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Fri Aug 17, 2012 4:36 pm
Im interested in the Tojiro DP 180mm chefs knife. Ive been using a shun asian cooks 7'' blade foe 3 yrs as my do all. I want to get something new however, i want something that has the same versatility and usability as the shun does. I use it for tones of fish, de-vain shrimp, veg etc..... I love and want something as stiff as the shun is. I work in a cramped kitchen and the shun 7'' is just the best do all for me.
Is the Tojiro as thin/ thinner/ thicker then the shun classic Asian 7''?
is it as stiff? I don't want something that has flex?
and lastly, is the profile of the tojiro similar? I like how their is a bit of a slop tip for proteins on the shun?
Thanks so much ,
Fri Aug 17, 2012 4:40 pm
I tested them out side by side and the Shun was a little stiffer. It doesn't taper as much toward the tip which seems to be the reason. That said I would still call the Tojiro a fairly stiff knife.
Fri Aug 17, 2012 4:42 pm
The profile is fairly similar. I like that Shun finally did a real gyuto on this knife. Now all they need to do is offer it in larger sizes. It's a way better profile than their big fat bellied rocker chef knives in my opinion.
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