DP Gyutou - 9.4" (24cm)

I've read some other reviews of this knife which claimed to have issues with fit & finish, but the one I purchased has no issues whatsoever. I've used chef's knives in a similar price range (Wusthof, Henckels, Global, etc.), and I have to say that I am very impressed with this knife. I haven't had this knife long enough to speak to it specifically, but all of my other VG-10 knives have performed excellently over time, and I expect nothing less from this; it has so far performed way better than the stainless found in its (similarly-priced) competitors. The factory edge was razor-sharp, and the handle is simple, but comfortable. The bolster fits well in my hand; it's smaller than that of the Wusthof or the Henckels, which go all the way to the heel, but larger than that of the Global G-2/G-16, which is nice for people with larger hands. I personally prefer the blade shape of a kiritsuke, but the gyutou is a nice compromise for people more used to a Western-style chef's knife. Also, I have very nearly cut myself on the heel of a Global G-2 more than once, since its heel actually forms an acute angle. The Tojiro has a nice, safe (but still sharp) ninety degree heel. It rocks better than a Global and (unsurprisingly) not as well as a Wusthof/Henckels, but it slices much more smoothly than the German knives. It's much easier to make thin slices with this knife than the Wusthof/Henckels because of its narrower bevel. I'd say it most closely compares to the Global, but the handle is more comfortable for people with larger hands, and the heel is less dangerous. I would also give it a slight edge over a Global based on the blade shape. While there is a clear difference between this and knives that are $300+, especially expensive high-carbon steel knives, it's perfect for someone looking for an upgrade from a Victorinox, or their first real chef's knife. Highly recommend for people looking to get a serious chef's knife on a budget

Whether you're a pro or a serious home chef, you'll find that this knife punches above its weight. Though more a tool than a jewel, this blade performs at the level of many higher priced alternatives. Don't worry so much about losing this workhorse to theft or abuse and enjoy cooking and possessing a more-than-respectable Japanese pattern knife. The general description is given here in the listing, some geeky tech specs follow: I made very accurate measurements of the blade as follows: Tri-clad blade: The blade is has a core of very hard steel, laminated on both sides by a more flexible and stain resistant steel. The .080" blade has a .024" core of VG-10 surrounded by layers of softer stainless steel which is claimed to be "13 Chrome stainless steel". This outer cladding is probably 410 or 420 stainless. In my example, the core measures HRC 61.5 in 3 tests with a calibrated Rockwell tester. This is quite hard as steels go, and will keep an edge for a long time. The blade is welded at the bolster, which, with the tang, is non-magnetic, and claimed to be 18-8 stainless. The steel finishing is flawless. There are characteristic, though non-objectionable transversal grinding marks along the length of the blade. The blade measures 1.93 " wide at the heel. The primary bevel is 4.5 deg. inclusive, and the secondary apex bevel measures 19 deg. inclusive. 50/50 grind. The blade sharpness out-of-box was quite good - about to 2000 grit. Because of blade hardness, it is capable of achieving and maintaining laser sharpness. Good waterstones are recommended. The knife balances precisely at the heel of the blade. The handle is acetone resistant plastic and shaped well enough to be comfortable for both me and my 8-year-old. This knife (and most within the Tojiro DP line) is unique in utility and value. It will perform at the highest requirements and not break the bank. It's a rare bird in that a mass produced knife line consistently ticks all the boxes of a Japanese benchmade knife. If you are a student, a line cook, a pro or a serious home chef, you will enjoy the uniform high performance of this knife and maintain bragging rights of owning a laser . This review wouldn't be fair and complete without the negatives, few as they are. They are: the blade is not as finely finished as could be. Edges at the spine and the choil are too sharp and will benefit from softening with an India stone and/or emery cloth. This will make rocking more comfortable. This knife comes in a nice box, but has a thin plastic sheath - recommend to replace with better protection.

This is an exceptional knife at a great price point -- really unbeatable for this category of knife. It has a stainless clad VG10 blade which is an excellent knife steel and really holds an edge. It is meaningfully larger than an 8" chef's knife which is what I wanted as I have a lot of 8" knifes. The handle is well made and attached with triple rivets and should be very durable. The blade is very sharp. The fit and finish overall are excellent. It is heavier than I expected for a Japanese style knife, but that may have been necessary given its size. I would say that this is of quality comparable to knifes twice the price.

WOW. I'm super thrilled with this blade so far. I've only had it for less than 24 hours at the time of this review, but I'm sold. For a third or less of the price of some other brands (like the Professional S I own a whole block of) you get a fantastic piece. The balance, the weight, the finish, the edge it came with -- all super exceptional. I wanted a knife I could "travel" with when we vacation, etc. (I tire of using crappy knives at beach rentals, etc.) A friend recommended this line, and at this price, I figured if it was awful, I wouldn't be out TOO much. There are many brands on Amazon alone in this price point, but go ahead and choose this brand. I'll be buying more to fill a knife roll.

I bought this knife work as I am a sushi chef, I’m I did like the knife when I first got it, it came sharp and everything but after using it now for 3 months it isn’t what it seemed to be. I’m highly disappointed in the knife as it cannot keep an edge at all. I have to sharpen it every 3 days which is too much work for how light use it is really being used for. I don’t recommend this knife to anyone!

This thing makes me actually WANT to prepare chicken. I used to hate cooking chicken because my knives couldn't cut through it easily and I was always afraid my placement hand would slip and get cut. This thing slices through chicken with minimal effort. You really don't even need a placement hand if you slice fast. It's also excellent at rock chopping broccoli and mincing fresh garlic. Oh and you can slice apples almost paper thin which tastes so much better in desserts than those nasty apple cubes some people use. My history... I'm no chef, and this is my first proper knife purchase. I'm coming from miracle blades, and that other kitchen aid type crap you buy at Bed bath. I also purchased a petty and love it. I did chip the tip... but I was washing it and let it go tip first into the sink. The chip was tiny, ended up going away with only a honing rod, and who needs a tip on a gyuto anyway? It's for general prep not stabbing. No issues with blade rolls or chips along the cutting edge. An excellent knife for the money. I will buy more for my collection. This is an awesome brand and a great value for the home cook.... also I was talking to an old buddy who had gone to culinary school... he has the same knives! I knew I made the right purchase. Buy one.

Not quite as impressive as I thought...wonderful knife, good steel, great handle. It definitely has the wield of a western knife, with less wedging. That is what it is for, a nice mix of east meets west; heavy, bulky handle, full tang, thinner blade, lower degree sharper angle... No bolster, which is great for keeping long term and not interfering with sharpening....but also has room to be comfortable for someone whose grip style is more conducive to bolsters. Good knife all in all, but came with poorly, unevenly sharpened blade. Its one thing if it needs to be touched up, but sharp to unsharp to sharp to unsharp, tells me it was not ready for shipping. No nicks or burrs in the blade, just not finished and ready for sale. That is my reason for 3 star and dissatisfaction. Poor quality control. Still do recommend based on idea that maybe I got a bad one, and if you can sharpen and maintain, no worries. I dont mind honing, but sharpening to make up for unsharpened PORTIONS of blade right out of the box is silly and unacceptable.

I want to give this knife five stars, but I can't. I am a professional chef and I needed a good knife for cutting into squashes and heartier vegetables for a late fall menu. I really wanted a masamoto, but couldn't justify $200. I read a lot of reviews comparing the tojiro to the masamoto. I am glad I went with the gyutou style knife, I really like the east meets west hybrid style. The knife came sharp, after 20 hours of chopping, slicing and dicing, I polished it on a 3000 stone and then on my 8000, wow! I strop it on stropping block with 6k micron compound. I think stropping really makes this knife a joy to use. This is a great deal for vg10 steal. It's $80, so I don't mind slamming it around in a professional kitchen. The 9.5 inch blade is great if you have a nice big cutting board. I would recommend getting the 8 inch if you prep in smaller spaces or on smaller cutting boards or if you don't have a whole lot of knife experience. I agree with other reviews, the finish just isn't there. The knife could be rounded more in a few places, especially around the bolster. Where the handle meets the tang, there is a gap and it is a little concerning. But for $80, can I really complain? Overall I would recommend this knife, it's a great value. It stays sharper than my wusthof and I don't have to hone it as often. The vg10 steel with cobalt is really amazing. The steel almost has a blueish hue. I think I'll be adding a few more tojiros to my collection in the near future.

Top Gebrauchsmesser zu einen top Preis! Zur Lieferung: Messer kam ordentlich verpackt in ansprechender goldener Verpackung. Schärfe war ab Werk (Out of the Box ) schon absolut top. Verarbeitung ist ordentlich, könnte am Griff etwas feiner verarbeitet sein (Übergänge sind spürbar aber nicht störend). zum Messer selber: Gut ausbalanciert (bei der Größe wichtig) nach einer Woche intensiven gebrauch ist die Schärfe noch wie am ersten Tag (ist halt VG10 Schneidenstahl) Das Messer ist zum gebrauchen da und ein ein Arbeitsmesser auf höchstem Nivau, es ist sicher nix für die Vitrine oder für sammer da es auf allen Schnickschnack verzichtet. Für diesen Preis in dieser Qualität habe ich noch nichts vergleibares gefunden. Dieses Messer war auch ein persönlicher Tip einer japanischen Hausfrau die diese Messer selber hat. (das sagt wohl alles)

(買ったもの) 藤次郎 DPコバルト合金鋼割込 口金付 牛刀 240mm F-809 今までは、貝印 関孫六 ダマスカス牛刀 210mm(AE-5205) の210mm牛刀(7寸)を使っていましたが、少し短い感じがしてきたのと、大きな野菜や魚のサク取りなどに240mm(8寸)の包丁が欲しくて買ってみました。 私は料理の仕事をしたり、習ったりしたことがないので、我流をお含みおきをお願い致します。 使う前にシャプトンの#2000番、#5000番、#8000番、#12000番と、4本のセラミック砥石で、自分流の刃を付けて使いました。 (私が使った感じ) 持った感じ？重心点？初めに思ったのが重厚な包丁な感じでしたが、正にその通りの切れ味でした。 切れ味は素晴らしい!! 申し分ない恐ろしい程の切れ味。これぞ牛刀という切っ先から刃元まで、刃渡りの全部で真っ二になります。まだ使うのが下手ですが、長く使えるものだと私は思います。 比べるのは憚りながら、今までの貝印 関孫六 ダマスカス牛刀は元々刃が薄く、カミソリのようにしなりを感じられますが、こちらの包丁は遥かに重厚な印象が私はしました。 まな板で包丁をギコギコ前後に揺らす方、トントンとギロチンのように押す方や、食材を割るように切りたい方は、この包丁は長くて危ないので、もっと刃が厚くて短い、例えばGlobal等をご検討してはと思います。 (お勧めは) 下手でも砥石で手入れをする方には、素晴らしいものだと感じると思います。また女性には少し大きいかもしれません。210mm(7寸)の方を検討されては如何でしょう？ この包丁は簡易シャープナーや電動シャープナーでお手入れすると、2000円の包丁になってしまうし、使い捨てだから？出荷時の切れ味や、その持続に拘る方は、値段なりの価値が出ないので、2000円の包丁を次々と使い捨てすることをお勧めしたいです。この場合ならタッチアップでも十分効果を感じられると思います。 (お手入れ) ステンレスの包丁は数々ありますが、とても研ぎやすい部類に入ると思います。その分かえりが出やすいので丁寧に取ってもらえば程度ではないでしょうか？(まあ当たり前ですね。。) まな板にもよると思いますが、日常使いだと#5000番、#8000番だけで十分だと感じました。私は今回が最初なので#2000番から砥石をかけましたが、今後は落とした等、余程のことがなければ$5000番から始めます。

Tojiro is the best

J'utilise depuis plusieurs années des couteaux haut de gamme (Wüsthof, zwilling, global, TB, Sabatier) et je dois dire que je suis bluffé par la qualité de coupe de cette lame. Ce n'est pourtant pas mon premier couteau japonais. J'ai choisi cette taille de lame (24 cm) car c'est grand mais pas trop, une taille parfaite pour un couteau de chef, qui permet de travailler pratiquement tout (viande fruits et légumes). Une mention spéciale pour les revendeurs car ce couteau se retrouve facilement a plus de 100 euros sur les sites français de coutellerie. En somme un couteau au tranchant exceptionnel, à entretenir avec des pierres à aiguiser au grain fin (1000) pour commencer puis très fin (4000 voir plus) pour le polissage. C'est mon premier Tojiro DP mais pas le dernier!

I bought this as a gift for my partner, and we both use and love it! The blade came in super sharp, but we have a honer and a whetstone to keep it that way. This is the biggest knife we own (24cm) and it looks and feels big! It's easy to handle and cuts cleanly. Feels well-balanced. The one downside, in my opinion, is the sheath is flimsy plastic. I've already cut the sheath at its opening, and it would be easy to push it too far in and make a hole. They also put the value at $15 for customs, I think, so we didn't have to pay any import fees.