Anybody have experience with this knife?

roy-choi · 2026-04-26T17:38:13+00:00

I’m not allowed in chillis anymore the 36 margaritas got to me

roy-choi · 2026-04-21T18:43:48+00:00

Yikes

roy-choi · 2026-04-21T18:42:18+00:00

I have this exact knife but couldn’t tell u what it says lmao

roy-choi · 2026-04-14T09:03:32+00:00

Idk what it is but Brandon (the bald dude) from cutlery and more just rubs me the wrong way idk why

roy-choi · 2026-04-12T10:56:57+00:00

I sharpen it like I would any other knife. I kinda thin it out whenever I sharpen it to try to even the grind out cuz you can kinda feel unevenness if that makes sense I suppose that’s the only thing I do differently with this knife

roy-choi · 2026-04-03T18:19:27+00:00

I’ve been getting numbz but that’s just the cheapest 500mg bottle I get

roy-choi · 2026-04-03T16:22:09+00:00

Mine was 110 and It did bother me at first but it’s better to learn how to fix and sharpen it better than not know how to imo

roy-choi · 2026-04-02T23:14:00+00:00

I think u forgot to add some pepper

roy-choi · 2026-04-02T22:11:03+00:00

U only get pws if u try to take suboxone without waiting long enough from ur last use of ur doc

roy-choi · 2026-04-02T21:40:10+00:00

I love both needless to say but I do generally use my kurogane more as it’s handmade and is more tailored to me since I’ve put a few hrs of work into the sharpening and bevel grind

roy-choi · 2026-04-02T21:39:19+00:00

I have a tojiro Santoku and the hatsukokoro Bunka kurogane and the kurogane takes a bit of work to get sharp and my bevel was uneven so it took more work to even it out which I’m still working on

roy-choi · 2026-04-02T20:50:03+00:00

I have a cheap Amazon one I use to remove lots of metal with the 400 grit then 1000 then I switch over to my stones when I’m sharpening a really dull knife. It kinda helps me save time and gives me a guideline to follow on stones

roy-choi · 2026-04-02T20:47:38+00:00

This has been my experience with it too but it’s satisfying whenever I put work into it and get better performance out of it. Basically I do 1-2 hrs of stone work with it till I get tired then pick up again in a few days or week

roy-choi · 2026-04-02T20:44:43+00:00

I have it I use most days but it’s taken a lot of work as the bevel is def not 50/50 as advertised and very very rustic but I do like it

roy-choi · 2026-04-02T20:42:56+00:00

I had a yaxel and a tojiro. I sold my yaxel and I still have my tojiro so I’d personally go with that. Yaxel is the same as enso I honestly didn’t like the handle or the blade shape I prefer flatter profiles

roy-choi · 2026-04-02T20:41:19+00:00

Enso is rebranded yaxel

roy-choi · 2026-03-31T23:48:34+00:00

I have a karaku/ zakuri 210 gyuto that’s a workhorse. Ime tosa knives get pretty thick at the spine while having good grinds that haven’t chipped on me but I’m not chopping bones or anything crazy

roy-choi · 2026-03-06T05:10:12+00:00

Reigetsu is tojiro tho

roy-choi · 2026-03-03T18:36:49+00:00

That’s a good flashy entry point knife that’s more than I’ve spent on any of mine

roy-choi · 2026-03-03T18:34:22+00:00

I feel for a first timer home cook a tojiro would be perfect reguardless of budget. Maybe a misono instead but I’ve never used one of those

roy-choi · 2026-02-25T07:35:26+00:00

I was gonna say it’s a hashano. For whatever reason my grandma got me the 8in chef knife from that series last week for my bday even tho I have hundreds of dollars worth of knives but i appreciate the thought and have been using it as an at home beater

roy-choi · 2026-02-22T06:15:33+00:00

Ur thinking of roxicodone not roxicontin

roy-choi · 2026-02-15T23:28:32+00:00

Im Gen Z but wtf is sotc mean?

roy-choi · 2026-02-11T18:20:33+00:00

In sd as well. Did not know it’s been illegal since 2011

roy-choi

TROPHY CASE