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.
@dimmacommunication5 жыл бұрын
I've bought my Tojiro gyuto in 2015 reading positive reviews and I was immediately pleased with it, happy to see this brand publicized
@ChiledeGarcia7 жыл бұрын
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.
@Burrfection7 жыл бұрын
right on. glad my videos have been helpful.
@sefismel2 жыл бұрын
If you can cut remove boning, beef, porks, everything big? I am Butcher from Greece Thanks
@stephenmyers2073 жыл бұрын
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)
@kenjipakiser39157 жыл бұрын
best knife cause its easy to sharpen, more robust then a petty or utility, and its a cheap tojiro no need to sweat
@skillosoph7 жыл бұрын
this is probably the best bang for the buck knife that i ever bought.
@Burrfection7 жыл бұрын
yeah, i'm loving it
@dimmacommunication5 жыл бұрын
I love tojiros but this boning knife costs the same as my Tojiro gyuto, is it normal?
@MaZEEZaM5 жыл бұрын
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.
@juliancheng537 жыл бұрын
Great knife review! Keep it up! Love your sharpening tutorials, it's very helpful.
@Burrfection7 жыл бұрын
hey Julian, thanks for the comment and encouragement. doing the best i can.
@SingingSealRiana3 жыл бұрын
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.
@GregAspenson7 жыл бұрын
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.
@Burrfection7 жыл бұрын
yup! they will be coming out this week!
@GregAspenson7 жыл бұрын
Nice! looking forward to it
@Chefandknife7 жыл бұрын
good boning knife man. its good details about this knife man thnx
@Burrfection7 жыл бұрын
right on.
@federicovidaira37056 жыл бұрын
for butchering chicken verynice i dont have this kind of knife but soon i want to buy one. love it
@SXcite2 жыл бұрын
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
@aquaphoenixx2 жыл бұрын
Stick to Victorinox for cow and veal. I want to start butchering lamb so I ordered Victorinox. I have a Honesuki that I use for chicken and it is amazing for that! With chicken you need to do very little actual cutting (you take most of the meat with your hand) The Honesuki helps me take meat off the bone and I cut cartilage but do NOT scrape the knife on bones or cut bones.
@jurajsladkay26082 ай бұрын
@@aquaphoenixx i scrape with back of a knife just fine
@danrobson12907 жыл бұрын
You should make a video preparing some chicken
@3obardThawn37 жыл бұрын
thanks !!!
@EduardoCastroJakkonoise7 жыл бұрын
i have this knife and i love it!
@Burrfection7 жыл бұрын
right on. thanks for writing!
@mickey55156 жыл бұрын
is. it like a deba?
@Eliel72306 жыл бұрын
That is a beautiful knife😀
@Chefandknife7 жыл бұрын
nice knife man
@rakshas13407 жыл бұрын
Can this be used as paring knife ? because i love this shape so much !
@Burrfection7 жыл бұрын
you can use a 10 inch gyuto as a paring knife, so yes... i don't see why you can't use this as one. i use it as a utility knife regularly, so, the answer is, yes.
@Burrfection7 жыл бұрын
if you want to shell out a little bit of money, this is one of the most beautiful..... amzn.to/2eVwvy8 or, if you want to get a utility knife amzn.to/2fO2kXg
@rakshas13407 жыл бұрын
Thanks for your quick answer ! But i think I'll buy this one because i love the hammered finish : shun.kaiusaltd.com/knives/knife/premier-honesuki And it will goes well with my chef knife : shun.kaiusaltd.com/knives/knife/premier-10-in.-chefs-knife
@Burrfection7 жыл бұрын
amzn.to/2eY0l54 great price! and yes, i'll do a comparison of the Shun vs traditional honesuki
@rakshas13407 жыл бұрын
Aw man you are so awesome ! You deserve so much more subs !
@mistabenton96665 жыл бұрын
What's a good knife for cutting bone
@swamp.stomper3 жыл бұрын
Try a cleaver
@MrSzautner3 жыл бұрын
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
@susamhan337 жыл бұрын
hi ryky, I like your videos keep going. I have question do you have any knife produced by kenatsune ?
@Burrfection7 жыл бұрын
i looked into buying some of those from the factory at one point, but their prices seem really high for vg10 core steel. at the prices i see them going for, i would rather spend the money on anyone one of these below. i've used everyone one of them, and have most of them on video, and trust these manufacturers way more than kenatsune at this point. Dalstrong amzn.to/2fB4Apd Kramer amzn.to/2ftYab7 Wusthuf Ikon amzn.to/2gzdLWM Victorinox amzn.to/2gp3oSp Masamoto amzn.to/2gzemb3 Tojiro amzn.to/2gbM7yB Shun amzn.to/2fFluy2 Shun amzn.to/2gbJrRj Shun amzn.to/2fFmTor Miyabi amzn.to/2gp7KZO Yoshihiro amzn.to/2gbOlOk
@susamhan337 жыл бұрын
burrfection I bought one from then which claims to have 33 layer of vg-10 and have damascus pattern. to be accurate I bought medium gyuto.
@Burrfection7 жыл бұрын
the vg-10 refers to the core steel, cutting edge. the 33 layers is usually a softer stainless steel, and you'll see them in 33, 68, and even up to 120+ layers. the higher the layer #, the higher the price (usually). either way, technicalities aside, do you enjoy the knife? have you been hand sharpening it for a while, or finally getting into it, and that's how you stumbled across my channel?
@susamhan337 жыл бұрын
burrfection The knife still new and I do not use it but I have it in my shop and I would like to know if it a good knife so I can reply to custmers and maybe recomand them to buy. about sharpining I am still a beginner and I have not experience sharpining Japanese knife.
@Burrfection7 жыл бұрын
i see... well, the knife itself is a good. good hard steel, and fit and finish is also good. anyone would be happy with it. i am not sure where you live, but in the US, that brand is very small and you really cannot find that knife anywhere.
@Dlust885 жыл бұрын
Does the japanese have a knife to actually cut bone?
@jurajsladkay26082 ай бұрын
what kind of bone ?
@lesgarten11 ай бұрын
Here's my experience owning a number of Tojiro DP knives. Too chippy. They chip very easily.
@Burrfection11 ай бұрын
any knife can chip if used improperly
@lesgarten11 ай бұрын
@@Burrfection I got a couple hundred knives, I know chippy when I see chippy.
@iggynor50077 жыл бұрын
You call this a review yet you didn't cut anything with it...that's like reviewing a car without driving it...pointless
@Burrfection7 жыл бұрын
don't hate. thanks for watching
@iggynor50077 жыл бұрын
I don't hate mate and I even subscribed to your channel but I really want to see how those beautiful knives cut and slice, after all this is what they meant to do
@Burrfection7 жыл бұрын
hate was the wrong word. my apologies. i have ....close to 100 sharpening videos planned for this series, so you'll get the action you are expecting. thanks for watching and subscribing
@iggynor50077 жыл бұрын
So when you say sharpening are we going to see cutting and slicing as well?
@Burrfection7 жыл бұрын
at the end of each video, i do some cutting. but i am planning on doing cutting comparisons of different knife types, with different food types to demonstrate which knives are best used where. send suggestions of things you want to see, and i'll see if i can integrate them into the new vidoes