Professional Chef Knife - Flagship Model

My Tojiro gyuto is my "daily driver." The handle doesn't fit my hand as well as my Globals, but I beat the hell out of this knife and it's great.

Big fan of the Tojiro DP Gyuto, been using mine (24cm) for 10 years now, still going strong.

Never heard of these knives before. I recommend to my friends when they ask this to not reinvent the wheel and stick with the classics. I’d recommend any of the following:- Zwilling Pro 8” Chef’s knife - high tip is the model I believe. The one with the traditional chef’s knife profile- Wusthof Clas

Both are VG-10, and that part has a clean answer. Fuji Cutlery in Tsubame publishes the spec for the 302's range on its own site: a cobalt alloy steel (VG10) core with 13-chrome stainless cladding. The 807 is the same core and the same cladding, in the version with a bolster. So the steel isn't the

If it were me, I'd start with a single larger knife (gyuto/santoku/bunka are the mane options; or a nikiri if you do almost exclusively vegetable prep) and work your way from there. With your first few Japanese knives, you are going to find things you like and things you don't, and that will inform

As far as gyuto goes. It may be worth discovering what size you like first. Most people go for 210-240mm. 240mm is more professional standard, but many home chefs prefer 210 because they are easier to wield and work better in smaller kitchen spaces. Don't feel like smaller is worse here, as its not

Маю на кухні шеф від Tojiro - Gyuto в традиційному виконанні з Shirogami. Йому за 4 роки використання взагалі нічого не треба, окрім правки на керамічному мусаті. Така собі кухонна катана.

Yes exactly - it definitely works for him but he now uses it at home and uses a tojiro 270mm gyuto for work since it's longer & can take a beating. As for the sharpening & thickness i think that is my concern too so i don't want to judge a brand new kagekiyo based on that.

I found our answer in another thread "Eco" Is here the DP3 Copying from user u/TheMrSzy: Tojiro lately standardized naming of their basic lines due to introducing new ones (they got in-house master smith from what I've heard and try to go for premium market), but some stores still use the old naming

Tojiro dp excellent quality, can handle almost anything, good steel, good sharpness retention.