Reddit Reddit reviews Tojiro Bread Slicer 235mm F-737

We found 19 Reddit comments about Tojiro Bread Slicer 235mm F-737. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Home & Kitchen
Bread Knives
Tojiro Bread Slicer 235mm F-737
High-Carbon Stainless Steel BladeNatural Wood HandleSerrated Edge110 gr9.25" blade - 14.75" overall length
Check price on Amazon

19 Reddit comments about Tojiro Bread Slicer 235mm F-737:

u/squidsquidsquid · 11 pointsr/Chefit

Knives are so personal. Since you have some time, I'd suggest you "wind up" at some good kitchen stores and get to know what he might be interested in. I tend to cook more "peasant French" food than anything else, but I use a Chinese vegetable cleaver instead of a classic chef's knife. He may have similar quirks in what he likes- a sheep's foot paring knife instead of a standard, etc.

edit: I will plug one knife, it's a bread knife that I love and it's dirt cheap: Tojiro Bread Slicer

It's survived and thrived through a year of crusty sourdough and rye.

u/mommystorms · 10 pointsr/Breadit

Thank you! Yes I sliced it by hand. I just bought a new bread knife (my old was one is sooo dull and useless), which made it a breeze to cut into perfect, even slices. I found the recommendation through Serious Eats. Here's the link to the knife itself, if you're interested! https://www.amazon.com/Tojiro-Bread-Slicer-235mm-F-737/dp/B001TPA816

u/MCClapYoHandz · 8 pointsr/Cooking

Full knife sets are a scam. You don’t need two different size chef knives and a santoku, you don’t need a serrated paring knife, or any of that crap. You’ll never use them and they’ll just sit there in your knife block, and you will have spent 50% of your money on knives you never touch. Here’s all you need, in your price range:

A henckels 8 inch chef knife - https://www.amazon.com/gp/aw/d/B00004RFMT/ref=mp_s_a_1_3?ie=UTF8&qid=1510433354&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=henckels+chef+knife+8&dpPl=1&dpID=31OX1pDMIvL&ref=plSrch. you’ll use this for 90% of the things you cut. Veggies, meat, whatever.

A tojiro bread slicer. https://www.amazon.com/gp/aw/d/B001TPA816/ref=mp_s_a_1_6?ie=UTF8&qid=1510433463&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=bread+knife&dpPl=1&dpID=312P9gZ10AL&ref=plSrch. this thing will eat through crusty breads, tough squashes, pineapples, etc, and you can also use it to cut paper thin tomato slices with those sharp teeth. It’s good quality and cheap, I just bought one myself and love it. I accidentally cut my dish brush and a cloth when washing and drying it the first time. That’s how sharp it is.

A victorinox paring knife. https://www.amazon.com/gp/aw/d/B0019WXPQY/ref=mp_s_a_1_1?ie=UTF8&qid=1510433648&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=victorinox+paring&psc=1 - for when you need to do fine cutting work

If you have a good reason, you might add a boning knife or something like that, but these 3 knives are all I use 99.9% of the time. The only other thing to add is a sharpener and honing steel to keep them sharp.

If you’re not a professional chef, you can get away with a cheap (decent) knife sharpener like this one - https://www.amazon.com/gp/aw/d/B00004VWKQ/ref=mp_s_a_1_10?ie=UTF8&qid=1510433817&sr=8-10&pi=AC_SX236_SY340_QL65&keywords=knife+sharpener&dpPl=1&dpID=41bRTplVVXL&ref=plSrch]

You don’t need to spend a bunch of time and money on stones to sharpen your knives properly unless you’re super interested in that sort of thing. Use this sharpener once every few weeks or so and it’ll keep your knives sharp enough to get everything done.

If I were starting a new kitchen from scratch, those are exactly what I’d buy to get started. Treat them well and sharpen them occasionally (except the bread slicer, it’s hard to sharpen but cheap enough to replace every few years when it starts to dull), and they’ll last you a long time.

u/existentialhero · 5 pointsr/chefknives

We usually don't recommend sets because they don't match what we'd recommend you spend that money on. That same $170 would get you a fantastic mid-range gyuto that will really change the way you cook--or a solid $100 entry-level (for us knife nerds) gyuto and a couple of sharpening stones that will set you up well for years.

Also, a bread knife is worth having for many home chefs, but $55 is about $30 too much. Bread knives can't really be sharpened, so they'll only last a few years regardless of quality. The Tojiro 235mm (http://amzn.com/B001TPA816) is less than twenty bucks and flies through breads, cakes, and tomatoes.

u/Taramonia · 5 pointsr/chefknives

Best choices at $20 are a Victorinox or a Tojiro. The Tojiro is gonna be a little thinner but still fine.

u/benkuykendall · 5 pointsr/Breadit

You don't need to drop lots of money to get a good Japanese bread knife. I've had a ton of success with the Tojiro Bread Slicer which is $20 on Amazon.

In general, you shouldn't spend a lot on a bread knife because, due to the serrations, they are almost impossible to sharpen. It should be cheap enough to replace when it dulls.

u/altonssouschef · 4 pointsr/Breadit

I use/love this: Tojiro Bread Slicer 235mm F-737 https://www.amazon.com/dp/B001TPA816/ref=cm_sw_r_cp_api_i_eORxDbS740MCQ

I read that serrated knives are difficult to sharpen, so best bang for a reasonable buck and planning to replace more often is the way to go.

u/kosmos_spoetzl · 3 pointsr/Breadit

I used this guide when I was choosing my bread knife. I went with the Tojiro and it has given me 0 issues so far, it's a huge step up from my previous knife set bread knife in terms of cutting and not squishing the bread.

u/smyr0n · 3 pointsr/Breadit

I used to use a bread knife that came with my knife block. It was awful. It tore bread and gave me awful and inconsistent slices. I also couldn't slice as thin as I wanted. With crusty bread, it would slide off of the crust and there were many near misses.

Now I use the Tojiro F-737. I originally wanted the Mercer Millenia 10 inch bread knife that was reviewed favorably by Americas Test kitchen. However, amazon didn't have it available on prime when I needed it (and I'm impatient). I looked up other reviews and Serious Eats gave this knife high praise so I figured it was a $22 experiment. It works great. I get beautiful even slices as thin as I want. I'd highly recommend it.

u/A5204 · 2 pointsr/Breadit

Make sure your bread knife is sharp. If it's sharp, you don't need much or any pressure for it to move through the bread with just a sawing motion. When it's dull you end up manhandling the bread and pushing the knife through the loaf more than slicing.

Good bread knives are pretty cheap. Buy a new one every few years when they start to lose their edge. Trying to sharpen bread knives is a fruitless endeavor.

If your knife isn't the problem then there are guides that will help you cut uniform slices.

u/abakedcarrot · 2 pointsr/chefknives

well you could just Amazon a Tojiro instead if thats better.

Probably get one of these

one of these

and one of these

u/halluci293 · 2 pointsr/Breadit

Really like this one.

u/mrmoustafa · 2 pointsr/steak

See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.

The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.

And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.

Here’s a suggestion to get you started:

8” Chefs knife

Paring knife

Bread knife

Ceramic Honing Rod

knife roll

peeler

All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.


u/Sancho_IV_of_Castile · 2 pointsr/knifeclub

As /u/Pfe1223 mentioned, you really don't need more than 3 knives. The chef's knife is the most important and most personal one. You should do a little research on that aspect. http://www.kitchenknifeforums.com/ would be a good place if you want to really dig in.

Below are three of my recommendations that I think you'd be very happy with.

u/icanmakeitcrash2 · 1 pointr/Breadit

This one was mentioned a while ago.
I bought one and it slices bread almost paper thin.

Tojiro Bread Slicer 235mm F-737

https://www.amazon.com/gp/aw/d/B001TPA816/

u/mismjames · 1 pointr/Breadit

A lot of people recommend this one, I bought it and returned it because there's no room for your knuckles under the handle:

> While the blade itself is indeed very sharp and cuts beautifully, I cannot give this more than 3 stars because there is not enough room below the handle for one's fingers/knuckles when slicing bread (my hands are average size). I cannot understand the near unanimous 5-start ratings, does this not bother other people? I cannot slice completely through the bottom crust of a crusty loaf without either rotating the loaf or moving the loaf closer to the front of the cutting board so that my knuckles can extend below the plane of the cutting board. I will be returning this knife.

u/athel16 · 1 pointr/chefknives

I'm personally of the mind that you can do almost everything with a gyuto, so I'd probably just add a cheaper petty and a bread knife if you're looking for essentials. In terms of the site you linked, I guess I would get a 12-15cm global utility knife. They're not amazing, but you do have the gift certificate, and like I said, I don't think there's much reason to spend a lot on a petty, so the globals seem like a good bet. They're softer and tougher than what you'll find in a good Japanse gyuto too, so you can abuse them a bit more. The wusthof line they carry has full bolsters, so I'd stay away from them. To be honest, the rest looks like trash.

Edit: I don't see any good budget bread knives on their either, but I'd check out this tojiro bread knife from amazon or wherever else you can find it.

u/Itinerant0987 · 1 pointr/chefknives

If you want a set I really like the Tojiro. Save you $50, same steel, and I prefer a normal utility over serrated.

Add the Tojiro bread knife and you’ve got all the knives a cook would need and you’re still $15 under the Shun set.

u/buffalo4293 · 0 pointsr/Cooking

I bake at least one loaf of bread a week and love this Tojiro Bread Slicer 235mm F-737 https://www.amazon.com/dp/B001TPA816/ref=cm_sw_r_cp_api_i_UEezDbJKBNTBM