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.

Victorinox Fibrox Chef's knife Wüsthof Classic Chef's knife Tojiro DP Gyuto These are perfect for culinary school and you can always get a more expensive knife after culinary school. In case you need to purchase more knives (like a small office knife or a bread knife), I would stick to the Victorino

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

Here’s the same Tojiro sold as Fujitora for the Japanese market. For a bit less money. Ships and sold from Amazon Japan so takes a week or so to arrive. https://www.amazon.com/Fujitora-saku-Gyuto-210mm-FU-808/dp/B06WLNJD4Q Or here’s the 240 shipped from US for $125 https://www.amazon.com/TOJIRO-Ltd-

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

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.

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

Even his girl is like i love you but you look like a fool with that scammy pos. My coworker just shared his excitement for his new purchase, a $500 mkc least church 6" chef knife. Then a couple weeks later i asked how he liked it. He said it's amazing but he cooks a lot and 6" is too small so he sav

That really depends on what you want Probably best to make a new post titled: "looking for 210mm gyuto at the $150 price tier" and give some specs This is what I usually respond with when people ask for recs: the questions to think about or answer do you rock chop or push cut? what lengths do you wa