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Tojiro Traditional Sashimi Knife 21cm $27.20 + Delivery (Free with eBay Plus) @ Peter's of Kensington eBay

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Tojiro Traditional Sashimi Knife 21cm $27.20 + Delivery (Free with eBay Plus) @ Peter's of Kensington eBay
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citybargainhunter on 14/06/2021 - 14:16 ebay.com.au (3313 clicks)
Last edited 15/06/2021 - 16:55 by 1 other user
PFYS20PEOFY22

Original Coupon Deal

When you use a Tojiro knife, you’re holding in your hand the product of more than one thousand years of evolution and quality craftsmanship.

Tojiro, from Japan, can trace their heritage all the way back to the days of the Samurai – the ancient caste of warriors charged with protecting the most valued members of Japanese society. These fearsome fighters required equally fearsome weapons. Japan’s finest swordsmiths were charged with the task of bringing to life the most legendary weapon ever created – the samurai sword.

These days, every Tojiro knife is designed with a nod to the same time-honoured techniques developed by Japan’s ancient craftsmen…though naturally, Tojiro have added a few of their own technological flourishes here and there. The result? Blades that are the perfect blend of technology and tradition.

Tojiro’s Narihira collection is as practical as it is beautiful. With their traditional magnolia wood handles, and their single-bevelled edges, these knives will astound you every time you use them.

Just like a Samurai sword, a Tojiro knife will lend an air of distinction to the chef who wields it. If you value craftsmanship, history and tradition, choose Tojiro knives.

Traditional Sashimi Knife features:
Made in Japan.
Triple layered blade is crafted from two layers of stainless steel, with a pure, high-carbon and molybdenum core.
Handles are crafted from magnolia wood.
Hand wash recommended.

Blade Length: 21cm.

Please ensure you read the care and use instructions that come with the product prior to using it.

Home & Garden Knife Tojiro

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closed Comments

  • mickeyjuiceman on 14/06/2021 - 14:20
    -4

    You can use any number of things to cut chicken. This is not near the top of that list, though.

    • Turd on 14/06/2021 - 14:40
      +2

      Your fingers can cut chicken?

      • mickeyjuiceman on 14/06/2021 - 16:08

        Here we are on Ozbargain, where reading comprehension is limited.

    • Namidairo on 14/06/2021 - 14:42
      +2

      Chicken sashimi is usually just asking for trouble if prepared incorrectly anyway.

      • Drakesy on 14/06/2021 - 14:59
        +5

        But everyone knows you can only get salmonella from salmon

  • RichardF89 on 14/06/2021 - 14:46
    +5

    same price from house of knive guess this is maybe a normal price

    • 9hundred on 14/06/2021 - 14:57
      +2

      It's the normal price, because it's low quality. There is a reason why proper sashimi knives are $500+

      • GordonR on 14/06/2021 - 15:11
        +1

        Just out of interest, how would a $500 sashimi knife justify its cost?

        • memeh on 14/06/2021 - 15:23
          +2

          It could be proportional to the cost of the tuna it's cutting.

        • Crimson Shinigami on 14/06/2021 - 16:25

          It's a lot sharper than your usual knives, stays a lot sharper for a lot longer (provided you aren't mishandling it). This is vital for professionals as they generally want a knife that can keep its edge. Though, once you pass that price to value threshold, it's mostly for cosmetics or a collectible (like Gucci bags and etc).

        • Kraise on 14/06/2021 - 16:32
          +2

          e.g. a masamoto sohonten are all hand made, i read they only make low 100 per year. fit and finish are impeccable. wooden handles usually sanded and polished. the bolster and spine rounded off and they use a high quality carbon steel (white2). it's a hard (but brittle) steel that hold their edge well which is great for sashimi, easy to sharpen. downside is that they have high maintenance (not stainless) and they can chip due to the brittleness.

          the tojiro would be using a 420J2 Steel which is a low end stainless steel with decent corrosion resistance. it's not a hard steel but it's tough so they won't chip and they don't hold their edge for a long time which makes for great budget knives. the fit and finish isn't great with the bolster and spine having a hard edge which makes it uncomfortable to hold for a long time.

        • [Deactivated] on 14/06/2021 - 18:31

          First, good Japanese knives are handmade by a master blacksmith, it’s an artisan work of art, that alone justified the price.

          Secondly, the quality of the steel reflect on its edge retention and ease of sharpening. And also the level of finish/polish also dictate the price. Some knives that are called honyaki or true forged command even higher price starting at $1000+. The rate of failure in making this knives are high, therefore only grandmaster blacksmith are able to produce this knife.

          I recommend everyone to watch the [Springhammer documentary] (https://m.youtube.com/watch?v=iFedUlHx558)
          Hopes this help.

        • Harsh Deep on 14/06/2021 - 18:59

          because one is Professional Chefs knife and other one is home cooks knife

  • klatscho on 14/06/2021 - 14:56

    appears to be sold out for for

  • ltwo on 14/06/2021 - 14:58

    is this really cheap for a sashimi knife? high quality 21cm japanese knives aren't normally these cheap!

  • alteyez on 14/06/2021 - 15:00
    +4

    Skip.

    Tojiro makes decent knives but only at their high-end/premium, all their entry-level stuff is pretty bad even for entry-level standards.

    • gromit on 14/06/2021 - 15:09
      +2

      exactly, This price is about right for the quality, but don't fool yourself into thinking you are getting a great Japanese Sashimi knife.

  • Drakesy on 14/06/2021 - 15:00

    Cool story.
    Petty it doesnt relate to the brand's heritage and is all marketing bs.
    Any japanese knife brand could say the same thing
    Although i admit there are many reputable japanese knife brands that make incredible quality knives.
    I feel this is not one of them.

  • wildwild on 14/06/2021 - 15:00
    +1

    It's going to be painful when the time comes to sharpen these knives!

  • PuppieWayne on 14/06/2021 - 15:10
    +1

    Zenitsu: Tojiroooooooooooo!

  • [Deactivated] on 14/06/2021 - 15:16

    This is a good sharpening training knife especially if you want to learn how to sharpen a single bevel knife. It’s not a bad knife, given the price they are good value.
    Although, I would prefer the shirogami version (carbon steel version) as a sharperning training knife.
    Very good knife for a beginner. I’m still learning how to sharpen and I have one of this knife.

    • squidz on 14/06/2021 - 15:47

      have u tried cutting Jackfruit with your knife?

      • [Deactivated] on 14/06/2021 - 16:01
        +1

        Nah, just tear open the jack fruit with my bare hand like any villagers…:)

  • bleeder on 14/06/2021 - 15:37

    Moving into a new place next week and we have no utensils (current apartment furnished), can anyone recommend some knives? I have no idea where to start. Happy to spend a few hundred.

    • AussieMark on 14/06/2021 - 15:46
      +1

      I use sword when cutting in kitchen as make me feel like warrior…

      But normally lot of clean up afterwards as I keep knocking stuff over when I do samurai swing

    • OpenHand on 14/06/2021 - 16:01
      +2

      Quick tip is that you're better off just buying one good chef's knife, and maybe a paring knife and a bread knife if you 1) do fiddly jobs a lot or 2) eat lots of bread.

      Most of the knife kits you buy, you end up with loads of shit you never use. 95% of kitchen jobs can be done with a good chef's knife.

      Go to a commercial cooking place (not sure where you are - in Adelaide it's something like Ecotel, in Melbourne somewhere like Chef's Hat or I guess a more retail joint like Essential Ingredient) and try a few out. They should let you hold them and get used to them.

      The big brands should all be pretty reliable, Messermeister, Shun, Victorinix, Wusthof etc. But it is worth holding one and messing around, as an example Global knives are very popular and actually well made, but I absolutely hate using them in general.

      My kit is a 210mm chef knife from a commercial place - about $200, not a big name but good german steel, a matching paring and bread knife (I got them all years apart), and a cheap kiwi cleaver that is super handy, easy to put an edge on, and cost about $9 at an Asian grocer.

      • UncleRico on 14/06/2021 - 16:27
        +2

        @OpenHand: "Quick tip is that you're better off just buying one good chef's knife"

        100%.

        And if you're going to outlay three figures, it's worth going out (not to HOUSE!) to find what suits you. As a rule of thumb, avoid Chinese junk, look for either German steel which is slightly softer, more rust-proof and a slightly duller edge or Japanese which is typically harder, finer edge but requires a little more love re; sharpening and keeping away from the dishwasher. Personal preference for the metal and the grip is everything. Similarly, beyond the workhorse knife, your need for utility, paring, bread, santoku, vegetable, serrated, sashimi et al, will come down to usage and personal preference.

        • OpenHand on 14/06/2021 - 16:57

          Yeah, a key statement here is don't go to a dodgy retail joint like House!

      • bleeder on 14/06/2021 - 17:23

        Thank you!

        • OpenHand on 14/06/2021 - 17:42

          No worries. I used to hate cooking growing up. Turned out my parents just always had trash knives that they never looked after so they were blunt, difficult to use and dangerous.

          You're more likely to bungle your knife and cut yourself with a blunt knife. Of course, you can do more damage with a sharp one, but just youtube proper form and you will be set. And if you do mess up, you'll learn pretty quick! And lucky for the doc, it'll be a clean cut :P

    • UncleRico on 14/06/2021 - 16:04
      +2

      Assuming you're not spending megabucks, many people recommend the Victorinox Fibrox range for knives which will hold their edge, have decent balance and are sharp out of the box. Won't break the bank either.

      Start with a decent 8" chef's knife or gyuto (or 7" Santoku if you've got smaller hands) and a 6" utility and 4" paring knife. They'll get you through till you start having ladies around and want to impress them with your knowledge of the blade…

      www.ebay.com.au/itm/153801114018 - $44.23 for the 8.5" wide chef's knife on special at Ebay with code EOFY22
      or www.ebay.com.au/itm/124376558325 - $42.55 for their 8" workhorse chefs knife with coupon PLUSF5.

      • bleeder on 14/06/2021 - 17:25

        Thank you very much!

      • mickeyjuiceman on 14/06/2021 - 17:44

        many people recommend the Victorinox Fibrox range for knives

        With good cause!

    • Baghern on 14/06/2021 - 16:36

      Public reminder: Be extra careful with new knives, that you don't cut yourself

      Bought a cheap $7 knife recently, pretty deep gash in my finger 2minutes into using it for the first time.

      Apparently I've developed a habit of using my finger to stop the knife when cutting things.

    • tonka on 14/06/2021 - 17:53
      -1

      I bought the Forever Sharp set 30 years ago and still love em for everyday use. Yes, they are still sharp. Then, as suggested, added a good quality chefs knife for when I want the knife to have a bit of weight.

      https://www.ebay.com.au/itm/383828825954?chn=ps&norover=1&mk…

    • [Deactivated] on 14/06/2021 - 18:39

      Buy tojiro dp chef knife 210mm or a santoku 170mm if you don’t want long knife. Get Victorinox paring knife the 11cm serated one with round edges, and the 8cm normal edge. That’s all you need. You can buy more when needs arise, like filleting knife, bread knife, cleaver etc.
      Also get some whetstone 1000grit , suehiro or king brands, and watch some youtube video on how to hand sharpen knife. Cool skills to pick up, and quick learning curve.
      Hopes that help.

  • pkjames on 14/06/2021 - 16:12
    +6

    21 is probably too short for any sashimi work

  • sockpuppy on 14/06/2021 - 16:33

    Tojiro has excellent well-priced products. Of course, this one is at the economy class end of the range, would be well worth it. Even the folded blue steel ones like mine https://www.thebladerunner.com.au/product/tojiro-yanagiba-sa… are a relative bargain for what you get relative to other brands. Note for newbie's the whilst the blade is wrapped in stainless steel the cutting edge of the knife will rust, wipe it down and dry it after use, never dishwashers. Also, note it is for right-handers.

    Yanakiba is very good for thin slicing fish, shellfish and rare steak ready for serving (not prep), the idea is that in a single cutting stroke you create a very fine glass smooth cut that glistens. It really does taste and looks better.

  • sockpuppy on 14/06/2021 - 16:34

    Tojiro has excellent well-priced products. Of course, this one is at the economy class end of the range, would be well worth it. Even the folded blue steel ones like mine https://www.thebladerunner.com.au/product/tojiro-yanagiba-sa… are a relative bargain for what you get relative to other brands. Note for newbie's the whilst the blade is wrapped in stainless steel the cutting edge of the knife will rust, wipe it down and dry it after use, never dishwashers. Also, note it is for right-handers.

    Yanakiba is very good for thin slicing fish, shellfish and rare steak ready for serving (not prep), the idea is that in a single cutting stroke you create a very fine glass smooth cut that glistens. It really does taste and looks better.

  • aphexx on 14/06/2021 - 18:51

    Was able to get one for $24 (free shipping with eBay Plus) using the after pay code (less $10).

  • Wrongguy on 14/06/2021 - 19:18

    Nobody:

    Description: This is the same knife that is made with 1000 year old technique which was used to make samurai swords used to protect the noblemen…

  • citybargainhunter on 14/06/2021 - 19:22

    Back in stock, I think.

  • SickDmith on 14/06/2021 - 21:14

    Is it good for anything else if I don't do sashimi?

    • gromit on 14/06/2021 - 21:55
      +1

      Its actually probably a little too short for sashimi too. If you are after knives look for some chef style rather than sashimi knives

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