JAPAN Professional Chef Knife - 8.2" (21cm) - Hand Made, Flagship Model, VG10 - Easy Maintenance - Life Warranty

Update: Oct 2020 - Wow I've had this knife since 2015 and it's been with me through multiple house moves and even a cross country move. By now all the lettering on the knife is long gone. The blade has certainly dulled through use. I've been sharpening this knife at home with a handheld sharpening steel and it's kept up. It has developed a few minor chips. Just dropped it off at a professional knife sharpening service so I will see how it performs when it comes back! Absolutely love this knife. I researched for hours what kind of gyuto I wanted to add to my my home kitchen and finally decided on the Tojiro DP 8 inch (210 mm or 21cm) because of the great reviews and excellent steel of the blade. A gyuto knife is simply the Japanese equivalent of the Western chef knife and is an all-purpose knife used for cutting meat, fish, and vegetables. I found the Tojiro to fit very well in my hands. I have small to medium sized hands and these fit very nicely. Not too heavy and the grip is solid. The handle is of a Western style and is not one of those lightweight cheap plastic handles. The blade is constructed of a very, very sharp VG-10 core steel with a spine thickness of 1.9mm. I've worked with Globals and also have a Kyocera ceramic and this knife is the knife I grab when I'm in the kitchen. Coming in at 7.2 oz it's heavier than my Global and Kyocera ceramic, but it's definitely much lighter than the Wusthof Ikon that I've handled and Western knives. The Tojiro handles meat with ease. Cuts through chicken and beef with minimal effort and I can make paper thin cuts of steak. It's also great for cutting green onions, brown onions, broccoli, napa cabbage, etc. It's sharp! I'm not experienced with sharpening knives, and hopefully someday I will learn but another reason I chose the Tojiro was because it's a great beginner's knife to learn how to sharpen on a whetstone. I've looked into so many Japanese gyutos and finally came back to this one because of everyone's recommendations and I can't be more happy about my decision. I've looked into many higher priced Japanese knives such as Shun, but because they are technically made of the same VG-10 steel and the Shun Classic line was also a lot more expensive I felt that the Tojiro fit the budget and has by far exceeded expectations. Would highly recommend and I'd say if you're looking for your first gyuto get the Tojiro DP! You can't go wrong with the price and quality!

I have a nice set of knives in a block, most are German and perform well. I had been watching this knife and picked it up when it went below $50. A steal in my opinion. It's the first Japanese knife I have owned. I have some expensive, nice and well made German knives. They are sharp, but the Tojiro 8.2" is on a whole other world of sharp. It cuts so well, it's like whatever I am cutting is moving out of the way of the blade, like Moses parting the Red Sea. Kidding aside, all the reviews that say how sharp this knife is - aren't wrong. I think I could perform surgery with it. Only one nitpick and that is the edge of the blade nearest the handle is squared off and if you aren't careful holding the knife, you can nick yourself easily. The only good news on that is the blade is so sharp, you won't feel it at first. I'm not a professional chef by any measure, but I know my way around the kitchen. I don't let certain people use this knife as they don't know how to properly hold a knife. That lack of knowledge and the sharp corner has resulted in 2 people getting little nicks. Don't let that dissuade you, as I find holding the knife correctly doesn't result in small cuts for me. The weight is nice as is the balance. It doesn't look like anything special. It's slightly lighter than similar knife and I find it comfortable to hold. I've used it for 8 months and so far, no need to sharpen it. I'm glad I bought it and it's a welcome addition to the kitchen.

My husband, who is an avid sushi maker, made me purchase a Japanese knife, this Tojiro was ranked & reviewed the highest. We have both been blown away by its performance. The knife is incredibly sharp and precise, making it easy to slice through even the thinnest pieces of fish or vegetables. The blade is made of high-quality steel, and it feels very durable and well-made in our hands. The ergonomic handle is also a nice touch, as it's comfortable to grip and provides a secure hold on the knife while in use. What really sets this knife apart from others we've used in the past is its ability to maintain its sharpness over time. We've owned other knives that dull quickly, which can be frustrating when trying to create precise cuts. However, this Japanese knife has held its edge remarkably well, even with regular use. While the knife is definitely an investment, we both feel that it's worth the money for its quality and effectiveness. Overall, we highly recommend TOJIRO Japanese knife to anyone looking for a high-quality, precise knife for their cooking needs, particularly if you're interested in making sushi or other delicate dishes. It's definitely worth the investment, and we're confident that it will last us for years to come.

Allora ragazzi, parliamoci chiaro: questo Tojiro è un coltello che ti fa capire subito la differenza tra un attrezzo da cucina e uno strumento professionale. Partiamo dal cuore del discorso: l'acciaio VG10. Per chi non lo sapesse, stiamo parlando di uno degli acciai giapponesi più apprezzati nel mondo dei coltelli. È un acciaio inossidabile ad alto contenuto di carbonio, legato con cobalto e molibdeno, che gli conferisce una durezza eccezionale mantenendo al contempo una buona resistenza alla corrosione. I tre strati (VG10 al centro e acciaio inox sui lati) non sono solo marketing: offrono il giusto equilibrio tra affilatura estrema e praticità d'uso quotidiano. Appena scartato, la prima cosa che noti è quanto sia affilato. Non sto scherzando, è MOLTO più tagliente di qualsiasi coltello europeo tu possa aver usato. La leggerezza poi ti spiazza all'inizio, ma dopo due giorni ti chiedi come hai fatto a lavorare con quei mattoni tedeschi. Il bilanciamento è perfetto e il manico, seppur essenziale, è comodo e sicuro. Ora, parliamo senza peli sulla lingua: non è perfetto per tutti. Se sei abituato ai coltelli western style pesanti, dovrai fare un po' di adattamento. Inoltre, essendo VG10, richiede più attenzione nella manutenzione: niente lavastoviglie (mai!), asciugare subito dopo il lavaggio e affilare con pietre giapponesi da almeno 3000 grit per mantenere quel filo incredibile. Rapporto qualità-prezzo? Assolutamente imbattibile. A questa fascia di prezzo trovi davvero pochi rivali, e quelli che ci sono spesso vengono dalla Cina. Questo invece è made in Japan vero, Tojiro è un'azienda seria che lavora a Tsubame-Sanjo, zona storica per la coltelleria giapponese. In conclusione: se cerchi un coltello da chef che ti duri una vita, con un acciaio di primissima qualità e prestazioni professionali senza spendere 300€, questo Tojiro DP è la risposta. Fidatevi di uno che di coltelli ne ha provati parecchi: questo merita assolutamente 5 stelle.

Simplement excellent : - pris en main impeccable - lame extrêmement occupante - bon rapport qualité prix - usure correct - pas très lourd - design élégant ( je suis chef cuisinier, produit validé pas l'équipe) On noteras quand même l'attente de 45 jours pour le recevoir, mais bon ( produit venus du Japon ).. donc l"attente est long mais très vite compensé par la satisfaction d'avoir un couteau génial en main.

Das Messer ist aus rotfreiem Stahl (zumindest die äußeren Schichten) und es benötigt nicht so viel Pflege wie rostende. Die gelieferte Klinge hat eine mehr als brauchbare Schärfe und es ist gut verarbeitet. Am Anfang der Kline, beim Griff unten, wurde es nicht ganz sauber poliert und eine Stelle ist ganz wenig rau geblieben. Das kann man aber leicht selber ausbessern. Vor der Bestellung habe ich befürchtet, dass es B-Ware ist, da der Preis so niedrig ist...ist es aber auf keinen Fall. Ich weis nicht aus welchem Material der Griff ist, aber man sieht keine Holzstruktur. Die Lieferung war blitzschnell, wenn man bedenkt, dass die Lieferung aus Japan erfolgte, nur 10 Tage obwohl 2-3 Wochen angegeben war. Ich habe es noch nicht intensiv verwendet, lediglich den Papiertest gemacht. Mann macht aber nichts falsch bei dem Messer, vor allem ist der Preis (59€) unschlagbar für Europa, da es sonnst wo für ca. 100€ verkauft wird exkl. Versandkosten. Das Messer wird in allen Messerforen als sehr gutes Einsteigermesser bezeichnet und für Hobbyköche ist es echt TOP! Ah ja, die Versandkosten waren inklusive und es wurde keine Einfuhrumsatzsteuer (Wien) verrechnet...passiert irgendwie nie bei Messern aus Japan:)

To be clear this is a Tojiro DP Gyuto. When it arrives in its nice little gold box it says Tojiro DP, it also has it wrote on the blade, so not sure why it is not being sold as such. Now to the knife itself. As this is classed as an entry level to Japanese knifes I wasn't expecting too much. It comes in a little gold box with a thin plastic sheath, which to be honest isn't the best protection but better than nothing at all. First impression was good, the fit and finish looked ok with no obvious marks or imperfections. I was slightly surprised at how thin the blade was and how light it was, being used to heavy western style knifes. It is not a Damascus blade so it wont win any beauty contests, but looking closely at the cutting edge I was surprised to see how polished and shiny it was. As it is a Tojiro it is made from VG10 steel clad in stainless steel for protection. Having only used western knifes like Wusthof I was expecting it to be of similar sharpness, boy was I wrong. Straight out of the box it was way sharper than my Wusthof. The first time I used it I couldn't believe how easily it cuts or how little pressure was needed, now I know how the chefs on tv cut so fast and so thin. It has a European handle and so it felt comfortable in my hand straight away. I now have a second Tojiro DP (150mm petty) and these 2 knifes are my go to knifes for 95% of the time. A slight word of caution, looking on line it appears that VG10 steel can be a bit brittle and needs a bit more care than a standard kitchen knife, such as NO dishwasher, don't drop or throw the knife into a sink and clean by hand as soon as you have finished using it. Overall for the price (cheaper than a Wusthof) I would highly recommend this knife to anyone looking to make a foray into the world of Japanese knives or is looking to buy a good, sharp, sensibly priced knife.

A wonderful knife. Over priced but there is little you can do due to import, customs, sellers profit margins. It is a razor sharp knife. You should have atleast 6000 grit stone to maintain the factory sharpness level. Kingkw 65 or king kds are good choices.