- Joined
- Nov 16, 2002
- Messages
- 9,948
Koki at www.japanesechefsknife.com was kind enough to sell me some Tojiro DP wood handled knives: a nakiri and a paring knife. Fast shipping and low prices as everyone else had claimed.
Wish I took pictures as these knives look absolutely gorgeous. They also have the sharpest out-of-box edges I've ever seen (I'm new). The way they floated through paper in a very surreal manner. That said, the edges did look a little thick. The knives were heavier than I expected, too, and the butts of the handles were sort of sharp feeling.
Got to cook last night. Used the paring knife to peel a spud, skin an onion, and clean up some green onions. The edge cut like it was too thick. This was not the joy I experienced with my Shun Elite paring knife.
Actually cutting the veggies with the nakiri, though, now that was fun. The added weight and the sharp edge made pushcutting quick and easy. The guillotine effect I experience with the Shun Elite 8" chef's knife (my other nakiri ) wasn't felt, but that may have been because the nakiri's edge is sharper, but thicker. My money is on the thickness keeping me from celebrating Bastille Day with my nakiri. Using the nakiri to slice up the steak made me conscious that the edge was thick and that I missed the belly of the chef's knife.
I'm very impressed by my brief sampling of Tojiro's goodness and their factory edges have raised my standards, but the KAI Corporation has spoiled me rotten and had me expecting the Tojiros to be lighter and thinner out of the box. Perhaps I should've bought a gyuto, but since my chef's knife sees more nakiri-work, I figured that's what I'd buy instead.
Wish I took pictures as these knives look absolutely gorgeous. They also have the sharpest out-of-box edges I've ever seen (I'm new). The way they floated through paper in a very surreal manner. That said, the edges did look a little thick. The knives were heavier than I expected, too, and the butts of the handles were sort of sharp feeling.
Got to cook last night. Used the paring knife to peel a spud, skin an onion, and clean up some green onions. The edge cut like it was too thick. This was not the joy I experienced with my Shun Elite paring knife.
Actually cutting the veggies with the nakiri, though, now that was fun. The added weight and the sharp edge made pushcutting quick and easy. The guillotine effect I experience with the Shun Elite 8" chef's knife (my other nakiri ) wasn't felt, but that may have been because the nakiri's edge is sharper, but thicker. My money is on the thickness keeping me from celebrating Bastille Day with my nakiri. Using the nakiri to slice up the steak made me conscious that the edge was thick and that I missed the belly of the chef's knife.
I'm very impressed by my brief sampling of Tojiro's goodness and their factory edges have raised my standards, but the KAI Corporation has spoiled me rotten and had me expecting the Tojiros to be lighter and thinner out of the box. Perhaps I should've bought a gyuto, but since my chef's knife sees more nakiri-work, I figured that's what I'd buy instead.
On the plus side, someone offered me his steel Cabelipers. 
You also have some Forschners, so try them, too. KAI/Kershaw makes a line of traditional-shaped Japanese cooking knives with bamboo-powdered handles (anti-microbial fun) that are priced to own. The Shun Wasabi line. I don't see how one could go wrong with the Tojiro, Forschner, or Shun stuff - especially if he has a D8XX and host of other abrasives like a Gunmike1 I know.
