This Tojiro DP has a few knicks which I need to work-out later on.
Scratches on the length are from my old chipped whetstones, sadly
All my stainless steel knives are Tojiro, really like them. Annoyingly, the line with the handle I most prefer is no longer being made.
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Is that the same as this one?
Could do with a decent veg knife.
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I have a few DPâs and some Mac Proâs
The DP were bought a good few years ago before prices rose: Iâm out of touch these days, but they were / are bargains
Iâve heard really good things about the Mac Pro stuff - if I hadnât gone down the carbon steel line of madness, thatâs probably where Iâd have gone for my cheffing knives.
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Looks identical to mine, though they have maybe dropped the DP moniker?
Looks like the DP has a slightly different handle now?
Itâs all greek (or japanese) to me 
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That does - thatâs the line I have stuff from (only smaller paring and utility knives). Not sure on sizing but that one second from the left might well be the same - first serious knife I ever bought.
I may be wrong, but Iâd say the chefs isnât long enough (for me at least) the two pettyâs seems a bit OTTâŚand the steel is exactly the same as in their wooden-handled knivesâŚwhich are a fair bit cheaper?
Unless youâre chopping a lot of very big things, 210mm is pretty much bob on imho - especially if youâre doing a lot of cooking because the longer the knife the the heavier it tends to be.
For personal preference, Iâd rather have those two petty knives (the super small one is basically for working in the hand only really, although I have the sheepâs foot shaped one which is even better for that), than the nikiri, that seems to be of limited additional benefit vs the chefâs knife, especially given the similar sizing. Something like a boning knife would be more useful for most people I suspect.
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Whatâs the wait in A&E like? 
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haha many years ago on a drunken christmas day I sliced the tip of my index finger off
used superglue to stick it back as I refused to wait 176 hrs in A&E on christmas day
No feeling there now but the scar is barely noticeable, shouldâve been a plastic surgeon 
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Nothing says Christmas like Intravenous glue.
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as a professional chef of 35 years that posing sharpening really irritates me, and Iâll explain why.
if you run the edge DOWN the knife you are essentially wearing the edge away, when you run the edge up the steel AWAY from you then you are honing the edge back to a razor like fine edge.
But butchers⌠typically use the cheapest crappy knives because theyâre breaking down carcasses, which includes sinew, ligaments and bone. The cuts are also usually âforcedâ so the âserrated edgeâ will be more effective.
Just like 99% of tv its all bullshit. Ramsey probably just copied it off Marco, who probably saw a butcher do it
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Do you mean where they flip flop a knife up and down a steel in a blur of activity?
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After the belated realisation that my cleaver is thicker than a horses cock and quite unsuited to anything other than chopping up bodies, Iâve decided to let stick in the drawer and free up some space on the knife rack.
Struggling, however, to put my finger on what would be the most useful knife to add to
Gyuto (24)
Nakiri
Petty
(Boning, but thatâs getting used less and less)
A fillet knife would come in handy, but only occasionally
A nice long âgrantonâ slicer for my occasional gravlax, but again thatâs very occassional and the Gyuto does a decent job of slicing
Are there any other knives that
people use regularly that arenât a part of the trio above?
Nup, after that i think you are into specialist Japanese knives, all essentially one trick ponies requiring some not inconsiderable skill to use proficiently.
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Need to buy another and want to buy another knife are invariably two different things
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