I've not much input on the Tojiro, as I've only owned used DP series knives, but they needed some serious thinning to be good performers.
I would have to disagree about not needing a coarse stone as a beginner to sharpening. A coarse stone gives immediate feedback on what you are doing to
First off; I might just need a blade safe for my Tojiro F-878 (if one exists). I've looked into Wood Sayas (that run ~$40- or too close to the cost of
Third batch is much better! Found some high quality Sesame oil and Oyster sauce.
I know I didn't mention I was using Cauliflower instead of rice!
Put in a 200 F oven until it reaches 125 F then sear the hell out of it in a hot pan.