Tojiro DP Gyuto After 1 Year
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- čas přidán 19. 03. 2022
- This is the long awaited review of what I think about the Tojiro DP Gyuto After 1 Year.
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As someone who has owned a tojiro 240 dp for 5 years and I work as a chef professionally. I will say the factory edge is just the tip of the iceberg. After sharpening my knife the way I like, I have found I can literally chop 10 lbs of fruit and countless veggies in a day, and then slice meat for service with this knife with minimal maintenance and will stay sharp. And I can do this for 2 weeks and it'll remain razor sharp with a very nice bite and great slicing action for proteins. After 2 weeks I run it on a 4k stone for just a few passes and it's back to being an insane beast for another 2 weeks. But realistically I just like my knives insanely sharp. I could easily perform the same tasks for a month like that.
I'd be willing to bet what I put my knife through in 2 weeks, is more than what you did in 6 months.
That being said, I actually didn't fall in love with the knife and basically had the same outlook as you until I got into sharpening myself.
Everything you are saying is exactly what i experienced with the factory edge. But ita a factory made knife and not finished to the same standards as non factory knives, which is why when you compare this knifes edge retention to other factory knife edge retention, it won't be as impressive. But once you touch up with your own stones, the edge retention is comparable to the best. And I get the bonus of being able to be rough on my knife at work and not worry about chipping or anything. As a work knife, it's absolutely incredible.
At home you will see me using my shibata koutetsu gyuto, my masakage santoku, my itsuo doi nikiri, and my Matsubara bunka.
The tojiro dp gyuoto for a working chef, is a dream. And I highly recommend you put your own edge on that thing and you'll see it in a whole new light.
I can understand your lack of enthusiasm for the 6 month factory edge. Like I said, it's a factory made knife in a mass production line so the factory edge leaves much to be desired and really doesn't come close to unlocking the full potential of this beast.
Its been through many wars and it's always been reliable and stays sharp through a myriad of different tasks.
That is a great perspective and I really appreciate you sharing! Especially coming from a pro chef that use it on the line for 5 years. THAT is the true test. I definitely agree that what you put your knife through in two weeks is more than what I do in 6 months. And probably even a year since I have to rotate so many knives 😂
I will have to say that it sharpened up really easy. I think if I would've touched it up in the 4 month mark on a 3k, I might have a whole different view on it. But I'd love to pin this comment for the viewers to see. Just so they also have a true prolong "torture test" that is put through a commercial kitchen for 5 years. That's just amazing feedback/info that other viewers should most definitely take into consideration in addition to what I've said.
I am still looking to add a Matsubara to the collection, as well as a few others. Takeda has been on the list for a while as well. And I agree with a lot of what you say, many Japanese knives come with edges that are just decent from factory. With exception of like Takamuras. Like you said it perfectly, unlocking its true potential!
Really appreciate you taking the time to share brother! 😃🙏
I join our host in always wanting to hear the professional's perspective on knife stuff. I talked to a locally famous chef for a magazine piece some months back about sharpening for home cooks and loved hearing what he had to say. It's certainly true that with decent sharpening skills you can make a knife your own and tune it up how you want.
ETA I have to say I heard some guys discussing the DP on one of the forums out there and they felt it was a a little thick behind the edge. I suppose that was in comparison to some $300 screaming laser in R2 or something. I often sharpen at a slightly more acute angle than the factory edge and usually get a noticeable performance boost, but I think the DP's geometry is fine, perfectly representative of a good Japanese knife.
Thanks for this, as a line cook I was looking for something that was a bit of an upgrade from the house knives or my victorinox. Guess I'm spending money again.
100% agree, my first one is going on 7ish years, and is an amazing all around knife. When I bought the knife, they had another Tojiro someone else was looking at for $150+ more and she said the only difference is, the handle. So I had to get it, and it's been my go to in the kitchen .
I started using king stones, I had the 1200, but I didn't have the patience for soaking time, so I found the naniwa chosera line, they are splash n go stones and are amazing!! Then I found the naniwa diamond stones, which are expensive but super fast cutting, love your videos keep up the good work sir! 🤘
so far I’ve bought 4 knives after your reviews. they’re all still outstanding and have great patinas. keep the content coming. still on the hunt for a Kiritsuke.
Thank you so much and am so happy to hear that! Really makes all the time invested worth while! I should have a kiritsuke coming up soon 😃🙏
Thanks for this. I have the Tojiro DP, and I've been happy with it.
Glad you like it! Overall, a very solid knife. As many have said, at that price range and especially when it goes on sale, the bang for your buck is hard to beat!
Hey man, I have a question and would some of your expertise. I got my first carbon steel CCK and LOVE it. I want to get a carbon steel chefs knife. Nothing insanely expensive like $250+ that I would be scared to use. Other than that I’m open. Around $80-150 would be a nice range but I’m flexible.
is there a chipping problem with this knife? I have never used vg 10..
If you take the time to round off the choil and spine it's a incredible deal for performance. Thanks for the review.
With all the knives I have, a Tojiro is one of the few I don't actually own. What I've heard is that the Tojiro tends to be a softer heat treat, but more consistent one for VG10. Meaning they go for a 60 with the DP series versus a 61 or trying for a 62 which is the highest a VG10 can get to. So your experiences seem in-line with what I've heard about it. Then again, it is a "budget" japanese made and exported VG10 knife so going with a slightly less chippy hardness makes sense to me. VG10 going above 60 can be chippy if the heat treat isn't super precise. May look into one someday, but just picked up a M66 (ZDP-189) Zwilling from clearance and looking forward to trying that now :) Good review overall.
As for sharpening, 1000 grit stones are the corner stone of sharpening. They put on a good edge without taking to much material away. That's what I use. Basically if you use 1K stones at the right time, won't need to use another stone ever. Unless you like having a mirror polish edge. I only use less than 1K when I need to fix an edge (like a chip or roll happened). Or if I am sharpening a knife from someone that hasn't ever sharpened their knives. Basically if you take care of your knives properly, the 1K Suehiro CERAX soak stone is all you'll ever need. As well as a flattening stone.
Thats really good info to know. Thanks so much for sharing! Really glad that my experience is in-line with what others have said. It's a decent knife but I feel you can get more for just a little more money. A buy once cry once situation. Unless they are like us, buy many times, be excited many times 😂 man! A zdp zwilling sounds amazing! Let me know how that goes, would love to hear your thoughts on it 😁
As for sharpening, I went from a 1k King to a cerax 1k and to a king 800. So far, I'm really digging the king 800 over the cerax 1k. The edge feels different. More toothy and aggressive after the 3k. I did find the cerax 1k leaves a very nice finish straight off the stone. But I agree that the edge comes off very refined straight off the cerax 1k. I'm definitely looking forward to testing out more stones. I hear choseras are overpriced. I'm looking to try out some JKI synthetic naturals.
@@BetweenTwoForks Yah, the Zwilling Twin Cermax MC66 is on clearance in a couple places for $180. It is the cheapest ZDP-189 knife I've seen. Can't wait for it to come in.
I always thought the Tojiro DP line was one of those good for the money, but everyone has one type of knife. It is considered a good home kitchen work horse knife and good enough to use in a professional environment for the price. I am into the collecting factor as well, so unless I saw a ridiculously amazing deal on a Tojiro DP, it isn't something I would normally pick up.
There are a couple decent deals I used my tax refund on besides the Zwilling Cermax. The Messermeister Kawashima SG2 series is also on clearance so I picked up some of those too.
Question: Do you ship worldwide?
Great video btw, been considering buying a Tojiro Gyuto myself
I can, but don't do it very often. Usually, the shipping is so expensive that it might be a better deal to find a shop closer to you and use the shipping cost to go towards the knife budget :D
I am home cook. I had the Tojiro DP Santoku, but i lost it (maybe stolen from me). I am very sad for this. It's a great knife.
I have 4 Tojiro knives. Santoku, Utility, Small paring knife and Honesuki.
For price to performance you cannot get a better blade for the $$.
Great weight, handles are comfortable and overall quality.
I'm with ya! I might not be enthusiastic about the factory edge but if a person is looking for a knife for fashion but for function, the Tojiro DP line is one that is very difficult to beat when comes to price to performance ratio.
@@BetweenTwoForks I honestly found the factory edge to be deadly sharp. Especially on the Santoku. I’ve rarely had to hone as the edge stays consistently sharp.
But agreed man, price to performance is spot on!
I'm no expert, but I do believe Tojiro's DP line deserves more recognition. For very reasonable prices you get a hell of a knife that embodies what gets people excited about Japanese knives. Does this gyuto outperform literally any German-style chef's knife at half the price? If you're in the Japanese knife subculture, you can certainly point to other knives that take it further for some more money. But if someone who didn't want to go down the rabbit hole wanted to know one brand and one line that would give them that Japanese magic, "Tojiro DP" is all you have to say, right? That's how I feel.
That's a just statement for sure! Hope you and the family are well my man! I think most people who thought about getting into Japanese knives, definitely have had at least 2-3 people who would recommend the DP. I do agree that it does get overshadowed by other more popular Japanese knife brands that have an insane marketing budget. Tojiro is one of those brands that let their results do the talking. One of the "if you know, you know".
And you are totally right about we can always say that there is something better at a little more money. You know us knife guys will always justify that extra xyz dollars 😂 but yes, for under a $100, the DP is one of those knives that is just a rock solid option.
@@BetweenTwoForks "It does get overshadowed by other more popular Japanese knife brands that have an insane marketing budget." Gosh, whomever could you mean? I'm sure a savvy shopper would shun such a brand. But seriously folks, since falling down the rabbit hole I've bought and used a few knives and I still see the Tojiro DP as sitting square in the sweet spot with steel and geometry as a value Japanese knife line. They're the Japanese Mercer, if you will; not the cheapest that will work, not the fanciest you can get, but for most people the best value on the basics for the genre. To me, the beauty of the German-style knives is with their softer steel they'll take abuse and keep going, and my Mercers do that as well as anybody's. Japanese knives have harder steel and thinner edges and blades generally; they perform better but need more care, and yeah, they're not cheap. You can get a Shibata, a Kobayashi, a Takamura or Takeda, and you'll have one hell of a knife and the bragging rights that go along with it, and the corresponding hole in your checking account. A Tojiro DP IMHO jumps you up into that general performance range at a just a skosh lower level for a lot less money. You can get nearly the performance for less money still, albeit with less edge retention. You can get more for more money. But neither is that awesome sweet spot Tojiro reigns over. For non-obsessives and professionals who need to cut stuff all day, it's just what you want. I'm lucky because while I can't afford to go nuts and get whatever I want, and don't even want to, I can get myself one or two or three pretty fancy knives and enjoy owning and using them. It's all part of being a knife nerd. But I managed for decades with a couple of very modest knives. You could send me back to my early days with a Tojiro DP big and little and a couple of stones to maintain and tune them up with and I could cook everything I've ever cooked and I'd be _thrilled_ at the performance. If you're an enthusiast, as most of the gang here are, sure, it's a starting point. But as a cook, man, who wants to slice up ingredients and get 'em in the pot, it's all you could ever really need. Not the pinnacle, not a work of art, but a fine tool that will never let you down, and there's a certain charm in that too.
(P.S. I made a bit of a joke about a certain brand but I'm sure they're fine. Just couldn't resist. Life is short, so buy what you like, that's what I say.)
@@mfreeman313 agreed! It's not a "fancy/show off" knife. It is not about fashion but function. And it functions o par with the best of them. Outside of us knife enthusiasts, most people will never be able to tell the performance difference between a VG10 vs SG2 or Aogami Super. Even for most enthusiasts will not be able to distinguish what steel it is unless they were told otherwise. I feel that with more experience a person can start to feel the difference of feedback, HRC and etc. Bu as we all dive deeper and deeper, we realize there are so many components in what makes a knife great that it truly is an art. But as you said it perfectly, it is all in the sharpening. A person can own a Ferrari but if they can't upkeep or maintain it properly, it will never perform to its true potential :)
Tojiro is a decent entry level gyuto out there. Under 80.00. Personally, not a sharpening expert (just put in lots of time), I try to draw the blade over as much as the stone as possible. You’re wearing down the centre, making a concave depression. Eventually it will affect your edge geometry…also ruin 80% of your block, it goes unused.
Would you buy this or the forge to table gyuto if you had the choice between the two?
Personally, I would have to go the tojiro route because I like a thinner blade 😃
On sharpening, get in the habit of using the ENTIRE length of the stone. You will wear the center, creating a convex surface. It WILL effect your edge geometry.. (eventually)
what abt chipping on the blade? is it easy to loose a tip on this knife?
I haven't experienced any chipping at all. Given the hrc is not extremely high, it is fairly durable. I will recommend if you do decide to get a tojiro DP. Put a new edge out of the box and round off the choil. It is an amazing knife bang for your buck, tojiro or tsunehisa are hard to beat.
Have you lost weight? You are looking amazinggg
I have! Thank you for the kind words and noticing! Still got work to do but really appreciate you 😃🙏
Its called DP because its double penetrating my Wallet 😩😩😩😩😩
Personally, I feel for a little more, there are better options out there. But for someone who is looking to get Japanese made for under 100, Tojiro is a solid choice.
Wait till you move on to the harder stuff. You'll look back nostalgically on those happy, carefree days when the knife you wanted for your birthday only cost 90 bucks.
@@BetweenTwoForks One thing is Tojiro is an easy, sensible choice. Sure, you can get something with a bit more character from a smaller shop, less factory-ey, but you have to learn what's available and it's a fairly crowded, diverse market. Most people don't want to do that work. It pays off, obviously, if it helps you find next-level knives at reasonable prices. It makes sense to us knife nerds. Most people just want a damn knife so they can get cooking. 😂
thanks for telling me that it's VG 10 steel, I don't want cobalt in my food so imma skip
You are welcome! Thanks for watching and supporting the channel!
What exactly do you people "think it works better" with slurry when sharpening? I mean this is such a common mistake spread out online, and everyone is asuming "something works better", but nobody actually can explain what is that thing that, "works better". Please dont tell me "it sharpens faster" "easier".
With whet stones, when you sharpen this little bit of debris from the stones mixed with the water creates this slurry like material on the stone. Some people like to keep it on the stone, and there are things called slurry stones you can use to create that before you start to sharpen. I’ve heard people say it doesn’t work as fast but gives better results. I use ceramic stones so I’m not sure about the results of a slurry.
@@andrewperez3145 The only thing the slurry does right, is polishing. And that is for everything else, but not apex/cutting edge!
Anything that comes in between apex and abrasive it will ruin the apex. Therefore slurry has no role in sharpening and deburring the apex.