Masamoto VG vs Tojiro DP Gyuto

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I've been using the 180mm version of the tojiro professionally for a few years its become my favourite knife i just ordered 2 more its a bargain for the performance you get

CAIDMASTEROFPYRO

What a great video. I can only afford the Tojiro and I really enjoy it, but it was really cool to see it compared with something of even higher quality! This makes me feel good about my purchase.

radiumking

Tojiro have been re-branded for the domestic Japanese market they are now called FUJITORA in Japan

SaorAlba

have you used the white #2 nakiri by tojiro?

tbsbattousai

I own both brands and I love them a lot. I got a Masamoto vg 120mm petty & 240mm sujihiki. A Tojiro 170mm petty, 210mm western deba and 240mm gyuto. Been working with them for 6 years now and still the blade is excellent. I would buy the same set of knives on my 10th year because they are very effective and fun to use in a professional kitchen.

kojin_ryoba

I have the Tojiro's. Couldn't be happier with them. Beautiful and useful knives. I didn't have any issue with "touching up" sharp edges. Only the edge down by the bolster poses any kind of issue and it's not a big deal. Beautiful finish and well worth the price. And I agree in that comparing a knife that costs 3X as much is an unfair comparison.

akid

The chipped tip thing. That explains why my santukos have a chipped tip but nothing else does. I always thought it was weird that a knife that I don't really stab food with would have a chipped tip when something like a paring knife that does sometimes get used to stab foods is fine. I've learned to use a lot more slicing or pushing than rocking the last few years so I wonder if my newer knives will not have that issue simply because of me rather than any difference in quality or blade style.

Fidasaind

Thanks for the great videos. I'll be interested if you can review Tojiro shirogami line, because they are very affordable so it can have a wide audience I think. I saw you got yanagiba already but I'm referring to gyuto and santoku in particular. I mean I'm wondering how tojiro shirogami gyuto would compare to masamoto vg gyuto (I know masamoto ks has the white steel to compare but it is too expensive to compare I think, even compared to vg). Now I'm getting a masamoto vg gyuto for versatility but I'm also wondering how tojiro shirogami gyuto would compare, or maybe another white #2 blade in similar price range. There are many aspects of course, and it is an apples to oranges comparison except both are gyutos :) Best

enobil

Just subscribed today. Did u do a review on the Kramer knives?

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manwell

6:17 - 6:24: That moment when he ponders his mortality and it gets dark fast.

veetour

Good video. I was wondering if you've heard of I.O shen knives? I'm not sure if they distribute in the US. I would be interested to see you review them.

vicreaves

Can I just ask what is different between msamoto VG10 series and ST series? ther are both stainless steel, so i am a little bit confused, thanks so much.

yfkysxy

I liked before finishing the video b/c I noticed your Vagabond collection in the background :)

katherinec

Will it be a challenge for a beginner to sharpen the MASAMOTO 70/30 Bevel on stones ?

michaelkraus

hey ryky in one of your past videos you should a knife that you are going to restore. I was wondering how you found it. I have been trying to find old knives to restore but have no luck. Thanks

alexanderpas