Tojiro DP Gyutou - 10.5" (27cm)

Until getting this knife the longest chef's knive I had was a little used 8" Victorinox Fibrox. My go-to for most purposes has been a Mac santoku knife. However, after a good experience upgrading 6" utility knife with a Tojiro petty, I got interested in trying a Japanese style chef's knife. This 10.5" Tojiro DP Gyutou has not disappointed. I worried that the size might make it seem awkward in use, but that has not been the case. On everything from cabbage and carrots to shallots and tomatoes this blade has exceeded my expectations. This is a great utilitarian kitchen tool. It was very sharp out of the box, and got even sharper when I touched up the edge by stropping it on a 6000 grit water stone. Very sharp. It's size does not seem to interfere at all with its ability to do precision work. The extra length is pleasurable to work with however because it tends to enable one slice cutting, eliminating the need for sawing through food like with a shorter knife. It also provides a very large surface for lifting/pushing food from the cutting board. The knife I received had the slight roughness along the edges of the spine others have observed on Tojiro DP knives. I don't consider that a defect because it is so easy to remedy. A couple of strokes with crocus cloth took care of it. Why didn't the factory do it? Maybe to avoid some additional labor cost that would make the knife more expensive. It seems built to a very high standard of quality in all of the ways that really matter. It is a great knife with a value that seems greater than its cost.

Nice sharp general/"all purpose" knife (there really isn't such a thing as a knife that is good at everything. I got this since I needed something longer than standard 8" Cuts through paper and tomatoes w/ ease. Carved up massive turkey, hams, fish cleanly w/ ease. Take care of it and it will serve you well. Definitely good price for a good quality knife. Hardly the best knife I've ever used but the better ones I've used are all way more expensive. Only complaint is food sticking to it, but that's a problem for any non dimpled knife.

This is my very first Tojiro. I'd read some incredible reviews about its immense value for quality and I must agree! The blade is nice and hard--I've only seen a slight wiggle once. The handle is great (I have fairly small hands). The only negative I have is that the 10.5 is a bit large (my own fault, however). I'm used to 8.5 and thought I'd give a larger knife a try. The greater length does allow me to chop/dice faster, but the handling is something I am still getting used to. Overall--I'd rate this a solid 3.5 out of 5. It didn't come out of the box as sharp as I would have liked and has dulled some in the month I've had it--but, it's also been very easy to sharpen with a nice whetstone. I added the extra 0.5 star out of the great value. Overall, I'd say it's a wonderful starter knife!

This is a very good knife. I am a professional Chef and I 50% of my work is cutting. I really enjoy working with a long sharp knife. The only downside to this knife is the grip and you get a lot of calluses around your index finger because it rough. You can sand it down a little for your liking. Everything else about this knife I love. I highly recommend this to anyone with big hands.

Fantastically sharp knife, and well made. I have very large hands. so for me, I'd have prefered a bulker handle, but that's of course going to vary from person to person. Additional, if you're used to a more curved, western style knife, this blade shape can take getting used to as it is not as comfortable to use the standard rocking motion, rather it requires you to use a more slicing motion. Bottom line, this knife performs better than most knives costing 2 or 3 times as much, and I'd recommend it highly

I decided to move on from Shun knives because lately I feel their quality and warranty has gone downhill. I'm really accustomed to using Japanese knives in my kitchen, and I treat these things like they're newborn babies. I understand their delicate nature. I'm in the middle of canning for this year, and this knife got a bit of a workout on one particular batch of relish. I was using it to brunoise bell peppers, cucumbers, and onions (Nothing crazy. I didn't stick it into a squash or anything like that). Imagine my surprise when I washed the blade, looked down at it, and it had not one, but SIX chips in it. The hardest thing it went through was the root end of an onion, and it was being used on a proper cutting board surface as well. I'm so sick of Japanese knives that literally fall apart and make me wonder where all those chunks of metal ended up. What happened to quality? Everyone raved about Tojiro, and they seem to be a total disappointment too. I shouldn't have to spend an hour on a whetstone grinding out chips in brand new knife blades. So disappointing.

Longer than expected, not very suitable, the price is still more expensive than before, but feel that the return is very troublesome, why not 24?

delivered on time an as expected, feels nice. its really sharp out the box, you may have to be careful if you're not used to this sharpness, ill updated it after a few days of using it at my work as a sushi chef. Updateeeee..... been using this knife for quite a while and it's as nice as it can gets for the price you pay. Nice hold an edge and if you keep it sharp will go forever. I'm a sushi chef working 50 60 hours a week and this knife hasn't disappointed me. Plus if you dont like the maintaince that carbon steel requires I'll definetly recommended

Excellent blade that's decently sharp out of the box. For most people, this will be fine. For those of you who want really really sharp knives, it may be worthwhile to run over a whetstone a few times to get it absolutely razor sharp. The workmanship is absolutely great for the price you pay. Just don't expect it to be as refined as blades costing twice as much.

The 10.5 inch model is really very big. A superb knife though--a lot of things I've seen chefs do with their knives on TV or in illustrated cookbooks are suddenly within reach. Arrived quite quickly considering it came from Japan. Very highly recommended overall.

Für die meisten Fälle reicht wohl auch eine 24 cm Klingenlänge, für 27 cm ist das Messer aber top. Messer mit mehr Lagen sehen evtl. hübscher aus, die zusätzlichen Lagen verbessern die Schneidlage aber nicht.

Super couteau, tranchant exceptionnel, entreprise globaltictchen extrêmement sérieuse, pas la première fois et pas la dernière avec eux Rapport qualité/prix Tojiro SD série hors concours.

L'attesa per la consegna e stata lunga però nonostante tutto ne vale la pena.... il venditore e stato molto gentile e disponibile (contattato per sapere che fine aveva fatto il mio coltello, risposta quasi immediata ) viene considerato in rapporto qualità prezzo uno tra i migliori coltelli da cucina..... stra consigliato a tutti cuochi e casalinghe attenti alle dita e molto affilato 🤗