We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Oct 19, 2012 5:01 pm
I am looking for thoughts on a new bread knife.
The Richmond Artiflex 270mm looks interesting, but so does the Tojiro 270mm ITK.
How do they compare/contrast to each other? Any other top options/brands?
Fri Oct 19, 2012 6:25 pm
I haven't used the Artifex, but bought the ITK several months ago and I love it. Its excellent for bread, cakes and pastries giving much cleaner cuts than a traditionally serrated blade. It also excels at slicing savory items that are crusted/breaded and for delicate items like terrines or pates (especially chunky ones). Recently used it for slicing braised pork belly terrine that we breaded and fried, crusty outside, soft and gelatinous inside, and I couldn't think of a better blade to get that job done without tearing it apart.
Get one, you won't be dissapointed.
Fri Oct 19, 2012 7:54 pm
The Tojiro is our best selling knife on the site. My knife has the same shape, better steel and what I think is a little better handle. I kind of like the serrations on the Tojiro a little better. The Tojiro is also a little less money.
You won't go wrong with either of them.
Mon Oct 22, 2012 2:05 pm
I like AEB-L enough to pay the extra for the Artifex.....but both are great knives.
Mon Oct 22, 2012 4:32 pm
If the Artifex had the wavy scallops, I would be all over it. I prefer the wavy scallops of the ITK.
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