Tojiro-DP Gyutou 9.4" (24cm)

I love this knife, it's sharp right out of the box. It's inexpensive and does its job. Although I prefer the Wa-handle over western style handle, but it does not make really much of a difference. At first I was hesitant to buy this because the Tojiro isn't widely known compare to Global, Shun and other Japanese Knife Manufactures but it's highly quality and decent pricing should sway you from making this decision. In fact I actually bought two Tojiro knives both of them 24 cm, one Wa-handle and the other western handle. Before this knife, I typically used Chinese Clever and Sashimi knife as I worked in a Buffet restaurant where constant cutting, chopping and slicing are required. Moreover, sharpness of the knife is essential to all chefs and cooks. This knife is very light, don't use it to chop bones and/or frozen stuff as this will dull the knife and loses its sharpness.

I did not purchase this product off of Amazon but the knife is lying to my left. That said, this review is only about the knife. I'm no chef but I've been using this knife at work for almost two months now.

Out of the box: Very sharp (yes, it will shave armhair and glide through paper). Fit and finish issues around the handle, particularly behind the bolster and along the handle. Pretty much where the handle meets the tang. This in no way affects its performance.

This is a cladded stainless knife with a VG-10 core sandwiched between softer stainless. Sharpens easily and holds its edge well. If you prefer a lighter knife, this one may not be for you as the handle is a little hefty. I have handled the Tojiro DP 240mm wa-gyuto (same knife, Japanese-style handle, ho wood and plastic ferrule I think...) and it is much lighter. Despite the longer handle, I feel a pinch grip is more comfortable with the wa-gyuto. The 240mm length is nice to have, especially when tackling multiple heads of lettuce, cabbage, or hakusai (nappa, chinese cabbage, whatever you wanna call it). If you plan on using this knife at home or in a cramped kitchen, you may want to consider a 210mm. Personally, I'd go with the 240mm and then buy another knife or two for other specific tasks rather than rely on one knife for everything.

All in all, I'm very satisfied with the knife. When it comes to Japanese knives, it's nothing fancy but you get what you pay for. What you're paying for is a no-nonsense, hell of a deal that is suitable for professional use. If you're avid about maintaining your own knives, doing so with this blade should be a breeze.

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I am a rather large fan of this knife. For those of you who like to cut things like you can't believe, this knife will knock your socks off and then slice them in half! You will have to put on new socks because of this knife!

On a more serious note, this knife style is essentially a Japanese interpretation of a western chef's knife. It's not exactly the same shape (otherwise it would simply be a western chef's knife), but it's close. Other than that, it's Japanese through and through. The blade is narrower and the metal is harder. It can take and keep an edge so sharp it can cut through even the strongest of excuses for your poor behavior.

Compared to fancier Japanese and German knives, it might not be as smokin' hot & sexy in the looks department, but that's because it's too busy being a superior knife.

Also, this bad boy rusts, which forces you to take care of it.

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This knife is perfect for either the professional or the home cook. Great balance, stays sharp. buy this thing and you won't be disappointed.

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Excellent knife and one of the top rated. This is the third knife bought for myself and for friends. xx