Tojiro Sha Ra Ku Mono knives are good value for a range of high carbon Japanese steel knives and have a hardness of 56 HRC. Each knife features a stainless steel blade that won't stick, with a comfortable handle for improved grip. ProCook is dedicated to supporting our long-term charity partner's mission to inspire action to reduce single use plastics. We found the set cleaned well too, looking new even after five washes, and the brand claims it’s also dishwasher-safe.

We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. The knife set includes a 10” carving knife, a 9” bread knife, an 8” chef’s knife, a 5” utility knife and a 3. It’s very comfortable to work with, giving you a sushi chef’s lightness of touch (in your own mind) even though it’s designed in the round-bellied European style, not straight-edged like a santoku. Factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. Starting with the coarsest stone, draw the knife blade across the full length of the stone, from heel to tip.The set includes the Tojiro Sharaku Mono 20cm Chef's Knife (FJ-11), Tojiro Sharaku Mono 9cm Paring Knife (FJS-20), Tojiro Sharaku Mono 11cm Utility Knife (FJ-07), Tojiro Sharaku Mono 17cm Deba Knife (FJ-13), Tojiro Sharaku Mono 23cm Bread Knife (FJ-15) and Artelegno Magnetic Knife Block (87). FLAWLESS CONSTRUCTION - Each kitchen knife is forged continuously in a single piece from handle to blade, giving extra strength and eliminating any hiding places for bacteria, making the knives incredibly hygienic. The handle is larger than that of our top pick, and testers with large hands liked the generous knuckle clearance. The super blue Japanese core steel is a high carbon+tungsten steel, providing exceptional edge retention, allowing you to effortlessly slice, dice, and chop with precision for longer . The blade of the Messermeister Meridian Elite Chef's Knife 3686-8 was sharp enough, but it was not as smooth as that of the Mac MTH-80 or the Wüsthof Classic Ikon 8″ Chef’s Knife.

Because the MTH-80’s stamped blade is made of very hard steel, it stays sharp longer than softer blades, such as those of the Victorinox Swiss Classic Chef’s Knife 8-Inch and the Wüsthof Classic Ikon 8″ Chef’s Knife. A large serrated knife that is great for slicing foods with thick crusts or rinds like artisan breads and melons/gourds. There’s a lot to think about when investing in a knife set, but comfort is key; every knife should act and feel like an extension to the user's hand.Left-handed: Most knives are suitable for right- or left-handed users, as the double bevel makes both sides angular and sharp. In the broadest terms, European chefs tend to rock the blade, which is why the knives have a pronounced curve, whereas Japanese chefs tend to slice more, so their blades are straighter,” says Timpson.