Posted By: Tim
- verified customerI have 3 tojiro knives, this is one of them, and i enjoy them all. This knife is obviously specific in it's task and i bought it for poultry/bones usage as well as hard/thick skinned vegetables like winter squashes/etc. The cuts you make with it would definitely have to be power cuts. Like my other tojiros, it sharpens/hones easily and is very affordable. I use it in a professional setting and it works well throughout my prep lists, the only thing i would recommend is to buy the 240 instead of the 210 for kitchen usage as i wish i would have gotten the longer make of this type.
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