I managed to snag both the Tojiro DP and Richmond Artifex 210 gyutos demo closeouts.
I have some thoughts and impressions to share.
And if you have the time, some questions to ask as well.History
I am coming from a 240mm Yoshikane gyuto, western handle.
I grew up using a chinese kitchen cleaver so a heavy sturdy knife was a natural progression and that 240 Yoshikane is a serious beast of a knife.
My knife skills improved considerably, I wanted to move towards something thinner and lighter.Tojiro DP Fit/Finish
Neither of the blades came to me razor sharp, decently sharp for sure, but not nearly at the level I am used to.
I was not too impressed with the quality of the Tojiro DP.
There is a small gap on 1 side where the metal bolster meets the plastic.
And the blade spine and heel is not rounded. The instant I picked it up, I didn't like how sharp those edges felt.
While I am only a home cook, I spend a lot of time in the kitchen with my knife. Moving from the Yoshikane with a thick spine and decently rounded edges, I did not like the this.
The handle also isn't "big". Rather, it is quite rounded. I felt it was adequate, but didn't feel like super-stable in my hands.Richmond Artifex Fit/Finish
The Artifex on the other hand, the moment I picked it up, I loved the knife.
The spine and heel blade edges were VERY rounded, more than most of the knives I have handled.
Somehow, just how the blade transmits vibration to my hand felt better. Like the blade quality was substantial.
The thicker handle was more familiar and just using my last 3 fingers, I could tell it was much more stable in my hand compare to the Tojiro.
I never liked how the Artifex doesn't actually have a bolster, I'm sure it's a cost saving measure which won't affect the performance of the knife.
However, the front of the handle has sharp edges, it does not round and taper down to the blade, rather, the plastic ends abruptly with a cut perpendicular to the metal. It is simply not comfortable.
The Artifiex also has a little patch on the pommel that isn't sanded quite perfectly smooth.Sharpening
I am taking both up to a 5000 grit edge.
I then use a idahone ceramic rod.Tojiro Blade
Post sharpening, this is a BEAST, it comes within 95% of my Yoshikane.
It gets a crazy sharp edge. It goes through all sorts of veg like nothing.
However, it doesn't seem quite as good as my Yoshikane through meat. While the difference isn't massive, I did notice it.
Unlike my hammered Yoshikane, stuff sticks to the blade.
This knife is incredible bang-for-buck!Artifex Blade
It gets decently sharp. But I just can't seem to get this to a wicked edge.
It sharpens well, but somehow the edge just doesn't bite into the foods.
Unlike my hammered Yoshikane, stuff sticks to the blade.Questions
1. What is the best way to round off the spine and heel of the Tojiro DP?
2. There is a tiny gap there between the plastic and metal bolster. What should I fill it with?
3. Am I wrong about the Artifex blade? Should it get as sharp as the Tojiro?
4. What is your suggested method in reshaping Artifex handle and smooth out that rough patch on the pommel?