someone on KF found this - i'm passing it along:
http://stores.ebay.com/gotfishon43/_i.html?rt=nc&_sid=185121622&_trksid=p4634.c0.m14.l1513&_pgn=1
http://stores.ebay.com/gotfishon43/_i.html?rt=nc&_sid=185121622&_trksid=p4634.c0.m14.l1513&_pgn=1
darn - sorry guys/gals - i thought there were more - didn't mean to post about something and have it be so short-lived! well, at least Hermes got a jump on one (i think it was 37 for the 9" and 53 for the big 'un). damn - i was planning on buying a lot of these later today and giving fruit cake and bread knives for the holidays.
Yea, I tried to figure out why the tojiro's were so revered. All I was told was "it cuts really well" and then I was shown some pretty cool videos. Be that as it may, I'm not sure why it cuts so much better than say, a Shun, or Forschner. As far as I know (and someone correct me if I'm wrong), the MAC is the only one with scallops?Was considering the tojro it's ones but I couldn't pass this up.
Yea, I tried to figure out why the tojiro's were so revered. All I was told was "it cuts really well" and then I was shown some pretty cool videos. Be that as it may, I'm not sure why it cuts so much better than say, a Shun, or Forschner. As far as I know (and someone correct me if I'm wrong), the MAC is the only one with scallops?
as far as blades go the MAC and Tojiro are almost identical. same shape/scallop/lenth/similiar steel (both molybdenum),only real difference is the handles. i got the tojiro, and love it.Yea, I tried to figure out why the tojiro's were so revered. All I was told was "it cuts really well" and then I was shown some pretty cool videos. Be that as it may, I'm not sure why it cuts so much better than say, a Shun, or Forschner. As far as I know (and someone correct me if I'm wrong), the MAC is the only one with scallops?
There might be one other main difference: the tojiro has a right-biased edge grind - kind of like Shun's (and Cuisinart's) knives. The MAC, I believe (I'll get it in a few days) is not ground like that. I'm not sure if that makes one "better" or "worse" than the other, but it is a point of difference (if memory serves me correct).as far as blades go the MAC and Tojiro are almost identical. same shape/scallop/lenth/similiar steel (both molybdenum),only real difference is the handles. i got the tojiro, and love it.
darn - sorry guys/gals - i thought there were more - didn't mean to post about something and have it be so short-lived! well, at least Hermes got a jump on one (i think it was 37 for the 9" and 53 for the big 'un). damn - i was planning on buying a lot of these later today and giving fruit cake and bread knives for the holidays.
This is a bit off-subject, but I sharpen my no-name bread knife on a stone, ignoring the groove portion. It seems to work. Does anyone else do this? Is it adviseable?
Keith
If you only sharpen the reverse side (which I'm assuming you mean?) the serration pattern will eventually disappear.
how is the mac Different?
The MAC is a reverse pattern to the Tojiro. If we could get someone to morph the 2 edge pictures into one we could show the difference. For now you can see that the Tojiro has a pointy part hanging low or protruding (like a standard serration tip - just rounder) while the MAC has a crescent shaped scallop hanging or protruding.
Its actually molybdenum steel, not the cladded VG10 on DP'ssupposed to be DP steel, but I find it is far less chippy than my dp gyuto.
I think you are looking at my second photo inversely! I realized afterward I shouldn't have taken the photo on a metal background. The knife is the bottom half of the photo, the metal on the top half is my work counter. The edge of the Tojiro is an even sine wave.
One difference is that the portion of the scallops closer to the spine of the knife looks pointier on the MAC than the Tojiro...sort of like the MAC has scallops aligned next to each other and the Tojiro is basically a wavy line.
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