indesertum
Stylish Dinosaur
- Joined
- Jun 7, 2007
- Messages
- 17,396
- Reaction score
- 3,888
can anybody chime in for tojiro? i've been wanting a good value chef's knife or a santoku
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
can anybody chime in for tojiro? i've been wanting a good value chef's knife or a santoku
Just spent about 30 minutes cutting stuff up for dinner with my new south paw Shun santoku. Wonderful knife, I'm probably going to go back to the store to get the chef's knife now too.
Shun Classics are the way to go. The Ken Onion and Kaji line are overpriced.
Kwilk, how does it work in your restaurant? Does everyone bring their own knives? All their own tools, or just knives? Not even knives?
What are these people using?
I can't wait till someone buys the two Shuns my fiancee and I registered for - 10 inch chef and 9 in slicer. I keep checking on Williams Sonoma in hopes these are the first items to be bought.
Shun Classics are the way to go. The Ken Onion and Kaji line are overpriced.
The Elite line is better than the Classic, by enough to compensate for the price. Not only aesthetically, but in the quality of the steel and the ability to hold an edge. I agree that the Ken Onion are bad, and gimmicky at that.
which togiharus do you have?
(...)