Tojiro DP Chef's Knife

Knife Testing with Factory Edge.
Probably a 15 degree angle double-beveled knife and probably last as long or longer than most German Knives.

Category:

Howto & Style

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• Tojiro
• Japanese
• Knives
• Knife
• Chef's
• kitchen
• arts
• crafts
• food
• home

[spartanica]

This was the thinnest knife in my own perception. despite the fact that they said some of the ones they showed me were thinner. Being so darn thin means it can be SO DARN DELICATE... that being said it is not a good knife for the home cook, and it is not good for a chef who likes to really throw his weight behind the knife.. he is likely to chip the tip off of it.. as i have done once so far. the steel is not very strong or durable so be prepared to sharpen about once every 2 days of regular use

[trotchye]

You are right in that the steel isn't exceptionally strong, but the knife will still perform the whole-tomatoe slice easily after few months of used without sharpening, I just recently did that for a friend, as long as the tomatoe is at least 10" away from the knife.

ps: I have only sharpened the knife once, and that was over 6 months ago.

[bobwatters]

i find it funny that people say that its not as good as a much more expensive knife. obviously its not a thousand dollar knife! but from owning one of these knifes i can say that if you take care of it the same way you would a 1k knife it will perform damn near the same! it will get sharp as fuck and hold the edge! dont be careless with it and you will have an amazing knife for soooo much less money! seriously it feels great in ur hand and performs great!

[BIZARR099]

how thin is the blade? Is the thickness uniform from hilt to tip?

[soulfly7112000]

As long as you don't oversharpen or put too thin of an edge it should never chip

[Foodprotege]

@trotchye If you put the right edge on this it is very durable and good strong knife. Being VG-10 I have found them to chip if you have a thin bevel and you are hard on them. Putting a strong micro bevel can make them more durable and less prone to chipping. IMO these are great for a home cook OTB and good for heavy use in a pro kitchen if you know how to sharpen on stones or with sanding belts.

[Foodprotege]

@posiedonx

Actually this is completely stainless. Perhaps you are confusing this with a Hiromoto As? This is VG-10 steel at the core, the same steel as Classic Shun series and many others. It is cladded with softer stainless which is more to cut down cost and help with ease of sharpening.

As to the other post from a year ago saying it is not good for home cooks or chefs hard on their knives, that is just a matter of opinion.

[posiedonx]

This knife is very nice. I've used one for the last two years as an avid home cook. It's carbon steel wrapped in stainless, so it's not as stain-prone as 100% carbon steel but you still get the benefit of the carbon steel edge.

I give it a swipe or three on the steel every time I get it out, and it serves me well.

[longdongkong1]

I was interested in getting a knife for industrial use since im a prep cook. I was considering the tojiro dp or a mac chef series 8.5 in chefs knife. what would you reccomend?

[razzp25]

yep

[spartanica]

you do know that you only need 3 layers to get the great edge, and the good resistance to rust the outer layers add... right???