Professional Chef Knife - Flagship Model

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

Take a look around this sub, people can recommend tons of much better knives for the same price (or cheaper). Personally I'd recommend a "Tsunehisa Ginsan Nashiji Gyuto", a Tojiro gyuto, or a Masutani Gyuto. Alternatively if you don't like Japanese knives, a Victorinox Fibrox Pro ($40) or if you wan

Tojiro dp excellent quality, can handle almost anything, good steel, good sharpness retention.

This Yoshida does specify Rockwell hardness of about 63. Tojiro vg10 is about 60 or 61. Yoshida does not specify if cladding is stainless but I note that on another nakiri on the site they specify that the core steel is reactive…here they do not so i would just assume the whole knife is reactive. Ju

I’d go after a Tojiro atelier , the wa models are about 220 grams and the yo are about 270 grams for a 240mm gyuto. I love the look of them , their performance is great , they’re twice as thin as a Yoshikane. Full stainless is an uncommon thing for a knife made in sanjo.

For a gyuto, Tojiro makes a descent blade and knife. though the handle is eh. you could go for a more expensive one in Tojiro santoku damascus. ecowood handle