[NSFW] Anything can be done here?

mr_buffed said:
Hi guys!

My first post and it's straight NSFW.

I was trying to cut frozen beef mince and this happened:

Can anything be done?
Click to expand...
That left a mark..... The blade would have to be completely reground, and either the profile or the length would change drastically. If you are completely attached to it, then maybe grinding it into a Nakiri profile would be a fun project. But hiring out the work to fix it would be more than the cost of replacement. I doubt the warranty department would help you either, that looks like you tried a bone chop; I know that frozen stuff is harder on blades, but mincing beef? With that kind of damage I wonder if there wasn't some sort of underlying flaw anyways. It's not a cheap knife, maybe drop them an email just to see if they will replace it, but replacing is pretty much what you are in for, one way or another.
 
Oof.

Welcome to the forums.

I'm no expert but I will agree with B BitingSarcasm . I would guess a blade regrind (if it is possible) would cost more then the knife is worth. I searched for a Tojiro chef knife and saw similar blades (unless yours is older/vintage) and got an idea what they are worth.

Hang it on the wall and tell your friends you were in a knife fight.
 
If it were my knife, I'd check to see if it was covered under warranty. If not, I would smooth out the flaw so that it's not dangerous and keep using it. I'm not recommending you do that, but I would.
 
mr_buffed said:
Hi guys!

My first post and it's straight NSFW.

I was trying to cut frozen beef mince and this happened:

Can anything be done?
Click to expand...

It'll need a full reprofile/regrind. There's no way to add material back. You'll just have to remove material until the blemish is gone, leaving more of a petty profile than a gyutou. It can definitely be returned to a functional state though.
 
Can that be redone to a smaller knife?
Would you have to make sure you don't heat it up too much?
I second checking out the warranty first though.
 
I was expecting to see gore from a hand injury!
Now anyone with a belt grinder? All you can do is grind it down past the break into another shape.
 
Hi everyone!

Thank you for all replies: I'm not a knife expert so all suggestions are appreciated.

I was indeed trying to cut a 500g of frozen mince beef - no bones, it was just frozen - and I was applying the force with both hands (on the handle and on the blade).

The knife was bought from an online store in the UK for £66 in Feb 2017, and I will try to contact the manufacturer now, I assume in Japan. If all fails, I think I'm going to through it away, I don't think there's much value left.

Thanks again everyone!
 
Welcome. That's unfortunate but I do not agree with any type of warranty pursuit.

Cutting frozen meat with any knife is a bad idea but with a VG10 clad gyuto that is almost certain to be the result. Those blades have brittle cores and are not meant for that kind of task.

Again, no knives should be subject to that but a softer steel would be more likely to roll.
 
That knife is not overly expensive and you might spend more trying to have some one re-configure it than it's worth. Me personally? I'd chalk it up to a lesson learned and get a new knife.
 
Chalk it up to a lesson learned, buy a new Tojiro DP, and don't cut frozen, hard things with it. Those knives are great performers if used for non-abusive tasks.
 
Maybe grind the back part off and have a sort of large sharpening choil.
 
The only thing that can be do here is that you learn from this experience and next time dont use a kitchen knife but go get an Ontario SP10 Marine Raider and use it instead.

What's that video of fire going down the mountain.
 
tEDjn7D.jpg
 
8" Tojiro DP costs ~$70 new IIRC (I have one). N Natlek suggestion makes sense if you have the tool to regrind. Otherwise check with one of the makers here to see how much it takes to do the regrinding.
 
My wife did the same(chop meat) to my brand new Chef knife, which is a BUCK 931, the result is a few white spots. I quickly fixed it with a spyderco sharpener. Other than that, I once had a Asian chef knife from a friend, absued like yours. Only thing I can do was to put a new edge, as N Natlek said.
 
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