![just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives](https://i.redd.it/py2a6c3017m31.jpg)
just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives
![Got myself a tojiro dp 210 mm gyuto and petty but i've noticed these little dings on the edge after two days restaurant usage, why are they there and what should i Got myself a tojiro dp 210 mm gyuto and petty but i've noticed these little dings on the edge after two days restaurant usage, why are they there and what should i](https://preview.redd.it/pk51lrjn8vz71.jpg?width=640&crop=smart&auto=webp&s=67077d1540bd1f3bb753bc74a532aa60ca15fb8e)
Got myself a tojiro dp 210 mm gyuto and petty but i've noticed these little dings on the edge after two days restaurant usage, why are they there and what should i
![This Tojiro Shirogami Gyuto 240mm is killer for the price. Very happy with this purchase! : r/chefknives This Tojiro Shirogami Gyuto 240mm is killer for the price. Very happy with this purchase! : r/chefknives](https://i.redd.it/rpz9jx7yjo651.jpg)
This Tojiro Shirogami Gyuto 240mm is killer for the price. Very happy with this purchase! : r/chefknives
![Nkd - tojiro dp sujihiki. Working asado. Needed more horsepower for slicing steaks and prepping fish. : r/chefknives Nkd - tojiro dp sujihiki. Working asado. Needed more horsepower for slicing steaks and prepping fish. : r/chefknives](https://i.redd.it/cga1db0heil61.jpg)
Nkd - tojiro dp sujihiki. Working asado. Needed more horsepower for slicing steaks and prepping fish. : r/chefknives
![My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if](https://i.redd.it/ue1pfqq1ufj41.jpg)
My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if
![Tojiro Knife collection. DP series and Shirogami ITK series. A sucker for cheaper Japanese knives. : r/chefknives Tojiro Knife collection. DP series and Shirogami ITK series. A sucker for cheaper Japanese knives. : r/chefknives](https://i.redd.it/8d3o3s61u2871.jpg)
Tojiro Knife collection. DP series and Shirogami ITK series. A sucker for cheaper Japanese knives. : r/chefknives
![Tojiro DP 165mm nakiri after 12 hours of thinning. May not look as pretty but cuts much nicer now! : r/chefknives Tojiro DP 165mm nakiri after 12 hours of thinning. May not look as pretty but cuts much nicer now! : r/chefknives](https://i.redd.it/w77ahhz2who51.jpg)
Tojiro DP 165mm nakiri after 12 hours of thinning. May not look as pretty but cuts much nicer now! : r/chefknives
![Tojiro DP - 12 years of joy through ups and downs, but I'll have to recover without it : r/chefknives Tojiro DP - 12 years of joy through ups and downs, but I'll have to recover without it : r/chefknives](https://preview.redd.it/fkzvymqxznv71.jpg?auto=webp&s=96485bcf198ce772be17fb4b771c46ffda32457c)