Bread Knife

Discussion in 'Cooking Knife Reviews' started by mhertel, Mar 1, 2014.

  1. mhertel

    mhertel

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    Hi All!,

    This is my first post after lurking for quite some time.. I just got back into cooking after a almost 30 year break..When I started I was into german knives, most of which I still own. I had to replace my chef's knife, so I opted for a 240mm Tojirio DP which I love.

    Now I am looking to get at a decent bread knife and I really have my heart set in the the 270mm tojiro ITK.

    My colleagues in the kitchen are trying to pursvade me to just get a cheap Victorinox one..

    My question now is.. is there a big difference between these? I don't mind spending some $$ one a decent knife, but if it's not really necessary I'd rather spend it on some other gear..
     
  2. denverveggienut

    denverveggienut

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    I've got a Tojiro ITK. It hasn't really wowed me at all. It came with a honking big bur along the edge. That's not the worst thing in the world with a non-serrated knife, but with a serrated knife, I find it unacceptable. I'd say either save some money and get a Victorinox or a cheapie white-handle job from your local kitchen supply house, or spend a little bit more and get the MAC.

    My 2 cents.

    John
     
  3. mhertel

    mhertel

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    wow, that is actually the first bad review I've read about the ITK.. It would be easier if you could actually see them in person before buying them,,,
     
  4. mike9

    mike9

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    The ITK is a knock off of the MAC and is a very good knife at that price point.  Knocking back a burr is not difficult and hey it's a production knife and every now and then one slips by the goalie.  Unfortunately the MAC has see a huge price increase and that makes the ITK way more attractive.  CKTG has a Tojiro DP bread knife but it's on the short side.
     
  5. anton kudris

    anton kudris

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    Are you sure? They looks pretty different to my eye. Cite from KKF: "MAC has reverse serrations (AKA scallops) while the Tojiro has rounded over tips".

    I have no personal experience with MAC but have read a lot of good things about it. I have read some good and some not so good things about Tojiro, but I have a personal experience with this knife. Has it for about half a year by now. Using daily. At first I didn't like handle fit and finish and wasn't impressed with how it cut. But it slowly grow on me. The more I use it — the more I fall in love. After few months I've made a new handle and now it's one of the most used and loved knife in my kitchen. 

    Haven't noticed any burr issues with my Tojiro. 
     
  6. mike9

    mike9

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    I have a MAC and it's a great knife.  SB-105


    Tojiro ITK 270


    I don't know about you, but they look pretty similar to me.  I believe MR used the MAC as the model for the ITK and it's exclusive to CKTG. 

    And in case anyone hasn't seen it Rick Theory does a great video on it.

     
  7. anton kudris

    anton kudris

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    Mike, they pictures that you shared looks almost identical. But the MAC bread knives that I actually have seen looked different… probably they were old models. 

    Yet here's another picture about difference in the edge shape. 
     


    Yet I'm not sure to when this picture was made and what MAC knife is referenced here :) 
     
  8. denverveggienut

    denverveggienut

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    I don't know, with the ITK at $60 (CKtG) and the MAC at $90 (Cutlery and More or Amazon), I'd be inclined to go with the MAC, just based on my experience. What's your method for getting rid of a big burr on a scalloped-edge knife? I've heard that if you get a wooden dowel that's about the same diameter as the rounds of the scallops, then wrap fine wet-dry sandpaper around the dowel, you can sharpen scalloped edges, but I just haven't gotten around to hassling with that yet.
     
  9. mike9

    mike9

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    If the bur is on the back side then swipe it on a stone, or steel till it's gone.  Look - a knock off of a coach bag is not a coach bag - similar yes, but 100% same - show me.  Same thing applies here I think.  The OP inquired about the ITK - You DVN do not like it - cool, but that's not to say it's a bad knife.  Maybe you got a bad one - it happens.  You should have sent it back and got another.  There are dozens of youtube videos on sharpening serrated and scalloped edges.  The SB-105 for $90 is a good deal I think I paid $69 for mine year before last they have gone up in price.
     
  10. mhertel

    mhertel

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    Thanks for all the replies guys! I will see if I can get to take a look at a ITK in person locally here (knifewear)
     
  11. denverveggienut

    denverveggienut

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    I think the OP's idea to see one in person is a good one. Swiping the ITK on a steel didn't help much with the burr. Like I said, it is a honking big burr. You can see it easily. Maybe I should have returned it, but it was a gift. Due to a gift-giving screw up, I actually ended up with two and my wife tried to return the second one new in the box to CKtG, but they refused it because we were outside the 30-day window. We gave it to my in-laws unopened. I'll have to check next time I'm out their way to see if it has the same issue as the one I'm using. One of these days, I'll size a dowel and use some sandpaper to give it a proper treatment.
     
  12. mhertel

    mhertel

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    I have one more question about the ITK.. I have been looking and I have found 2 different pictures that claim to be the same knife.. are they the same, just different writing on the blade?  
     
  13. denverveggienut

    denverveggienut

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    I think so. The kanji are the same, as far as I can see, just a slightly different layout. I got mine from CKtG around 14 months ago and it looks like the one on the right. I have seen another logo that looks very different, but I think they are all the same knife.
     
  14. mike9

    mike9

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    My understanding is the Tojiro is exclusive import by/to CKTG, however if you go to global rakuten you can find them in Japan listed as "Jiro" along with other knives from Tojiro.  If the manufacturer changes the specs any it's most likely across the board. 
     
  15. mhertel

    mhertel

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    ok, thanks guys.. I'll be looking at one on thursday :)
     
  16. nicko

    nicko Founder of Cheftalk.com Staff Member

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  17. mhertel

    mhertel

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    Thanks Nicko!
     
  18. mike9

    mike9

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    The Mac Superior is hard to beat and it's good for more than bread.  I like mine so much I rehandled it "Hankotsu" style in ironwood, and ziricote with maple spacers and brass pins: 

     
    Last edited: Mar 10, 2014
  19. mhertel

    mhertel

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    Good job on the rehandle..Looks great!
     
  20. carpenter

    carpenter

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    How often will you be using the knife?  For me a bread knife isn't the sexiest knife on the rack, nor the most used.  I think the Victorinox knives--although popular--are over rated.  I just replaced a 20 year old 10" Forschener with a 12" Dexter Russel.  I paid $40.  I think those two brands are great but if you want an upgrade then go with a Mac.

    I think an 8" is too short, a 10" is pretty much the right size but the 12 sure comes in handy.

    http://knives.dexter1818.com/s46912.html
     
    Last edited: Mar 10, 2014