Professional Chef Knife - Flagship Model

Skip the set — it is the most common mistake home cooks make and I will explain why. Most knife sets include 6-8 knives where you realistically use 2. You end up with a block full of average knives instead of one or two genuinely good ones. The money is better spent on fewer, better blades. What a h

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.

Zwilling Rocking Santoku. Really more of a battleship-style k-tip. There was once a Chicago Cutlery carver that was my first decent non-block set "chef's knife", but circumstances saw it leave my kitchen eons ago. This was the first quality knife I bought for myself, later followed by a Tojiro 210 g

Never heard of these knives before. I recommend to my friends when they ask this to not reinvent the wheel and stick with the classics. I’d recommend any of the following:- Zwilling Pro 8” Chef’s knife - high tip is the model I believe. The one with the traditional chef’s knife profile- Wusthof Clas

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

As far as gyuto goes. It may be worth discovering what size you like first. Most people go for 210-240mm. 240mm is more professional standard, but many home chefs prefer 210 because they are easier to wield and work better in smaller kitchen spaces. Don't feel like smaller is worse here, as its not

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

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