Professional Chef Knife - Flagship Model

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

Same shit different brand. X knife got hyped > out of stock for awhile > back in stock > out of stock again > price raised > repeats. Remember the time when red handle Takamura was a budget knife, just a step above Tojiro VG-10 and look what happened. CCK was dirt cheap. Edit: I just googled Tojiro

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

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

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

Hey I am sorry I missed your response. Couple of good options for much less money: Top pick in my view: Fujitora FU807 Chef knife on Amazon from Amazon Japan. This is $74 right now and the best deal you are going to get. This is a better knife than everything you have shared. Is the Tojiro brand for

Super solid collection! Mazaki always deserves some love. In regards of what to get next it depends what you are going for. If you are building your kit purely for a professional purpose or to become a chef. I'd say a Breadknife, boning/filleting knife or maybe a sujihiki. I've looked for a nice fil

3 individual Tojiro classic knives (santoku, bread, and slicing) this is your answer Global 7 piece set a hobby chef doesn't need this, it's like what, a 210mm gyuto, a 240mm gyuto, a 240/270mm suji, a 150mm petty, a 180mm santoku, a 120 paring and scissors? you can put all those to use but there's