Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Help me choose!

Sat Oct 26, 2013 8:16 am

Hi there!!!

I am interested in purchasing a good bang for the buck knife. I've been looking at three as they are in my price range.

http://www.chefknivestogo.com/riar21.ht ... atings-ref





Right handed user. I do not have experience with sharpening with a flat stone but do own a spyderco sharpmaker that has a 40 deg and 30 deg setting.

what is the difference between the tojiro blades? of the tojiro, mac, and the artifex can you recommend one for me?

please reply with an questions what I can answer to help clarify in order for you to recommend one for my use. thanks

oh I do not cut much meat mainly veggies and occasional meats. thanks

All the Best,

Re: Help me choose!

Sat Oct 26, 2013 5:50 pm

You have to decide how dedicated you are in the care of your blades. This will determine whether you should get a carbon blade of stainless. Both are good, and if your not an experienced sharpener that plays with edge angles it won't make a difference. All the brands you have mentioned will serve you well.

Re: Help me choose!

Sat Oct 26, 2013 8:32 pm

This one is a western handled chefs knife with a bolster, full size tang, and scales.

This one is Wa handled or Japanese handled. It has a rat tail tang, is lighter overall, and is balanced such that the blade feels heavier.

This is a petty. A petty is a pairing knife/utility knife. The blade is shorter so there would be less knuckle clearance on you cutting surface.

I own one of each manufacturer and they are all good knives. My preference would be between the Tojiro or the Richmond Artifex. Which, depends on your preferences.

The Richmond Artifex is lighter and thinner than the western handled Tojiro, its closest comparison, it has better steel, and is mono-steel construction (not clad, which can deaden the feel a bit, it bothers me some). The Artifex needs a bit of work on stones to get the most of it though. The steel can take a steeper edge than it comes with and if you grind it down a bit it you can get really great performance. Otherwise it is not decidedly superior to the Tojiro.

The western handled Tojiro is will feel very familiar if you are coming from western styled cutlery. It is lighter than western knives, but heavier than many Japanese knives. The steel is quite good, though not as good as the Artifex (IMHO).

The Japanese handled Tojiro is interesting. The Wa handle is often preferred for push cutting, as opposed to rock cutting, and is an easy transition if you are using a pinch grip. If you are interested in making the move to Wa handles there is also a Wa Artifex. The Wa Artifex uses a different steel than the Yo/Western handled Artifex so I do not know which would be the better steel there.

I would suggest you consider whether you want to go with Western or Japanese handles to narrow your choices. Unless you have a specific reason to consider the Tojiro petty I would think a gyuto would be better as a all round chefs knife.

I think noneck was including the carbon steel line up from Tojiro, the ITK line. Carbon steel will rust but it usually takes a keener edge more easily than a comparable stainless, but you would need to sharpen to appreciate the benefit much, also many of the inexpensive carbon knives will be Wa handled...so I refer you to the previous question.

A few other contenders:
Similar to the Tojiro DP Yo handled: http://www.chefknivestogo.com/fufkmgy21.html; also available as a Yo handled carbon knife: http://www.chefknivestogo.com/fujiwara210.html

The Tojiro ITK gyuto: http://www.chefknivestogo.com/toitkshwa21.html

A Wa handled carbon: http://www.chefknivestogo.com/yawh1gy21.html

Hope this helps some...


Re: Help me choose!

Sun Oct 27, 2013 3:09 am

Personally I would say to go for the Richmond. The AEB-L steel is raved about, I don't own one yet myself in that steel flavor but everyone says great things. I feel that Tojiro DP VG-10 doesn't hold it's edge as well as I would like, I have that series paring knives which seem to dull a bit quicker than I would expect. I haven't seen or heard a lot on the Mac knives, I imagine they are probably as nice as other intro Japanese knives. Again I feel the winner here is the Artifex.
Post a reply