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TOG Knives Culinary Knife Collection
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TOG Knives Culinary Knife Collection
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Product Description
TOG Knives sets out to create cutlery that draws from tradition as much as it does modern materials. The Culinary knife collection features blades made in Seki City, the ancient knife capital of Japan Read More
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DJDP
12
Jul 16, 2018
Lol, isn't copper one of the softest metals and prone to corrosion? After all these research into Japanese knives, I decided on a $35 modern take on a Chinese veggie cleaver to complement my Globals and a $40 IKEA VG10 damascus santoku.
RayF
22220
Jul 12, 2018
Yet another manufacturer claiming their goal is to make the best (fill in the blank) in the world--in this case, a kitchen knife which is already a very crowed field. The whole "I woke up one morning, quit my job and sold everything I had to create (fill in the blank) marketing model has grown so old it's got whiskers by now--not to mention it's also insulting to folks who know it's seldom actually done that way. Was it the English accent or the obligatory Samurai Sword scene in the video that pushed this whole campaign one cliche too far? Can't say for sure, but I'm guessing I just saved a ton of money by passing on this drop.
Notsurewhyibother
1200
Jul 11, 2018
Does this really say 10 degrees and 58-60 HRC? How is that supposed to work? With a rolled edge I'm guessing.
Kavik
5531
Jul 16, 2018
I think 'can' and 'are' are two very different things in this case, I'm sure a lot of average home cooks aren't going through 4 or 5 stone progressions on their knives.
Hell, more than a few of these will probably end up seeing a pull through sharpener at some point in their life lol I think we can both agree a properly used ceramic rod beats that at least.
I believe I saw that their rod is a 2k equivalent, but I can't find it at the moment. I believe that's also what my Idahone rod is.
I've got knives much harder than this that can hold a polish well above 6k...but I'll freely admit to grabbing the ceramic if I'm in the middle of something and a knife is feeling dull. And even the ones that 'can' go higher, for my needs I rarely take them above 2k stones anymore anyway, maybe to the 4-5k if I'm enjoying myself...the act of sharpening can be relaxing sometimes. But a 2k edge is perfectly useable in most cases as long as you have a good bevel. After all, we're not all sushi chefs in our spare time.
As for the rest......well, I don't think this should be a $200 knife in the first place lol But do agree that 10° per side is way too acute for this steel type and hardness. If I WERE going to buy it, I'm sure I'd want to use a rod, as opposed to pulling out my stones after every use to maintain that edge
I believe I saw that their rod is a 2k equivalent, but I can't find it at the moment. I believe that's also what my Idahone rod is.
I've got knives much harder than this that can hold a polish well above 6k...but I'll freely admit to grabbing the ceramic if I'm in the middle of something and a knife is feeling dull. And even the ones that 'can' go higher, for my needs I rarely take them above 2k stones anymore anyway, maybe to the 4-5k if I'm enjoying myself...the act of sharpening can be relaxing sometimes. But a 2k edge is perfectly useable in most cases as long as you have a good bevel. After all, we're not all sushi chefs in our spare time.
As for the rest......well, I don't think this should be a $200 knife in the first place lol But do agree that 10° per side is way too acute for this steel type and hardness. If I WERE going to buy it, I'm sure I'd want to use a rod, as opposed to pulling out my stones after every use to maintain that edge
DoubleE
19
Jul 11, 2018
I've been researching J kitchen knives a lot lately. Aside from the questionable design features of this product, you can get a western handled Japanese knife of similar quality for about half of these prices.
Kavik
5531
Jul 10, 2018
Interesting concept, I'm a sucker for copper accents. And the profiles look pretty good even
But.... $175 for 440 at 58-60 hrc is a little hard to justify when you can get MUCH better steel around that price range with a little less flair.
The add on for the ceramic rod is a nice touch though
The add on for the ceramic rod is a nice touch though
Kavik
5531
Jul 10, 2018
FuzzAt least.
You know, I always go straight to the gyuto pricing for easier comparisons..... I blew right past the fact that this is $110 for a 440 petty 😳🤪🤯
Wasted opportunity for something potentially quite interesting and unique
Now, give it a nice WA type handle and make it a stainless clad good carbon steel with a higher heat treat..... Then we might be onto something a little harder to pass up
Wasted opportunity for something potentially quite interesting and unique
Now, give it a nice WA type handle and make it a stainless clad good carbon steel with a higher heat treat..... Then we might be onto something a little harder to pass up
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