Reddit reviews Tojiro Kitchen Knife F-502
We found 6 Reddit comments about Tojiro Kitchen Knife F-502. Here are the top ones, ranked by their Reddit score.
full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant stainless steel.60 Rockwell Hardness; 9 to 12 degree blade anglePerfect for mincing, slicing & dicing vegetables for stir-fry, salads, soups, etc
Actually, the Tojiro isn't labeled as a nakiri, but it's similar in shape.
So, I'm not sure between it and the Mercer nakiri.
My knife knowledge is limited, to say the least.
Here's the Tojiro
I just picked up the Tojiro Kitchen Knife F-502 for home use as I wanted something to try out the nakiri form/fit and still have something that I'd use for quite a while. VG-10 sandwiched between stainless with a nice long contoured western handle that allows for a variety of grips. However, it's pretty light and thin.
When you say hard vegetables, do you mean like butternut squash and other thick-skinned ones? If you're bent on Japanese blades, maybe consider a Usaba? That's supposed to be a heavy single-bevel knife devoted to hard vegetable prep. Or maybe a Deba (single-bevel) / Western-style Deba (50/50 grind) to split through those hard veggies.
I picked up this Tojiro DP nakiri for cheap and love the hell out of it. I have an 8" Fibrox chef knife that I use for most things, and I'm debating on replacing it with a comparable Tojiro!
[Yes, the non cutting sides of the knife are super sharp. Caught myself for the first time the other day as I was chopping carrots.]
Hi there, your post includes a tracking/referral link. which triggers the fuck out of reddits sitewide spam filter.
if you update your post to have this https://www.amazon.com/dp/B000UAUKHI as the link for the tojiro. i'll get the post approved.
I have three knives
I use an antique made-in-France Sabatier 10 inch knife, sold here
A made-in-Japan Tojiro nakiri, sold here
And a made-in-China Chinese cleaver, sold here.
I don't like German knives because it doesn't suit my style of cutting. My most expensive knife was a hundred dollars. Don't spend too much money.
Get a ceramic hone and you shouldn't need to sharpen that blade more that a couple times a year. You might look into a nakiri for veg prep.
Tojiro Kitchen Knife F-502 https://www.amazon.com/dp/B000UAUKHI/ref=cm_sw_r_cp_apa_i_.ABDCbTHSP4G5
I used to own a work sharp. Took a lot of metal off my knives. I would take the time to learn to sharpen on stones.