Tojiro DP Gyutou - 10.5" (27cm)

Until getting this knife the longest chef's knive I had was a little used 8" Victorinox Fibrox. My go-to for most purposes has been a Mac santoku knife. However, after a good experience upgrading 6" utility knife with a Tojiro petty, I got interested in trying a Japanese style chef's knife.This 10.5" Tojiro DP Gyutou has not disappointed. I worried that the size might make it seem awkward in use, but that has not been the case. On everything from cabbage and carrots to shallots and tomatoes this blade has exceeded my expectations.This is a great utilitarian kitchen tool. It was very sharp out of the box, and got even sharper when I touched up the edge by stropping it on a 6000 grit water stone. Very sharp. It's size does not seem to interfere at all with its ability to do precision work. The extra length is pleasurable to work with however because it tends to enable one slice cutting, eliminating the need for sawing through food like with a shorter knife. It also provides a very large surface for lifting/pushing food from the cutting board.The knife I received had the slight roughness along the edges of the spine others have observed on Tojiro DP knives. I don't consider that a defect because it is so easy to remedy. A couple of strokes with crocus cloth took care of it. Why didn't the factory do it? Maybe to avoid some additional labor cost that would make the knife more expensive. It seems built to a very high standard of quality in all of the ways that really matter. It is a great knife with a value that seems greater than its cost.

Nice sharp general/"all purpose" knife (there really isn't such a thing as a knife that is good at everything. I got this since I needed something longer than standard 8"Cuts through paper and tomatoes w/ ease. Carved up massive turkey, hams, fish cleanly w/ ease. Take care of it and it will serve you well. Definitely good price for a good quality knife. Hardly the best knife I've ever used but the better ones I've used are all way more expensive. Only complaint is food sticking to it, but that's a problem for any non dimpled knife.

delivered on time an as expected, feels nice. its really sharp out the box, you may have to be careful if you're not used to this sharpness, ill updated it after a few days of using it at my work as a sushi chef. Updateeeee..... been using this knife for quite a while and it's as nice as it can gets for the price you pay. Nice hold an edge and if you keep it sharp will go forever. I'm a sushi chef working 50 60 hours a week and this knife hasn't disappointed me. Plus if you dont like the maintaince that carbon steel requires I'll definetly recommended

Rounding the spine and heal at the pinch grip takes less than 5 minutes with a file (softer outer metal)! - The cost of Tojiro DP is worth it! If you want a knife that's great for function (low blade edge angles (less bruising), easy sharpening, great edge retention); this is a knife to get! I use Victorinox more at home for the simple facts that I use my prep right away, and don't need to baby sit it as much. In a pro Kitchen; this is a beast!

With a VG-10 core and stainless cladding you'll have a razor sharp knife that will impress coworkers and hold its sharp for months and months when you properly use a knife hone. I typically have to sharpen these Tojiro knives twice a year (heavy use). I also own all three sizes, the 8.3(210mm), 9.4(240mm) and 10.6 inch (270mm) DP Gyutos. If you like your wrists and cut a lot of food look no further, these knives are time tested workhorses.

I decided to move on from Shun knives because lately I feel their quality and warranty has gone downhill. I'm really accustomed to using Japanese knives in my kitchen, and I treat these things like they're newborn babies. I understand their delicate nature.I'm in the middle of canning for this year, and this knife got a bit of a workout on one particular batch of relish. I was using it to brunoise bell peppers, cucumbers, and onions (Nothing crazy. I didn't stick it into a squash or anything like that). Imagine my surprise when I washed the blade, looked down at it, and it had not one, but SIX chips in it. The hardest thing it went through was the root end of an onion, and it was being used on a proper cutting board surface as well.I'm so sick of Japanese knives that literally fall apart and make me wonder where all those chunks of metal ended up. What happened to quality? Everyone raved about Tojiro, and they seem to be a total disappointment too. I shouldn't have to spend an hour on a whetstone grinding out chips in brand new knife blades. So disappointing.

Longer than expected, not very suitable, the price is still more expensive than before, but feel that the return is very troublesome, why not 24?

This is my very first Tojiro. I'd read some incredible reviews about its immense value for quality and I must agree! The blade is nice and hard--I've only seen a slight wiggle once. The handle is great (I have fairly small hands). The only negative I have is that the 10.5 is a bit large (my own fault, however). I'm used to 8.5 and thought I'd give a larger knife a try. The greater length does allow me to chop/dice faster, but the handling is something I am still getting used to.Overall--I'd rate this a solid 3.5 out of 5. It didn't come out of the box as sharp as I would have liked and has dulled some in the month I've had it--but, it's also been very easy to sharpen with a nice whetstone. I added the extra 0.5 star out of the great value.Overall, I'd say it's a wonderful starter knife!