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    Username Post: Tojiro Pro Cleaver        (Topic#786982)
    Andy777
    Master Member KnifeNut!
    *
    01-23-07 11:47.54 - Post#1137833    



    During December I had some luck selling items on eBay and had a wad of cash burning a hole in my pocket. At the end of the JCK sale I decide to pick up a Masamoto cleaver that I had been eying for about two and a half years. Unfortunately when the knife arrived it just was not what I was looking for at the time. (I'm currently working on revising and updating my cleaver reviews, pictures and comments on the Masamoto cleaver will Therbe found there.)

    Around this same time I had been having a serious love affair with my Tojiro DP F-930 chopper cleaver, I was also thinking back and remembering how much I loved my Wusthof Culinar 10" chefs knife. I've always heard how Tojiro was famous for their steel handled knives and the wood handled knives were just an afterthought for them. I decided to go ahead and give the F-631 a try. The knife was on backorder from Tojiro but it came in stock on the 18th and the knife was in my grubby little hands 3 days later.

    Quite frankly I couldn't be more pleased with this purchase. This knife is by far the most highly finished Japanese knife I have ever purchased. It was absolutely perfect in every aspect. Rounded spine and choil, excellent blade finish, razor sharp factory edge, you name it. I know metal handles are not most people's cup of tea but I quite like it. Since I actually hold the cleaver by the blade and use the handle for support and control with my little fingers, I think any possible slipperyness that may every arise is a non-issue. I really can't think of anything I don't like about this knife. It is one of those knives that when you use it you think, "If I could only have one knife, I really wouldn't mind if it were this one." Thank goodness we all know that will never happen but you get the idea.

    Size 22.5x10.5
    Weight 500g
    Price $186

       Attachment

    Andy


     


    Andy777
    Master Member KnifeNut!
    *
    01-23-07 11:50.16 - Post#1137835    


        In response to Andy777

    Page 2 of 2

       Attachment

    Andy


     
    johnarmr
    Master Member KnifeNut!
    *
    01-23-07 11:51.02 - Post#1137836    


        In response to Andy777

    holy $hit that is freaking hot! good god i though that cleaver buisness had passed me by finally
     
    joe_c
    Master Member KnifeNut!
    *
    01-23-07 11:53.26 - Post#1137837    


        In response to Andy777

    Interesting handle shape near the blade too. Great review Andy, I might have to give one of these a try since the Masamoto is off my list.

    Joe


     
    Andy777
    Master Member KnifeNut!
    *
    01-23-07 12:08.08 - Post#1137854    


        In response to joe_c

    It really is a gorgeous piece of steel. It feels great in the hand, very nice to hold. In case you can't tell I'm really quite fond of it.
    Andy


     
    joe_c
    Master Member KnifeNut!
    *
    01-23-07 12:09.33 - Post#1137857    


        In response to Andy777

    I gathered that Andy, so how is it compared to the Takeda though.

    Joe


     
    Andy777
    Master Member KnifeNut!
    *
    01-23-07 12:28.51 - Post#1137877    


        In response to joe_c

    • Quote:
    so how is it compared to the Takeda though.



    They really are two different animals. The Takeda is amazing in every respect, but that doesn't take away from how great the Tojiro is.

    The Tojiro has awesome fishish, wasn't horribly expensive, has a pretty thin blade, not as thin as some but not thick enough to wedge probably 8.5-9/10, RC 60-61 stainless steel, and is comfortable to hold, what more could you ask for?
    Andy


     
    ken123
    Master Member KnifeNut!
    *
    01-23-07 12:45.55 - Post#1137898    


        In response to joe_c

    Andy,

    Could you mention what you didn't care for in the Masamoto? How would you compare this to your other Tojiro? I've been thinking of a slicer type cleaver, made of good thin Japanese steel. It would be really interesting to get an update of what you think of various cleavers today vs when you first reviewed them.

    ---
    Ken
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    Ken's Corner


     
    Dave_Martell
    Master Member KnifeNut!
    *
    01-23-07 13:01.12 - Post#1137913    


        In response to Andy777

    Damn Andy you are taking some absolutely professional looking pictures!!

    In fact, I would've thought that your pictures made this cleaver look better than it really is if you hadn't mentioned how perfect it came. Sure does look nice (even if it has a metal handle).

    Thanks for sharing your pictures - Keep 'em coming!!


    --Dave--


     
    Andy777
    Master Member KnifeNut!
    *
    01-23-07 13:01.17 - Post#1137914    


        In response to ken123

    • Quote:
    It would be really interesting to get an update of what you think of various cleavers today vs when you first reviewed them.




    That is why I'm revising my reviews. I've been working on it for a few weeks now. If school weren't kicking my a$$ so bad I'd be done but as I see it now it may take a month or so more to finish. Some things haven't changed but other things I will be updating now that I have a broader comparison base, as well as more time using many of the knives.

    Basically the Masamoto, while not a bad knife, was a touch too thick to be a good slicer, yet a touch too light to be a good chopper. The other Tojiro has a fatter profile, more suitable to chopping and heavier duty cutting.

    For a production knife I've really been loving my Sugimoto #6 right now. The Takeda is kick-ass as always too. My top three choices regarless of price would be the Takeda, Sugimoto #6 and the Mizuno #6. My mid price choices are Suien for carbon and Tojiro F-931 or F-631 for stainless. The budget pic goes to the TFS #1. You ken of course are set in the budget area.

    p.s. Thanks for the kind words Dave. I'm really liking this black background for the pics. It allows me to adjust everything to make the knife look best and the background just kind of stays out of the way.
    Andy


     


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