Bread knives are adept at breaking down melons, pineapple, and other large fruit; they are great options as slicers for prep or service; the delicate skins of tomatoes are a breeze with a serrated bread knife; and of course, they are ideal when the occasion arises to slice bread. Catherine: Here's a reply I recently left about knife sharpening. The knife features a curved profile that ensures a clean, smooth cut with every stroke. The MAC Superior bread knife has established itself as the standard against which all other bread knives are measured. So, I've been researching for a few days now, and had my pick down to the Tojiro DP for $58 from amazon. Tojiro began manufacturing knives in the early 1950’s in Tsubame Sanjo, Niigata prefecture, a knife making centre in Japan. Tojiro is one of Japans top knife makers. I have a G-2 as well, and it's my favorite knife. A go… This does the trick. You gotta ask yourself: do I really need a knife better than what they use? Tojiro Flash Series Bread Knife 24cm Features Blade is made of VG10 Damascus Steel Blade has beautiful beautiful wavy pattern Outer Layer of the blade is made of Low & High Carbon stainless steel Core is made of VG10 steel Handle has a bolster; easy to grip & well balanced. Tojiro Bread Slicer 270mm F-687 4.7 out of 5 stars 238. Heston Blumenthal chooses Tojiro Knives above all others for their precision, quality and design. The Tojiro ITK Bread Knife has a smooth scalloped edge, comfortable ergonomic pakkawood handle, and a reasonable price tag. Stay tuned for the first newsletter in the morning, straight to your inbox. The sides being a rust resistant 13 chrome steel and the core being a cobalt steel alloy. I'd recommend the Tojiro, for half the price you get almost identical performance. Balance: Knife balance means different things to different people. This is a multipurpose complex related to TOJIRO products, allowing visitors to not only take products into their own hands for a closer look, but also participate in cooking classes at the kitchen studio or check the condition of their knives in the maintenance room. I don't see a direct correlation between a great knife and a great chef. The MAC Superior bread knife is made of tough steel and has a sharp edge. Offset bread knives, such as the Mac Knife Superior Bread Knife, Tojiro Bread Slicer, or the Wüsthof Classic Bread Knife, have their blades set to about 1 to 2-inches below the handle, which gives you plenty of knuckle clearance so that your knuckles do not graze against the cutting board as you cut down into thick bread. For cutting sourdough, you’ll want to go with the MAC Superior Bread Knife. As for your question about the MAC or the Tojiro, I have to tell you that I just bought a Tojiro DP gyuto (210mm) and I didn't like it. Their knives are well known and loved in Japan for their superior blades at reasonable prices. Many chef's at Food Network use Henckels and Wusthofs when there are better knives out there. Entirely manufactured in Japan, MAC knives are a combination of the best in Western design and Japanese knife-making craftsmanship. Mac Knife Superior Bread Knife, 10 1/2-Inch. Somebody should design a squishy slip on cover for the Global handles for those that love the knife but aren't crazy about the handle size. It is the best all purpose knife I have found. A great knife you may wish to consider is the Shun 9". A good knife is defined by its serrated blade that can saw through loaves of crusty bread as well as it can make thin, delicate slices of ripe tomatoes. We are experts in cutlery, kitchen knives and cookware. I have a Global and a Tojiro. Over one thousand years ago, Japanese swordsmiths developed the art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. A bread knife is one of the few knives that, by definition, has been enhanced with a serrated blade. The Tojiros are a great value, and with a little sharpening they'll be just as sharp as MACs. What defines them is their serrated blade, which gives them a saw-toothed edge that can make quick work of some of the most rugged items, and also the most delicate ones. Tojiro uses painstaking ancient techniques to create professional quality knives to create professional quality knives. The TOJIRO KNIFE GALLERY was completed as a transmission base for the “TOJIRO” brand to mark the company’s 50th anniversary. Chosen by three Michelin star Heston Blumenthal for their precision, quality, and design. MAC knives are known for their thin, lightweight blades and razor-sharp edges. For now, feel free to continue reading. amazon $ 140.95. The history of Tojiro started after WW2 when it released an all stainless steel fruit knife in 1955. You gotta ask yourself: do I really need a knife better than what they use? Because of the serrations the bread isn't crushed as you cut it. The Victorinox bread knife has a blade that is thicker toward Bread knives occupy a niche role in your kitchen blade arsenal. The Global people clearly had Japanese housewives in mind when they made these. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife is … This is a great solo bread knife or paired with a higher-end one with scalloped serrations. Petty's are a little bit longer and have more belly (distance between the back and front of the knife at the heel) than paring knives. Unlike most Japanese blades, the Tojiro Gyuto features a double bevel, which means that it can be used by both right- and left-handed chefs, making this knife quite the gem. Constructed of MAC’s Superior formula steel, it’s the same rust and stain resistant, high-carbon molybdenum formula as their original series, but it has gone through an extra sub-zero tempering process. Tojiro Gyuto Vs. Tojiro Chef’s Knife. Knife makers like Mac and Tojiro heat-treat their blades to make them just as strong as forged steel. Tojiro believes that the use of the knife should enrich the user’s life each time that gives the feeling of a once in a lifetime use. I don't see a direct correlation between a great knife and a great chef. However, I also saw the Shun Sora chef's knife discussed. Tojiro Knives are the choice of professionals around the globe. The extra hard steel is crucial in a serrated blade so that the serrations will stay sharp for the life of the knife without sharpening. Wiki researchers have been writing reviews of the latest bread knives since 2015. I was originally looking at full sets, but it seems that if I want a clear jump in quality while remaining under budget (originally $200, now stretched to $250) a … I bought two so I could keep one for me and give the other to my mother. This makes them not only strong and sharp but also well balanced. You’ll find the top brands as well as many exclusive items for … Tojiro manufacturers knives whilst thinking always about the user. Shop our full range of Tojiro products today at House of Knives. It was designed to mimic of the renowned MAC Superior bread knife, but like just about everything Tojiro makes, it's of equal quality to the higher priced brands, and the best value you'll ever find for the price (I also own the Tojiro 8.2" gyutou and compare it very favorably with some Shuns and Globals I own, and would highly recommend it as well). Is my … Mac bread knife is a rather large, ~270mm blade(10.5") long blade is quite respectable for any knife, although compared to Gude which is 320mm(12.6") it looked a bit small :) As usual I've performed quite thorough visual inspection, and to my satisfaction I've found no defects or blemishes. THank you SirSpice, I have copied my message to the other forum to see if I can get advice there. However, at the time of comparison, the Shun Sora went for $80 opposed to the Tojiro… The serrations get caught in the hard crust, because the pressure of the blade focuses on the tips of the serrations. Tojiro is world renowned knife manufacture situated in Niigata, Japan. The fit and finish isn't superb and it benefited from a bit of thinning, but for a 40$ knife it takes a really sharp edge. This knife hits far above it's weight class. Most people's recommendations were for the Tojiro. Never used that knife in particular, but I own a Tojiro 165mm nakiri that was my introduction to carbon steel knives, and I still think it's one of the best value/dollar knives i've gotten to use. There is no doubt about it. I wanted something that had more pronounced serrations compared to my Mac Pro bread knife. Just didn't feel comfortable in my hand. The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price point, doesn't stack up against its competitors quite as well. http://www.chefsresource.com/mac-rollsharp-knife-sharpener.html, http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&ih=011&sspagename=STRK%3AMEWA%3AIT&viewitem=&item=320081459381&rd=1&rd=1. I googled it and found some good reviews. We currently stock the DP3 series which is a 3 layer blade. The MACs can probably keep the edge longer though. Many chef's at Food Network use Henckels and Wusthofs when there are better knives out there. Bread knives often have a long blade and serrated edges to help slice bread. The extra features do come at a price though, as the Gyuto is a bit harder to hone and care for in some situations. The extremely thin and flexible Japanese bread knife blades like on the Tojiro and Pure Komachi knives continue to slice just as easily at the bottom of crusty sourdoughs and tomatoes as they do from the start. I'm betting not. Disclosure. To put it simply, the Tojiro Gyuto is a Japanese-style chef’s knife that’s harder and sharper than its western counterpart. The primary job of a bread knife is to slice bread. The Spyderco sharpener looks interesting! Despite its many perks and features, there are a few niggles with this knife, mainly when it comes to the balance and overall design, which are lacking compared to other Gyuto knives on our list. 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