Milk Street Tojiro Chinese Style Cleaver
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- Опубліковано 21 лип 2024
- Today, we will take a look at the Milk Street Tojiro Chinese Style Cleaver. This is in fact not a Tojiro but a Toryumon Chinese Chef Knife. Check out how the knife performs fresh out of the box.
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Hey all! We plan on doing some recipe videos. What are some things you'd like to see? Please Like & Subscribe! 😃🙏
Sushi/Sashimi cuts. Korean/Vietnamese recipes using chiles. I'm not as familiar with that cuisine as I'd like to be and I love the heat they produce.
Vegan!
Recently bought this knife. I've had it for about a month. I can confirm that it wedges and I am in the process of thinning it to slice better. I'm quite impressed with the edge retention, as well as how sharp it can get. Whatever steel they use in this knife is perfectly decent and adequate for the home cook. I can say that it holds its edge better than my Victorinox knives. I absolutely love the utility of the large rectangular blade. It's such a useful shape for a general purpose kitchen knife.
Thanks to your channel and Burrfection's channel... I know what kinves to buy and how to keep them razor sharp! Keep up the great work man! Absolutely appreciate honest reviews!
Thank you so much! To be put in the same sentence as burrfection is a great compliment. I really appreciate it and am glad the videos are helpful 😃🙏
Only need 4 knife in my entire life. Gyuto, petty, nakiri for thin slice veggies and chinese cleaver for chopping meat. I bought the same cleaver. I don’t cook very good. Using Japanese knives cut my fingers lots of time. I love watching your video on how to use the cleaver👌
Thank you very much for watching and supporting the channel! 😃🙏 you can pretty much tackle every job with those 4 knives
I like the finishes too, actually, with a horizontal brushed effect on top and frostiness in the middle. That said, you could thin it and have less wedging going on. Would mess up the finish but I get a real performance boost from thinned knives.
I agree, the finish is pretty neat. But I find that the frosty finish doesn't do anything but make food release actually more difficult. Also with the blade being so forward heavy, it would benefit a lot with a thinning and removing some of the weight. Thanks for watching brother!! 😃
thanks. also onions reacts to blades so it can tell the type of metal
Agreed that if it has a high carbon core, it would react. But I have a feeling this is lower grade stainless monosteel. 😃
Very slick knife, I love the finish, I'm looking forward to the results in 6 months, again great vid dude take care.
Thank you! I'm not sure if there is a merit to the mid section. The food doesn't release easier on that section lol.
I own it. Very happy with it so far.
Glad to hear you are liking it!
Honestly a Kiwi cleaver for 1/5th the price is way better, go try one and compare and let me know what you think. Plus Kiwis cut better and don't rust.
Curious if you're also going to check out their Kitchen-To knife. I kind of don't understand why they are selling both, as they market the Kitchen-To as an upgrade to a more traditional design like this.
Hey my friend! I've really been thinking about trying that one out. Milk Street is like a knife salesman, so it is only proper that I review and see if it is fact or fake 😂 looks essentially like a tall nakiri
I just picked up this exact knife, new in box, for $3.49 at my local Goodwill. Wanted to find out more about it, and found your video. Excited to try it out and see how it holds the edge. Thanks for the video!
You are so lucky. I bought it last week. It cost me 38 USD in my country. Open the box and it cut my finger. Very sharp
What Chinese Chef Knife brands do you recommend that’s 150 max price.
Honestly, I would say $150 grab a shibazi Chinese chef knife from Amazon. They are about $40 and you have additional budget to grab some whetstones (if you don't already own some) or another knife 😁🙏
If that clever were made from a decent type of steel, you can bet they would brag about it.
my guess, 420j2
Looks like a Kiwi knife...
It does kind of! Only difference is the kiwis are very thin and flexes a lot. This one is thick and rigid 😃
Kiwis are thin and light. This knife looks like a western meat cleaver..
The factory sharpening is not as good as your's , so after discussing the factory sharpening, sharpen your knifes when you review them. Then we will know how good that knife can be!
it seems like it has WAY too much belly to be a Chinese knife
It being half tang made me hate it
I have this knife, used several months, and it is horrible. Straight out of the box it is obvious the construction is extremely cheap. In addition the handle is miniscule, you must have tiny hands to make it seem slightly normal sized. Even for a Chinese cleaver the balance is way off. Choil is sharp and uncomfortable. Back to the overall construction/material quality of this knife.. honestly it should be a $10 knife. Chinese supermarket random knives are superior. How does it compare to $10 Kiwi cleavers? Kiwi feels PREMIUM next to this. Materials, ergos, everything. BEST of all, this Tojiro RUSTS. In comparison I have a full carbon steel Chinese cleaver that has 0 rust. Avoid this Tajiro at all costs, the build, ergos and steel are HORRIBLE. Milk street isn't selling good product.
I'll have to add, no knife enthusiant would think this is worth beans. It loses out in every way to a cheap every day Kiwi.
I saw it on chefknivestogo
I would highly recommend against this one! 😃🙏