INSANE COPPER KNIFE -Tog Kebony 260mm Sujihiki - My Review

While great in aesthetics and materials, the real-world use makes this knife a specialty add to your kit, but lacking as an all-arounder style slicer.

*2020 update - prices have changed! The slicer I covered starts at 250 Pounds now.

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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.

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[FrshPrnc]

Hey Justin, I'm going to culinary school in Stratford this coming fall and as I can't work in a kitchen yet because i need to get a lot of money for school I've been working a factory job. I've practically binged a lot of your videos to help close the gap between me and the other students and I've picked up a few of your recommended items. I've been soaking in as much information as i could and some of your videos gave me a lot more knowledge about working in a kitchen then a few books I tried. Thanks Man!!

[willfowler]

Dude. Awesome looking knife. I've been looking to snag a sujihiki to replace the sub par slicer taking up space in my kit for a while now. Keep crushin it.

[thablueox]

Awesome review Justin! I would love to try this out! I don't have a good slicer yet!

[AlexMartinez-ftqj]

Best Review Channel Out There, I Come back because the attention to detail and the way you make it relatable! 👍

[odoman]

Beautiful knife Justin good to see the kit videos again

[KotomiAihara]

Hey justin, long time viewer. Recently just got into Japanese knives, and really enjoying the hardness and the edge retention compared to my old german style knives.

[martinramirez]

great looking handle, been in dire need of a slicer for a hot minute now!

[marcosmartinez]

I would love to have this knife, my sister is starting culinary school and it would be there perfect gift, great review!!!

[Lukjerben]

Hey Justin, your fan from Paris here! I'm currently working in a Cuban restaurant doing a lot (a lot) of veggie prep, and this knife would be perfect for that. Also I do so raw fish prep, delicate fish, wish this could also work well for. Been looking for a Sujihiki style knife for a while and this might be the one, with those specs and at that price point. Anyway, great video as always!

[guydewsnap]

Great video Justin, keep them coming !

[afedashx]

Had my knife kit stolen about a year ago, it got me really angry and I used house knives up until I found your channel. Now my knife kit is almost complete. You rock and are truly an inspiration. Keep it up!

[gavinmurphy]

Big fan of the channel, and wow must say the ascetics of the knife are phenomenal! I love slicer styles as well so I tend to use them for a bit more varied task at station than normal, seems like a great fit. Love to get my hands on one.

[soaresj]

I've been missing these videos. I can see your busy on instagram though. Happy to see this post today. Keep it going man, I love your content.

[davisaaron]

Awesome looking knife, I’ve started moving towards a “ minimalistic chef” in the since of what I bring in my bag to work everyday. A knife like that can take the place of 2 knives that I used to bring everyday ( yanagiba, gyotu). Love all you’re videos Justin, keep up the good work!

[paminsan.adventures]

Thanks for always giving us a chance to win a new kit:)

[henrysykes]

That's an awesome layering design! Would never have thought of adding copper in the layers

[eoghanoflynn]

Knife looks amazing, haven't bought myself a slicer yet, would look amazing along with my Gyuto! .. love your videos

[Chefbrycemcnabb]

That looks like a fun knife to use and the color of the scales are amazing. Justin loving your videos. I’ve been Binge watching your videos and podcasts. Keep it.😎👍🏾💯

[TheOssom]

Great knife review as from chefs perspective, you should do more of these!

[MrMsal]

That's a very nice knife I would love to add something like that to my kit