Anyone familiar with Tojiro?

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droptrd

Joined
Jul 2, 2014
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Im looking at a new Santoku. Im interested in the DP Santoku from Tojiro on CKTG. I cant really find much info on them.

http://www.chefknivestogo.com/todpsakn17.html

Does anyone have experience with these knives? Im interested in this knife because its under my $100 budget and Im familiar with VG10. Will be for home use.

Thanks in advance
 
Torjo is a great buy.

However I recommend the Gyuto, unless you have it from before. A gyuto is much more versatile than a santoku imo.
I have done buys from chefknivestogo myself, and its a great place to buy kitchenknives :)

You also might like this brand: http://www.chefknivestogo.com/fufkmse.html

Torjo and Fujiware is often recommended as great value :)
 
Great knife. They're in the same boat as the MAC pro series, fujiwara FKM. I'm somewhat a little partial to the molyd steel, but the VG-10 tojiro makes is great for the price. With care they'll serve you for years.

Gyuotos aren't for everyone, I can see in some hands they can provide some more utility, most home cooks are going to favor the santoku for logitisics more than anything else.
 
droptrd said:
Im looking at a new Santoku. Im interested in the DP Santoku from Tojiro on CKTG. I cant really find much info on them.

http://www.chefknivestogo.com/todpsakn17.html

Does anyone have experience with these knives? Im interested in this knife because its under my $100 budget and Im familiar with VG10. Will be for home use.

Thanks in advance
Click to expand...

If you want an entry level J-Knife, Tojiro is a solid buy. I personally just like their ITK bread knife ;)

Typically I recommend the Suisin Inox line over Tojiro DP just for my own preferences of steel, geometry and aesthetics.

Don't forget, there are many other retailers out there! Japanese Knife Imports, Epicurean Edge, Korin, JapaneseChefsKnife.com, etc.
 
I have the Tojiro DP 240mm gyuto and the paring knife. I think it performs well, but the handles could be finished better ( lots of gaps in the gyuto , they tend to trap stuff and make cleaning more difficult). That said, for their price they sharpen well and can hold a great edge for a while as long as you take care of it. A good value all round for an entry level japanese chef's knife.
 
I have two, a smaller Gyoto and the Western Deba. I like mine. The steel is excellent, and I don't have any gaps. They are good knives for a good price.
 
I have one of their Nakiri, and like it very much, used it this summer to do a case of onions, lettuce and tomato and it held up spectacularly well, even slicing the finger of the guy cutting the tomatoes at the END of the process....that is sharp and great edge holding!!

For my daily use, I prefer my Shun Premier.

Best Regards,

STeven Garsson
 
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