Chef knife for work

Joined Feb 20, 2015
Hi everyone,
I'm looking to buy my first "good" chef knife that I can use at work without worry to much and that I don't have to take extremely care of. That's why I would like to spend not more than 100 € (I live in Italy).
Someone suggests me the Tojiro dp, but some reviews say that the sharpening of the blade doesn't last so much and it's difficult to sharpen.
Any suggestions?
Joined Dec 18, 2010
Suggest you review a few of the many similar posts by folks in similar situation and needs as are you.
Joined Feb 20, 2015
I read some similar posts but I haven't found what i'm really looking for. Lot of people suggest the tojiro dp but a friend told me that the Japanese knives are difficult to sharpen. So I would prefer a European knife
Joined Apr 25, 2014
Like anything else, if you have the right tools and a little bit of knowledge, it's easy.

 VG-10 is not one of my favorite steels to sharpen (an understatement) and yet it is still preferable to soft stainless.  It is a harder steel than you would have in wusthof or henckels.  The correct tool for sharpening the harder steels is a japanese water stone. 

Sharpening technique is the same for all double bevel knives.  Raise a burr, flip, raise a burr on the other side, deburr, repeat on the next  stone grit up.
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Joined Nov 15, 2012
VG10 will also hold an edge much better than ordinary stainless, so your friend is incorrect there.

And with VG10 I think it is especially important to dbeurr using what I like to call the Benuser Technique, because he is the only one who bothered to emphasis it.  Once the burr is raised you flip over and abrade it by using lateral and slightly edge-leading strokes.  Makes relatively short work of VG10.

Also with VG10 you need to keep the edge at 15deg/side or higher, but I think that in pro kitchens most chefs use more obtuse angles anyway.

Japanesechefknives may still have some Hiromoto AUS10 knives left.  More money than the Tojiro but the AUS10 is a significantly better steel.

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