Chef Knives?

[caleb]

I'm just going to leave this here.

For the past year or so, I've been using a Gyuto that I bought at the Asian market for $19.95. In a lot of ways, it's a shockingly good knife for the money.

The issue is that the handle has liberated itself from the blade. I've been reassembling it when necessary, but it should be replaced.

Has anyone used knives from Tojiro? I'm thinking about this one in particular: Tojiro DP Gyuto 210mm

[randonneur]

I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.

[caleb]

I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.

Thanks, I ordered it, and it should be on the doorstep tomorrow. Looking forward to trying it out.

[Mark Walberg]

I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.

Agree. we've had a few of these for years.
Well made, handle well.
Price was good.
Don't need better unless it is for the amazing, intricate showy stuff on more expensive knives.

[AngryScientist]

my wife is the chief cook and has a butcher block full of good high quality knives.

whenever i reach for one though, the shun always makes me smile a little. it's a joy to use a good knife.

[Shinomaster]

I just scored these at my moms. The sabatier knives are from 1980 require a lot of cleaning but are awesome and have real wabi sabi. She really liked these shun knives, and I do too but the blades are really delicate and and damage easily. Somewhere in her storage unit she has a 14" Sabatier chefs knife and an 8" too. Must find!

[caleb]

Those Sabatiers really look like the real deal, Shino. I hope they bring you great memories of your mom every time you use them.

[caleb]

Thanks, I ordered it, and it should be on the doorstep tomorrow. Looking forward to trying it out.

The Tojiro showed up yesterday, and I put it to work last night.

Initial review is that it's heavier than I expected, with a pretty substantial blade. Not quite Wustof-think, but thick for a Japanese knife. The blade was serviceably sharp out of the box (would draw-cut a piece of printer paper, but not push-cut). Handles are a bit blocky, with minimal shaping, but they're serviceable. So, my initial impression is that it's a totally serviceable knife that seems like a great tool for the price.

[Shinomaster]

Found these two in my moms shit-pile of a storage unit. The long one is 11.5". Steel wool? Sandpaper? It's still sharp as ****.

[spopepro]

The top one looks at first glance like a nogent sabatier. A keeper almost for sure. I can't place the larger knife. The pitting might be a problem in getting it back in shape.

Sandpaper secured on top of glass is what I would use. It will take a while, but if you go at it by hand you risk hollowing out the knife surface at places. Go slow, have the whole side in contact, and get all the corrosion and blemishes out with coarse paper. Then get the scratches out by moving up the grit range. You will probably need to set a new angle, which is going to be easiest with a very coarse stone and a guide. You'll be taking off lots of metal.

[Shinomaster]

The top one is awesome. It had rust which I removed with a scotch bright pad. It's pitted but the blade is thick.. lots of metalt left. Both are sharp 🙃 They rust so easily and fast. This one was left in the sink

[Cookietruck]

i wouldn't worry about the pitting, i would just rub it with some wool or a pad or something to remove the surface rust and then sharpen it and start using it.

[jdp211]

I picked up a Misen as a part of their kickstarter campaign a while back. Having used it now for the better part of the last six months, I've got to say I'm rather impressed. The steel is definitely softer, so requires some care, but that just means that I can develop my sharpening skills. Its become a disappointment to cook at friends and family (looking at you mom) who don't keep their knives sharp.

[caleb]

For those who are interested in carbon knives, here's one I received last night:




I used it this morning until it started to discolor, then forced a patina with white vinegar. Here's what it looks like now:

[hidayanra]

For those who are interested in carbon knives, here's one I received last night:

wow - that's gorgeous.
got a link for it? I looked through the thread briefly, but didn't see one.

given my life changes recently, I'm ordering a couple of knives this week, and this thread has been a helpful read.

[caleb]

wow - that's gorgeous.
got a link for it? I looked through the thread briefly, but didn't see one.

given my life changes recently, I'm ordering a couple of knives this week, and this thread has been a helpful read.

I think the only importer for the carbon Elephant Sabatiers is The Best Things: Sabatier Elephant Logo Carbon-Steel Kitchen Knives

My experience ordering from them was great.

[Zimmermanbicycle]

Murray Carter makes fantastic kitchen knives,love mine.
easy to use,well balanced,hold an edge,easy to sharpen.



Kitchen Knives - High Grade Series - Page 1 - Carter Cutlery Co.

[Shinomaster]

I'd save that for things other than citrus ��.. Meats cheese tofu etc..

[Markco]

Having a great knife without the knowledge or tools to sharpen it is like having a bespoke bike with a rusty chain. Gift your son with some good water stones or set him up with a scary sharp set up. Learn how to use them. The Bourdain video struck a chord with me. I grew up in the business and was the only one in the kitchen who was interested in the hows and why's of keeping them sharp. I have an assortment of sharpening systems in the basement for hand planes and sundry wood working tools. I nag friends to bring their knives over to sharpen them. It's a very zen process.

[mwynne]

Having a great knife without the knowledge or tools to sharpen it is like having a bespoke bike with a rusty chain. Gift your son with some good water stones or set him up with a scary sharp set up. Learn how to use them. The Bourdain video struck a chord with me. I grew up in the business and was the only one in the kitchen who was interested in the hows and why's of keeping them sharp. I have an assortment of sharpening systems in the basement for hand planes and sundry wood working tools. I nag friends to bring their knives over to sharpen them. It's a very zen process.

Reallllly need to pick up a decent sharpening setup.