The TOJIRO JAPAN Professional Chef Knife is pretty sharp right out of the box. It's made with VG10 stainless steel, which is known for holding a sharp edge and resisting corrosion. This kind of steel makes it a popular choice for both home cooks and professional chefs who need a dependable knife.
According to our research, many folks are happy with how it stays sharp, but there are some mixed opinions about how long that sharpness lasts. A few people have mentioned that it can chip a bit, especially when used for cutting tougher veggies like cabbage. This might be due to its layered design, which is great for flexibility but could mean it's a bit more delicate.
So, it's important to keep it sharp with the right tools and not push it too hard on really tough stuff.
In terms of that initial sharpness, people generally find it impressive right out of the packaging. And if you do need to sharpen it eventually, it's not too complex to do so, which is a nice bonus.
It also has an ergonomic design that's comfortable to use, even if you're chopping away for a while. Just make sure to avoid putting it in the dishwasher—that's a quick way to damage it, according to the manufacturer.
In short, the TOJIRO knife starts off super sharp and offers good value, but you'll want to take care of it properly to keep it in great shape over time.
