Tailor Knife Tojiro Japanese knife F-1056, blade 21 cm Review

fast in cutting, durable judging by the long use without sharpening, the optimal length. good from all sides, did not regret that he bought.

the knife is good in every sense, good one-sided sharpening, comfortable handle, steel is hard, but moderately and does not allow the blade to wag along the board and has some elasticity.

I really liked the knife, even if the price is not small, but it's worth it, I ordered it recently, but we can already say that the quality is superb and the blade is not thin. In general, everything is cool, I advise everyone.

the handle, despite the apparent simplicity of outlines, is quite comfortable and grippy the blade is moderately long allows you to cope even with large cuts decent knife

perfect in every sense, sharpening does not shrink even from frequent use, the handle is not thick, just for a comfortable grip.

knife for the right hand, with one-sided sharpening. ideally, you can cut not only fish and meat, but I even tried to cut vegetables - everything turned out great too. the hand is not small, the hand does not hang down.

Comfortable, ergonomic, ideal weight distribution for me. I always thought that a good knife is unreasonably expensive, now I know that it is not. The knife went to me. Comfortable, sharp, easy to clean, keeps sharpening for a long time.

The knife was bought as a gift to one of my friends. I personally tried to work with this knife, it was very easy to make fish cuts, then I passed the meat (bacon and brisket) - also an offset. I think the gift turned out well - the knife is really good. The manufacturer's warranty is impressive.

At first I was embarrassed by the price, but my wife directly insisted on buying this particular weapon, so I gave up. In general, the model turned out to be quite good, I even used it myself. By the way, my wife uses it only for slicing fish, but I also worked with him for meat and everything is quite normal. It cuts really like clockwork, very sharp and sharpening is not necessary yet. I give it 5 out of 5 for the quality.

For a Japanese, the features of a knife are self-evident, but for a European, many things may not be obvious. Those who decide to embark on the culinary path of the samurai have a lot to learn and get used to a lot. Japanese knives are sharpened in a completely different way than European ones, the cut also has its own characteristics, Japanese steel cannot simply be thrown into the sink and washed afterwards. But the result is worth it.