Tojiro knives return to Korin

[ouch]

http://korin.com/tojiro-knives-brand

Prices are fairly competitive for these excellent entry level knives, including free shipping and initial sharpening.

Of course, Korin runs a yearly 15% off sale in July, but they've been known to increase prices concurrently.

 

[ChefJohnBoy-ardee]

I have used my hard for a year at work. Thumbs up from me. Got mine from CKTG but same knives.

 

[blary54]

I have the DP Gyuto that I bought from Korin a few years ago. Its been a workhorse. Great knife for the price.
Really like the look of that Yanagi knife on the Korin website.

 

[inspiringK]

That initial price is pretty competitive. When looking at the total price including shipping to Canada, BlueWayJapan is about $25 cheaper on a 240 DP Gyuto.

 

[ouch]

They must have a weird deal with their distributors. I see some dealers will only ship to the US, such as CKTG.

I remember buying a 240 gyuto some years back for $50 and I can't kill it. What a deal.

 

[Haggises]

is it worth getting the "western sharpening"?

 

[ouch]

is it worth getting the "western sharpening"?

Sure is. They're pretty good out of the box, but almost all knives benefit from a little TLC. Having Mr. Sugai touch it up for free is a good deal.

 

[Haggises]

thanks ouch.

what the heck, in for a penny......

Happy Father's Day to me, happy Father's Day to me

 

[inspiringK]

They must have a weird deal with their distributors. I see some dealers will only ship to the US, such as CKTG.

Yes, CKTG will ship other knives, but not Tojiro. I recall finding one Canadian vendor who sells Tojiro - they must have the local rights - but the cost was prohibitive and certainly not competitive.

 

[ouch]

Before I joined this site, I used to trade around knives quite a bit, and went through several gyutos- Hattori, Nenox, Masamoto, Blazen, Misono, and Suisin come to mind. I eventually whittled them down to three, 2 Tojiros and a Hiromoto. I'm very happy with them, and feel no need to "upgrade" them any more.

 

[ChefJohnBoy-ardee]

I do need to get my petty straightened and my gyuoto has a few small waves that I found when I sharpened it last. Still amazingly sharp and makes the other line cooks jealous. Even the people with Globals like my Tojiro and ask to borrow it on occasion. No joke!

I have a Richmond Laser also but it makes a mess of chopped parsley. If I need to do parsley I grab my Tojiro for the day, if I don't need to do parsley I reach for my Laser. Both knives are fantastic but the Laser was three times of what the Tojiro cost and I still use the Tojiro. Amazing blade.

 

[inspiringK]

Before I joined this site, I used to trade around knives quite a bit, and went through several gyutos- Hattori, Nenox, Masamoto, Blazen, Misono, and Suisin come to mind. I eventually whittled them down to three, 2 Tojiros and a Hiromoto. I'm very happy with them, and feel no need to "upgrade" them any more.

Excellent, I am really glad you have found those two brands to suite your needs best. Since I now own both Tojiro and Hiromoto, I have no excuse to spend all my AD funds on trying out those other brands

 

[ChefJohnBoy-ardee]

Excellent, I am really glad you have found those two brands to suite your needs best. Since I now own both Tojiro and Hiromoto, I have no excuse to spend all my AD funds on trying out those other brands

Konosukes are nice. Hiromoto are top notch too!

 

[Haggises]

Tested on brussel sprouts.
Marks and Spencer failed to dent, cut when forced.
Calphalon slicer cut with moderate force.
pink Kai monstrosity cut with moderate force.
Tojiro Gyuto glided through like a hot cheesewire through butter.

Now I know what a sharp knife feels like for the first time. Gosh.

To the stone with the rest of em!

 

[ChefJohnBoy-ardee]

Tested on brussel sprouts.
Marks and Spencer failed to dent, cut when forced.
Calphalon slicer cut with moderate force.
pink Kai monstrosity cut with moderate force.
Tojiro Gyuto glided through like a hot cheesewire through butter.

Now I know what a sharp knife feels like for the first time. Gosh.

To the stone with the rest of em!

Now remember how that feels so you know when the Tojiro needs stoned.

 

[Alacrity59]

Now remember how that feels so you know when the Tojiro needs stoned.

As well as the other knives. There is a whole different feel when using a sharp knife. No resistance on the skin of a pepper. Slows down and digs in to your cutting board. I seem to have developed a bit of a ritual of sharpening every knife in the house before holidays.

 

[Haggises]

After my Brussel Sprout experiment, I took the oldest of the knives to some 200 grit diamond and worked my way up to a King 1000.
A lot of metal needed to be moved. A helluva lot.
Got an edge that, while it wouldn't win any prizes, managed to breeze through the sprouts that it shook its head in shame at previously.

Will be practicing a lot on the old knives before the Tojiro gets a lot of use.

 

[ChefJohnBoy-ardee]

As soon as one of my knives starts catching on the skin of a pepper or tomato its off to the stones and since I have the stones out the other knives get a quick one over too