Reddit Reddit reviews Tojiro DP Gyutou - 8.2" (21cm)

We found 57 Reddit comments about Tojiro DP Gyutou - 8.2" (21cm). Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Asian Knives
Home & Kitchen
Gyutou Knives
Tojiro DP Gyutou - 8.2
Stain resistant chef knifeUsable to both left and right handed users as it's even edgedBlade Height: 1.7" , Blade Length: 8.2"
Check price on Amazon

57 Reddit comments about Tojiro DP Gyutou - 8.2" (21cm):

u/HairyHamburgers · 32 pointsr/BuyItForLife

In my opinion, ceramic is crap. It is VERY sharp, and relatively cheap. But the sharpness and edge retention comes at the price of brittleness too. (Steel can get brittle too if it is taken to a very high hardness.)

You know what else is VERY sharp, and is a fair price and will last you a lifetime? Good steel knives. Opinions differ, but I really like Japanese knives. Here's a good example from Tojiro, my favorite bang-for-the-buck knife brand (the DP line specifically.) I've had mine for 10 years and it's never let me down.

Tojiro DP Gyutou - 8.2" (21cm) by Tojiro

If you get the Tojiro or something else, this is, in my opinion, the only knife sharpening method to consider. My Japanese wet stones have been collecting dust since this thing arrived 2 years ago.

Tri-Angle Sharpmaker by Spyderco

If you want that mirror polished edge you'll want to pick up a Ultra Fine Triangle Stone to go with it.

I'd trade 20 ceramic knives for one Tojiro and a Sharpmaker.

Source: Professional chef for 15 years (so far)

u/zapatodefuego · 12 pointsr/chefknives

Shun and Wusthof are the big name brands that people usually consider to be top of the line kitchen cutlery. While they aren't bad they are far from being the best and usually are not good values.

Lets look at some knives from both:

  • Wusthof classic 8", X50CrMoV15 steel at 58 HRC , $100
  • Shun classic 8", VG-MAX (likely not VG-10) at 60 HRC, $140

    These two knives will basically perform the same except for the Wusthof being tougher and the Shun holding an edge noticeably longer but being more brittle. The $40 price difference mostly comes from the fancy damascus cladding which, while looking nice, does not affect performance. Wusthof's inclusion of a bolster is often an annoyance and is removed on other models. The Wusthof is a mono-steel knife in that is is made of a single piece of metal where as the Shun is san mai. This doesn't significantly affect performance but it can in some cases affect the knife's ruggedness and how thin it can be made.

    Now lets look at some alternatives:

  • Tojiro DP gyuto 8.2", VG-10 at 60 HRC, $65
  • Misono UX10 8.2", UX10 at 60 HRC, $131
  • Kohetsu gyuto 8.2", Blue #2 at 62 HRC, $140

    The Tojiro is made with virtually the same core steel as the Shun and is also san mai but costs nearly $80 less.

    The Misono is mono-steel, just as hard as the Shun, yet manages to cost about the same.

    The Kohetsu will hold an edge significantly better than the Shun (because of the additional hardness and use of Blue #2 instead of VG-series steel), is also san mai, also has a fancy finish, yet manages to cost the same.

    Compared to the Wusthof, every thing else I've mentioned will hold an edge significantly better.

    tldr: Shun and Wusthof make good products but in terms of high end kitchen cutlery they are closer to being middle of the road than anything special and are not priced accordingly.
u/Dogwithrabiez · 12 pointsr/chefknives

You're new to the industry, and new to cooking. Quite frankly, your skills are at the point where you won't really have a huge preference one way or the other, and you won't perform any differently with a 50 dollars knife versus a 5000 dollar knife. Similarly, fancy whetstones, glass stones, sharpening systems, etc won't make a difference either.

Right now, get the basics. Good solid stuff that's relatively cheap so that you can figure out what you like, and don't like. You have 1300-1500 to spend-- Good. Save it for now. Industry doesn't pay much. Here's the basics to start you out that has the best bang for buck, and gives you some different styles and feels to try out, so that you can figure out what you'll eventually enjoy the most. If you want more information on any of the knives, let me know.

This is a knife that's full tang, VG-10 steel(same as Shun), and has decent heat treat. Western style handle, with a westernized santoku Japanese style blade. At 60 bucks, it's a steal.

Ubiquitous western style knife. Steel is the same as the more expensive Wustofs, Mercers, and anything that claims to use "German Stainless Steel". It's all x50crmov15, with slightly different heat treats. Victorinox does it right.

HAP40 high speed tool steel. This is the high tech stuff used in blade competitions. Japanese style handle, maintains a really sharp edge for a really long time. A little more expensive, but that kind of steel for that price is really, really worth it.

Look, a cleaver's a cleaver. You don't need fancy steels or anything-- You just need a whole lotta force behind a whole lotta steel. Hone and sharpen often, and this'll do great for you.

Speaking of cleavers, though...

Chinese cleavers are awesome. They're not actually cleavers though, don't use them on bones and the like-- They're the Chinese version of the all purpose chef knife or gyuto knife. Chinese chefs are expected to be able to do everything with this knife, from fileting to tourne to peeling to chopping to brunoise, so they're actually quite versatile. Speaking of which-- This also fills in for the Japanese Nakiri role. Tons of fun to use.

This is a fantastic stone, one that Master Bladesmith Murray Carter uses. I ran a knife sharpening service, and this is the one I used for most knives as well. Since you won't have to deal with weird recurves and tantos and nightmare grinds and the like that can show up on folding knives, this will serve you very well.

This is in case you get some gnarly chips on any knives. This'll get it out quick and easy. Bonus-- Use it to flatten and maintain your King stone. This and the King stone is all you really need for sharpening. You can easily get a shaving edge with it.

Besides those, stick with what you got in the Mercer kit for the specialty knives. You really don't need fancy versions of those. You also really don't need a serrated utility knife at all. In the professional kitchen, the three knives that saw the most work were the overall chef knife(even for fileting and some light butchering), the 4 dollar Victorinox paring knife(quick and easy to sharpen), and the Mercer tourne knife.

Buying all this will amount to 431.31, giving you a combination sharpening stone, a flattening/reprofiling stone, and 5 fun knives of all different kinds to play with, at a fraction of the cost. You'll notice I didn't put any Super Blue or White #1 steels in there-- That's because A) They're more difficult to take care of, and B) They're really overpriced for what they are, simply because their "japanese" moniker makes people think they're super laser swords from a land of secret steels(they're not). The HAP40 steel beats these steels in pretty much every category.

Hope you found it helpful! Have fun with whatever you decide to choose.

u/diemunkiesdie · 10 pointsr/seriouseats
u/UncannyGodot · 7 pointsr/knives

An Amazon registry (I would skip the Kohls cutlery offerings) will limit you somewhat, but there are certainly decent options available. I think your selection of two chef knives, a bread knife, and a paring knife is a good choice. For the most part I'm going to suggest fairly costly knives because, frankly, this isn't /r/culinary.

Chef knives first. Everything I have to say about 8"/210mm knives I would apply to 10"/240mm knives unless I make note.

If you want a hefty Western chef knife, I find Messermeister to be best in show. They take an edge better than other stainless German knives I've owned and they keep it longer. I find the grind and profile to be slightly more modern and workable in the Elite models opposed to the highly popular Wusthof Classic and sundry Henckels lines. The fit and finish on them is on par with Wusthof, which is to say impeccable. Messermeister makes three different handles for its Elite lines and offers the blades in a thinner Stealth version, which I like. Since Messermeister's Amazon offerings are a bit wonky I would highly suggest you look around the site for the style you like. You might even find some other kitchen gadgets you like. If you are interested in a French profile, look at K-Sabatier. A carbon K-Sab is a lot of fun. And though the stainless knives they produce aren't really as magical as their carbons, they're still fine knives.

  • Messermeister Oliva Elite Stealth: Olive wood handled. My favorite. Extra classy.
  • Messermeister San Moritz Elite Stealth: Poly handle option. I don't like it as much as the wood handles, but it's much cheaper as offered here.
  • Messermeister Meridian Elite: Classic black pakka wood handle. It's classic and black.
  • K-Sabatier carbon: This knife is king of the hill. Yes, it's a hill out in the middle of nowhere, but it's still a nice knife. This style is timeless, but it's also out of stock.
  • K-Sabatier stainless: I believe this knife uses the same steel as Wusthof and Henckels with a similar heat treatment. The biggest difference is the profile.

    There are many good Japanese companies and makers to consider. These knives will all be lighter and somewhat thinner than almost any Western knife. If you want something functional and somewhat reasonably priced, Suisin, Mac, and Tojiro have some good options. In the next price bracket up, a Kikuichi, a Yoshihiro, a Takayuki, or a Misono fits the bill, though Misono knives have become incredibly inflated in price. If you have a rich Uncle Ed, slip a Takeda into your list. I would definitely consider other knives at these general price ranges, but they're not available on Amazon.

    A few budget suggestions:

  • Tojiro DP gyuto: A great knife line. Tojiro's VG-10 heat treatment is on par with if not better than Shun's. If you're used to a heavy 10" knife, a Tojiro DP 270mm wouldn't be out of the question.
  • 7.25" Mac Chef "chef" knife: This is definitely a gyuto, regardless what it's labeled. I've used it on a restaurant line during service and it is quite durable. It's reasonably priced, which makes it a popular choice in the food industry.
  • 10" Mac Chef chef knife: Though they're from the same line, this knife has a wholly more substantial feel on the board than the above. It's still light. It's not priced as well as its shorter cousin. This is the knife that opened my eyes to what Japanese knives could be. The knife is available in the 12" length which, like the Tojiro, coming from a full weight Western knife would still be light.
  • Suisin HC gyuto: A carbon steel knife selection. These knives have good production values and take a great edge. These knives have decent asymmetrical grinds, which is a definite plus for me. Suisin also makes a comparable Inox stainless line that is quite nice.

    To find out who really loves you:

  • Takayuki Grand Chef gyuto: To be fair, I have not used this knife. Those who have like it, though they usually consider it a bit overpriced. It's made from AEB-L, which in kitchen knives is my favorite stainless. I would prefer the Suisin HC.
  • Misono UX10 gyuto: This knife has been around for a few years and it's pretty popular at high end restaurants. It's nice, but it's a bit overpriced for what you get; the steel and grind on it are unremarkable. The fit and finish on it is probably the best you can buy, though.
  • Yoshihiro gyuto: This knife is again a bit pricey for what you get, but it does at least include a saya. It offers you a crack at a wa handle, which is a slightly different experience. The steel is somewhat softer than I would like.

    Rich Uncle Ed special:

  • Takeda 210mm Aogami Super gyuto: It's thin. It's light. It's made by a wizened old master craftsman. It's got a weird grind that does a whole lot of work while cutting something. It's made out of one of the finest carbon steels being produced today. It's... really expensive. Takeda lovers swear by them, but they're much too tall on the board for me.

    Unfortunately I didn't spot many knives on Amazon that I have confidence in and feature a Japanese handle. That's a shame because they're a treat.

    Unlike my essay on chef knives, I have only one bread knife suggestion, the Mac Superior 270mm bread knife. It's the best Amazon has to offer and one of the best bread knives you can buy. Tojiro makes a clone that sells for less elsewhere if no one gives you one.

    Paring knives are a little different. Edge retention and grind are much less important than geometry. I have this Henckels Pro 3" and I like it; the height of the blade is very comfortable. It has no flex, though, so don't expect to use it optimally for boning tasks. I am almost as happy with any Victorinox paring knife. I would suggest you try as many as possible in brick and mortar outlets to figure out what you like.

    And finally, storage. A wall mounted magnetic strip is popular. Those made of wood have less chance of scratching or damaging a knife, so they're somewhat preferable, but as long as you pop the knife off tip first you won't damage it. I've used this strip from Winco for the past year at work with no ill effect. A knife block actually is a good storage option if you can find one to fit your collection. The biggest risk is catching the tip when the knife is inserted into the block, but that's not much of a concern if the user is careful. I use a Victorinox block that was a gift at home for most of my house knives. This block is great, I've been told. A drawer insert is another good low space option. I like my Knife Dock for the stuff I want to keep safe. It lets me slip in as many knives as I have space for the handles. This insert from Wusthof is also popular.
u/fazalmajid · 6 pointsr/BuyItForLife

You’d be much better off with the inexpensive but good Victorinox/Forschner chef’s knife or the Tojiro-DP wa-gyutō:

u/TheBaconThief · 5 pointsr/Cooking

First off, everyone should read this before spending a good bit on a knife:

Honestly, at that price you should consider the aesthetics you liket, because diminishing return to quality sets in pretty quick at around $70 then again around $120-$130.

This is a really solid value Knife, though I'm kinda meh on the handle:

If you pair it regularly with this guy: if will outperform a way more expensive knife with poor upkeep.

u/abakedcarrot · 5 pointsr/chefknives

For $120 and two knives, there is the omnipresent starter option - the Tojiro DP line.

I'd start with the gyuto or the santoku. They overlap for the larger tasks and its really more preference on the shape. They both are too thin and the steel is too brittle to cut bones or hard vegetables (pumpkin/squash) with (which your Wusthof can take care of) but will go through veg and protein pretty easily.

Then you have budget left over for the petty, which is kind of like a long thin paring knife. Good for smaller tasks or things that need delicate tip work.

you might even have some budget left over to pick up a stone. This is a popular beginner option.

Edit: The other option is MAC knives. Same shapes apply

u/VaguePeeSmell · 5 pointsr/knifeclub

r/chefknives will have better suggestions but I bought a Tojiro Gyoto and it’s worked really well for me.

u/chirstopher0us · 4 pointsr/chefknives

Originally I wrote this as a reply to another comment, but it got nabbed by the automod for accidentally having one affiliate link, and it's not a reply to that comment really, it's a reply to OPs question, so I deleted it as a reply and am posting it top-level here:

-------- PART 1 of 2:

There are several choices now for (i) Japanese (ii) fully stainless (iii) gyutos/chef knives of (iv) either 210 or 240mm in length and (v) $80 or less, thankfully:

1 Narihira 8000 (210mm) or 240mm

2 Mac Chef Series (8.5")

3 Misono Molybdenum (210mm)

4 Fujiwara FKM (210mm) or 240mm

5 Tojiro DP (210mm)

6 Yahiko VG-10 Western (210mm)

7 Yaxell Mon (8"/210mm)

8 Shun Sora (8")

So, #s 1, 2, 3, and 4 are all made of "Molybdenum steel" or "Molybdenum / Vanadium ("MV") steel". This is typically harder than European knives but softer than VG-10, right around 58-59 HRC. #s 5, 6, 7, and 8 are made with VG-10 steel, typically around 60-61 HRC. The Molybdenum knives will be easier to sharpen because the steel is softer, but they won't retain that sharp edge as long as VG-10. VG-10 is more difficult to sharpen, but at least in my experience it's still not that difficult. VG-10 is also more prone to micro-shipping along the very edge, because it is harder and more brittle, but with good boards and technique I don't think that's a problem and even if it happens you can take the micro-chips out with sharpening. Personally I tend to value lasting sharpness over ease of re-sharpening, so if everything else is equal I would prefer VG-10 for my main chef knife.

(1) I don't know a lot about Narihiras. Hocho Knife sells them and confirms they are made in Japan (one Amazon listing said China, though the others said Japan as well) and they appear to arrive in the same style of clear plastic packaging other definitely Japanese knives come in from my local Asian ethnic markets, so. They are notably cheaper -- 210 gyutos for $44. They might be a great value and allow you to get a matching petty for your $80, or they might be awful. At least Amazon has easy returns.

(2) The Mac Chef series is known for the cheaper non-bolster handles and for the blade being especially thin, to the point of having more flex than a lot of people desire. I had one and found it just a little too flexy for me. Also the stainless MV steel in that line will pick up just a tiny bit of slight discoloration with certain foods, I learned. Not super popular because of how thin they are, but if you want super thin, the way to go.

(3) The Misono Molybdenum series are Misono's cheapest line (Misono makes the king of western-style stainless gyutos for pro chef use, the UX10, about $200), but the fit and finish and grinds are still excellent.

(4) Fujiwara FKMs are really well-liked. Very similar in pretty much all external dimensions to the Misono. The FKM handles might be just a tad (1-4mm?) narrower. Sometimes in the past these were reported to have a knife here or there with less than perfect fit and finish, but that appears rare.

Among the MV steel knives, if price is factor #1 I'd start by trying some Narihiras from Amazon given the ease of returns. If you want a knife as thin and light as possible, the Mac. If you want a tried and true maker in a traditional style, if 210 is long enough I'd lean toward the Misono. If you'd rather have 240mm, the Fujiwara.

(5) Tojiros are the classic VG-10 starter knife. They're just very good all-around. Some people find the handles a tad wide, but... it's hard to know what to make of that not having your hands and not being able to hold one. It's not *way* wide, it's still in the normal handle range I find.

(6) The Yahiko is a CKTG exclusive line and the site owner strongly suggests that they're rebranded Tojiro DPs but that stay at $59.99 at his website. There's a whole load of internet drama over that vendor and while I don't like censoring reviews I also have only had very positive experiences buying form there so I think it's all stupid internet drama and I don't care. Seems to be a very solid knife "identical in every way" to a DP.

(7) Personally, if I had to give a gift of an $80 gyuto to someone, or if a single $80 gyuto was going to be my lone knife pride-and-joy for a while, I would buy a Yaxell Mon. The design is less traditional but more special looking, and I have another Yaxell VG-10 gyuto, and all the other knives I've had that were as sharp out-of-the-box as the Yaxell were $200+. Fit and Finish was second only to the Misono MVs, which had a slightly more rounded spine for me. The handle is also a different shape in that it is a bit thinner but taller, and it is a material that is a bit more grippy than the others.

(8) Some people will balk at recommending something as corporate as a Shun, but it merits mention. I had one for a while. It was truly very sharp. It also has a different profile than anything else here, and different from anything else in Shun's catalog -- there is a bigger flat section before transitioning up to a very short and agile tip. I actually really liked this profile in use. The VG-10 is braze welded onto the edge rather than being a thin layer all through the in the middle as it is on the other knives. Theoretically maybe that means after enough use and sharpening that might be an issue, but honestly I think that would take 100 years of use. The big downside is the handle. The handle is grippy but irritatingly cheap feeling. It feels like hollow plastic. But it does work as a handle. And Shun will re-sharpen your knives for free for life if you send them out to Shun by mail, so that might be a plus.

Among the VG-10 knives, if I wanted the classic handle look, I'd buy a Tojiro or Yahiko (probably a Yahiko and save a few dollars). If I wanted to be impressed when I open the box and feel like I had a unique real Japanese knife or I wanted the ultimate in (initial) sharpness, I would get the Yaxell. If I really wanted a big really flat flat spot (for an 8" gyuto), I would get the Shun. That profile is unique...

u/tactical_spatula · 4 pointsr/knifeclub
u/threeglasses · 4 pointsr/IAmA

At this point that Victorinox is ridiculously expensive. 45 dollars is getting into actual good quality knife territory. Everyone suggesting it has inflated the price over the years. I believe it used to be suggested as a $25 dollar knife. At that price it really was good. Now its just a very expensive stamped knife. I like the rest though.

Figured I should edit and give a suggestion at least. If you want something japanese you can pay 5 more dollars and get something MUCH higher in quality. [Santoku] ( or for 15 dollars more than the Victorinox you can get a [chef] ( Style Japanese Knife. For something European I would go with Ramsey's suggestion to look at Heckles or Wosthof and just prowl Ebay. They will probably be around 45 dollars for a Heckles 8in chef knife.

u/4ad · 4 pointsr/Cooking

I have several knives.

My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.

I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.

It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.

I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.

Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.

Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.

I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.

If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.

My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!

u/Simpsator · 4 pointsr/Cooking

If you're looking for a knife just as good as the Victorinox for the same price range, look at the Mercer Genesis same steel as Wusthof and Victorinox, much better fit and finish than the rubber handle of the Fibrox.
However, if you really want to step up a level in quality to a more mid-range knife, look at the Tojiro DP Gyuto

u/redmorph · 3 pointsr/chefknives

The reviewmeta on this is all right, they may have spread these out as freebies in a promotional push, but the legit reviews still are very positive. In comparison, Tojiro has no issues with reviews what so ever.

Also this brand is made in China, which is not a negative in and of itself.

u/slipperier_slope · 3 pointsr/food

Thanks for pointing me in the right direction. I may go with this knife as it's got some pretty great reviews and a decent price.

u/ob-gym · 3 pointsr/chefknives

You're not far from Kyoto, might be worth an hour detour the next time you're in the city. The wiki has a list of well known shops.

You actually have access to the no-frills cheap professional knives in the Japanese domestic market if you're willing to put in ~10000 yen for a high quality blade.

If that sounds like too much trouble, this is never a bad choice.

u/dagaetch · 3 pointsr/cookingcollaboration

Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.

u/morcillaisthereason · 3 pointsr/KitchenConfidential


tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.

for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why

u/lulu114 · 3 pointsr/chefknives

Hey, sorry to hear about your house getting broken into. That's a really tough deal and I wish you the best in bouncing back.

On rebuilding your roll, I have a few suggestions. I know I'm in the minority here, but I think carbon steel is less essential to have in a knife roll than stainless. Carbon steel knives are sharp as hell so you don't need to sharpen them as frequently, but even though I sharpen my knives every two days or so, it doesn't actually make a big difference to me if I only have to sharpen every third/fourth day... but again, that's just how I feel. Carbon steel knives also sometimes leave residue on food, so it's essential to have a stainless for some projects anyways. For rebuilding a budget roll, it's important to first have a few (3-4) beater knives for service. This is because you want to have knives that you can use for things like food allergies without having to drop everything to wash off a knife, which can put you in the weeds if you get a lot of allergy/aversion tickets coming in at once. I keep a set of these in my bag as well as a Mercer beater knife, although I like Fibrox as well. My main prep knife is a Tojiro 210 DP Gyutou. It's great for doing fine veg prep like brunoise and I even use it to portion raw fish (but I would definitely get a deboning knife if you're going to be breaking down fish). I definitely understand having one or two knives that you can be proud to keep in your roll, but at the end of the day, it's probably better to prioritize having the cheap essentials in your bag first.


If you've read this and your mind is still set on getting one of the gyutous you posted, I would recommend getting something with a little bit of a curve to it. Japanese steel tends to have a straight edge and some hybrids will be straighter than others. This is useful for motions where you're sliding the tip around the board, but having a curve is important for things like cutting chives where you want some rock to it (like the kanetsune you posted).


As far as sharpening goes, having a gyutou and a fibrox will teach you the difference in how you want to move the blade across the stone for different blade shapes, which I think is a pretty essential sharpening skill to have. I personally own two double sided stones, but since I sharpen my knives with some frequency, I only ever use the 3000/8000 grit.


Make sure you consider all the other things you need in your roll! Get a steel, a few peelers, like 6-8 spoons, tweezers, cake testers, maybe even a mandolin.... it can add up, but all these are essential to have before you buy that awesome aogami. I'm pretty confident you can have an awesome and versatile knife roll and stay under your budget so that you can focus on rebuilding and replacing all the other things that were taken. Best of luck to you!

u/KellerMB · 3 pointsr/Cooking

Victorinox makes a rosewood handled version. Mercer also makes some decent looking forged knives in your price range.

Nicer knife than the other 2, but you'd have to throw in $8 on top of your giftcard.

u/chunkwizard · 3 pointsr/Cooking
u/Oneusee · 3 pointsr/KitchenConfidential

This. For sharpening stones, buy a 1k and 6k stone, brand isn't a super big factor. King is apparently pretty good, but I use nawima or something. Edit: These stones.

u/uniden365 · 3 pointsr/Chefit

Lots of buzz words and nonsense on that website.

For an 8" chef in VG-10 check out this tojiro DP gyuto. I personally owned one for awhile and its a good knife with great build quality for the price.

For a higher price point knife, check out this TS madam. The manufacturing is identical as the Mighty Mac at a fraction of its $160 price.

I have bought two knifes from that ebay seller including this one and have not been disappointed.

u/lettuceses · 3 pointsr/Cooking

The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.

(Copy and pasted from something I've posted before, but with some updates)

TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.

As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.

German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.

The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.

A couple knives still in this range, which are better quality than the fibrox anyway are:

Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32

So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.

and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32

Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.

So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.

Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.

For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.

The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)

And the Santoku is $43

So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.

There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:

I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.

u/RefGent · 3 pointsr/chefknives

This would be my first choice, link is for the the 9.5", the 8 is 20cad more for some reason:

House of Knives is having a sale on the Global 8" chef, this would be my last choice:

There is also the Tojiro DP on Amazon, solid budget performance, widely recommended:

If you wanted to save money, there are the Mercer knives on Amazon, not amazing, but I would still choose it over the Global:

u/Homeostase · 3 pointsr/BuyItForLife

Best bang for buck is usually considered to be the Victorinox chef's knife.

Best bang for buck when it comes to Japanese knives is usually considered to be the Tojiro DP line. Much cheaper than Shun and just as good.

u/eskimoexplosion · 2 pointsr/AskCulinary

Reddit is firmly on the victorinox train and that's great. They're great knives. I want to offer you another option though. I've used a lot of knives throughout the years and I loved my forschners, but at the end of the day they're never going to be as sharp and stay as sharp as you would like. I moved onto the Tojiro DP they're a big step up from the victorinox chef knives for roughly $10-15 more in price. They're made of good quality Takefu VG10 steel, the same steel used in a knives that are a lot more expensive. If you maintain it you won't have to upgrade to something better when you're ready.

u/chirsmitch · 2 pointsr/Cooking

People have mentioned the Tojiro Gyutou when this was asked before.

u/derkumi · 2 pointsr/Cooking

Check out Alton Brown's website:

particularly his guide on knives. cant stress how much a good knife will change how you cook. seek out Tojiro knives on amazon, good and reasonably priced. I would recommend a santoku or something like this

u/MechaTrogdor · 2 pointsr/Cooking

As others have mentioned, my first move would be to check her knife and make sure it's decent and sharp. A good knife with a kept edge should cut vegetables more effortlessly than any press chop.

Maybe look at some quality, thin ground Japanese style knives such as this

Edit: I also would recommend Global knives, either the 8" chefs or the 7" santoku. They are sharp and light and some people find them very ergonomically pleasing. You (she) can try before you buy in stores like Bed Bath and Beyond or William Sonoma.

u/ender4171 · 1 pointr/AskCulinary

Might look into a larger qyuto as well. That santoku looks like a 165mm. The 210mm Gyuto would be a nice addition.

u/the_grape_one · 1 pointr/knives

Tojiro makes great knives for the price- here’s a comp.

I’ve got a few and LOVE them. They’re no shuns, but the difference in price for what you get is remarkable.

u/Drezken · 1 pointr/chefknives

I bought the tojiro gyuto (amazon link for my first knife. It's served me well for just about everything, holds an edge incredibly well, sharpens without too much effort, feels great, and has an aesthetically simple beauty. I also appreciated it later on since I found that it's more forgiving than many japanese knives wrt the blade and point without needing to use japanese knifework. I've heard equally good things about their 7" santoku, though it obviously won't rock at all.

u/maxg900 · 1 pointr/knives

Can you tell me more about the Tojiro? I was looking at this one

u/igcetra · 1 pointr/chefknives

Can you suggest a knife then at whatever budget around mine would be suitable?

Someone below suggested the Tojiro DP, it's a lot cheaper than what I was willing to spend but what do you think. Even found a pack with a paring knife for $90

u/ecerin · 1 pointr/gifs

I work in the industry; I've used a Tojiro DP for quite awhile. I like it a lot and would definitely recommend it to others. Plus, the fact that it is only $50 makes it an easy thing to test out.

u/Costco1L · 1 pointr/Cooking

Tojiro DP Gyuto is now $55 at
Really fantastic knife. This one is kind of short but if your SO is petite it could work. If you can stretch your budget to $65, this longer one at amazon would be better:

u/kgeek · 1 pointr/food

Would echo others' concerns on getting a knife set. You usually only need 1-3 knives. I'd start with a good 8-10" chefs knife, paring knife, and bread knife. The Victorinox ones are good, but the blade can dull quickly. For around the same price I recommend the Torijo DP knives. They're made from very hard VG-10 steel and will hold an edge much longer.

u/rutiene · 1 pointr/AskCulinary

Agreed on $33. But if you're willing to spend $20 more, Tojiro DP is a lot better.

u/JoshuaSonOfNun · 1 pointr/Cooking

Having a nice sharp knife makes all the difference.

I thought I was just terrible at cutting foods but a good knife almost made me chop em like a pro.

u/Ramenorwhateverlol · 1 pointr/chefknives

/thread This is honestly the most recommended knife over here. And they're cheap enough to be used as house knives in restaurants.

u/jeeptrash · 1 pointr/chefknives

Depending what your used to it may be better than what you have, guessing so since your asking about it. The steel is quite soft and won’t hold a edge very well, but it would be easy to sharpen. My recommendation for a decent starter knife is a Tojiro dp Decent steel, not expensive.

Tojiro DP Gyutou - 8.2" (21cm)

u/SmileAndDonate · 1 pointr/knifeclub

Info | Details
Amazon Product | Tojiro DP Gyutou - 8.2" (21cm)
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

u/CosmicRave · 1 pointr/knifeclub

Depends on how high end you want to go, really. My favorite brand is Masakage or Shiki.

If you're rocking a Vnox though the next reasonable step up is the Tojiro DP

u/indifferentusername · 1 pointr/chefknives

I wouldn't worry about the steel nearly so much as the grind. Based on the pocket knives I've seen, Buck's hollow grinds are inconsistent and not nearly thin enough. I'd suggest a MAC, Misono, or Tojiro instead. Or, if you want to "buy American", R. Murphy.

u/Upgraded_Self · 1 pointr/IAmA

Everyone is up on victorinox. Its a good price but there is much better out there then that meme knife.

For instance.

u/zachlee1 · 1 pointr/Cooking
u/mrmoustafa · 1 pointr/KitchenConfidential

Dude, as someone who has had to use Shuns(using co-workers, receiving them as gifts, etc) more often than I'd like, I implore you to consider the Tojiro Dp.

I got my 240mm gyuto for around 95$ including shipping via Korin. At roughly half the price of its Shun counterpart (10" Classic Chefs), it's such a better value. As long as you diligently sharpen and hone it, it will do great things.


Are you fucking kidding me?? 70$ is a goddamn steal

u/nonpareilpearl · 1 pointr/food

Thank you so much for all the info! So maybe something like these Zhen knives or this Tojiro knife?

Stupid question: I recall someone telling me once that high quality knives are not dishwasher safe. Is this true? If I buy these for her, we'll be hand washing them, correct?

For the wet stone: how much does the manufacturer matter? I was able to find this one and it seems well reviewed. :)

Thank you again for all the help!

u/Sheshirdzhija · 1 pointr/chefknives



My current knife is a Zwilling Artisan 8".

Maybe I am overstating it's state. There are a lot of "chips" in the edge. When I e.g. chop parsley and such, it does not cut through all of it. Maybe the chips are small enough to elbow grease it.


Here are some photos.


Nevertheless, I would still like to get a second knife, 1 tier up. Because I actually have 2 kitchens, 1 in the house, and another one in the summer house (in the same yard). And I don't want to be hauling this one every time.

I also need a "beater" knife for occasions when we have chicken and pig slaughter. I butcher ~30-40 chickens a year, and once 2-3 times a year we butcher a few pigs.


So I would use this new knife for everyday cooking, and the old one, once repaired, to brute force other tasks.


Is there anything you can say of Burgvogel Oliva Line? It's a european brand name for Messermeister.

I am debating between it and Wusthof Ikon Classic for a german contender.

I guess the only contender form the japanese side is currently Tojiro DP3, if I decide to go that route.

I can get Burgvogel and Wusthof for ~80€, and Tojiro for ~100€.

I am also confused that in USA, there is a Messermeister Oliva ELITE. Not sure if it's the same knife, or a better one. It's more expensive, so it should be better. But I can find no reviews on the EU version.


I have another question though.. At what hardness does honing steel "stop working"?

Is there a clean break, like, hardness 59 or whatever?

I do plan on getting an inexpensive whetstone with the appropriate grit, but I want to make sure I get a knife that I can hone regularly, and sand occasionally. I simply don't have time to sand all the time.

u/huck1 · 1 pointr/thewallstreet

I have this and it is fantastic. Great value compared to MAC/Global and nicer looking than victronix. It is pretty large though if you were considering a 6" instead.

u/Wanderlust-King · 1 pointr/KitchenConfidential

100% recommend a Tojiro DP, fits your budget nicely, great bang for the buck, holds an edge very well.

VG10 with a great temper. comparable to a shun, but less chip-prone, and half the price. good weight and balance imo.

I have a tojiro dp and a few gyutos that cost 2-3 times as much, and I use the tojiro most.

u/nukasu · 1 pointr/Cooking

the chef's knife is going to be your go-to blade, so get something decent. i'd recommend the Tojiro DP Gyutou. it's more expensive than the victorinox fibrox but has a vg10 steel core. edge retention is much higher and it requires less honing; this is a great value for the money.

for a paring knife, the victorinox fibrox will do.

i'd also suggest a slicer. a tojiro dp is a great choice for this as well.

i consider these three the core blades in a kitchen. (personally i also use a santoku quite a lot, which rounds out my own "core four", but it's not necessary.. and you'll hear lots of pretentious people tell you that, over and over again)

for the serrated knife just get something cheap at walmart; same with shears.