“the balance is too handle heavy, it took work to get it comfortable, and it's chippy and the edge doesn't last THAT long and can be tough to deburr. You get what you pay for!”
“the balance is too handle heavy, it took work to get it comfortable, and it's chippy and the edge doesn't last THAT long and can be tough to deburr. You get what you pay for!”
“I don't find the regular Tojiro Western handle that comfortable, and as James mentioned above slipperiness of the handle is an important factor, in particular for a BBQ cook.”
“I used a tojiro dp for years. It was a great knife, jumped easily from prep to the line, sharpened really nice, rarely chipped, and at the price point is very hard to beat.”
“I just bought one and returned it, the blade was fine and ill defer to more knowledge here on that subject but the F & F for me was terrible.”
“I have a 2.5 yr old Tojiro and I've checked out a few more recent ones. The fit and finish might have gone down a touch based on those few knives but not a lot. They remain a bit chippy.”
“in my experience they're fairly thick and could use some thinning. Wonderful knife though! Amazing edge retention, shaving sharp after a long chopping session.”
“I'd probably go with a Fujiwara stainless as a first knife over a Tojiro for a total noob. It's less chippy.”
“This knife replaces my previous guest knife, a regular Tojiro DP 210 mm gyuto, which I passed on to a friend as a favor. That knife was noticeably thicker behind the edge.”
“I've owned the Tojiro DP 210 mm gyuto, the utility and the paring knives. They keep showing up as the least expensive high quality VG10 steel knives in my searches. I sold the gyuto but now regret it.”
“i returned the knife and for lower cost I purchased a new Twin Cermax which blows it away in every area”
“i inspected them and though the handles are not works of art, they're decently finished and definitely functional. no gaps, no rivets sticking out or anything of the sort.”
“tojiro 240mm gyuto for a main chefs knife, I use one at work. Not terribly thin behind the edge but overall it's quite a good knife. I thinned mine and it performs great on things like squash or potatoes”
“For me the 240 and 270 are borderline unusable in their OOTB state. The 270 DP I initially bought as my main knife so I put some decent time into actually using it. I thought it was pretty miserable; it used to wedge and drag and was generally underwhelming.”
“All the gyutos pulled slightly to the left and didn't cut dense product as well as they could. Only 10-20 minutes of light thinning just behind the edge and they went from cutting okay to cutting great!”
“I've used the Tojiro DP before and I like them a lot, nothing flashy, slightly blocky handles but they are quite nice in terms of profile and geometry.”
“Tojiro DP put me off VG-10 forever, and that was just a 90mm”
“compared to many years ago where the handles were very blocky and edges sharp, the Tojiro Western handles now have rounded edges (though general overall shape hasn't changed, but comfort has improved a bit).”
“The Tojiro 210 was my first gyuto. I've owned at least 10 others since then, but I still keep it around and use it regularly for quick small tasks.”
“Tojiro dp or suisin inox both are meh.”
“I can only speak to the 270, as that's the only length I own and use in both versions, and the performance gap between the DP and the HSPS is massive.”
“If you're willing to put the effort into it, they can be tuned up to perform well above their modest price. If I had concerns about bringing an expensive kit to work, I wouldn't hesitate to bring in a Tojiro or two.”
“it's chippy like VG10.”
“Tojiro is thin stuff, and has hard steel and an integral bolster, and a good profile.they are also impossibly cheap, under 100 bucks. I really cannot figure out their prices. Chippy indeed and bad fit and finish.”
“Tojiro is great. May not be a conversation starter or as intellectually stimulating as a mass produced carbon or hss. But it performs. It can be polished on the edge to good benefit. It's really the most knife you'd ever need.”
“I've seen quite a few and they all needed thinning just behind the edge. Not a great deal of thinning, knocking the shoulders off at least.”
“The DP was a pleasant surprise to me. Gyuto and Nakiri graciously provided from members here for a cook friend of mine. Both needed some thinning, both sharpened better than I expected. They ain't pretty but good work knives.”
“I have handled 5 or 6 different Tojiro DPs and while the ergonomics of the handle weren't to my liking, there were no F&F issues with them.”
“It's great, especially considering the price, and I'd definitely advise you get one of those if you process the meat you barbeque.”
“I have a Tojiro DP 210mm purchased in 2006. Its scales are fitted much better than the honesuki I bought earlier this year.”
“I think I'll be using this Tojiro for a while -- perfect balance, very sharp, no wedging issues although I may thin it a bit”
“IMO the 240 and 270 DP don't perform OOTB very well; I think only the 210 is a decent performer with no tweaking/thinning.”
“The tip is thin and sharp, and therefore quite a pleasure to use compared to almost any other chef's knife I've handled.”
“Mine had a usable edge out of the box, but it wasn't anything special and looked like a fine belt grinder finish.”
“My mother still has a tojiro I gifted to her many years ago, I'm impressed with how it performs still whenever I visit.”
“A Tojiro DP would be a great next step, but not to start with, because of the slightly tricky deburring.”
“My Tojiros sharpen up no different than my other Stainless knives really. A touch "crunchy" but nothing outrageous.”
“I've sharpened quite a lot of DP's and they used to be unpredictable in that respect. Some excellent, others very hard to get deburred. Since, it looks like some serious improvement has been made. Recent ones are much more even, and sharpen relatively easily.”
“Definitely great value in a entry level stainless knive. Fit and finish is very very good in all respects, certainly better than knives costing many times more money. I can't find a single fit and finish weak spot or place that needs improvement.”
“Sure, the DP is a fine beater, but Tanaka will cut circles around it. His VG10 Steel is better too.”
“I like the way it handles, very nicely balanced, and unlike most of the reviews I've read, I LIKE the boxy handle.”
“the fit and finish, in my experience, relates mostly to the handle, and it's reasonably fixable.”
“Perhaps they're a little chippy but I think the edge retention makes up for it when you're paying so little”
“The Tojiro DP is a good inexpensive knife because it is thin. It is not as well finished on the handle/spine/bolster/pins as western knives are, so it might need some tweaking. The other thing to keep in mind is that while it is stainless, VG-10 is a bit chip-prone”
“I am looking at my Tojiro DP and cannot understand the "need thinning" comment - it looks so thin...”
“Tojiro's cladding is so super soft, it scuffs up in normal usage and cleaning anyway.”
“Still slides into and through tomatoes with not having to push start the cut first. Very happy”
“It’s a good stainless steel that kept the working edge for very long. But it took me longer to get it sharp compared to my current knives, it’s going to wear out your stones faster in the long term because I normally have to apply more pressure on stones compared to other steels.”
“Tojiro DP is one of the better cheap knives. Only a few bucks more than a Victorinox.”
“The Tojiro DP knives are really a lot nicer than most people give them credit for.”
“I have used the Togiro DP years ago. It was my first Japanese Knife. I loved it.”
“The steel has even after 6000 grit a lot of bite and goes through stuff like tomato skin perfectly and I noticed to micro-chipping. Edge holding is very good too. I do not like the heavy handle, but that is just a personal preference. All in all - hard to beat in this price class.”
“this Tojiro is so much better than the Chicago Cutlery it's hard to describe.”
“tojiro dp are excellent and I recommend them all the time. But there are certainly f&f/ other weak spots. The choil and spine need some work, rounding or just easing with sandpaper. They also need a good thinning session. After that you've got a damn good knife for a very cheap price”
“The steel does not chip. My knives came sharp, and have held an edge.”
“I have an older DP 210mm gyuto that I really like and trust.”
“Even my 210mm was loads better after just a little thinning”
“The DP210G was one of the sharpest OOBE I've ever handled.”
“I have used it a little and it was performing very well.”
“i had a DP for a long time, 210mm gyouto. i loved it, it was my first j-knife. my only issue was (as everyones) the handle. when the knife fexed, you could see gaps in the middle between the tang and handle. i hated how it was plastic, and it felt really cheap. however, the steel was GREAT. took an incredible edge”
“no microchipping on my DP either...”
“the DP line is where good knives begins. I have a handful of them and are my choice of gifts for friends and family. I will still pull out a few of them to use at work from time to time. 10-15 minutes of clean up are usually needed; nothing major. Then, like others have reported, they really do benefit from a little thinning.”
“I have a tojiro dp 240mm. I got it because of the price and it's really bang for buck. I use it more than all my knives(miz honyaki, gengetsu, watanabe, shibata) at the moment just cause I don't need to baby it especially when time is really short. Its really easy to sharpen as well. A bit of love when OOTB and the performance is superb.”