Spent $200 on a nice chef's knife and it finally clicked why people do that

Been using the same $30 knife for like 4 years and just got a Tojiro DP for $200 off a friend's rec. The first time I cut a tomato it basically fell apart under the blade, no joke. Anyone else hold out on spending real money on gear then finally cave and feel stupid for waiting?

2 comments

2 Comments

gibson.sarah27d ago

Yeah the tomato test is what got me too. Just make sure to get a good cutting board and learn to sharpen it yourself, a $200 knife is useless when it gets dull.

victorhill26d ago

And honestly, is the tomato test really the best way to judge a knife? I feel like a lot of YouTube chefs make it seem way more important than it actually is. Most of us aren't slicing through cases of Roma tomatoes every day. A sharp knife is great and all, but for home cooking, like 90% of the time you can get away with a decent $50 knife that you keep reasonably sharp. It's not like a dull knife is going to ruin your life or your dinner.