Perfect dream knife: ultrasharp, balanced, safe to hold.
I collect kitchen knives of all brands, shapes, materials, edge geometries, aesthetics, handle shapes and compositions. I thought the Tojiro SG2 chef's knife was just one more knife to add to my collection, no big deal. The moment I picked up the knife and started cutting, I could not put it down; it cut everything superbly: tomatoes, onions, peppers, mushroom, carrots, lettuce, cucumber, steak, meat roast, flab fajita beef, sausage roll, squash, rehydrated dried bamboo shoot, fish, shrimp, boning. I could not believe a knife could have such superb performance. When I examined the cut surface of food under a magnifying glass, the cut surface was crisp clean without any scuffles. The blade just smoothly glide through all foods without making any sound. Tojiro SG2 chef's knife passed every test I could think of. The knife weighs 7.0 oz, balanced, safe, just right and didn't cause any hand cramping or arm fatigue after 4 hours of continuous cutting. The edge held sharp and strong after all that work, no chipping on cutting edge. The handle perfectly fits in my palm; the soft rectangular cross-section of the handle gave good downward directionality so that I did not accidentally turn the knife away from the food and cut my hand. I've cut myself many times with round-handle knives. The knife did lose the ultra-sharpness after about 4 days of regular use (~12 total hours of constant cutting). I was able to bring back the edge after a few strokes on the ceramic rod sharpener. Sharp…