Posted By: Zachary Stovall
- verified customerI purchased this knife about a year ago after seeing my co-workers use it for virtually all of their prep work (well they are prep cooks). The knife is perfectly balanced for the style and length it is. The thickness of the blade and it's hardness is what impressed me most. The blade is thin enough to not pry the food apart and the edge is hard enough to reach and hold a razor edge. There are down sides to this knife. Tojiro, to me, seems to focus mostly on its blade quality, letting the handle fall short. Tojiro lets small imperfections pass through knowing full well that in the end the professional customer won't care about such visual imperfections as they do about overall performance. That having been said the original blade's sharpness gave way to multiple microchips after a couple weeks use. Being a multiple Tojiro knife owner I didn't let this dismay me and resharpened it to a razor edge and haven't had microchips since.Overall it is a great knife for the money. Professionals and Amateurs alike will truly enjoy every cut. It might not be the eye candy of a damascus blade with a stag horn handle but you won't care as you effortlessly shave vegetables so thin you can read through them.*Professional Warning*Fair warning that the thin blade and sharp edge makes fast work of potatoes difficult as the slices stick to the blade.
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