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Tojiro ITK 270 bread knife vs Richmond Artifex 270
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Thread: Tojiro ITK 270 bread knife vs Richmond Artifex 270

  1. #1

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    Tojiro ITK 270 bread knife vs Richmond Artifex 270

    This is my first post. I hope I'm not posting in the wrong place.

    So, I'm looking for a bread knife, and I don't know if I should go with the Tojiro ITK 270 or the Richmond Artifex 270.

    Which would be easier to sharpen? ( VG10 or AEB-L )

    The Richmond is serrated all the way to the heel, the Tojiro seems to have a flat spot right on the heel.
    How much does this affect performance?

    The handles are very different, which would be more comfortable?

    At this moment the Richmond is 30$ more that the Tojiro. Is it worth the extra cost?

  2. #2
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    Get the tojiro.

  3. #3
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    Do what he said. ^^^

  4. #4

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    Quote Originally Posted by rdm_magic View Post
    Get the tojiro.
    Why? you did not give and reasons

  5. #5
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    I've owned both. Between the two I prefer the Tojiro. That being said the Misono Moly bread knife destroys them both in terms of performance, sharpness and edge retention. I don't know what the price difference is between the 3 but even if the Misono is the most expensive you won't regret it. Awesome knife.

  6. #6
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    Quote Originally Posted by Charon View Post
    Why? you did not give and reasons
    Tojiro knows how to make a functional knife?

  7. #7
    Senior Member ThEoRy's Avatar
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    That's why.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Senior Member chinacats's Avatar
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    Mac! Unless you don't care at all about fit and finish.
    one man gathers what another man spills...

  9. #9
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    Quote Originally Posted by Charon View Post
    Why? you did not give and reasons
    Well, Rick's video s a good start. But the biggest reason for me is the nature of the serrations. The Tojiro is a scalloped edge meaning that the 'teeth' are actually little hemispheres rather than pointy sharks teeth like the Richmond. What this means performance-wise is that the knife is a little less aggressive, but is much more versatile. It will make very little crumb when slicing sponges or bread, but still sail through very crusty loaves. Also the scallops are easier to sharpen.

    Tojiro's vg-10 treatment is also a lot better then aeb-l in Richmond's hands.

  10. #10
    Senior Member K-Fed's Avatar
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    Tojiro, I have one, or Mac, two other guys at work, chef included use em. Both fantastic knives though the mac is a bit more agressive in its serrations than the tojiro.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

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