TojiroKitchen Knife F-502

What a fantastic knife!I purchased this knife after hours and hours of research. The Tojiro DP series of knives seem to be the best value around at this price range.I used this knife right out of box (after a rinse) to make stir fry. During which I cut: carrots, green onions, red onions, garlic, ginger, bell pepper, broccoli, and the chicken (I know, this is a veggie knife but I couldn’t put it down).Out of the Box Sharpness: (the question everyone is asking)SUPER sharp. This knife was incredibly sharp right out of the box. When I say incredibly sharp, I mean it. I am not a new user to knives and have cooked and used cutlery on 4 continents. Of those experiences I’ve used quite a few knives. Some top end, some…not so much; that list includes but not limited to: Shun, Tojiro, Wüsthof , Henckel, Victorinox, Chicago Cutlery, Cooks, and others that I’m not sure what they were.With the exclusion of Shun, and a couple of knives used in Korea and Japan, I have never had a knife cut this well. With that said, this knife is on par with those rather expensive versions.Carrot: When I cut the carrots they were smooth as glass, it is the kind of smooth that will mess with your head if you’ve never had a knife of this caliber.Everything else: Butter…literally butter.Fit, Balance, and Finish:Fit: The handle feels very nice in the hand, it feels solid and projects confidence. The bolster is smooth and transitions to the blade and handle equally well.Balance: Perfect, right at the pinch point (please read up on the good ole pinch grip if that is some new terminology for you. It will improve your cutting performance and experience. You will get more enjoyment I promise.)Finish: I love the way it looks. This is not a “Damascus” style of knife it is a VG-10 core with a 13-Chrome exterior. This does not mean it is ugly, rather it is more utilitarian in its looks. This knife speaks via its abilities rather than looks.Overall Performance:This knife cuts on par with knives WELL more expensive. Well balanced, good hand feel, nice aesthetics, and a phenomenal value.Negatives:….um…..none.If I had to be a complete pain, and pick at something…I would give just SLIGHTLY more roundness to the end of the butt. However, that is a SUPER picky thing.

The knife feels good in the hand, cuts nicely, well balanced as well. If I have one minor complaint, I'd like the handle a little longer. Someone with large hands may find the handle a little too small.

Chef review here- it was a gift for me for Xmas. I own many knives and this one is not too heavy and fits my hand well. I only use it for vegetables right now and use my other heavier knives for tougher jobs. Sent in a box with a protector but I keep it in a knife block to keep it sharp. I hope to buy more.

And it's only second favorite because it's not a standard chefs knife. Can't top the versatility of the design of a chef's knife.But dang! This holds an edge very well. I can get through the rough equivalent of a day of prep in a working kitchen without even having to hit it with a hone. That's almost exclusively veggies, but I use plastic cutting boards, which are hard on knife edges.And, that's at a fairly acute angle, 15 degrees. So it Holds that fine edge on a bad surface, and does it with no wrist strainThe balance is great, it's light in the hand, and easy to sharpen when it does lose the edge.

This is such a beautiful knife, so sharp, so capable, I almost don't want to use it. But I have, had to test it out. I love a good Nakira knife and it took me 60 years to figure out this is the knife for me. Others find a chef's knife the best but for me, this style works best for me. It's almost a cleaver but not to heavy or scary. It made slicing up vegetables so easy and fast, and I'm not a fast chopper (have lost blood before and it's so irritating to get blood on the food I intended to cook). Just read the "instruction" paper first (there's a small section written in English) so you know you need to clean it almost immediately after use, wipe it dry, don't use it for acidic things, don't use it as a cleaver, don't hold back on the compliments and love, and you'll find yourself falling in love with this knife too. It comes with a flimsy plastic sheath so I bought it a leather sheath to protect it. "I think this is the beginning of a beautiful friendship."

This Nakiri knife is a very good knife. VG-10 steel so it holds a good edge.Fantastic for vegetables, very good for everything else.

This knife is absolute garbage. I wouldn't want anyone else to toss their hard-earned cash down the drain on this piece of junk.Day One, right out of the box, the thing was duller than a butter knife. I cook everyday, yearned for a trustworthy blade I could rely on, but what did I get? A blade so dull it couldn't cut through a wet paper towel!Even after an attempt at sharpening, the thing was still useless. And the reviews full of praise? The top-notch ratings? Yeah, right.In short, steer clear of this one, folks. It'll be the best decision you've made all year.

Really nice addition to my knife collection. I have a Tojiro DP Gyutou that is been my "go to" knife for several years. This Nakiri knife is very sharp OTB and is well balanced. The handle is comfortable and fit / finish is top notch. I think this knife is well suited for vegetable prep but that's really about it. I can see a my Gyutou being used where a Nakiri would, but not the other way around. Mine came from seller in Japan, so it took a fair amount of time to arrive. Great price so all in all a really good value (IMHO).