I recently purchased a new Tojiro bread knife (the one with the scalloped edge). It came to me with a significant burr on the right side at the peak of almost all the scallops. I was able to actually lift the blade up with my fingernail as i dragged it across the edge in a "checking for burr" motion.
I took the burr off by dragging/stropping the blade across the corner of my Rika 5k using the technique from a video I saw on how to sharpen scalloped knives (and actually sharpened my exact bread knife in the vid). It seems to cut better now.
Anybody else notice this on their Tojiro bread knife? I was not all that impressed by the out of box edge on this one and I think if anyone asked me I'd recommend they save up 20 bucks more and get the Mac superior instead.
Any thoughts? This knife came highly recommended by members of this and other forums.