What does /ck/ think of Tojiro Knives? I see Amazon has this

>>9252803
I hate the edge for obvious reasons but the handle I really like.

Mixed bag but not worth $60.

>>9252819
Do you know anything better that has a large set that I could start buying under 100 with the same sort of handle?

>>9252803
I have the 9.4" DP gyuto. The edge stays nice and sharp after full prep days, with a few swipes on a rod, and I like the full tang riveted handle. It's been one of my better buys, over the years.

>>9252951
What sort of block would I need to keep these prepped?

>>9252999
I have a double-sided King whet stone; 1000/6000 grit.

And I use a Messermeister ceramic rod for honing. A steel rod on a knife with harder steels like 'VG-10ish' can ruin an edge.

>>9252803
The shirogami series is one of the most reactive knives out there, the fit and finish sucks, the handle is shit. You can easily do better for $60. Do not buy.
>>9253029
I can't stand sites that put a price in bright colours under a "MSRP" or "original price" like it's a big sale and the consumer is getting a great deal. Instantly avoid them.

>>9252803
I make my own knives.

>>9253528
>You can easily do better for $60.
Any recommendations?

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>>9253636
For Western handled the obvious one is the Tojiro DP, but I prefer Fujiwara FKM (stainless) and FKH (carbon) which can be had for $75 and $73 dollars respectively.

For wa-handled check out the cheap Tanaka knives. A store called Metalmaster gets them in batches and sells out then restocks once in a while (http://www.metalmaster-ww.com/product-list/5). Unfortunately at $60 you're looking at a 180mm instead of a 210 unless you pay a bit more, but it's much better than Tojiro Shirogami. The only thing that sucks is the long shipping time. A store called 330mate also sells them but only in smaller sizes.

i think you'll be cutting sausages and cheese so you can just buy a knife from walmart

>>9252803
I have a nakiri and I love it; sharp as hell out of the box and easy to handle.

Paid like $60 for it and no complaints.

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>>9252852
>tfw you have a kurouchi santoku with a plastic ferrule
I like it

>>9254093
There are dozens and dozens of brands, and most make several versions of nakiris, in various price segments. "I have a nakiri" has zero useful infomation. Nakiri ist just a type of knife, i.e. the shape of the blade.

surprisingly ok thread in modern /ck/

I have a $70 Tojoira with a western handle and I fucking love it

>>9252803
I have a 240mm Tojiro DP sujihiki (slicer)
I like it ok, but 9 times out of 10 I just use my long chef knife, which is what I've probably got out anyway from prepping general veg/meat. It is nice for carving up cooked meat, though. I don't cook much fish, so I suspect its narrower profile would be useful for portioning filets.

>>9254677
Did you know you that an ulu is superior to every other kind of kitchen knife?

>>9253715
Any ones on amazon?