After making a careful comparison, Tojiro DP Gyutou (24cm) knife managed to stand out from the competition. The larger handled, lighter knives gave us more control, while the smaller handles knives allowed us to slice quickly and thinly. The handle should provide enough gripping area which perfectly fits your hand, not too small not too big, just right. The Micarta blades are equally appealing and efficient, as they feature three stainless steel rivets for a good balance and comfy grip no matter how long you keep using your knives. This review is for the 15cm DP 3 honesuki (boning knife). With a Rockwell hardness rating of 60:1, this Tojiro DP Gyutou knife can retain a sharp edge for long. Knives are designed using different steel types. Everything you need as a base to your culinary arsenal? Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. When cutting, most people tend to use the up-down method which makes the blade dull faster. Never use a knife to open a screwdriver, or as a can opener. Your email address will not be published. This Tojiro Honesuki is made by using honwarikomi method where a plate of carbon steel is engraved at the front, back and top by using stain-resistant steel. We'll assume you're ok with this, but you can opt-out if you wish. This makes the cutting edge of the blade durable and sharp due to the carbon steel, the outer layer of the stain-resistant steel makes the knife easy to use and maintain. The 270mm yanagi is the most popular size for this style of knife. D-shape Handle vs. Tojiro DP Handle. The Tojiro has a nice, safe (but still sharp) ninety degree heel. The sharpness of a blade, which cannot be expressed by numbers, have a great influence on the flavor of food. Just like any other kitchen knife, Tojiro knives require proper maintenance. Specifically, the bolster guard is too sharply cut, making the edges bite into the middle finger (when using the common pinch hold). They require proper storage to prevent injuries or misuse by children. Panic no more, as there is an affordable alternative that can help you unveil the secrets of the Japanese cuisine; Tojiro Knives. So, why do you need the best Tojiro knife in your kitchen? They retain their crazy sharp blades for long, so you do not have to worry about regular sharpening. In playing to both the western and eastern crowds, the Tojiro DP Gyutou does come with a few compromises. Composite wooden handle with triple-riveting, Triple-riveted handle with stainless steel rivets, Traditional tipple riveted Micarta handle. See the Best Kitchen Knives in 2020 as rated by Australians on ProductReview.com.au. For NA with a price range of $120: MisonoYoshihiro. The blade also excels when it comes to durability thanks to the stain-resistant steel outer layer, making maintenance a breeze for Tojiro’s F … I'll see how it performs at work . The material used plays a significant role in its sharpness, edge retention, and durability. If you are used to traditional western stainless steel knives and their design and weight, this is a good entry knife for Japanese knives. This knife can truly cut through anything like butter. If you are looking for a more slicing poser, then a 27cm knife will do. Though it’s worth noting that because of the hardness they offer, honing these blades may require some special tool so you may want to consider handing them to your local cutlery store for sharpening. You should know that the 180mm would probably be used as a specialized knife for professional cooks, and you already have other knives that do those kinds of tasks like a petty knife. The design process involves a combination of 13% chromium stainless steel and premium quality Swedish Carbon steel. Of course, Tojiro knives don’t offer the same performance and high-end features you’d find in blades from super brands, such as Shun and Yoshihiro, but for the price you’re paying, they are indeed a bargain that you shouldn’t miss. When you take care of your knives with decent whetstones and additional honing and stropping they last very very long. Nothing can ruin your cooking experience like a poorly designed knife. Thanks to their premium materials, the ‘honwarikomi’ method used in their making, and the exceptional craftsmanship of the artisans that craft them, Tojiro knives come razor-sharp right out of the box. Santoku knives are flatter as compared to Gyuto with a lesser pointy tip. In the blade craft lingo, they score 60 in the Rockwell scale of hardness, meaning that you can expect razor-sharp blades right out of the box, ones that will hold their edge for long without making your occasional sharpening sessions a hell on earth. You can utilize them for vegetables, different meat cuts, chopping, and for making fine cuts. Get a ceramic hone that is long enough for your chef's knife and use it before cutting. This website uses cookies to improve your experience. The goat's foot tip and blade towards the front are scarily sharp and slice through chicken meat purposefully and decisiv...Read more. Tojiro DP F808 – (210 mm): NA: Tojiro DP Gyuto EU: Tojiro DP GyutoTojiro Santoku (170mm): NA: Tojiro SantokuEU: Tojiro Santoku. These are high performance knives and believed to offer you years of cutting pleasure. Everything is nicely flushed, there are no protrusions on the handle or at the rivets. I use this knife mainly for fabricating birds (usually whole chickens) and it does this job with a minimum of fuss. Required fields are marked *. However, they can be an excellent pick for you if you are on a budget. Tojiro DP Gyutou (21cm) is the Tojiro knife to go to when on a budget. Tojiro knives are affordable, and as with any affordable product, you need to be extra careful when shopping for them to avoid any nuances. Since they’re pretty sharp and can hold an edge for long, Tojiro knives are easy to maintain and care for. This can vary in regards to the size of your palm. The knives are designed with high-quality steel for an ultra-sharp blade and great efficiency. But with this Tojiro DP Damascus knife, you can spice up your cooking without having to feel the knife weight in your hands. We all know how frustrating dull knives can be, which makes Tojiro blades a real godsend. This makes the cutting edge of the blade durable and sharp due to the carbon steel, the outer layer of the stain-resistant steel makes the knife easy to use and maintain. Once you do that, and you understand the value you’re getting in a knife in the sub-100 price range, you’ll be ready to get this blade and be amazed. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. We are not saying that they are the best knives around the market, but they have an excellent value as they are incredibly affordable with high-quality steel. The blade is constructed by combining 37 layers of high Carbon stainless steel with low carbon which is then folded with a VG-10 Cobalt steel alloy. As with all things knife-related, it all boils down to your personal preference, so you might want to try both. However, some plastics may contain BPA which can be a threat to human life. There are different types of Tojiro knife and definitely it is easy to get overwhelmed by the huge collection of knives. This procedure is completed carefully and this makes a beautiful appearance of the knives. So worth it or not, that is something you have to decide. TOJIRO: THE PATRON SAINT OF BROKEASS COOKS, Reviewed in the United States on February 26, 2016. I also reach for this knife when cutting up fillets of red meat. The knife is made in Japan which it gives a lifetime warranty, The steel blade of the is made up of VG-10 Rockwell rating of 61 & 63 layers by alternating high and low quality of carbon stainless steel, The design of the bolster is smooth which makes it to use the knife at ease, gives a good balance and easier to sharpen the knife, The elegant Micarta handle of the knife is made up of stainless steel, The dimension is 18.43 x 4.02 x 1.18 inches, Bolster of the knife makes it really convenient to sharpen the knife easily and gives a balance too, The blade of the knife can be used both in the left and right side, The dimension of the product is 6.69 x 1.57 x 0.39 inches, Expensive compared to other Tojiro knives with similar features. This Tojiro Honesuki is made by using honwarikomi method where a plate of carbon steel is engraved at the front, back and top by using stain-resistant steel. Isn’t that what the above set is offering?” Well, yes and no, the two sets do have some similarities, but they feature some differences that can make prefer one over the other. The set comes with professionally designed knives which will enable you to carry out different tasks with ease. The blade is pretty sharp out of the box and can hold an edge for quite some long, all thanks to the materials and the ‘honwarikomi’ method used in the making of this knife. The thin blade makes it easy to go through larger items like cabbage. Tojiro knives are affordable, durable and easy to maintain. knives, you can select either of the knives for your career as a chef or cook for your kitchen. Check. Keep in mind that the VG10 is more brittle and should not be used to slice through frozen food, bones, cheese, hard bread, or force your way through other though food like chocolate or crush nuts with it. It will make your food look waaay better, regardless of your skill level. The knife is triple riveted with a bolster to keep it well balanced and comfortable. The usual cutting edge of Tojiro knives is 30°. This is a multipurpose complex related to TOJIRO products, allowing visitors to not only take products into their own hands for a closer look, but also participate in cooking classes at the kitchen studio or check the condition of their knives in the maintenance room. Japanese Knife Reviews is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and As an Amazon Associate We earn from qualifying purchases . Admittedly this is … The Japanse style knives are harder steel and holding a different angle but they aren’t that forgiving … The factory edge was razor-sharp, and the handle is simple, but comfortable. Worry not though, as all of the above blades have been vetted and tested by us based on a set of essential features, which include: Take any knife of the reviewed batch, and you’ll find that it features pretty solid construction, with a VG10 stainless steel core and a high carbon steel outer layer, making these knives a true bargain for the price.