Professional Chef Knife - Flagship Model

I think you’re right, I looked at it at first and was like ‘I didn’t know Tojiro made a nakiri that long’ and then realized that is probably a chopped gyuto. I wonder how that feels to use, I bet it’s fun if you have a lot of vegetables to prep

First of all, really nice gift! And good compromise to get the Aliexpress version and an actual good knife as well. I found one on Ali for ~€35, brand is XITUO. This gives you around £160 for the good knife. You're looking for a general purpose knife. Main questions for me would be, what size is mos

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

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.

I very much understand the desire for a large gyuto/chef knife. My 240 mm/9.4 in Tojiro gyuto was my first J knife, and when I was using it exclusively, it felt like an extension of my arm. Anything else felt too small. As my cutting style changed and I got used to the rectangular profile knives, I

Get the Tojiro DP/Classic 21cm gyuto, or 24 if you have bigger hands and cut big things. The 21 is in stock here: https://www.boroughkitchen.com/products/tojiro-classic-chef-knife?variant=41412598661252 The 24 here: https://japaneseknifecompany.com/product/tojiro-dp-vg10-gyuto Then decide what other

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

check out the tojiro dp 21cm and the tojiro petty 15cm

Heat control. Learn what temperature on your stove is the lowest setting for maintaining a rolling boil. Compare a rolling boil on youtube to what you see in your pot on your stove. On my stove it's 6.5 (about 4 o'clock) That's "high" heat. Use a pot for this. At what temperature will extra virgin o

Yes, a Tojiro 120mm VG10 stainless. I use it as a paring knife and for small chopping jobs like garlic, shallots, chiles, small onions. It's light, nimble, and easy to clean. I have a 170mm bunka that is incredibly light, but the shorter blade is nice if it can do the job. I'd probably use it more i