After owning this knife for 3 years, I love this particular knife. Never seen this video before. Although this is not a $300 knife; for its purpose, this has been my most used knife in my home kitchen. So easy to use, so versitile, so quickly to pick up, no worries about scratching it and... best knive I've owned to remove the bone from chicken thighs. I've used this for cutting Texas bull reds (monster redfish with scales the size of quarters). Just an excellent work-horse knife.

I've bought my Tojiro gyuto in 2015 reading positive reviews and I was immediately pleased with it, happy to see this brand publicized

Good stuff man. I started with the 240mm Tojiro gyuto after watching your sharpening videos. Then I got the petty. Being my first sharp knives. I like them a lot. Glad to see you working with them.

I've purchased 3 Tojiro knives over the last year, and 2/3 of the 3 have been really solid purchases. The nakiri was insanely sharp and well done, and my carbon steel santoku is a nice workhorse as well. I purchased a Gyuto as well, but the knife was bent at the ferrel and the blade had a slight twist in it as well, returned it for Miyabi instead. Even still, I would purchase another knife from them in the future. Great prices for knives that will get used on the regular (and to practice sharpening)

best knife cause its easy to sharpen, more robust then a petty or utility, and its a cheap tojiro no need to sweat

this is probably the best bang for the buck knife that i ever bought.

I’m surprised you didn’t just say, the boning knife is simply for deboning, or removing the meat from the bone, not cutting into or through bone, leave that to a meat cleaver.

Great knife review! Keep it up! Love your sharpening tutorials, it's very helpful.

oh, it really depends on your cooking what a essential knife is. I never get why people would own a gyuto and santoku of similar quality amoung there first 3 knifes . . . they do pretty much the same so I do not see the use. Another often recomended starterknife beside the Gyuto or Santoku is the Nakiri, but if you are comfortable with your first, you are already well equiped to cut vegetables so the Nakiri does not bring all to much in adition. A Honesuki on the other hand absolutly fills a niche, but only if you actualy regulary eat chicken, or buy meat on the bone, same goes for the Deba and fish. I rarely get my hands on fresh whole fish, while chickens are a good and available source for protein so a Honesuki is amoung my personal top 3 of knifes to own. On the other hand, I have absolutly no use for a bread knife, thats very essential to most people in the west, while a vegetarian, vegan or just buying everything in plastic and portions has just as little use for the Honesuki.

Hey Ryky, I see you added Dalstrong to your list of recommended knives. Are you doing a video review of them soon. I'm thinking about getting the Dalstrong Gladiator boning knife.

good boning knife man. its good details about this knife man thnx

for butchering chicken verynice i dont have this kind of knife but soon i want to buy one. love it

Hi I'm a butcher from France and I was wondering if I could debone cow and veal legs with these ? Or shall I stick to victorinox usual. ? Thx

You should make a video preparing some chicken

thanks !!!

i have this knife and i love it!

is. it like a deba?

That is a beautiful knife😀

nice knife man

Can this be used as paring knife ? because i love this shape so much !

What's a good knife for cutting bone

Something I'm particular about is the flushness of my finger as it sits on the spine and handle bevel. Rigid lines digging into you while you make a cut is just super annoying. That may be why the design of this knife is my least favorite so far but it's a great knife nonetheless

hi ryky, I like your videos keep going. I have question do you have any knife produced by kenatsune ?

Does the japanese have a knife to actually cut bone?

Here's my experience owning a number of Tojiro DP knives. Too chippy. They chip very easily.

You call this a review yet you didn't cut anything with it...that's like reviewing a car without driving it...pointless