Best Beginner Japanese Gyuto 

Thank you so much for such a kind feedback!! 😃🙏

Aw man, that is such a kind comment. I really appreciate you saying that and thank you so much for supporting the channel! Much love to you and yours as well! 😃🙏

Thank you so much for your support! These youtube algorithms are beyond me lol.

Hey! I haven't had a chance to try the hairline series but it looks great. Looks like a lot of value for the price. Bokers are amazing knives. I have a broker pocket knife and they are built to last. I do agree that the more budget friendly tojiros can use some fit and finish/face lift 😃

They are definitely workhorses! I think the factory edge is a little too refined and more as aggressive as I would personally like it. Cannot wait to put a new edge on this one after the 6 months follow up. Also look forward to the white no.2 comparison and want to hear your thoughts!

Thank you!! Very clean, simplistic and functional 😃

Thanks for sharing! Can't wait to check them out 😃🙏

It is SO nice! It gets me excited to cook 😂 thanks for supporting the channel! 😃🙏

@@BetweenTwoForks I just read this reply-when a tool gets you excited to do a task, you know it's quality. I'm gonna go for the tojiro over the FTT after reading this.

@@fillyal85 glad this able to help you decide! Another brand to consider as well is Tsunehisa. Might be a little more but they have some in AS steel. Will be reviewing some on the channel soon 😃🙏

Thank you so much my man! This edge out of the box is wicked sharp! I know what you mean about this Japanese knife rabbit hole. I think I just put one foot in it because after this initial use. I see why people swear by Japanese knives!

@@BetweenTwoForks your next stop should be a Masakage! Their Yuki line is affordable white #2 steel that’s the sharpest out of the box knife I’ve ever experienced. Rounded choils and crowned backing... best bang for your buck and my personal favorite steel. I’ll keep watching if you keep creating. Take care brother...👍

Thanks for the recommendation! I will put that on the list. I just pulled the trigger on an artisan Japanese 240mm gyuto. I can't wait to get it! I think it might be one you approve of 😁 have a great weekend my man!

@@BetweenTwoForks Hey you too brother. Can’t wait to see that baby!

Hahaha we are all guilty of that. But I don't think anyone can go wrong with a Tojiro DP. They are just good knives!

I got the 170mm santoku and it's very good for the price. Really nice grind, attractive aesthetics, not much on snob appeal but it's got everything you want in a Japanese knife. For that matter, you can spend less and get a basic-looking but well-performing knife like a Shibamasa. The nakiri was 35 bucks or something crazy like that IIRC. I've got a few like that I bought to practice sharpening with and put in the block because they're perfectly good knives, good cutters, surprising edge retention, what's not to like?

It really is! Takes a razor sharp edge!

Man, if they were only $60 now, that will easily be one of the best knife for the budget. Might have to keep an eye out on black Friday and grab one or two to gift family members 😁 thanks for the heads up!

Thats a great pick up man! They are really good knives and sharpens very well. For it being the entry line, I guess we can't expect the best fit and finish. And like you said, it's not too bad and an easy fix 😁

Thank you so much for the kind feedback! I'm glad the videos are helpful. From my understanding, Enso is owned by Yaxell. They are also manufactured in Japan. I personally don't have experience with them. But hear they are good knives 😃 thanks for supporting the channel! 🙏

I have been wanting to try their shirogami line as well. I think it might be a pretty tough comparison to something as iconic as the Masamoto KS. But will be a fund comparison nonetheless!

Yes and no. Sharpness is a bit subjective. Given that the geometry, taper and grind of the three knives are different, the performance will still be different. Can you get them as sharp, sure but because VG10 and Spring steel have different properties. The edge that they take even when sharpened on the same stones will still vary. TLDR, yes, I can get both the KK.ID and DaoVua to pass the same paper, tomato and grape tests but they will still perform differently. Hope this helps!

That is up to you. Personally, I would say no. My personal rule for cutting boards is no glass, no stones (granite, marble, etc) and avoid overly hard woods (I.e. bamboo). For most knives, you are relatively safe with maple, walnut or plastics. But certain knives with high HRC would benefit with softer woods or those hi-soft boards. Hope this helps!

It depends what you like. The FTT is a bit on the thick side and wedges. It you want it to perform well, it will need some reprofiling and thinning. The tojiro is nice and thin and ready to roll. So depends what you want to put yourself through

@@BetweenTwoForks I'm just an amateur home cook so I guess the tojiro would be the best choice for me. Thank you- your channel is really well made

Agreed but for the price, a little elbow grease to help get it smoothed put will be all good. Very easy fix 😃

@@BetweenTwoForks that's true though. 🔪🍻

It really is a pretty good deal! Right now, cutlery and more is running a 20% off for presidents day. So they have it for that. Chef knives to go has it for I think $70. So not bad at all. For $150 you should be able to find a pretty good gyuto with a wa handle. For that price range, you might want to consider looking at Gekko (JCK house brand) and Gesshin lines (JKI house brand) and Kohetsu (CKTG house brand). They have some Kohetsu in Aogami Super with Wa handles in your price range. Should have quite a few options that fit your budget 😃

@@BetweenTwoForks hey thanks so much! I was given a gift card for CKTG so im probably buying from them. Ive heard that the kohetsu brand knives are a bit thick- do you have any experience with them? Either way im probably gonna buy something today knowing the sale

@@nurduwek7768 you are welcome! Unfortunately I don't have first hand experience with them. They do have choil shots and specs on their knives. Hoping that will help. Good luck!! 😁

@@BetweenTwoForks thanks for the help!

@@nurduwek7768 you are welcome!

Personally, I would go with Misen. I like Aus10 better. I have heard some people complain about Misen coming dull. Personally, I have bought 4 to give away to friends and family and have not experienced a dull one. Misen is more handle heavy.

@@BetweenTwoForks thank you so much for answering. Misen has a lighting deal today lol.

@@MrBusterrrrr You are welcome! I was actually just on there debating on picking up a new skillet myself lol. The coupon TryMisen20 still works! :)

Thank you so much!! I appreciate the help 😁

I hear you! I also really like wa style handles. I switch on and off from western and wa style and like the balance of Japanese styles more

I'm curious why. I'm not having any issues with mine.

A lot of people who give knives bad reviews on Amazon don't have knowledgeable or realistic expectations. They think knives should magically stay sharp forever and never respond to abuse with chipping, bent tips etc. I tended to believe the 86 percent five-star reviews. Also tend to believe my own impressions of my own copy, which I love. I haven't used it as my daily knife yet but it's obviously going to be a kickass performer and superior to any Western knife that costs twice as much. Western knives are made to be abused. Japanese knives are made to cut stuff.