Tojiro Bread Slicer 235mm F-737
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Yes, the handle is made of real wood. My knife was slightly discolored on one side, but that has no bearing on its function.
I bought mine on January 7th, 2017, and it says Tojiro and Made in Japan (along with Japanese(? ) characters are used Tojiro and Made in Japan markings can also be found on my other Tojiro knives. I'm not sure why they'd want to change it.
The length of the piece is 9 7/8 inch. 15/16 inch is the width of the blade. I've never used a better bread knife.
It adheres to our magnetic strip perfectly, and given its length, it is a fairly light knife that should work with any magnetic strip.
Selected User Reviews For Tojiro Bread Slicer 235mm F-737
The price is only $20, and it has a lot of positive feedback. br>br>It was almost too good to be true. This knife is extremely flimsy and light (weighing just over 100 grams compared to other bread knives such as the Victorinox rosewood knife, which weighs nearly twice as much). The blade has a frightening amount of flex. The flex you'd expect from a flexible boning knife, but with extremely flimsy steel. This had a hard time slicing through an artisan sourdough loaf. I didn't expect it to take so much force. And, because of the knife's flimsy nature, I was concerned about its safety as you tried to force it into bread. br>br>I frequently use my long bread knives to remove the rind from melons, but I wouldn't attempt it with this blade. This blade will be tucked away in the back of one of my kitchen drawers. I'm not sure when or why I'd use it again, but I don't want to throw it out and risk injuring whoever is in charge of the trash! I'm thinking about using some kitchen scissors to cut through the blade. I believe I can do so and will do so, in which case I will cut it up into small pieces and discard it.
This was one of the first books I bought after reading reviews that put it at the top of many lists. I bake artisan sourdough bread and needed a serrated slicing knife after watching a few videos of reviewers slicing crusty loaves and effortlessly breaking through the crust, which my other knives would simply bounce off. br>br>This blade cuts well, but the edge is delicate, so I wouldn't use it to cut thick crusted breads. The knife's edge rolled a lot, and I'm worried about small metal bits getting stuck in there. The bread was severely rolled after slicing two loaves. I had to use a steel to sharpen the edge, and I'm looking for a stiffer, harder blade for crusty loaves. br>br>The blade's flexibility and handling work well, but it does take some skill to use. It's easy to stray from the path, but when done correctly, it yields precise slices. br>br>This knife is excellent for delicate soft items and can slice extremely precisely. Smooth and detailed slicing of banana bread loaves, tarts, and sandwiches As a result, it's not recommended for hard crusty breads. That's why I went ahead and purchased it. As a result, the negative feedback is plentiful.
I get it. "It's just a bread knife, what could be the big deal?" you're probably thinking. " I had the same thought as you did. br>br>Then I used it to slice a loaf of bread. And I wondered why I had waited so long to replace my previous bread knife. Two strokes, and a loaf of crusty bread is sliced in half. The straightest edge on a non-circular non-circular non-circular non-circular non- mechanically based I've never seen a more thinly sliced slice of bread. There will be no squishing or cutting with a saw br>br>Not that you'd want to, but you can cut a millimeter-thin slice with ease. br>br>This knife is reasonably priced, so you won't hesitate to replace it when it wears out. End of story, you will never buy another brand of bread knife.
It took me a long time and a LOT of research to find a bread knife that was both made in Japan and affordable. I was expecting it to be similar to my old bread knife in terms of performance, but WOW! The fact that I was using this made me realize how bad my old knife was. br>br>Because I bake a lot of bread, I use my bread knife almost every day, unlike most people. This knife has a razor-sharp edge and holds it well. It's so good that I can now slice bread half as wide as I could before (no exaggeration!). My bread slices have thinned to the point where I can almost see right through them. br>br>This knife looks great, performs even better, and comes at a very reasonable price, especially considering it is not made in China. If you have any questions, please contact me, and if you found the review useful, please leave a comment below. br>br>Updated on August 17, 2017: I'm still smitten with this bread knife; I just sliced up two freshly baked loaves and was so impressed that I had to take a picture to demonstrate how thinly I can slice with it; with my previous breadknife, the slice would have been about three times thicker. Look at the image! br>br>*I've noticed that the "Verified Purchase" has been removed incorrectly from several reviews I've written on Amazon-purchased items, and as a result, they're no longer visible, which is likely happening to others as well. When reading reviews, make sure to sort by 'All reviews,' as there is clearly a bug in the system that has hidden many helpful and detailed reviews.
Use caution when handling. I have expensive Shun and Wustof knives and am blown away by the incredible value of this knife; I haven't cut myself with a kitchen knife in decades, but gashed my finger washing it right after unboxing. It was only when I noticed red splotches in my sink that I realized what had happened. This is without a doubt the only knife I've ever owned that is truly "razor sharp. " " For my super crusty sourdough bread, I've finally found the perfect bread knife. I haven't tried it with anything other than bread yet, but I expect it to be at least as good as my tomato-specific ceramic knife. If it hadn't been for a chance encounter on seriouseats, I would not have known about it. com. If the handle could be offset, it would be perfect.
I've had this knife for over two and a half years and am looking for a new one. I'm a bread baker who makes a lot of it. Once every few weeks or so, I bake 6 loaves, which I then slice. freeze. After a baking session, that's a lot of bread slicing, and I'm tired of using this knife, which is too flimsy and requires too much effort to cut straight slices through crusty loaves slice after slice, loaf after loaf. To keep the front of the blade straight as I cut, I literally have to guide it with my finger. That simply "doesn't cut it" (Ha!). Anyway, I'm tired of fiddling with all of that, and I've cut enough bread to be fed up, so I'm back on the hunt for a knife with a ridgid blade, preferably curved. Best of luck to me. If you cut a lot of crusty bread like I do, I wouldn't recommend this knife.
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