[iamnotachef]

Hey guys,

I've done some research here and other places. I want a nice Chef's Knife and Paring Knife, maybe a 3 knife set. Based on what I've read, I believe I want to get the Tojiro DP but I have some concerns. I am also going to add a cheap cleaver. I'm currently using cheap Chinese made knives that just happen to be full tang.

My use is mostly going to be cutting cooked meat. I'm referring to pork roasts, ham, turkey, leg of lamb, etc. Also for onions, peppers, and stuff like that. I realize that a knife that's being used won't remain in mint condition, but I'm concerned about accidentally hitting bones with the knife. My plan was to use the cheap cleaver to split racks of ribs or chop semi-frozen meat. I will always be using a wood or plastic cutting board, and I can keep the knives clean and dry when I'm done.

The paring will be used for cutting fruit which I do daily, sometimes 2-3 times. It will probably get more use than the Chef's Knife.

I am concerned about the durability and fit/finish of a Tojiro DP/Fujiwara/etc compared to a Wusthof/Zwilling Pro "S" if I should happen to make a mistake while carving a turkey, for example.

Am I overthinking this?

Any feedback is appreciated.

Thanks

 

[rick alan]

Tojiro DP, period!

 

[cysoon]

Tojiro DP, period!

Tojiro DP is a wonderful knife and it holds an edge exceptionally well. But a PITA to sharpen. But honestly Rick suggesting tojiro is a no brainer. Bought one from his recommendation

 

[foody518]

With some decent cutting waterstones they are absolutely manageable

 

[iamnotachef]

It seems like the consensus is the Tojiro as I read in other threads. I guess I am overthinking it compared to the durability of the Wusthof/European then. 

My plan was to start with a ceramic rod and re-visit stone sharpening a few months in. I realize many here are actual cooks or knife enthusiasts, while I'm just looking for a nice upgrade from the cheap, stamped Chinese factory stuff with a plastic handle to something more sharp and with a nicer handle. I am not entirely put off by the idea, as my grandfather used to sharpen his own knives and I remember watching him when I was younger. I just do not think my knives will be doing the same amount of cutting as the professionals here.

There is also a quality sharpening service about thirty minutes from me that I figured could be used in a worst case scenario. I called around and their process is the only one that seemed to match what was being discussed on this forum for sharpening.

Thanks guys.

 

[foody518]

If you're not using your knife to hack through stuff and essentially deliberately abusing the thing then I don't see the durability of Tojiro as being a concern. Be aware of what's going on, and if you hit a bone carving a turkey then probably don't try to force through the cut: instead, readjust. Maybe consider more conservative bevel angles or sharpen out a minor ding or microchip at worst. Definitely not the end of the world or the ruining of a knife.

IMO Tojiro DP tends more towards microchipping rather than the metal bending out of true at the edge. So long as you're not prepping pressed for time and for long durations the ceramic rod isn't really an ideal choice versus edge trailing strokes on a loaded strop (or wetted stone) which doesn't put so much pressure on a small area of the edge as the rod does.

Also, I feel that the learning curve to consistently performing a honing or stropping motion at a constant angle is like half the battle to being a decent free hander, fwiw