Personally, I love my Togiharu Inox knife, but I'm not chopping away for hours in a commercial kitchen nor have I tried a million knives out. I like mine, because it's light and I think it's fairly priced compared to a lot of other knives out there.
A lot of people deem it as a beginner's knife to step up to something better in the future, and many try something else eventually then come back to Togiharu. I realize knifes are always very much a personal preference.
What do you think?
1. Is it cost effective?
2. Is it a good knife in general?
3. What do you like and dislike about it?
4. Would you recommend it?
5. If you have tried it out, which line did you try? (Molybdenum, Inox, G-1, Hammered Damascus, Cobalt Damascus, Carbon?)
Thanks for reading