#2
Tojiro
Professional Chef Knife - Flagship Model
84 positive 0 neutral 7 negative
Based on 91 Reddit mentions
$139.00
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Sentiment summary across the product areas Reddit users mention most.
Reddit mentions
Original Reddit posts and comments behind this analysis.
Anyone know a good knife set?
You can find Tojiro knives on knifeware. The DP line is great for professionals while not being crazy expensive. Vg10 stainless is low maintenance while still holding crazy sharp edge, a 180mm gyuto and 90mm petty knife get me through any job in the kitchen.
Mean-ol-Jean in r/Chefit
June 1, 2026 11:44 AM
3
Top 5 Knife Recommendations
Prefacing this by saying you could get all the kitchen cutlery you might need from the Victorinox line, and they'd be cheaper, and perform better than most on the market. There's a reason their $48 Fibrox chef knife has topped America's Test Kitchen recommendations for over a decade. EDIT: I see a n
...Sanpaku in r/Cooking
July 17, 2026 10:54 AM
2
This is probably the most faq, but…I’m ready to spend a little money on some new tools
A Tojiro would be a good choice , Damascus is just aesthetics , tsuchime / hammering is also just for looks. Powdered steels are nice and hold edges for an extended period of time in a home kitchen setting. A Tojiro gyuto of whatever length you think is suitable and a petty really all you need. You
...DiablosLegacy95 in r/TrueChefKnives
June 1, 2026 5:05 PM
2
Questions before buying first japanese knife
Any of the 3 ginsan options you chose will be great, or at least a bit better than the tojiro you picked out. The Hatsukokoro option is what I'd personally choose, no specific reason other than I know it'll perform well and is made well. In terms of sharpening advice, it gets a little complicated in
...-Infinite92- in r/japaneseknives
May 4, 2026 8:33 AM
2
Help finding the perfect high use, functional, no frills gyuto for my husband?
The Tojiro Gyuto, good edge, great retention, full tangs.
Filipinobarber in r/chefknives
April 18, 2026 6:17 PM
2
What is a good beginner Gyuto? I am not opposed to high carbon steel, but do deal with acidic foods often so I think stainless might be more ideal. Budget, I would prefer to spend under $200, but I’d be okay with a bit over that.
Tojiro dp excellent quality, can handle almost anything, good steel, good sharpness retention.
Filipinobarber in r/chefknives
October 24, 2025 10:17 AM
3
Help
My vote goes tojiro, good value, holds edge, overall great workhorse knife. Been using their gyuto daily in the professional kitchen for years with no issues
Stranded_ in r/TrueChefKnives
July 26, 2026 12:42 AM
1
upgrading my old dull kitchen knives
Sharpening advice aside, the blade itself does make a difference. You can consider the Victorinox Fibrox Pro 8″ Chef Knife. This is the introductory knife for many a professional chef. If you want something more fancy, the Tojiro Gyuto Chef Knife is a good next step up without breaking the bank. The
...Terrence_Quah in r/KitchenKnifeKorner
July 30, 2026 11:57 AM
1
What’s a good chef knive for under 50-75 bucks? And a good whetstone for under 40-50 bucks? I’m a home cook but I want that upgrade, you know, I’d love a japanese knive even though I’m on a budget
Misono no bolster gyuto Misono Molybdenum Steel Gyu Knife (Tubanashi) No. 612/21cm https://a.co/d/056jG6yt Masahiro reactive carbon gyuto MASAHIRO Chefs Knife Gyuto Rose 8.27"(210mm) 13411 https://a.co/d/0cmHTbh3 Tojiro/fujitora dp a-1, on paper "better" steel, but a dinky knife with a shit handle.
...Kitayama_8k in r/TrueChefKnives
June 1, 2026 8:15 AM
1
Do you guys use pettys really?
Yes, a Tojiro 120mm VG10 stainless. I use it as a paring knife and for small chopping jobs like garlic, shallots, chiles, small onions. It's light, nimble, and easy to clean. I have a 170mm bunka that is incredibly light, but the shorter blade is nice if it can do the job. I'd probably use it more i
...Equilibrate321 in r/TrueChefKnives
June 1, 2026 8:19 PM
1
