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
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.
Same here. Masamoto is more than 2 times expensive than Tojiro yet people want to compare them. That tells me how great Tojiro is even if it lost the battle (which I partially disagree)
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.
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.
It's just a testament to how good the tojiro is. Best bang for your buck knives on the market. I bring my 210 to work and use it everyday, all day. I wouldn't want to do that with a knife that cost three times the price. Also I sharpened my tojiro over Christmas break. I've been back for a month now, working 13 hour days and I've only need my honing rod. My tojiro is a beast. For home cooking type reviews, like this guy is doing, is totally different. For work, the tojiro wins.
Home cooking is a totally different ball game. That's one issue I find with these knife review guys. They are coming at it from a home cook perspective. Which only paints a less than half size portion of the picture. As the amount of work you do on a knife in a pro kitchen is on another level. Who knows how long the masamoto would hold up with 14 hour shifts for a month straight. My tojiro is a BEASG
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.
your personal style and your ergonomics are important. ryky always says there is no "best" knife, only best for you. And I agree with your comment about you thought it was weird that a santoku with a "sheepsfoot" tip of all things would have a chipped tip, very counter intuitive! You don't use it for any piercing, but amazing that that's where you have issues for your ergonomics and especially your cutting style!!! Very interesting observation!!! this is why 90% of Americans will not be successful with a kiritsuke. They buy it because it looks "cool" or "aggressive" but it's one of the worst purchases most American home cooks will make. Just throw your money out or give it to charity.
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
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.
I would be very careful about companies that hide their place of origin and who have names that sound "Asian" to a non-Asian, but sound incongruous to an Asian. And who advertise Japanese steel, but hide where it was machined.
Used them in professional kitchens for nearly ten years and have found them to be durable, easy to maintain and sharpen. I have also used shun, global and yaxell to name a few and these are my best for day to day work.
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.
Vagabond is the first place in which I "witnessed" sharpening (the episodes after Seijyuro Yoshioka, when Musashi lived at master sharpener Honami's house and got his katana shrpened by him: "i only sharpen the katanas when i see that beauty" in the master's words, in which extendedly explains the mixed feelings of the work of giving perfection to an object designed for the purpose of it being the best killing tool). Great first little taste of the philosophy of ancient japan culture, starting from craftmamship, in a manga! I am blown away still now
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
He found a carpy MSE, probably at a flea market or a goodwill. He said even at that price it wasn't worth it. He christened it one of the worst knives ever made and I'd probably say it's right near the top. He also got some excellent knives, mostly Shun, from cutlery and more as a courtesy. He's got a LOT of videos people are requesting and he's a busy family man. He'll get around to posting more repairs.
Nice comparison. I have the Tojiro DP Santoku, and love it. The Masamoto Gyuto looks nicer than the Tojiro DP, but then it's twice as expensive as the Tojiro.
Probably people would laugh at me because for decades my main knife was a cheapie utility knife from a supermarket rack that was obviously carbon steel I found could be sharpened to a decent edge on the bottom of a coffee mug. I upped my game over the years, graduating to simple whetstones and a decent steel. But recently I started checking out proper knives and have discovered what I've been missing in performance, with even a sub-$20 Mercer being a pleasure to use. Today I ordered the Tojiro as an introduction to Japanese knives and have confidence it'll be an interesting and educational choice to complement the more Western-oriented knives I've got. If I want to take it to a higher level down the road no worries, even premium knives are cheaper than fly rods or cameras as I know from experience. Quick question, if you've read this far: Is there any reason not to use emery cloth to smooth the rough places? Just seems like the thing you'd use for metal. Appreciate advice, thanks.
@@leemoore9933 Thanks but we've got plenty of company. You start talking about this and lots of people, including Murray Carter, have stories about using all kinds of stuff to sharpen blades. Mugs, plates, toilet tank lids, car window edges, bricks, river rocks, on and on. Carter talks about using a two-by-four he dug out of his garden that was embedded with dirt. Anything that can abrade metal will sharpen.
Would love a Masamoto, but I am currently looking for the $80-120 range. I swear every damned knife I think I settle on as my first japanese style knife turns out to have some flaw that I hate. I was ready to push buy on the Tojiro until I watched this video, which is the only one that has ever mentioned you have to sand it down and such to make it actually usable/comfortable. *sigh* Back to searching for my first Gyuto as I have been doing for a month now.
great comment on tip heighth! Again this comes down to cutting style and how the ergonomics of the knife match. the cook. ability to rock taller OR shorter is not better than the other. Just better for an individual. Objectively these are both great knives. Amongst the best in the world, and widely respected by professionals. But one or the other, (or even another knife completely) might fit your needs better. This was an excellent "pair up" with similar (but not exactly the same) steels And of course the masamoto vg is better fit and finish. It's double the price of the DP. You're paying for that fit and finish. The tojiro super aogami core, SG2 core or the "flash" also have better fit and finish than the DP (and they're more money, too). The DP is marketed squarely at the working line cook or culinary school graduate who is on a budget. Masamoto VG and KS and the other tojiro's I mentioned (and many other makes and models I didn't) are more for people who are already established. Of course ryky knows, but his viewers should also know, that both Tojiro and Masamoto have a wide range of products to suit different needs, not just the ones in this review. Ryky has previously one on the amazing Masamoto KS.
I'm no culinary school graduate. I work in world class restaurants. Now I work in the film industry catering for film crews and movie stars. I work LONG hours, and since coming back from Christmas break. I sharpened my dp gyuto tojiro on my stones. And I've been back for a full month now doing 65 hour weeks and I've ONLY used my tojiro and haven't even had to touch it up. It's a beast. I've been doing 40 lb cases of butternut swuash 50lb cases of potatoes. Slicing up ten pounds of melons a day. Fine knife work De seeding bird eye chillies and slicing tomatoes by the case. No joke it's been a month and I only needed a honing rod... This knife is for pros. Not just culinary school graduates lol
Basically I'm pretty established. But I keep my most espensivr knifes at home, mainly for aesthetics and to keep them in top shape. But for work, tojiro dp line is unreal even if you're in a michelin restaurant in Denmark. Everytime a co worker picks up my tojiro and I show them how it feels and cuts, they are surprised because their knife costs 4x the price and they are worried about bumping or scraping it. They can't treat it the way they truly want to at work. Also tojiro 150mm utility knife is a monster.
thanks Mr burrfection, I medium dice 20lbs a week of butternut squash and countless lbs of carrots and other winter squashes. I'll let you know how to tojiro holds up to 5 to 7 hours of straight prep work everyday. keep up the good work ryky!
Hey. I wasn't supe rimpressed with this knife review as you didn't cut anything in it. And you are coming from a home cook perspective and saying "this knife wins" and "this knife loses". But this review doesn't tell me anything about how these knifes would hold up doing 12 hour days in the professional kitchen doing large scale prep work. I'm not bashing you. I'm just saying there is more to a knife than aesthetics and "feel". True performance comes from being a work horse. And I use my tojiro everyday and the edge retention is insane. Sharpened mine in my stones over Christmas break and I've put in 65 hours a week with just my tojiro dp gyuto and haven't seen it dull one bit. Honing rod every noe and then and it almost weirdly feels like it's getting sharper. Been a month and I can still cut radishes horizontally with one hand paper thin radish slices. Just saying this is a limited review and only paints a small picture. I'm sure the masamoto is unreal though. I just don't know what it's capable of in a work setting.
Odd. the 9" version of the Masa is almost $100 cheaper than the 8"...which is close to the same price as a Kramer Damascus SG2 8"....THE knife to own IMHO if looking for a knife to impress at dinner parties is your goal. Hard to beat the fit/finish of a Kramer. JP knives don't have it...sharper yes...potentially...but OVERALL...Kramers have it IMHO.
Carlos Fernandez buy the Tojiro, Masamoto is much more expensive nowadays and Masamoto VG use less quality steel compare the Tojiro. For the same price you can get the Tojiro SG2 which use the powder steel and they say it has 64HRC. As for profile, 240mm have slightly better profile than 210, so you should not be discourage by watching this video.
Carlos Fernandez I've got a Tojiro, incredible value for the money, the webmaster at a defunct site called Foodie Forums posted a review where he said, you don't give up much for a Tojiro compared to knives costing 3 times as much. Your best bet is to try one out.
Carlos Fernandez the 240 have plenty more clearance for the knuckle compare to the 210, maybe more than Masamoto VG. As for sharp edges, where I buy Tojiro in Washington DC, they can help clean the sharp edges with little more money, of course you can do it yourself by using a sandpaper.
incomperable pricepoint. what you see as disadvantage other may see different, edge on back of knife is good to brake small bone, scrape sticker, etc. pretty knife go missing once you put your own edge tojiro is just right. lighter slimwer masa ok, fragile
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
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.
Same here. Masamoto is more than 2 times expensive than Tojiro yet people want to compare them. That tells me how great Tojiro is even if it lost the battle (which I partially disagree)
Tojiro have been re-branded for the domestic Japanese market they are now called FUJITORA in Japan
have you used the white #2 nakiri by tojiro?
Thank you, I greatly appreciate it!
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.
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.
It's just a testament to how good the tojiro is. Best bang for your buck knives on the market.
I bring my 210 to work and use it everyday, all day. I wouldn't want to do that with a knife that cost three times the price.
Also I sharpened my tojiro over Christmas break. I've been back for a month now, working 13 hour days and I've only need my honing rod. My tojiro is a beast.
For home cooking type reviews, like this guy is doing, is totally different. For work, the tojiro wins.
Home cooking is a totally different ball game. That's one issue I find with these knife review guys. They are coming at it from a home cook perspective.
Which only paints a less than half size portion of the picture. As the amount of work you do on a knife in a pro kitchen is on another level.
Who knows how long the masamoto would hold up with 14 hour shifts for a month straight. My tojiro is a BEASG
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.
appreciate the view and input
your personal style and your ergonomics are important. ryky always says there is no "best" knife, only best for you. And I agree with your comment about you thought it was weird that a santoku with a "sheepsfoot" tip of all things would have a chipped tip, very counter intuitive! You don't use it for any piercing, but amazing that that's where you have issues for your ergonomics and especially your cutting style!!! Very interesting observation!!!
this is why 90% of Americans will not be successful with a kiritsuke. They buy it because it looks "cool" or "aggressive" but it's one of the worst purchases most American home cooks will make. Just throw your money out or give it to charity.
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
Just subscribed today. Did u do a review on the Kramer knives?
672
yes.
6:17 - 6:24: That moment when he ponders his mortality and it gets dark fast.
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.
never heard of them
I would be very careful about companies that hide their place of origin and who have names that sound "Asian" to a non-Asian, but sound incongruous to an Asian. And who advertise Japanese steel, but hide where it was machined.
Used them in professional kitchens for nearly ten years and have found them to be durable, easy to maintain and sharpen. I have also used shun, global and yaxell to name a few and these are my best for day to day work.
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.
ST series include high carbon more than VG series, Those is different stainless steel.
I liked before finishing the video b/c I noticed your Vagabond collection in the background :)
hey! a fellow Vegabond fan!
Vagabond is the first place in which I "witnessed" sharpening (the episodes after Seijyuro Yoshioka, when Musashi lived at master sharpener Honami's house and got his katana shrpened by him: "i only sharpen the katanas when i see that beauty" in the master's words, in which extendedly explains the mixed feelings of the work of giving perfection to an object designed for the purpose of it being the best killing tool). Great first little taste of the philosophy of ancient japan culture, starting from craftmamship, in a manga! I am blown away still now
Will it be a challenge for a beginner to sharpen the MASAMOTO 70/30 Bevel on stones ?
Not at all, just sharpen along and get that thing to 50/50. Biased bevels are useless, anyway.
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
He found a carpy MSE, probably at a flea market or a goodwill. He said even at that price it wasn't worth it. He christened it one of the worst knives ever made and I'd probably say it's right near the top.
He also got some excellent knives, mostly Shun, from cutlery and more as a courtesy. He's got a LOT of videos people are requesting and he's a busy family man. He'll get around to posting more repairs.
Hello
Cutlery and more don’t have masamoto knifes you know where I can buy them ?
... knives*
I like the sharpening scars of the tojiro looks badass.
... the scars look* badass.
Masamoto is 3 times more expensive than Tojiro so cannot compare them.
While this question isn't only for the Tojiro, what grit sandpaper is recommended to polish the sharper areas of a knife?
i use 320.
Thoughts on the Kikuichi Elite Carbon Gyuto 210mm?
its' nice. if you can find one and like the profile, go for it.
LOVE
Nice comparison. I have the Tojiro DP Santoku, and love it. The Masamoto Gyuto looks nicer than the Tojiro DP, but then it's twice as expensive as the Tojiro.
I just paid $66 for the Torijo DP Gyuto. The cheapest price for the Masamoto I can find is $185. This is my first Japanese knife. I am worried.
Probably people would laugh at me because for decades my main knife was a cheapie utility knife from a supermarket rack that was obviously carbon steel I found could be sharpened to a decent edge on the bottom of a coffee mug. I upped my game over the years, graduating to simple whetstones and a decent steel. But recently I started checking out proper knives and have discovered what I've been missing in performance, with even a sub-$20 Mercer being a pleasure to use. Today I ordered the Tojiro as an introduction to Japanese knives and have confidence it'll be an interesting and educational choice to complement the more Western-oriented knives I've got. If I want to take it to a higher level down the road no worries, even premium knives are cheaper than fly rods or cameras as I know from experience. Quick question, if you've read this far: Is there any reason not to use emery cloth to smooth the rough places? Just seems like the thing you'd use for metal. Appreciate advice, thanks.
Lol don't feel alone Ive used the bottom ridge of a dinner plate to sharpen and like ur mug it worked pretty good.
@@leemoore9933 Thanks but we've got plenty of company. You start talking about this and lots of people, including Murray Carter, have stories about using all kinds of stuff to sharpen blades. Mugs, plates, toilet tank lids, car window edges, bricks, river rocks, on and on. Carter talks about using a two-by-four he dug out of his garden that was embedded with dirt. Anything that can abrade metal will sharpen.
Would love a Masamoto, but I am currently looking for the $80-120 range. I swear every damned knife I think I settle on as my first japanese style knife turns out to have some flaw that I hate. I was ready to push buy on the Tojiro until I watched this video, which is the only one that has ever mentioned you have to sand it down and such to make it actually usable/comfortable. *sigh* Back to searching for my first Gyuto as I have been doing for a month now.
You can buy 2 Tojiro’s for the $ of 1 Masamoto , I just ordered 2 Tojiro’s off of CKTG 1 santoku & 1 gyuto , both in vg10 .
Thank you for this video where can i get those knife to buy thank you
store.burrfection.com/
Where can I* buy these* knives*?*
Why does the masamoto have a budget shaped handle? The Shun and Wusthoff have such nice handles, they have spoiled me from the normal shape.
It's called a western handle.
... Wüsthof* ...
great comment on tip heighth! Again this comes down to cutting style and how the ergonomics of the knife match. the cook. ability to rock taller OR shorter is not better than the other. Just better for an individual. Objectively these are both great knives. Amongst the best in the world, and widely respected by professionals. But one or the other, (or even another knife completely) might fit your needs better. This was an excellent "pair up" with similar (but not exactly the same) steels
And of course the masamoto vg is better fit and finish. It's double the price of the DP. You're paying for that fit and finish. The tojiro super aogami core, SG2 core or the "flash" also have better fit and finish than the DP (and they're more money, too). The DP is marketed squarely at the working line cook or culinary school graduate who is on a budget. Masamoto VG and KS and the other tojiro's I mentioned (and many other makes and models I didn't) are more for people who are already established.
Of course ryky knows, but his viewers should also know, that both Tojiro and Masamoto have a wide range of products to suit different needs, not just the ones in this review. Ryky has previously one on the amazing Masamoto KS.
I'm no culinary school graduate. I work in world class restaurants. Now I work in the film industry catering for film crews and movie stars. I work LONG hours, and since coming back from Christmas break. I sharpened my dp gyuto tojiro on my stones. And I've been back for a full month now doing 65 hour weeks and I've ONLY used my tojiro and haven't even had to touch it up.
It's a beast. I've been doing 40 lb cases of butternut swuash
50lb cases of potatoes. Slicing up ten pounds of melons a day. Fine knife work De seeding bird eye chillies and slicing tomatoes by the case.
No joke it's been a month and I only needed a honing rod... This knife is for pros. Not just culinary school graduates lol
Basically I'm pretty established. But I keep my most espensivr knifes at home, mainly for aesthetics and to keep them in top shape.
But for work, tojiro dp line is unreal even if you're in a michelin restaurant in Denmark. Everytime a co worker picks up my tojiro and I show them how it feels and cuts, they are surprised because their knife costs 4x the price and they are worried about bumping or scraping it. They can't treat it the way they truly want to at work.
Also tojiro 150mm utility knife is a monster.
@@roberjohnsmith love it!
what do you think about the tojiro cutting squash and root vegetables?
it'll do fine.
thanks Mr burrfection, I medium dice 20lbs a week of butternut squash and countless lbs of carrots and other winter squashes. I'll let you know how to tojiro holds up to 5 to 7 hours of straight prep work everyday. keep up the good work ryky!
Payson Farrar how’s the tojiro for you so far?
@@paysonfarrar6187 my tojiro destroys cases of veg and butternut squash.
@@zjeu and I do 12 hour shifts. Look at my other posts.
Is this Tsukiji Masamoto or Sohonten Masamoto?
This is Fiat vs Ferrari, why??
Ferrari is an expensive Fiat (as the former is owned by the latter)
I just bought a Tojiro for ~$40. Despite its issues I think for that price it is a great buy.
Where did you find this knofe for 40 dollars?
Aw! :( Too bad you did not like the Tojiros. :( You must have got duds.
So you are saying the $184+ knife is better than the $77 knife.... Why not just get a
210mm Ikazuchi for $180+? The ikazuchi comes with a saya.
Adam Sorum Price doesn't mean anything , steel quality makes the difference :)
... is better than* ...
*Friendship ended with Tojiro. Now Masamoto is my best friend*
nothing wrong with that.
Hey. I wasn't supe rimpressed with this knife review as you didn't cut anything in it.
And you are coming from a home cook perspective and saying "this knife wins" and "this knife loses". But this review doesn't tell me anything about how these knifes would hold up doing 12 hour days in the professional kitchen doing large scale prep work.
I'm not bashing you. I'm just saying there is more to a knife than aesthetics and "feel". True performance comes from being a work horse. And I use my tojiro everyday and the edge retention is insane.
Sharpened mine in my stones over Christmas break and I've put in 65 hours a week with just my tojiro dp gyuto and haven't seen it dull one bit. Honing rod every noe and then and it almost weirdly feels like it's getting sharper.
Been a month and I can still cut radishes horizontally with one hand paper thin radish slices.
Just saying this is a limited review and only paints a small picture.
I'm sure the masamoto is unreal though. I just don't know what it's capable of in a work setting.
To be clear. I've been back to work for a full 4 weeks now. Working the hours I listed above.
Do not tell me you have been doing nothing but cutting for over ten hours a day, six days a week.
@Einund Siebenziger lol. Not cutting the qhole time. But there are some days, like Monday where I am literally cutting for 9-10 hours.
@@einundsiebenziger5488 and I actually got out of the kitchen last summer
Odd. the 9" version of the Masa is almost $100 cheaper than the 8"...which is close to the same price as a Kramer Damascus SG2 8"....THE knife to own IMHO if looking for a knife to impress at dinner parties is your goal. Hard to beat the fit/finish of a Kramer. JP knives don't have it...sharper yes...potentially...but OVERALL...Kramers have it IMHO.
Man I was about to buy de 24cm tojiro this week. I'm kinda put off by the video now.
Carlos Fernandez buy the Tojiro, Masamoto is much more expensive nowadays and Masamoto VG use less quality steel compare the Tojiro. For the same price you can get the Tojiro SG2 which use the powder steel and they say it has 64HRC. As for profile, 240mm have slightly better profile than 210, so you should not be discourage by watching this video.
Raditya Amandra I'll have to handle it at the shop, it's the hand clearance and the sharp spine I'm worried about.
Carlos Fernandez I've got a Tojiro, incredible value for the money, the webmaster at a defunct site called Foodie Forums posted a review where he said, you don't give up much for a Tojiro compared to knives costing 3 times as much. Your best bet is to try one out.
Carlos Fernandez the 240 have plenty more clearance for the knuckle compare to the 210, maybe more than Masamoto VG. As for sharp edges, where I buy Tojiro in Washington DC, they can help clean the sharp edges with little more money, of course you can do it yourself by using a sandpaper.
Mark Chow-Young is that review on that website or does he do CZcams?
I got my mosimoto stolen now only tojiro so now im going to just try and get the tojiro as sharp as possible
Ouch. Sorry to hear that
I like tojiro, cheap but good quality
Check gmail mate
Also, believe it or not my Porsche is a little bit faster than my Honda FIT
maybe just a little
incomperable pricepoint. what you see as disadvantage other may see different, edge on back of knife is good to brake small bone, scrape sticker, etc. pretty knife go missing
once you put your own edge tojiro is just right. lighter slimwer masa ok, fragile
Great points
Another Masamoto shill. Shame. Not really a comparison considering the price difference.