/santoku combo, then added the DP nakiri to the group. Love them all, especially right after a 1000/5000 grit and strop touch up. My first foray into Japanese knives.

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

Victorinox have knives with wooden handles that perform similar to the Fibrox line, like Grand Maître Chef’s Knife, 8 in. A key point is to select a knife with a semi-bolster (like the Grand Maitre) or no bolster (like most Japanese knives), reason being the bolster gets in the way when its time to

Apparently messer-mojo.de casually has the Tojiro DP3 (AKA Classic) 210mm in stock: https://www.messer-mojo.de/produkt/tojiro-dp-3-lagen-hq-gyuto/ it does consume almost your complete budget though. IMO you don't need a fancy bread knife, unless you cut crusty bread often. IKEA has the new Vardagen

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

Tojiro has a nice K-Gyuto for around $120? Lemme double check, they also come in 210mm. Nigara might have something in that price range, keep in mind they have unusual profiles and finding saya for them is tricky. Right now I have a Sukenari K-Gyuto in 240mm HAP40, it's not hard to sharpen but time