I'm looking to purchase one of these two knives because they have the scalloped serrations, and I've read repeatedly that they create less crumbs during. I've been making a lot of cakes recently, and I'm really interested in getting one of these two knives to reduce the crumbs created when I'm leveling cakes.
It seems right now, the Tojiro ITK will cost me about 60 dollars, and the MAC Superior is about 90. I know 30 bucks isn't that much, but still an extra 50% cost compared to the Tojiro. Is it worth the extra 30 bucks to get the MAC as oppose to the Tojiro? It seems that the Tojiro has a slightly larger handle, and the Tojiro has more aggressive serrations. I feel like the larger handle on the Tojiro may reduce knuckle clearance, and the more aggressive serrations may cause more crumb creation. However, I can't tell if Tojiro has done something to compensate for the larger handles, and whether or not the more aggressive serrations cut faster with minimal increase in crumb creation. In addition, from some brief scanning through this forum's post history, I've seen some complaints from others about Tojiro's quality control, and some of the ITK bread knives are shipping with a heavy burr, although correcting this issue doesn't seem to be too difficult. What other differences are there between the two knives, and does anyone have any experience regarding the two knives' edge retention? I'm willing to try sharpening these knives, but I'd like to do it as little as possible as I want don't risk changing the serration pattern too much.
I also have some questions about the sharpening of these knives. I think I get how to use the corners of a waterstone to follow the curve, but will having rounded corners affect how well this technique works? Are there any special considerations when it comes to sharpening these knives? I was planning on just following my typical progression of stones (my set up right now is a King 1k, Bester 2k, and Suehiro Rika 5k), but I was thinking I might just use the Bester 2k only.