Hey Justin, your fan from Paris here! I'm currently working in a Cuban restaurant doing a lot (a lot) of veggie prep, and this knife would be perfect for that. Also I do so raw fish prep, delicate fish, wish this could also work well for. Been looking for a Sujihiki style knife for a while and this might be the one, with those specs and at that price point. Anyway, great video as always!
Dude. Awesome looking knife. I've been looking to snag a sujihiki to replace the sub par slicer taking up space in my kit for a while now. Keep crushin it.
Hey justin, long time viewer. Recently just got into Japanese knives, and really enjoying the hardness and the edge retention compared to my old german style knives.
Hey Justin. I myself am more into Japanese knives but I have recently been checking out some Wüsthof collections. The new epicure Half-bolster set is amazing. But I can't test or use it yet. I am a student and I cannot really afford that at the moment. But I would love to see your take on the knife.
Hey Justin. I'm sorry, but there stoud 70£ and 450£. That's pound, not euro €. 1 pound is aprox 1,25 euro. So 450 £, would be, 562,50€. It's offcours not the exact rate, but you can Google that. Sorry for my mistakes i make in english. Have a good one and keep up the nice vids, i like the knives and cuttlery reviews the most 😉👍
I would give up all my forearm burns hire a dish washer to make my suboise and sharpen all my knives on bricks this grape seed oil and polish with truffle oil JUST TO HAVE THAT KNIFE ITS SO PERFECT
Been looking at different sujihiki/petty/gyotu knives for the prepping I do at a Japanese restaurant. Some of the knives you recommend are no longer available or I can’t afford them 😅🙃. I guess I will have to save up and bite the bullet because I don’t want to be constantly upgrading. I’d rather buy once and be done.
I've been wondering. Any problems with the changing colour and things like that as you would with copper-ware? I've been tempted by them, but held back coz of that concern
What worries me about this company is that it’s all paid for reviewing, influencers and Facebook advertising 99% of the time this means a poor/overpriced product.
Hey Justin, I'm going to culinary school in Stratford this coming fall and as I can't work in a kitchen yet because i need to get a lot of money for school I've been working a factory job. I've practically binged a lot of your videos to help close the gap between me and the other students and I've picked up a few of your recommended items. I've been soaking in as much information as i could and some of your videos gave me a lot more knowledge about working in a kitchen then a few books I tried. Thanks Man!!
I have a nenox slicer that costs so much that I don't want to use it =(. I wish I saw your 20% video before I bought it. But boy oh boy is it beautiful. I'll look into this one as an everyday slicer. Thanks!
Awesome knife, that is really pretty. Do you think this knife works well for butchering fish? I do mainly steelhead, chinook and trout, So i would like something to make those tasks a little easier. Anyway thanks for the video mate, love your content.
I was told that you can't have food come directly in contact with a copper cookwear because it could build up a metal intoxication over time. Is it that dangerous to have such small inserts of copper into the blade? Nice knife by the way, the handle is pretty.
Just started creating my kit... It has an 8inch victorinox fibrox and a ja henkles twin fix santoku knife 5.5inch and a victorinox pairing knife.. would be interested to have a japanese style knife in my kit.
Love how this knife looks. What grit did you bring this up to while sharpening? Did you just do your usual sharpening, or did you try anything special for this knife. Considering buying this as a gift for a coworker since he loves this profile for breaking down large quantities of meat and would love to know more about your experiences with it.
I have been intrigued by the TOG knives every since you first mentioned them. The steel and design look great, I just wonder how they feel in the hand. Do you know if TOG has any deals with brick and mortar stores so someone can see one in the flesh before dropping the coin?
Great review looks like a great knife. Working at a seafood restaurant trying to put myself through culinary school, and this sounds like the knife to make life with continual salmon and tuna projects easier. Not in the I can afford a new knife time of life yet. Would love to win a long slicer and put the mismatch knife game to rest :) Thanks of all this great advice and reviews Justin, these have been invaluable in helping me slowly design and build my small catering operations. Hopefully the dream soon becomes reality! Keep up the great work and help ! Much appreciated. Cheers
Awesome looking knife, I’ve started moving towards a “ minimalistic chef” in the since of what I bring in my bag to work everyday. A knife like that can take the place of 2 knives that I used to bring everyday ( yanagiba, gyotu). Love all you’re videos Justin , keep up the good work!
I love slicers but I also feel like they definitely fall into that specialty knife category. I have a Miyabi Evolution sujihiki slicer in my kit. Although I don't use it often, I enjoy slicing with it when I do. With that said, that TOG is beautiful! Curious to see how the copper will react and patina over time.
That looks like a fun knife to use and the color of the scales are amazing. Justin loving your videos. I’ve been Binge watching your videos and podcasts. Keep it.😎👍🏾💯
Excellent knife! I’ve been working with seafood for seven years and have yet to get a slicer 😅. Would love to add that to my collection. Especially because I appreciate someone that puts as much attention to detail into their work as I do.
As I ask u on Instagram could you send a close up off the blade it interest me who they did it with the copper, after all copper is a softer metal, and yeah I would love too win ut
Big fan of the channel, and wow must say the ascetics of the knife are phenomenal! I love slicer styles as well so I tend to use them for a bit more varied task at station than normal, seems like a great fit. Love to get my hands on one.
Had my knife kit stolen about a year ago, it got me really angry and I used house knives up until I found your channel. Now my knife kit is almost complete. You rock and are truly an inspiration. Keep it up!
Love the vids have watched almost I’ll of them. Keep up the great vids!! would love to add the This to my kit since I’m going to culinary school in 2 weeks.
U got a good channel and good content. plz stay away from OH MY GOD CLICK BAITS . INSANE OMG CRAZZZZZZY KNIFE
Hey Justin, your fan from Paris here! I'm currently working in a Cuban restaurant doing a lot (a lot) of veggie prep, and this knife would be perfect for that. Also I do so raw fish prep, delicate fish, wish this could also work well for. Been looking for a Sujihiki style knife for a while and this might be the one, with those specs and at that price point. Anyway, great video as always!
Dude. Awesome looking knife. I've been looking to snag a sujihiki to replace the sub par slicer taking up space in my kit for a while now. Keep crushin it.
Hey justin, long time viewer. Recently just got into Japanese knives, and really enjoying the hardness and the edge retention compared to my old german style knives.
Hey Justin. I myself am more into Japanese knives but I have recently been checking out some Wüsthof collections. The new epicure Half-bolster set is amazing. But I can't test or use it yet. I am a student and I cannot really afford that at the moment. But I would love to see your take on the knife.
Hey Justin. I'm sorry, but there stoud 70£ and 450£. That's pound, not euro €. 1 pound is aprox 1,25 euro. So 450 £, would be, 562,50€. It's offcours not the exact rate, but you can Google that. Sorry for my mistakes i make in english. Have a good one and keep up the nice vids, i like the knives and cuttlery reviews the most 😉👍
I would give up all my forearm burns hire a dish washer to make my suboise and sharpen all my knives on bricks this grape seed oil and polish with truffle oil JUST TO HAVE THAT KNIFE ITS SO PERFECT
Your videos are awesome and inspiring! I would love to win the giveaway! If you choose me, I will make a video comparing it against one of my knives.
Been looking at different sujihiki/petty/gyotu knives for the prepping I do at a Japanese restaurant. Some of the knives you recommend are no longer available or I can’t afford them 😅🙃. I guess I will have to save up and bite the bullet because I don’t want to be constantly upgrading. I’d rather buy once and be done.
I've been wondering. Any problems with the changing colour and things like that as you would with copper-ware? I've been tempted by them, but held back coz of that concern
What worries me about this company is that it’s all paid for reviewing, influencers and Facebook advertising 99% of the time this means a poor/overpriced product.
Hopefully I win! 😄.. Would you review the Aura 2 Knife? If you need one and can’t get a hold of one, you could borrow mine. 🤙 -From Cali
Hey Justin, I'm going to culinary school in Stratford this coming fall and as I can't work in a kitchen yet because i need to get a lot of money for school I've been working a factory job. I've practically binged a lot of your videos to help close the gap between me and the other students and I've picked up a few of your recommended items. I've been soaking in as much information as i could and some of your videos gave me a lot more knowledge about working in a kitchen then a few books I tried. Thanks Man!!
I have a nenox slicer that costs so much that I don't want to use it =(. I wish I saw your 20% video before I bought it. But boy oh boy is it beautiful. I'll look into this one as an everyday slicer. Thanks!
Awesome knife, that is really pretty. Do you think this knife works well for butchering fish? I do mainly steelhead, chinook and trout, So i would like something to make those tasks a little easier. Anyway thanks for the video mate, love your content.
good one and good review so how kn buy or win this
That is a sign for a British pound, not Euro. So correct would be 70 pounds
I've been missing these videos. I can see your busy on instagram though. Happy to see this post today. Keep it going man, I love your content.
I was told that you can't have food come directly in contact with a copper cookwear because it could build up a metal intoxication over time. Is it that dangerous to have such small inserts of copper into the blade?
Nice knife by the way, the handle is pretty.
Pick me 🇬🇧 watching your videos always gets me pumped for work!!
Great looking slicer. Seems like it would feel even greater in hand lol. Cool review btw justin😁😁😁
Would love to add it to the collection, I don’t have a slicing knife ;p great video as always Justin, Wisco love!!!
Very interesting, the slicer style knives personally don't beat a traditional chef knife, but would be an awesome additional to the set.
Isn't copper oxide toxic????? The same reason why all the copper pots needs to be clad in tin?????
How would this knife hold up for slicing cooked meats? Also it looks great :)
Awesome review Justin! I would love to try this out! I don't have a good slicer yet!
Seems perfect for a beginner to the world of slicers it would looks so good in my bag just saying
Not my favorite style knife but I do do a lot off salmon? Maybe it’s worth it just for that
That's a very nice knife I would love to add something like that to my kit
This isn't for cutting vegetables ? So why use it for that?
I am interested in trying this knife and comparing it to my F Dick knives and Slicers
god thats copper is badassss!!!!! great videos Justin, keep going
It looks beautiful! I've always wanted a Slicer but I've never made the purchase yet.
Gorgeous knife, I'm super curious about the gyuto too.
Can u show us how you use the knife? I can't imagne a slicer wil do al the work
Oh boy sexy knife would love a sujihiki in my collection
Do you think you'll be making any more episodes of DoD?
Liked, subscribed, cool knife would love to have it
Great video Justin, keep them coming !
Man.. There are so many tempting sujihikis out there
That is an awesome knife I don't need a new knife but it is always awesome to have one
great looking handle, been in dire need of a slicer for a hot minute now!
Thanks for always giving us a chance to win a new kit:)
Awesome review!!Thanks Justin!
If it’s not too late I would like to enter for a chance to have this knife!
Awesome video!! Greetings from 🇵🇪
Love this knife, would love to have it in my bag
That's a great idea with the copper. Nice knife
I have to say, this is a super elegant looking knife
Would be a pleasure to work with this knife
Beautiful knife Justin good to see the kit videos again
that knife is stunning. japanese modern art.❤️ it’s a most welcome distraction here in minneapolis as our city is being destroyed. 💔
Thanks Benjamin! Hope you're staying safe, have lots of loved ones in the Twin Cities. #BlackLivesMatter
I was looking at getting a yanagiba but this might work too
This looks awesome. Would love to add to the kit.
Beautiful knife! Would love to add it to my kit
Gotta help me start my knife roll man!!
Nice looking knife. Love the handle
Nothing better than having that new fresh knife smell and slice...The pattern work on the handle is beautiful and yeah, well thought out by TOG.
It looks like a yanagiba, what is the difference between this knife?
A yanagiba can often be a single bevel, where this has an edge on both sides and is a much thinner blade
Just started creating my kit... It has an 8inch victorinox fibrox and a ja henkles twin fix santoku knife 5.5inch and a victorinox pairing knife.. would be interested to have a japanese style knife in my kit.
Love how this knife looks. What grit did you bring this up to while sharpening? Did you just do your usual sharpening, or did you try anything special for this knife. Considering buying this as a gift for a coworker since he loves this profile for breaking down large quantities of meat and would love to know more about your experiences with it.
Pretty sure you want to give that to me.
Please tell me you have an extra tog please
Great review! Very cool nice : )
I have been intrigued by the TOG knives every since you first mentioned them. The steel and design look great, I just wonder how they feel in the hand. Do you know if TOG has any deals with brick and mortar stores so someone can see one in the flesh before dropping the coin?
Great review looks like a great knife. Working at a seafood restaurant trying to put myself through culinary school, and this sounds like the knife to make life with continual salmon and tuna projects easier. Not in the I can afford a new knife time of life yet. Would love to win a long slicer and put the mismatch knife game to rest :)
Thanks of all this great advice and reviews Justin, these have been invaluable in helping me slowly design and build my small catering operations. Hopefully the dream soon becomes reality! Keep up the great work and help ! Much appreciated. Cheers
Would love to see the gyuto reviewed!
Such a sick knife the copper
Knife looks amazing, haven't bought myself a slicer yet, would look amazing along with my Gyuto! .. love your videos
Awesome looking knife, I’ve started moving towards a “ minimalistic chef” in the since of what I bring in my bag to work everyday. A knife like that can take the place of 2 knives that I used to bring everyday ( yanagiba, gyotu). Love all you’re videos Justin , keep up the good work!
I love slicers but I also feel like they definitely fall into that specialty knife category. I have a Miyabi Evolution sujihiki slicer in my kit. Although I don't use it often, I enjoy slicing with it when I do. With that said, that TOG is beautiful! Curious to see how the copper will react and patina over time.
I would love to have this knife, my sister is starting culinary school and it would be there perfect gift, great review!!!
That looks like a fun knife to use and the color of the scales are amazing. Justin loving your videos. I’ve been Binge watching your videos and podcasts. Keep it.😎👍🏾💯
That was a beautiful knife
That's a sexy knife :)
Excellent knife! I’ve been working with seafood for seven years and have yet to get a slicer 😅. Would love to add that to my collection. Especially because I appreciate someone that puts as much attention to detail into their work as I do.
As I ask u on Instagram could you send a close up off the blade it interest me who they did it with the copper, after all copper is a softer metal, and yeah I would love too win ut
Sweeeet
Want that knife my guy!
want that knife
Dope slicer man!
Copper is my favorite metal in general, not great for everything but done correctly in a knife construction like this is very tempting
Great review. I would love to see you review the Tojiro 180mm Wa-Gyuto Shirogami Kurouchi.
Please! I have been wanting a knife like that for a while but I can't afford it. Keep up the good work!
The price for that gorgeous knife is such a steal. Might consider to pick up. Great review as always, Justin!
I need that knife in my life
Big fan of the channel, and wow must say the ascetics of the knife are phenomenal! I love slicer styles as well so I tend to use them for a bit more varied task at station than normal, seems like a great fit. Love to get my hands on one.
Best Review Channel Out There, I Come back because the attention to detail and the way you make it relatable! 👍
That's awesome, your awesome thanks for your videos man keep up the good work Justin
beautiful knife! would make a find addition to my collection 😏 great video justin! loving the shallow depth of field in your shots 👌
Had my knife kit stolen about a year ago, it got me really angry and I used house knives up until I found your channel. Now my knife kit is almost complete. You rock and are truly an inspiration. Keep it up!
Love the reviews!
Beautiful knife
Beautiful knife
ive been looking for a slicer like that one. i made the error of just getting belly heavy knives lately hahaha
Very nice knife
Love the vids have watched almost I’ll of them. Keep up the great vids!! would love to add the This to my kit since I’m going to culinary school in 2 weeks.
That's an awesome layering design! Would never have thought of adding copper in the layers
great stuff
£330 Now 🤔