Reddit Reddit reviews Tojiro Bread Slicer 270mm F-687

We found 7 Reddit comments about Tojiro Bread Slicer 270mm F-687. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Home & Kitchen
Bread Knives
Tojiro Bread Slicer 270mm F-687
10.6" blade and 16.1" overall length.Serrated EdgeMolybdenum Vanadium SteelReinforced Black Wood Handle145 gr / 5.1 oz
Check price on Amazon

7 Reddit comments about Tojiro Bread Slicer 270mm F-687:

u/zapatodefuego · 7 pointsr/chefknives

If you don't go for the 10-piece set then the Wusthof Ikons are not outside of you price range. Sets are designed to separate folks that don't know any better from their money by including chef knives and bread knives that are too small, 4-5 utility and paring knives that all do the same thing, and steak knives that you shouldn't be spending so much on.

Here's what you do need for a basic knife set:

  • at least an 8" chefs knife
  • at least a 10" bread knife
  • one utility or paring knife in the 3"-5" range
  • one flexible boning knife

    And that's it. You can certainly get more than that but it would be best first to find out what you actually need and add additional knives piecemeal when they are on sale. Also throw in a knife block and kitchen steel or just use what you might already have.

    Instead of going all Wusthof I recommend:

  • Ikon chef's knife - $150
  • Tojiro bread knife - $55
  • Victorinox fibrox boning knife - $20
  • some paring or utility knives - $30
u/goatsthatstack · 7 pointsr/AskCulinary

Yes thank you. Someone else also suggested a bread knife which seems like a good idea because he often likes to make us garlic bread from scratch. I'm thinking this one would be good and match what we already have. Does that look good to you?

And I'll definitely check out some wet stones. How difficult are they to learn to use? And what is the difference between a wet stone and one of these?

And is there anything else I can buy him to maintain his knives? Like I know he oils our cast iron skillet and stuff, but other than hand washing the knives I never really see him do anything else with them.

u/CosmicRave · 5 pointsr/chefknives

You really shouldn't need a Tomato knife if your regular chefs knife is kept good and sharp.

But if you gotta have a tool for it I would just wait until you could buy a Tojiro Bread Knife, as it will serve you in your tomato slicing needs and much, much much more.

Most anything below that will just be a waste of money for you IMO.

u/uniden365 · 4 pointsr/chefknives

My all time favorite bread knife is the Mac Superior Bread Knife

This is the best bread knife you can get in the sub $100 range. The scalloped serrations will be perfect for a pastry chef who must delicately cut softer pastries.

Edit: Your other two options are the Mac Professional Bread Knife. Same blade as before, but with a higher end fit and finish. The budget option is the Tojiro Bread Slicer. This is a "knock off" of the Mac Superior. It has the best bang for your buck, but the fit and finish is lacking.

I have owned the Tojiro and Mac Superior, and own a couple knives in the Mac Professional line, so I am familiar with it's construction.

u/PotatoAcid · 3 pointsr/chefknives

There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.

That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.

For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.

u/atavaxagn · 1 pointr/chefknives

Ok, so the basic knives in a kit would be a chef's knife, a serrated knife, a pairing knife, kitchen shears, and then a honing steel, sharpener, or what most people on this subreddit would most likely recommend, a whetstone. Basically, serrated knife for bread, pairing knife for small, intricate tasks, kitchen shears for... tasks you don't really want to use a knife for, and the chef knife for everything else. The good news is also, if you get a western styled knife, chances are they'll have a classic french handle, so will largely match even when they're different brands.

tojiro and mac both make great serrated knives. There is debate over whether it is worth it to invest a lot in a serrated knife because they're a bitch to sharpen and most people just replace them when they get dull, so the cheaper of the 2 is the tojiro, so the easiest to recommend. If for some reason you find another one that catches your fancy, at the very least make sure it isn't perfectly straight, you want a curved blade for knuckle clearance

https://www.amazon.com/Tojiro-Bread-Slicer-270mm-F-687/dp/B004LVIO3O

so $62 for serrated knife

for all the others, for a cooking hobbiest, I would learn towards a softer german steel. They're usually more corrosion resistant, and less prone to chipping, and just feel solid and robust. There are basically 4 very reputable german steel knife brands that are the easiest to recommend. Wusthof, Henckel, Messermeister, and Victorinox.

For all knives, you want to avoid an overly large bolster that extends to the edge of the blade as it makes sharpening a bit more of a hassel. For a chef knife, dimples on the side are definitely not needed, but might be nice, as they can reduce how strongly like cheese sticks to the knife. And for Shears you want ones that come apart for easy cleaning.

I personally have the a lot of experience with Messermeister's meridian elite line. They look very knife, are very robust, and have a nice steel. Their 9 inch Kullenschliff(dimple on the side chef knife) is actually on sale for a steal right now probably about $145 retail, Its basically $100 including shipping atm https://www.amazon.com/Messermeister-Meridian-Elite-Kullenschliff-10-Inch/dp/B0000W34EM 8 or 9 inch is probably the length you want for a chef knife; if you look at his knives and he has a 9" or longer chef knife, I would definitely not go less than a 9inch, maybe go 10 if he has a 10 inch. If he doesn't have anything longer than an 8 inch, I wouldn't go above 9. If he doesn't have anything longer than a 7 inch, I would go 8. (you are measuring the length of the blade, not of the entire knife btw)

with pairing, might as go the same line. Then the question is 3.5", 4" or 4.5". A less experianced cook might use a pairing knife more because he is less comfortable with using the relatively large and heavy chef knife for a lot of tasks, so I'm leaning towards a little bigger and getting the 4".https://www.amazon.com/Messermeister-Meridian-Elite-Paring-3-5-Inch/dp/B000Q9EZ2Y

I'm leaning towards the all steel version of shears for easier cleaning as well. https://www.amazon.com/Messermeister-Spanish-Take-apart-Kitchen-Scissors/dp/B01AKBZSRS

So that's about $270 with everything except a knife block and a honing steel, maybe get an electric sharpener as well. Get a steel honing steel, not ceramic, and ceramic is easy to break and because none of the knives have a very high hrc, ceramic isn't need.