Posted By: MWI had a hard time choosing between this knife, the MAC, and the Richmond. I decided on scalloped edges because I wanted a more versatile bread knife and I wasn\'t planning on cutting hard crusty bread that often. That left the Tojiro and the MAC to choose from. In the end I chose this Tojiro mainly on the $30 price difference. They were similar knives with great reviews, but at 2/3 the price, the Tojiro was hard to pass up. I can now see were the price difference came into play. The F&F on this knife leaves a bit to be desired. The handle and tang don\'t line up well with the tang protruding slightly on top and bottom. I don\'t think this will be an issue since it\'s slight. Time will tell. The blade serrations have several black dot/ marks that I can\'t polish away. I\'m not sure what caused this. It doesn\'t affect performance. The blade where it meets the choil was a little rough. A few minutes with a 600 and 1000 grit stone cleaned it up. As far as the overall blade OOB, it is razor sharp and it performs excellent. Overall, I would say if you\'re willing to live with a little fit & finish roughness, this is an outstanding blade. If you want something with more attention to detail, get the MAC (according to its reviews). Looking back, I think I would\'ve been happier with the MAC though I certainly don\'t plan on returning the Tojiro.
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