Tojiro DP Chef’s Knife
Knife Testing with Factory Edge. Probably a 15 degree angle double-beveled knife and probably last as long or longer than most German Knives.
Duration : 0:0:42
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comment on asian kitchen equipment essentials by: tigers amp … – tigers amp strawberries asian kitchen equipment essentials posted by root 22 hours ago (http://www.tigersandstrawberries.com) do not bother with nonstick woks calphalon anodized aluminum woks or stainless steel woks i have one of each …
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Roots and Grubs » Blog Archive » Slice of life – Tell me about it. A while back I had the hubris to announce that I would begin sharpening my own knives. Well, it didn’t happen. Sometimes a daddy can’t fix it. In fact, this particular daddy generally can’t fix it. …
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yep
yep
you do know that …
you do know that you only need 3 layers to get the great edge, and the good resistance to rust the outer layers add… right???
you do know you can …
you do know you can get this with 67 layers right???
how many layers?? 1 …
how many layers?? 1 2 3 37?
i got mine from …
i got mine from bronzemoon outdoors
i got mine from …
i got mine from bronzemoon outdoors
You are right in …
You are right in that the steel isn’t exceptionally strong, but the knife will still perform the whole-tomatoe slice easily after few months of used without sharpening, I just recently did that for a friend, as long as the tomatoe is at least 10″ away from the knife.
ps: I have only sharpened the knife once, and that was over 6 months ago.
HEJ MANN COOL KNIFE …
HEJ MANN COOL KNIFE !!!!!
This was the …
This was the thinnest knife in my own perception. despite the fact that they said some of the ones they showed me were thinner. Being so darn thin means it can be SO DARN DELICATE… that being said it is not a good knife for the home cook, and it is not good for a chef who likes to really throw his weight behind the knife.. he is likely to chip the tip off of it.. as i have done once so far. the steel is not very strong or durable so be prepared to sharpen about once every 2 days of regular use
it is my preferred …
it is my preferred chef knife or guyoto in japanese.. but it is also one of the cheaper brands… costing a rock bottom 80 dollars for me where most others were at least 100+
The key point here …
The key point here is that the knife is of good forged steel and it is well honed and sharpened.
where can i get one …
where can i get one ?