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

This knife is so consistent and one of the most satisfying cutting experiences I've had. I would recommend getting a whetstone as I think that's the best way to sharpen japanese chef knives. This knife is truly phenomenal and makes the cooking experience just that much better. I find the size of the knife to be perfect, not too long to be unwieldy and not too tiny to make cutting some vegetable and greens more difficult. This knife is a workhorse and one of my go to general knives for anything. I love it, If I need another knife this knife is insane value for the quality.

Have just discovered Japanese high-quality cutlery. There is a lot to learn, and I did my homework regarding bevel type, hardness, durability, etc. This knife was so sharp out of the box, when I went to slice a Bell pepper, I noticed the actual weight of the knife started slicing BEFORE Iapplied pressure. What an unexpected pleasure. Incredible knife!!

Love this knife! It makes cutting so easy. You really don't know how bad your old knives are until you get a good one like this. Super comfortable to cut with.

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'm a lover of handmade Japanese carbon-steel knives. Unfortunately, it means you're left with situations where you just don't want to risk your $300 knife on, nor do you want to risk poor cutting choices by friends/family/partners. At the same time, I don’t want a junk knife as they don’t cut well. I got this knife for those situations.It needed sharpening upon arrival, as although "sharp," it lacked a proper edge. The Shapton Glass 500-2000-6000 quickly gave it the edge it deserved. First impressions: I was surprised by how thin the grind was overall, although it doesn't taper much along the spine, meaning there’s a slight loss of smooth cutting performance toward the upper edge of the blade. As is typical with the cheaper Tojiro DP range, it's a well-made knife overall, in terms of steel, heat treatment and grind, but lacking in the finishing touches, so the spine and choil are not rounded, which can be a little uncomfortable for the pinch grip, which I understand the Japanese don't generally use. Also surprisingly, the grind also has a very, very slight s-curve in it, which although may be an error, reduces sticking substantially. As such, although the carrot didn’t bounce off the blade, it didn’t stick like glue like you often find on hand ground “lasers.”In terms of workmanship, the spine is straight, there's no warping, and the edge face seems relatively flat. In terms of its design, this gyuto has borrowed quite heavily from the French and German chef knife, and there's quite a lot of curvature for a good rock chop, although due to its thinness, you would want to be cautious and not too aggressive.#wasitworthitscore: 9/10It’s a good price for a well-made knife, that’s a little rough around the edges. Perfect for my purpose of having a decent cutting knife I don’t have to baby too much and can risk giving to others to use.