Ya blows the pants off zwilling and wusthof best core lines, while matching Misen on pricing... I can't beleive the whole world isn't screaming about these knives! I cut with a brand new one yesterday. OMG... my bell pepper felt like cutting water after breaking the skin! Although nothing gets me more than Nigara's catch phrase. "Nigara knives - since the days of samurai"
I bought my first Tojiro back in 2008 in fact it was my very first purchase that I made from Amazon...I good take care of it still looks like brand new and still super sharp...Kudos to Japanese craftsmanship for making my love cooking, preparing
Tojiro knives are so good! I spent half of yesterday promoting their blades across various youtube channels. This was after testing one against my 400 dollar nigara. All subjective testing. But that Tojiro is like a hot knife through butter when it touches a bell pepper! I got it for my mom for christmas and had to give the Tojiro a test. It did not dissapoint!
They hand forge the 300 dollar knives too. That being said. Their Tojiro Classic DP steel is every bit the quality of a hand forged steel of the same type. It's still forged VG10 @ 60 hardness or so. They grind their blades in a traditional Japanese fashion. Making them laser sharp. It's the best entry level knife in my opinion. Not just Japanese knife, but knife in general. If you got your child a set of these, you would have bypassed them decades of wandering lost in crappy metal. I got my mom one for Christmas after finding the quality of Japanese steel myself in my miyabi mizu SG2 knives. I tested it yesterday and it's crazy sharp! I tested it next to my 400 dollar nigara and it felt quite similar. Let the handmade stuff be what it's for, funcional artwork. Budget knives can benefit from mass production just fine. And Tojiro is beating about everything on the planet when it comes to price and performance.
Отличные ножи. У меня четыре ножа серии флэш. Пользуюсь лет 10. Недавно сравнил свой шеф с новым, геометрия практически не изменилась. Спасибо Вам за видео! Очень интересно было посмотреть.
There is a lot that happens in the main factory that we are not allowed to see. This seems to be more like a museum tour, but I still love my tojiro shirogami, and Tojiro still makes good knives.
I respect the right to keep things secret. And I can confirm a Tojiro is a top notch cutting tool. I view Tojiro as the perfect entry to Japanese knives. They cost less than the best zwilling and wusthof make yet outperform both on the stats page and on the cutting board. They are made of similar western style construction to the big brands, so transitioning from German steel couldn't be easier because it feels and balances very familiarly. I got my mom one for Christmas to open her eyes to the world of Japanese knives.
@@brandonhoffman4712I came to a conclusion that Tojiro and Fujitora knives are similar and identical but Fujitora is almost twice cheaper than Tojiro. They belong to the same company and are sub-brands with different distribution schemes. Tojiro is major brand while Fujitora is more affordable option but it is difficult to distinguish quality between two.
What differentiates a Tojiro Classic DP from the market? It is the best price to performance I have ever found in a knife. It doesn't have the fancy finishes of other Japanese knives. But it does have the core steel, forging, hardening, and general craftsmanship of a quality knife. It battles on the battlefield of high end budget knives and beats everything upon it. It's better than a zwilling pro or wusthof classic ikon while costing far less. It battles misens zwilling pro clone on price, yet again outperforms with superior geometry and harder core steel. I wouldn't go throwing a Tojiro up against other high end japanese knives knives on performance though. It's really close and is up there with some of the best. But to me tojiro cannot compete in the 300+ category. This is for the land of recognized Master blade smith's. Names like Nigara Homono, Yu Kurosaki, and Takeshi Saji.
@@proudbacteria1373 The metal its made from has 0 specification. Cobalt alloy steel, whetever that is. Any good knife will proudly display the specific metal it is made from by name. (Vg-10, Sg2, etc) They will also display the hardness they took that specific alloy on a heat treat, using the rockwell hardness scale normally. (54, 58, 62, etc) Using those 2 factors you can know the core of your knife. A good for instance on using this information is Made in knives. They use a good quality steel, but dont do a proper heat treat if at all. Resulting in a knife that appears hard enough on paper and uses good steel, but suffers on longevity compared the lesser metals of similar hardness that have been properly heat treated. Beyond the core metal, the grind applied to the blade has a lot to do with performance. One of the reasons tojiro performs so well. A $100 tojiro out of the box cuts better than my $200 knife. It goes dull much faster though.
@@brandonhoffman4712 Fujitora knives on Amazon are sold from Amazon Japan and information is poorly interpreted. While Tojiro knives are sold from US companies who care about marketing.
Hey now. German blades have soul too. At least some of them! I can see soul in zwilling pro or wusthof classic ikon. That being said a Tojiro is of superior quality blade steel by comparison. It also matches top notch German knives on fit and finish. And does all of it for less money than those mentioned above. I only buy Japanese knives because science. Combined with Japan's respect for the science of making blades. It's not about soul, here is the breakdown. 1) is it forged. This reduces the grain size of the metal. Improving the microstructure of the blade edge 2) what metal is it. There are a vast number of metals with a vast array of properties. One must chose wisely. For stainless I like SG2, for carbon steel I like aogami super. 3) was the blade hardened properly? For this you need to know the metals hardness range and the stated blade hardness. 4) what shape is the blade, does it suit my use cases? Is it for rocking? Is it for chopping? Is it for slicing? These all have different profiles to make them better. 5) cutting performance. This looks at the thinness of the knife and the grinds applied to the secondary bevel. Changing these parameters effects cutting performance. 6) balance. Where does the knife balance and what do you prefer? I like my balance point right at the front of the grip. 7) feel in hand. This gets pretty nuanced and varies a bit. For me I care mostly that the spine and choil are smoothed a little for comfort. For my grip I just want to feel stable. Calling all of that soul is just obscuring information and disregarding the scientific processes of making a quality knife. While also trying to put others down around you to place yourself higher. Insinuating that the rest is without soul... It's kind of soulless if you ask me. But I'm not the most religious person.
@@brandonhoffman4712 Personally since I am not a professional chef a steel like Japanese AUS8 steel or 12c27 sandvik covers me. Regarding the center of gravity if a knife weighing a total of 120g. is it frontal or not no one will understand it in practice even after many hours of work. Grinding the back and the edge only serves refinement because the fingers never reach the edge on a kitchen knife. You are talking about more scientific procedures when in German knives twenty years ago the word anatomy was unknown in the knife and even more so in the handle. When the Japanese for many centuries manufactured for their kitchen many knives of different sizes, sharpenings and shapes with many different and anatomical handles what did the Germans have? TH-cam is full of Japanese makers forging their knives using the same method they've been making for generations, the Germans have? These knives I mean have soul and are the result not of science but of experience and observation of centuries and are made with the sweat of the face and not the oils of robots. Let the German scientists make a sword equal to a katana and then you talk to me about obfuscation.
Get off your me too movement. They don't have a dog park either okay. Nor do they have high end catering served to their employees. It's a factory, not a tech company...
Have you used them? The world is much smaller than you would think. I've tested a $100 dollar Tojiro next to a $400 dollar Nigara in my own kitchen. The cutting performance wasn't too different. I would say the main differences are the finishes applied to the fancy Nigara and the SG2 would hold an edge a bit longer. I would say the Nigara was $100 dollars more on knife quality, 80% of which would only be seen over time. The other $200 is in artwork. The tsuchime finish and custom western turquoise grip.
The best Japanese knifes are knifes that they arent popular and with very limited production,of course Tojiro is a great company but i dont think the best of the World.I own Tojiro DP 180mm and is amazing for the price.
I think of Tojiros as similar to, say, a high-end Mercer-a well-made utilitarian knife that will serve you well in the kitchen. That said, lines like the DP are perfectly attractive, and they're very Japanese, with thin blades made of hard steel that take a screaming edge. I have high-end handmade knives and they're a pleasure to own, but Tojiro is a great value and it cuts stuff really, really well.
Tojiro are low priced relatively high quality knives affordable for Kitchen use mostly. I have some powder steel knives from them that are higher end but no one can accuse them of being best - maybe best for the price though.
As a metalsmith(not knives), I have a hard time stomaching calling this hand forging. Someone is holding the blank with tongs and a machine is doing the forging. Hand forging should require a hand powering a hammer
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
That was so nice, to see Tojiro knives being made! Thank you for this video.
Made in Japan is pure Gold in my ears.
Also has a very good price for it's quality
Ya blows the pants off zwilling and wusthof best core lines, while matching Misen on pricing...
I can't beleive the whole world isn't screaming about these knives! I cut with a brand new one yesterday. OMG... my bell pepper felt like cutting water after breaking the skin!
Although nothing gets me more than Nigara's catch phrase. "Nigara knives - since the days of samurai"
I bought my first Tojiro back in 2008 in fact it was my very first purchase that I made from Amazon...I good take care of it still looks like brand new and still super sharp...Kudos to Japanese craftsmanship for making my love cooking, preparing
Tojiro knives are so good!
I spent half of yesterday promoting their blades across various youtube channels. This was after testing one against my 400 dollar nigara. All subjective testing. But that Tojiro is like a hot knife through butter when it touches a bell pepper!
I got it for my mom for christmas and had to give the Tojiro a test. It did not dissapoint!
I've watched tons of videos about forging. But finally I saw a hot metal hand shear! Perfect sense!
Thank you for this video, it's amazing that they can make these knives so affordable with so much hand work. They are wonderful knives.
These knives shown here arent the affordable ones. The 200$ knives are cut from blanks but still good these are the $1000+ knives
They hand forge the 300 dollar knives too.
That being said. Their Tojiro Classic DP steel is every bit the quality of a hand forged steel of the same type. It's still forged VG10 @ 60 hardness or so.
They grind their blades in a traditional Japanese fashion. Making them laser sharp.
It's the best entry level knife in my opinion. Not just Japanese knife, but knife in general. If you got your child a set of these, you would have bypassed them decades of wandering lost in crappy metal.
I got my mom one for Christmas after finding the quality of Japanese steel myself in my miyabi mizu SG2 knives. I tested it yesterday and it's crazy sharp! I tested it next to my 400 dollar nigara and it felt quite similar.
Let the handmade stuff be what it's for, funcional artwork. Budget knives can benefit from mass production just fine. And Tojiro is beating about everything on the planet when it comes to price and performance.
Tojiro 👍👏👏
Your trying to change the knifes gender aren't you!
I can see through your "trans"lation! Your trying to make my knife a shemale...
Even the most simple bread slicer is very well made.
Отличные ножи. У меня четыре ножа серии флэш. Пользуюсь лет 10. Недавно сравнил свой шеф с новым, геометрия практически не изменилась. Спасибо Вам за видео! Очень интересно было посмотреть.
THAT IS GOOD DOWN HERE, I WILL WATCH IT ALL SUMMER LONG !!!
FROM DOWN HERE I MEAN OBVIOUSLY 🕰
I own their 180mm gyuto, spectacular :)
Technically I do too! Until christmas...
"Momma is gonna be so happy" - the water boy
There is a lot that happens in the main factory that we are not allowed to see. This seems to be more like a museum tour, but I still love my tojiro shirogami, and Tojiro still makes good knives.
I respect the right to keep things secret. And I can confirm a Tojiro is a top notch cutting tool.
I view Tojiro as the perfect entry to Japanese knives. They cost less than the best zwilling and wusthof make yet outperform both on the stats page and on the cutting board. They are made of similar western style construction to the big brands, so transitioning from German steel couldn't be easier because it feels and balances very familiarly.
I got my mom one for Christmas to open her eyes to the world of Japanese knives.
I just bought the Tojiro Santoku DP. It's a fantastic knife!
Ya I bet it is! Based off my testing with their gyuto.
@@brandonhoffman4712I came to a conclusion that Tojiro and Fujitora knives are similar and identical but Fujitora is almost twice cheaper than Tojiro. They belong to the same company and are sub-brands with different distribution schemes. Tojiro is major brand while Fujitora is more affordable option but it is difficult to distinguish quality between two.
I love my 6 years old Tojiro F-807
8:00 Saitama sensei loves knife
Thanks for the video, I would love one of their high end models
same here
Me he comprado un FD 1595 Black y es increíble, lo bien hecho que está y lo que corta.
Really nice video...thanks! At 3000-4000 knives per day, I wonder how long it takes to make one knife from start to finish.
cool
It would be interesting know what differentiate this production from other similar
What differentiates a Tojiro Classic DP from the market?
It is the best price to performance I have ever found in a knife. It doesn't have the fancy finishes of other Japanese knives. But it does have the core steel, forging, hardening, and general craftsmanship of a quality knife. It battles on the battlefield of high end budget knives and beats everything upon it. It's better than a zwilling pro or wusthof classic ikon while costing far less. It battles misens zwilling pro clone on price, yet again outperforms with superior geometry and harder core steel.
I wouldn't go throwing a Tojiro up against other high end japanese knives knives on performance though. It's really close and is up there with some of the best. But to me tojiro cannot compete in the 300+ category. This is for the land of recognized Master blade smith's. Names like Nigara Homono, Yu Kurosaki, and Takeshi Saji.
@@brandonhoffman4712 What do you think about Fujitora FU-808 which costs 50 dollars on Amazon and seems like the same knife as Tojiro DP?
@@proudbacteria1373 The metal its made from has 0 specification. Cobalt alloy steel, whetever that is.
Any good knife will proudly display the specific metal it is made from by name. (Vg-10, Sg2, etc) They will also display the hardness they took that specific alloy on a heat treat, using the rockwell hardness scale normally. (54, 58, 62, etc)
Using those 2 factors you can know the core of your knife.
A good for instance on using this information is Made in knives. They use a good quality steel, but dont do a proper heat treat if at all. Resulting in a knife that appears hard enough on paper and uses good steel, but suffers on longevity compared the lesser metals of similar hardness that have been properly heat treated.
Beyond the core metal, the grind applied to the blade has a lot to do with performance. One of the reasons tojiro performs so well.
A $100 tojiro out of the box cuts better than my $200 knife. It goes dull much faster though.
@@brandonhoffman4712 Fujitora knives on Amazon are sold from Amazon Japan and information is poorly interpreted. While Tojiro knives are sold from US companies who care about marketing.
Even if a German knife is better I would prefer a Japanese one for a thousand reasons, but above all because they have a soul.
Hey now. German blades have soul too. At least some of them! I can see soul in zwilling pro or wusthof classic ikon.
That being said a Tojiro is of superior quality blade steel by comparison. It also matches top notch German knives on fit and finish. And does all of it for less money than those mentioned above.
I only buy Japanese knives because science. Combined with Japan's respect for the science of making blades.
It's not about soul, here is the breakdown.
1) is it forged. This reduces the grain size of the metal. Improving the microstructure of the blade edge
2) what metal is it. There are a vast number of metals with a vast array of properties. One must chose wisely. For stainless I like SG2, for carbon steel I like aogami super.
3) was the blade hardened properly? For this you need to know the metals hardness range and the stated blade hardness.
4) what shape is the blade, does it suit my use cases? Is it for rocking? Is it for chopping? Is it for slicing? These all have different profiles to make them better.
5) cutting performance. This looks at the thinness of the knife and the grinds applied to the secondary bevel. Changing these parameters effects cutting performance.
6) balance. Where does the knife balance and what do you prefer? I like my balance point right at the front of the grip.
7) feel in hand. This gets pretty nuanced and varies a bit. For me I care mostly that the spine and choil are smoothed a little for comfort. For my grip I just want to feel stable.
Calling all of that soul is just obscuring information and disregarding the scientific processes of making a quality knife. While also trying to put others down around you to place yourself higher. Insinuating that the rest is without soul...
It's kind of soulless if you ask me. But I'm not the most religious person.
@@brandonhoffman4712 Personally since I am not a professional chef a steel like Japanese AUS8 steel or 12c27 sandvik covers me. Regarding the center of gravity if a knife weighing a total of 120g. is it frontal or not no one will understand it in practice even after many hours of work. Grinding the back and the edge only serves refinement because the fingers never reach the edge on a kitchen knife. You are talking about more scientific procedures when in German knives twenty years ago the word anatomy was unknown in the knife and even more so in the handle. When the Japanese for many centuries manufactured for their kitchen many knives of different sizes, sharpenings and shapes with many different and anatomical handles what did the Germans have? TH-cam is full of Japanese makers forging their knives using the same method they've been making for generations, the Germans have? These knives I mean have soul and are the result not of science but of experience and observation of centuries and are made with the sweat of the face and not the oils of robots. Let the German scientists make a sword equal to a katana and then you talk to me about obfuscation.
Пичокни заказ килса буладими онлай
They are a work of art, the only thing I criticize is the lack of natural light for the workers or at least LEDs and not fluorescent tubes
Get off your me too movement. They don't have a dog park either okay. Nor do they have high end catering served to their employees.
It's a factory, not a tech company...
Thinking that you were the fastest sperm😆@@brandonhoffman4712
I have their 210mm Shirogami Gyuto
The best Gyuto in the price range
I would love to know how they make their Damascus knifes,
Please share if you know anything about this
damascus is basically made by pressing multiple sheets of steel together
@@JL-gr3bs But in mass manufacturing does they use a different process? Say spraying the metal layers on instead of folding them
@@TotalVikingPower yes they do
I own a vg-10 tojiro DP and a White steel no.2
Лондон из зе капитал оф Греат Британ… лучше бы русски говорили и вставили английские субтитры
вот это акцент))
Tojiro....
Tojiro knives are ok but this price, but there is a world between them and other high quality japan knives
Have you used them?
The world is much smaller than you would think.
I've tested a $100 dollar Tojiro next to a $400 dollar Nigara in my own kitchen. The cutting performance wasn't too different.
I would say the main differences are the finishes applied to the fancy Nigara and the SG2 would hold an edge a bit longer.
I would say the Nigara was $100 dollars more on knife quality, 80% of which would only be seen over time. The other $200 is in artwork. The tsuchime finish and custom western turquoise grip.
@@brandonhoffman4712 Of cou rse, i have 2 of them and gave them to my son. If you are happy with VG10, why not but there is still a big differnce.
Either these expensive knifes or cheap ones do one thing... cut!
The best Japanese knifes are knifes that they arent popular and with very limited production,of course Tojiro is a great company but i dont think the best of the World.I own Tojiro DP 180mm and is amazing for the price.
I think of Tojiros as similar to, say, a high-end Mercer-a well-made utilitarian knife that will serve you well in the kitchen. That said, lines like the DP are perfectly attractive, and they're very Japanese, with thin blades made of hard steel that take a screaming edge. I have high-end handmade knives and they're a pleasure to own, but Tojiro is a great value and it cuts stuff really, really well.
Tojiro are low priced relatively high quality knives affordable for Kitchen use mostly. I have some powder steel knives from them that are higher end but no one can accuse them of being best - maybe best for the price though.
The water grinding/sharpening is essential.
Most makers do dry grinding and sharpening it's not good.
Not really true anymore. Machine grinding with water is faster and all but the very VERY cheapest knife makers wanna protect the temper.
@@veganpotterthevegan From what I saw it's dry grinding
Very good video to get to know a decent company. I wish you let some one talk English that all nationality can understand.
你们的技术要革新了
As a metalsmith(not knives), I have a hard time stomaching calling this hand forging. Someone is holding the blank with tongs and a machine is doing the forging. Hand forging should require a hand powering a hammer
I only consider it hand forging if they hold the red hot steel between two fingers and pound the steel flat with their palms
@dirteater3169 well, that would definitely be a type of hand forging. This most definitely isn't
акцент...)
7:40 Pretty Japanese chick. 😀✌
просто ужасный английский с таким диким акцентом, что не понятно где эту дикторшу нашли
He has better a better English accent than you do.
Nothing as terrible as English with russian accent.
The Russian accent is always scary
it's the only language when I hear I get panic attack that some nuclear plant core melted
Turn off the music and turn off the terribly speaking lady.
maichine doing 90% of job , i never buy tojiro