Chef Knives?

[caleb]

I'm just going to leave this here.

For the past year or so, I've been using a Gyuto that I bought at the Asian market for $19.95. In a lot of ways, it's a shockingly good knife for the money.

The issue is that the handle has liberated itself from the blade. I've been reassembling it when necessary, but it should be replaced.

Has anyone used knives from Tojiro? I'm thinking about this one in particular: Tojiro DP Gyuto 210mm