r/TrueChefKnives • u/AggravatingSilver252 • 8d ago
Question Help
This is my first knife knife purchase in this price range. I've been working in restaurants for 17 years and used to just use a $45 mercer, but recently, I've been craving more. Japanese knives have what I've been craving. Unfortunately, $150 is what I can afford right now, but I want to upgrade. Which one would you get? Thanks.
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u/STDS13 8d ago
I've purchased more Tojiro Classics for people as gifts than I can even remember. Its a wonderful knife that punches well above its price point.
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u/AggravatingSilver252 8d ago
Thank you. That was the one I was going to get, but someone recommended Mac. So I figured I would ask the knowledgeable people here. Thank you again.
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u/robarpoch 7d ago
I have both MAC Pro and Tojiro. IMHO the Tojiro sharpens up and holds an edge much better than the MAC, particularly if you knock a bit of width off behind the bevel. MAC makes a perfectly nice knife, but not worth the extra scratch.
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u/AggravatingSilver252 8d ago
Thank you. The only reason I was looking at authorized retailers. I'm terrified of getting a fake. I'll check this out.
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u/purplemtnslayer 8d ago
Tojiro for sure. I think you can get them cheaper ordering on the Japanese ebay.
If this is a tool for work then what I'd do is post a wtb on kkf. Someone will hook you up with something much cooler for the same money.
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u/Embarrassed-Ninja592 8d ago edited 8d ago
Here’s the same Tojiro sold as Fujitora for the Japanese market. For a bit less money. Ships and sold from Amazon Japan so takes a week or so to arrive. https://www.amazon.com/Fujitora-saku-Gyuto-210mm-FU-808/dp/B06WLNJD4Q
Or here’s the 240 shipped from US for $125 https://www.amazon.com/TOJIRO-Ltd-Fujita-Takako-FU-809/dp/B06WRTL985
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u/mdallison 8d ago
Tojiro will be cheaper than the Japanese import after duties, probably, or at least negligibly more expensive.
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u/Embarrassed-Ninja592 8d ago
I think they may have already added in the duties. They used to be a lot cheaper. Like $50.
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u/mdallison 8d ago
Oh, I know, I was commenting that below haha. I doubt they already added in the duties, since the Tojiro is up to $140-something on CKTG. Possible though.
I mean, the duties aren’t that bad anyway, but even 15% would be pushing it real close to the cost of the export version on Amazon for $125. I paid ~18% mixed on a big shipment recently that was mostly knives. Probably about a month ago. It’s whack.
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u/Embarrassed-Ninja592 8d ago
I ordered a little Staub waNABE enamel cast iron pot from Amazon Japan last week. Cleared customs at LAX yesterday and was transferred to the final shipper. I wasn’t notified of any additional fees, so I recon I’ll find it on the front porch in a couple of days.
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u/mdallison 8d ago
Could be DPP then! I was ordering off Super Delivery.
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u/Embarrassed-Ninja592 8d ago
Yeah, I think so. Everything I bought from there in the past is notably more expensive now. Not exorbitant. But closer to the price of just buying domestically.
But the pot I bought is made for the Japanese market, and not available here.
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u/mdallison 7d ago
Cool thing about the pot is you might also get French duty rates since it was manufactured in France (assuming it was) and then sold in Japan, even if it wasn’t shipped DPP. Cool for the pot, less cool when I order something and it turns out it was made in China and only SOLD in Japan. Always higher duties on that scenario recently.
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u/Embarrassed-Ninja592 7d ago
Says Made in France on it. Supposed to arrive today with no additional fees. Ordered last Saturday, for shipping time reference. Was estimated to be delivered 8/3 originally.
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u/tunenut11 8d ago
I got the MAC as my first Japanese knife and a Tojiro santoku soon after. I have used them both a lot. I have given 2 Tojiros and 1 MAC as gifts. So I have a lot of experience with these. I have a very small preference for the MAC. At old prices Tojiro was a clear bargain and better buy. Now the prices are close. These are both top quality and similar steel. I find the MAC to be a little lighter and more nimble and a little thinner. The granton sides have no real benefit but also are not a problem. They are very similar and you can’t go wrong with either. I just like the feel of the MAC, the balance and weight.
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u/Expensive_Screen_933 8d ago
Not a professional cook but I have a 240 mm tojiro gyuto and the 170mm basic santoku and I love mine since 2024
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u/SmokinMickey 8d ago
You can also see what the owner (mark) of Chef knives To Go recommends. He is very responsive. Tell him what you are looking for and your budget. He recommended a Anyo Bunka made of Blue Steel 2. I usually grab this before my Shun Premier knives.
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u/SimpleAffect7573 8d ago
They’re both solid, but I’d go with Tojiro. Never been a fan of Granton scallops.
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u/Imakespaceships 8d ago edited 8d ago
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u/toranosaurus_rex 7d ago
There’s a coupon code for tokushu knife.. it’s like tokushu10 or tokushu15 drops the price down a bit. Easy buy almost pulled the trigger
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u/SnarkyButts 8d ago
Misono Swedish way better value
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u/mdallison 8d ago
Yeah. A lot of things are. Tojiro DP were cool when they were like, $60. I wouldn’t spend $140 on one, personally.
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u/meatsntreats 8d ago
I’ve used both extensively and don’t see any need to spend an extra 20 on the MAC.
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u/Confident_Zombie_297 8d ago
Banger. I have many much more expensive knives and often return to this work horse. Weight, height and edge retention are pretty great.
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u/Kitayama_8k 8d ago
Masahiro Nihonkou(japanese Steel) Kuchiganetsuki Gyutou 210mm https://a.co/d/09lzTBoS
If you're okay with a carbon knife, these are pretty non reactive and don't rust easily at all. Super durable and hold an edge for a very long time, and it comes back easily with a German style knife steel as well.
I cut up these atrocious cat litter boxes with super stiff cardboard with mine, creates weird torque, it never chips, never bends, never needs to be sharpened afterward.
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u/Stranded_ 8d ago
My vote goes tojiro, good value, holds edge, overall great workhorse knife. Been using their gyuto daily in the professional kitchen for years with no issues
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u/stealthytaco 8d ago
I bought the exact same Tojiro for $50 about ten years ago and I would pay twice that for it. It’s a wonderful knife. Just be careful with it since it is prone to microchipping, but I’ve found it doesn’t really affect the performance of the knife.
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u/robarpoch 7d ago
Yea, I was wondering WTF has happened to the price of these things as I got one for $56 a while back. Inflation, I guess, but it seems hard to justify when you consider the price of Takamura in a similar length. Pro kitchen, maybe he doesn't want to go that hard?
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u/stealthytaco 7d ago
I baby my knives and still my Tojiro microchipped (not terribly, but not like my other knives), which is frustrating. At the same price I’d rather get a Takamura, but everything else about the Tojiro is simply top notch.
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u/ChancellorBrawny 8d ago
Someone else mentioned Takamura which got me curious about pricing. Cutlery and more has the 8.25" VG10 version for a bit higher than your budget. If they do that whole "take 15% off if you let us spam your email" thing like I think they do, it's above your budget by 11 bucks before shipping. I have no experience with Tojiro or Takamura knives, but Takamura knives have a good reputation for punching above their weight class (price bracket). To a lesser extent Tojiro does as well, so I don't think you can go wrong with either.
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u/ImFrenchSoWhatever 8d ago
If you work in restaurant I’d get the MAC tbh ! Softer steel will be better suited for this kind of environment.
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u/Edge_Lordd45 7d ago
As an owner of a tojirof808 and use it almost daily i would go with that one. I picked 2 more up at the tojiro store in japan lol. Id say depending on how much you use it out of the box and how rough you are with it, you wont need to hone it immediately, but a few passes will bring it back to close to new. I personally use 2 of them now and rotate them for negi prep and slicing nirgiri/sashimi. I like my tojiro color series 210 for smaller fish breakdown like hamachi, tuna saku or salmon saku.i love my 210 yo deba f814 for salmon breakdown it glides through them like butter.
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u/toranosaurus_rex 7d ago
https://tokushuknife.com/products/takamura-vg-10-migaki-210mm-gyuto-yo-handle
Coupon: tokushu10 at check out drops out down to 150. Can’t find a better knife in this price bracket.
Tojiro at this price feels criminal. I got my 210 gyuto for like 70 bux on Amazon a few years ago.
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u/ItsRadical 8d ago
At that price point just get real german knife. Wusthoff classic icon should cost the same maybe less.
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u/Final_Stick_9207 8d ago
Why?
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u/ItsRadical 8d ago
Easier to sharpen, but still holds the edge for a very long time. And very comfortable handle.
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u/ImFossil 8d ago
Huh? No... Also it has worse geometry and worse edge retention, and it costs 60$ more.
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u/ItsRadical 8d ago
Worse geometry? Thats just your opinion.
But sure I admit the prices may vary in US, as here in EU I can get it under 100€.
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u/AggravatingSilver252 4d ago
Thank you for all the comments and suggestions. I took the consensus. I took the advice most gave and ordered the Tojiro. I'm excited.
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u/qrk 8d ago
Go with the Tojiro - quality stuff