I think it depends a lot of you’re a home user or work in a kitchen. The full size Tojiro is a lot more heavy and weight forward than the F990. It’s nice if you have a lot of prep to do and want something stainless and tough. Smaller stainless options bigger than the F990 like the Sakai Takayuki INOX and Sugimoto CM4030 are taller and slightly longer than the F990 so are a little more weight forward and have better chopping power while still being more maneuverable than the full size Tojiro. Carbon options are also nice if you enjoy sharpening because they’ll take a much nicer edge than VG-10. And there’s a couple good stainless clad carbon options too.
@@runoto Thank you for your detailed reply! I am a home cook. Your opinion confirmed my guess that a 9" blade is an overkill for home use. Though I wouldn't be opposed to an 8" blade. After using F990 for a week now, I am happy with VG-10 steel, and its weight (338g). I wish it is taller and slightly longer so I can scoop more food at once and looks more traditional. I did have a minor struggle (wedging would be my guess) cutting carrots with this knife though. I noticed when I just let the knife do the work, the knife would steer away from my left hand. I had to counter that tendency with my right index finger to get a vertical cut on a carrot. I don't know if it is my cutting technique or the sabre grind(starts 5/8" above the edge, spine thickness 2.5mm) on this knife that is causing this. I wonder what is your thought on this. Thanks a lot!
@@vinceLi3096 it might be steering due to the grind. If you have a low grit stone, like 220 grit, you can thin it right behind the edge. Hold the spine at a higher angle on the right side and keep it flatter on the left while thinning. This will make it more of a right hand biased grind and the cleaver won’t move away from your left hand as you cut tall, dense things like carrots and apples.
Thanks Pham
Try cutting green apple
How do you like the Tojiro? I got the F990 7” version recently and I wonder if 9” version would suit me better.
I think it depends a lot of you’re a home user or work in a kitchen. The full size Tojiro is a lot more heavy and weight forward than the F990. It’s nice if you have a lot of prep to do and want something stainless and tough. Smaller stainless options bigger than the F990 like the Sakai Takayuki INOX and Sugimoto CM4030 are taller and slightly longer than the F990 so are a little more weight forward and have better chopping power while still being more maneuverable than the full size Tojiro. Carbon options are also nice if you enjoy sharpening because they’ll take a much nicer edge than VG-10. And there’s a couple good stainless clad carbon options too.
@@runoto Thank you for your detailed reply! I am a home cook. Your opinion confirmed my guess that a 9" blade is an overkill for home use. Though I wouldn't be opposed to an 8" blade. After using F990 for a week now, I am happy with VG-10 steel, and its weight (338g). I wish it is taller and slightly longer so I can scoop more food at once and looks more traditional. I did have a minor struggle (wedging would be my guess) cutting carrots with this knife though. I noticed when I just let the knife do the work, the knife would steer away from my left hand. I had to counter that tendency with my right index finger to get a vertical cut on a carrot. I don't know if it is my cutting technique or the sabre grind(starts 5/8" above the edge, spine thickness 2.5mm) on this knife that is causing this. I wonder what is your thought on this. Thanks a lot!
@@vinceLi3096 it might be steering due to the grind. If you have a low grit stone, like 220 grit, you can thin it right behind the edge. Hold the spine at a higher angle on the right side and keep it flatter on the left while thinning. This will make it more of a right hand biased grind and the cleaver won’t move away from your left hand as you cut tall, dense things like carrots and apples.
wrong.