how much is cheap?
i've been in pro kitchens, 8" knives will eventually be too small when working with a lot of stuff to cut up. a 9.5" or 10" will quickly become just right for you when you get used to it. specially in our...
the fujiwara is 70/30 right hand biased
the tojiro is 60/40 right hand biased (as mentioned on their website)
tojiro can be easily thinned to get it how you want it, that is if you know how.
compared to...
fujiwara is a lot easier to sharpen, tojiro can achieve better edge taking but loses that freshly sharpened edge rather quickly but keeps the so-so sharpness a good long time.
270mm is a lot better for slicing...
500/1k/5k is the best set up.
a basic 1k/5k set up is ok as well.
the 500 just makes it faster to create a burr and a lot easier when u wanna thin a knife.
If you really want a gyuto, keep your sabs if you wanna go through bones and frozen food. or some other euro knife with softer steel.
Both are great knives, but I have a misono swedish hankotsu and a masamoto HC gyuto,...
I've heard from Adam Marr (a guy that's related to CKTG) that JCK's service is pretty good as of late (just today, on a different forum). So that might not be a problem anymore, if you find something wrong with the...
check out japanesechefknife's carbonext, very similar to the TKC. also semi stainless. cheaper knife, better value imho.
but yes, they're the only people i know that sells the TKC.
