Price: $69.30 - $56.26
(as of Oct 22, 2024 05:57:12 UTC - Details)

Cobalt alloy steel core and 13 chrome stainless steel for the side material combine for commercial sharpness and ease of maintenance.
The handle is made of laminate reinforcement material used for outdoor knives. It is resistant to aging, and the handle is not easy to fall off, and it is extremely durable for long-term use.
The junction between the blade and the handle has a hygienic and durable ferrule that does not accumulate dirt.
Core Material: Cobalt Alloy Steel; Side Material: 13 Chrome Stainless Steel; Handle: Laminated Reinforced Material; Base: 18-8 Stainless Steel
Imported
Fujitora's (FU model number) is a mass-produced item for a wide range of distribution
Size: Total length 13.2 inches (335 mm) (blade length 8.3 inches (21
Material: Core material: Cobalt alloy steel; Side material: 13 chrome stainless steel; Handle: Laminated reinforcement; Base: 18-8 stainless steel
Country of Manufacture: Japan
Reviewer: Greg
Rating: 5.0 out of 5 stars
Title: Well manufactured
Review: The knife feels comfortable and nimble in hand. The Micarta handle has excellent fit and finish. The blade is stiff, straight, nicely ground, and sharp. The VG10 steel is hard enough (60 HRC) for good edge retension. In my daily use the edge has not chipped, though I do avoid bones, frozen food, and hard seeds.

Reviewer: Gail R
Rating: 5.0 out of 5 stars
Title: excellent kitchen knife
Review: It's my go-to knife in the kitchen. Very good feel in my hand, and sharp!

Reviewer: J Kings
Rating: 5.0 out of 5 stars
Title: Absolutely fantastic
Review: Fantastic knife!! My 1st Japanese knife and man is it a pleasure to use! Would not hesitate to buy again if mine gets damaged!!

Reviewer: Orion Bukantis
Rating: 5.0 out of 5 stars
Title: Fantastic value high end knife
Review: This 8" Tojiro DP chefs knife is consistently reviewed as the best value in an "entry high end" chefs knife, and I agree.I notice there are a lot of "too good to be true" Chinese knives on here advertising VG-10 sandwiched between Damascus steel. Some of them might be what they say they are, but many of them definitely are not...This Tojiro is the real deal.It has a layer of hard VG-10 stainless steel for the cutting edge, sandwiched between layers of tougher steel. This allows for a sharp, durable edge, without too much brittleness.The balance is great, right at the front of the bolster.I love the relatively thin blade and light weight. Construction quality is high.Factory edge is great. Very sharp, and the edge will last months (or years if you are lazy) of light kitchen duty. The downside of this is that VG-10 is harder to sharpen than cheaper softer steels, but it's no problem with a diamond stone. Alternately, the Chefs Choice diamond cone sharpeners like the 4643 do a nice job if you don't want to mess with the hassle of stones.There are tradeoffs to get a knife this high quality for such a low price. The finish is fine, but the knife is definitely more of a tool than a work of art. Tooling marks are faintly visible on the blade and handle, and edges are a little sharp. The handle material is the standard dense black polymer, functional and durable but not beautiful.As with all high quality knives, treat it well and it will treat you well. Don't just throw it in the sink. Don't cut on glass, ceramic, or other hard materials. You wouldn't drive your Ferrari around bumping into other cars or trees, and then get surprised by the dents and poor handling, would you?This knife is a great value.

Reviewer: Nate
Rating: 5.0 out of 5 stars
Title: Wow! Much better than I was expecting
Review: 20 or so years ago I was a lead line cook at a very nice restaurant and learned to take care of a blade. Since then I am a "residential chef" (I cook only for my family ;). I have been using a decent Forschner knife for most of this time, regularly taking it to the 3 sided stone and finishing with a ceramic honing steel. It was always sharp enough to give a shave but dulled quickly and struggled with things like tomatoes and potatoes. A few weeks ago the handle finally broke on it so I had to shop a new knife and after reading many reviews I purchased this, not feeling I needed to spend $300+. Fresh out of the box, WOW! what a difference. Some of the skeptical reviews I read prior to purchasing this must either have received a flawed product or are used to MUCH more expensive knives than I ever used. This thing is ridiculously sharp and holds an edge MUCH better than my Forschner. Every time I use it I am surprised at how easily it glides through everything it touches. I have yet to sharpen or hone it so I cannot share any information regarding that but for an at home cook, I believe this is more than adequate.

Reviewer: DavidC
Rating: 5.0 out of 5 stars
Title: Excelent quality!
Review: This knife is great!Perfect balance.Great weight.Awesome sharpness!

Reviewer: Mike
Rating: 5.0 out of 5 stars
Title: One word?
Review: Sheeeeeeesh - but seriously if you know, you know; its the same. It was worth the wait in shipping which was still 5 days faster than projected. You can definitely feel the squareness where the bolster meets the heel and at the rear of the spine where you might grip, but a little fine sandpaper will fix that.

Reviewer: yoon j lee
Rating: 4.0 out of 5 stars
Title: This knife is made by Tijiro Knife Company in Japan
Review: Bought the Tojiro Dp to use in our busy restaurant kitchen as too free up some of my other knives to get longer life out of them .This knife like most Japanese chef knives gyotos whatever you want to call it are made of a much harder steel composition . HRC of 60 So this knife will chip if you drop it on the tip or try to cut through bone . These are all things you don't do with Japanese knives. They are made for slicing veg,meat ,fish and boning meat if you are careful. I mean end of the day you can do what you want but don't give the seller a bad review because it chipped due to misuse. The more hard the steel the more brittle it becomes but with that hardness you get incredible edges that keep longer in between stone sessions. Softer the steel you get a more durable ( not as brittle ) blade and a nice sharp edge as well but the knife will get dull faster . At any rate this knife is a great purchase and will hold it's own next to my other much more expensive knives ex.... kikuichi, konosuke, Takeda, to name a few

Reviewer: Frederico Cunha
Rating: 5.0 out of 5 stars
Title:
Review: This is by far the best value knife i have ever purchased and used. The Razor Sharp blade, amazing edge retention and good feeling in the hand make this knife feel really premium and actually compete with much more expensive blades.Just as every reviewer said, Tojiro DP ends up being a quality over looks line of knifes, prioritizing functionality, materials and feels, making it an amazing workhorse for any kitchen

Reviewer: OVD
Rating: 5.0 out of 5 stars
Title:
Review: Deux seuls défaut pour ce couteau : les frais de douane à payer en plus (18,7%, c'est pas rien) et le fait qu'il est envoyé par colissimo (donc comme d'habitude, même pas de tentative de livrer à domicile et même pas d'avis de passage). Sinon, attention aux doigts !

Reviewer: patrick
Rating: 5.0 out of 5 stars
Title:
Review: Been a chef for 12 years. This is an excellent knife. Well balanced, very sharp out of the box, and holds its edge very well. This has been my go to chef knife since purchasing about 6 months ago. It may not look like anything special but it is a work horse and the handle is great for those long shifts. It handles abuse every day and with very basic Maintinence it’s proving that it will last. For the price it’s worth the quality and considering it’s not overly expensive I don’t feel guilty putting it to serious work in the professional kitchen.

Reviewer: Mario
Rating: 5.0 out of 5 stars
Title:
Review: This knife is truly remarkable for a price point. I have a Zwilling knife set a few Spanish knives & some Global knives. Global is not in the same league as the Tojiro. I cannot comfortably hold a Global knife. Out of the box the Tojiro is super sharp. I ran the knife over a leather strop and now it curves patterns in soft hand towel tissues. Truly a wow factor! The fit & finish is lovely, the only minus would be the edges on the back of the blade could have been smoother.I’m looking forward to preparing my food with this lovely knife. I have larger hands and this handle feels a lot more like a European handle which I prefer.The blade edge is very fine, should be easy to touch up on my ceramic Japanese stones.If your on the fence considering this knife, you won’t be disappointed at this price point, it’s a bargain.

Reviewer: Daehwan Hwang
Rating: 5.0 out of 5 stars
Title:
Review: Good