Tojiro DP Gyuto Knife Review Fujitora Gyuto Review 210mm

[@chefpanko]

*Edit: [CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.* The mentioned price of $60 is for the 7.1 inches (180mm) Gyuto from Tojiro. The (8.1 inches) 210mm Tojiro Gyuto cost a bit more around $75. If you have any questions, suggestions, and feedback leave them behind in the comment section. I reply a lot faster on KZbin than on my Email. Sorry for the late replies to emails.

[@fictitiousnightmares]

Inflation must have kicked in. Now $100.

[@chefpanko]

@@fictitiousnightmares time flies! but yeah, I have seen a lot of prices going up, unfortunately. So I was thinking of putting my end conclusion in new videos with current pricing or what I bought it at. But as you can see things can change quite a lot in terms of price. So I'm still considering whether to add or not to add the prices at the end for evaluation.

[@nunoaguiar8480]

Seems like a great knife, thanks. As I am in the UK, price was a lot higher than US, so for a bit more (in promotion) I got the Masahiro Gyuto 21cm. What's your opinion on Masahiro knifes?

[@KP7EpicVideos]

Hi i want a knife to start in an new restaurant and i am between Global G-2, Kai Seki Magoroku Redwood MGR-0200C and Tojiro DP Cobalt F-808 What's your opinion?

[@chefpanko]

Global is a knife you have to try out before buying the handle might be something that is not for everyone. Kai Seki Magoroku Redwood MGR-0200C never tried it but the Rockwell of 58 is recommended for a first knife and can be used as your go-to workhorse knife. Tojiro DP Cobalt F-808 is a VG10 if you are not familiar with higher Rockwell knives then you may chip the knife but it will have longer edge retention over the other 2 knives. I may suggest a 24cm+ knife as your go-to knife in the restaurant and add a petty knife for smaller tasks and a paring knife for everything off the cuttingboard. But 58HRC has great hardness/toughness as your workhorse knife. And you can upgrade later to something with better edge retention 60+ HRC and use the 58HRC for harder tasks. Petty knife for smaller tasks, paring for things where you don't need to prep on a cutting board. Feel free to ask more questions. But another important factor is what cuisine you will be covering, what kind of prep work etc, and what your preferred gripping and slicing style is.

[@KP7EpicVideos]

@@chefpanko I have tried out the global and it feels knives in my hands. The cuisine has mostly fish and most times i cut with rocking motion. So which do you believe is better for my situation ? Also if you have any other suggestion for a budget 100-120 euros i am happy to hear it. Thank you.

[@chefpanko]

@@KP7EpicVideos You may want to look at the Brieto M9-Pro. A review of it will be uploaded tomorrow. In terms of length, small fish will be fine with just a 21cm knife, if you do a lot of large fish like a salmon 24cm is recommended. The Brieto is around $80US for a 24cm. I bought mine in Asia a 21cm for around $60US. Rockwell of 58/59. Great workhorse knife easy to sharpen. It is a Molybdenum Vanadium Steel (which type is not specified). And it has a gentle curve for rocking, more of a belly compared to other Gyuto's. filleting fish is great on Gyuto's, especially with the tip. The 24cm has a longer handle when I visited the store, I did not measure it but it was longer than the 21cm version but has the same thickness as the 21cm one but only a bit longer. (which I believe is done to preserve the same point of balance).

[@chefpanko]

@@KP7EpicVideos As for options in Europe, it is very limited you may find a local Japanese knife import store that also has a Brieto, unfortunately for me, I don't think I have seen a Brieto knife in The Netherlands.

[@KP7EpicVideos]

@@chefpanko Thank you very much unfortunately can't find in my country ( Greece ). I only find it in amazon 117 dollars but it comes from japan. So i have to check something else Thank you.

[@IoannisPanagiotopoulos]

Watching some of your reviews helped me understand better the Japanese knifes and their differences in use. I have a question: at 2:28 you mention that by using such knife like a traditional chef's knife this will result in chipped blade and you finish by mentioning the "Japanese knife skills". Can you elaborate a bit more (or refer me to some good sources) about these skills? Arigato!

[@chefpanko]

In this video, I explain it a bit more, as for prepping food for sushi, sashimi we barely chop, rock, or mince. Most of our task is slicing. Example: kzbin.info/www/bejne/nYrLg3mNndFnaMk In the pinned comment, you can see my explanation. Hope that that helps a bit. I'm figuring out how to do a sushi course on a budget, and the primary purpose is to explain more about the different types of Japanese knives.

[@tendingtropic7778]

Thank you for another great video: at the end you suggest that If you're in Europe (which I am) you look for another japanese knife in the same price category that might be better. which do you mean? Do you have a recommendation? thanks!

[@chefpanko]

The Tojiro in Europe is priced around 100+ euro compared to $75/$85. If you can find a Tojiro Gyuto 8.2 inch (210mm) under 75 euro then it is a good deal, especially if you really want a ''Made in Japan'' knife. It really depends on what country you are but I think that they should be priced the same across Europe. Other knives for that price range and similar core material are: Masutani 17cm Santoku (he is a blacksmith and doing it for 58+ years) for around 85 euro. Takamura VG10 Gyuto 210mm with the hammered finish around 130 (I would pay the extra 30 euro for this knife over the 100 from Tojiro) Sakai Takayuki VG10 210mm with the hammered finish around 120 euro, will pick a Sakai Takayuki over the Tojiro. Ryusen V Gold (VG10) 210mm Gyuto, higher Rockwell than the Tojiro for 130 euro. Misono Carbon 210mm Gyuto 130 euro Since the Tojiro, is around 99 euro I would simply pay extra for the knives mentioned above the knife the extra 20 to 30 euro is worth it. However, if the Tojiro was under 75 euro that would make a different story but unfortunately it is not.

[@tendingtropic7778]

@@chefpanko wow thank you so much for this!

[@tendingtropic7778]

@@chefpanko One last question: if you would have to choose between e.g. the sakai takayuki mirrored (AUS 10) or the kai shun classic (VG-MAX) what would your choice be?

[@chefpanko]

@@tendingtropic7778 Sakai Takayuki (I prefer the AUS10), and also I prefer Sakai Takayuki over Kai Shun.

[@tendingtropic7778]

@@chefpanko a great help! I will look for a good sakai takayuki. the ryusen blazen also looks really good....

[@hepgeoff]

Nice review! I bought the Tojiro Santoku DP, and it's a great knife. Would love to also have the Gyuto.

[@JoseMr57]

Perfect review, you check all the important points

[@olan5668]

Hi ChefPanko, 1. Why Tojiro VG-10 blade slightly flexible? lower HRC? is that uncommon? are other VG-10 Japanese knives (the blade) stiff? 2. From your experience, what other Japanese VG-10 knives that also have slightly flexible blade? 3. Is rocking cutting motion and "cross chops" (mincing the garlic) recommended for Japanese knives? (have thin blade and higher HRC), because rocking and cross chops have tendency to slightly "walking" the knife laterally at area near to the tip. 4. As an alternative for rocking cutting motion is push cut, what alternative cutting motion for mincing?

[@chefpanko]

1. It has more to do with the blade anatomically. usually the thinner the knife and softer the outer cladding the more flex it can get. But the most difference is in the anatomy of the knife, therefore you will usually see a Sujihiki with some flex in them due to the thin blade regardless of HRC. The cladding is adding to the durability therefore the thin core can bend more before the stress limit is exceeded vs a non-cladding knife. 2. Not specifically VG10 most of them are quite stiff, but when you shift to a Sujihiki you will often get knife flex with them. This can also be seen in Miyabi's line. The same steel type with a Rockwell of 62+ will perform differently due to the anatomical aspects of the knife. So the same steel type on their Gyuto has no flex but the exact same steel and Rockwell knife on their Sujihiki will have a flex. 3. Rocking and mincing are fine, it is how you use it that can be bad for the knife not everyone minces the same. Some use more excess force and scrape with the core too hard etc. A torquing/twisting motion is not good for the cutting edge. Rocking is usually fine, mincing can induce the torq/twist motion a lot more therefore it is usually recommended to use a light motion and not force the blade down. And blade profiles with a straighter heel area or straighter profile, in general, are not ideal for the mincing motion. 4. Rocking is fine, but it is not always promoted across the different Japanese knife styles (some Gyuto has a straighter profile but some have a rounder profile which is better for those that prefer the rocking motion). But a push cut can be a good alternative, but I always recommend that the end user define what they prefer, and based on that they can choose a knife style and a blade profile that suits their needs. Rocking is usually fine even on straighter profiles, but mining is not ideal as the rounder profile is smoother with the mincing motion. As for mincing, you can just use the tip of a Gyuto for example to create tiny cuts, or use a paring/utility knife. Ideal for garlic, you are not only faster it is more uniform. And you have one thing less to clean compared to a garlic press. You can also add a bit of salt and crush the cut garlic into a paste. But mincing in general is fine as long as you don't push too hard into the cutting board (letting the knife do the work) and do not torq or twist while you are forcing your knife down. (of course, a knife with a rounder profile at the front and heel is ideal for that kind of task). In general, you can compare a knife's fracture rate to a piece of glass. A very thin glass will flex without breaking before the fracture limit is reached but if that piece of glass is extremely hard even the smallest flex can shatter or break the glass. The glass can be as hard as possible but that means once it is past the fracture rate the glass will shatter in pieces. Then you have tempered glass which has a thin layer on the outer surface that makes the glass stronger and will not break as easily. (comparable with the cladding on knives in terms of functionality). So in terms of comparing to a mono-steel construction, once the fracture rate has been passed the knife will break in 2. Where the knife with a cladding may have the fracture too but the softer outer cladding prevented the knife from breaking in 2. Therefore I usually don't recommend crushing or hammering on hard objects with the blade sides or spine even if they have a cladding. In some cases, it is not visible to the naked eye, and the knife suddenly snaps in 2 (usually after a year or more of abuse it randomly snaps during ''in your eyes'' normal usage). And of course, each steel-types has its own strength and downsides. The same with glass, our mobile phones are now extremely high in scratch resistance and are more durable with impact resistance. But if they land on the wrong side the glass will break the same with the impact. How do we strengthen them? well, glass manufacturers are making a new type of glass to counter a certain problem but they all can and will break down no matter what kind of latest smartphone you buy. The end user will then buy a phone case, tempered glass protection on top of the original glass, etc. So knife edge torq/twisting will stress the blade edge and induce a fracture limit, the same with glass, if you land your phone flat the changes are that the phone screen will survive maybe some scratches here and there but it will not shatter or break. But if it lands on the corners you will see that the screen will break.

[@fictitiousnightmares]

I'm looking, but do you have a video about how to use a gyuto or other Japanese knives for what I would call 'normal' vegetable cutting? lol You say sushi chefs and such usually only do slicing. That is great, but at some point you have to cut vegetables like carrots, potatoes, tomatoes, celery, etc. Is there a technique used with Japanese knives that is different from European style knives?

[@chefpanko]

There are some videos where you see me slicing but it is more from a technical point of view. such as the profile taper and how it feels, what kind of finish it has, and its benefits such as hammered finish. Here you see me using a petty knife on avocado and garlic: kzbin.info/www/bejne/fIfTiaOqgZd7facsi=MiYTCJJNEd7mtwYy&t=178 Here you can see me using the slicing technique called ''Sogizukiri'' Slicing = a fancy word for maximizing surface area........ wait, you have a point kzbin.info/www/bejne/nYrLg3mNndFnaMksi=7ftbYKYkC-I13_R2&t=174 Here a carrot found it!!! :P: kzbin.info/www/bejne/m5aUdmmerJ58ZsUsi=4QRuUnMxNRlkG0GL&t=166 You have a point, most of my reviews are from a more technical point of view of the knife style and how the profile performs. I will try to implement more slicing footage but I also want it to be technical in terms of explaining why I use it on specific products or highlighting the knife's strong points, all basic motions can be used on pretty much almost all knife styles, what makes it shine is something I have prioritized. If you have some suggestions please let me know. Definitely need to go back to the drawing board and reformat the reviews to add more basics without getting repetitive. There are a lot of techniques that are different from European-styled slicing, but most basic slicing is the same. Things like having a flatter profile will lean toward a more up-and-down motion vs. rock slicing. While let's say a Santoku vs. Western chef's knife the Santoku style is lighter more nimble and is easier to lift up and down and you don't have to move too much forward since the profile is flat maximizing the surface contact with the food and cutting board with an up and down slicing motion. The Western chef's knife is the opposite, it is heavier and has a rounder profile which leads to a more comfortable rock-slicing motion vs. lifting the knife up and down with a forward slicing motion. This is one of the reasons that I prioritized highlighting the knife's strength. While those reviews in the past are old reviews I have adjusted a lot in new reviews with considering feedback. If you have any suggestions feel free to tell me and I will try my best to fit it in the review format. Highlighting the Santoku main slicing option due to the knife style: kzbin.info/www/bejne/m5aUdmmerJ58ZsUsi=gL16OHyByFirIcl9&t=213

[@fictitiousnightmares]

@@chefpanko Awesome reply! Thank you so much for the info.

[@atleti910]

Hello, great video. What do you think about the vg10 gyuto 210mm 33 layer damascus made by iseya? I was going to buy it for 84 euros. Price is Superb. But I have seen a brand you have talked about, It is sakai takayuki, the vg10 gyuto 33 layer damascus 210 mm costs 117. Would you pay 33 euros more for the sakai takayuki. It will be my first knife, only for domestic use. Thanks!

[@chefpanko]

I have no idea about the Iseya knives never tried them. I can see that Iseya is sent directly from a Japanese retailer, so import tax may apply. I am not sure if they are available with a retailer in your country, but they are not for me. You may want to look at Matsutani, or actually, the Kanji translates to ''Kunihira'' company is called Kunihira Sairyu. While many western webshops state that Matsutani is the blacksmith, but in reality, it is a small team that produces the knife under the name Kunihira Sairyu. But if you want to find the knife in Europe or NA you need to type in Matsutani. Their knives are outstanding, and the price is similar to a Tojiro (personally, I would choose Matsutani knives over Tojiro). Only have their Damascus VG10 versions (Santoku and Nakiri) did not try their VG1 hammered version. Japanese made knife by a small team, VG10 Rockwell 61. Nakiri is slightly front-heavy, which I prefer, and a traditional straight profile instead of all the curved ones you see now. Santoku, middle balanced. The price is around 75 to 85 euros (with free shipping). Their Gyuto version is shorter. Keep that in mind for home use. The Santoku is great too. As for \Sakai Takayuki, they have a wider selection, but most knives I have used from them are great, and I would choose their knives over Tojiro.

[@olan5668]

Does it flex? if so, what do you think why it flex? the blade not thick enough? or because it was stamped? i think Tojiro is using special process (stamped and partially hand forged for efficiency) I think Tojiro DP and A-1 among the most popular Japanese kitchen knives line in the world (VG10, affordable and good quality). I like Tojiro DP F-796 Kiritsuke 210mm blade profile (flatter edge), maybe you can review it in the future.

[@chefpanko]

Good questions, I don't think that a stamped blade makes the difference in it being flexible or not. There are other stamped knives that have no flex in them. I think it is a combination of a few things, the hardness of the cladding, and a very thin core. Of course the thicker the knife the less it will flex. But in terms of thinness, I have thinner knives that do not flex at all, so it must be a combination of a very thin core and soft outer cladding. Despite the slight flex, it is hardly noticeable during use, unlike the Kiwi knives which are very flexible so much flex that you can feel it flexing after each fast chopping motion. Some people like flex, medium flex, or a knife that does not flex at all. Currently, I need to finish a backlog of knives to review so I can't promise that I will be covering the Tojiro DP F-796 yet, but I might look at them once I have finished reviewing the backlog of knives that I currently have. hope that this explains the flex part a bit feel free to ask more questions :)

[@bigbrain296]

You didn't mention how this compares to Chinese knives that you've tested. Can you either make a video about that or reply to this? Thanks. Love your videos, very informative.

[@chefpanko]

Hi Bill, I did not compare them side by side yet but what I do find interesting is that this is the first Japanese knife that uses VG10 steel with the same Rockwell hardness of most of the Japanese AUS10 an HRC of 60. VG10 is usually a 61 HRC. Without being bias and from my first impressions it is pretty much comparable with a Japanese knife style made in China that has imported the Japanese VG10 or Japanese AUS10. A comparison video will follow thanks for the feedback and suggesting this knife. If I 'm correct it was you that mentioned the Tojiro. I think that I will do a separate video of Chinese vs Japanese knife. And after that, I plan to make a complete knife selection guide video including sharpening and knife techniques of the western, Japanese and Chinese knives. Since I got a lot of emails lately from my website from students that are going to a culinary school after summer vacation. And they wanted a guide in choosing their first knife (And I did not recommend any Japanese knife to them but more on that soon). Thank you for watching :)

[@damiancanteros]

Thank you for the good content.

[@chefpanko]

Thank you for watching and the comment really appreciate it :)

[@Bggpro123]

Got it for 75$. Think it worth the price? Also is the fujitora fu808 vg10?

[@chefpanko]

For 75$, it is worth the price for the 210mm version and yes it is VG10 in the middle and 13 Chrome stainless steel outside layers (cladding). The bolster/handle steel is 18-8 stainless steel.

[@sebastianoliveira9739]

I'm between buying this knife or the misono handmade, which one do you recommend? it is for a professional kitchen

[@chefpanko]

I need a bit more information so that I can suggest something based on your preference. Any reason why you have chosen these 2 as your go-to knives? The thing I want to know: - What kind of kitchen is it what do you plan to prep? (what is the main task that you be doing the most of during the prep) - What is your most used cutting motion? (rocking, lifting the knife up going forward, etc) - secondary slicing motion if you have one but the first one weighs more toward the final recommendation. - what is your current knife and why does it need an upgrade? - related to prep work, but do you already have the correct length in mind for the task Once I get a grasp of what you plan to do and use the knife on I can give more recommendations that are catered to your specific use.

[@sebastianoliveira9739]

@@chefpanko @ChefPanko I chose my knives based on the price/availability relation i found in my country. My cutting motion of preference is lifting the knife up going forward, I just go for rocking like 30% of the time. I already got a 21 centimeters gyuto but my job requires me to have a knife for meats and another one for vegetables. Would you recomend me to buy one of the pair I named in the first comment or to get a different one? I personally have a preference for japanese knives. Thanks in advantage for your time and help👐

[@chefpanko]

@@sebastianoliveira9739 The both mentioned knife would suit you well, especially for meat the Gyuto is a good choice. Both knives are almost identical in shape/profile/balance point. The length is something you have to decide as 21cm is often a tad too small for professional kitchens. However nowadays I see more and more restaurants ordering pre-portion sized or pre-filleted fish sides compared to years back when they bought a whole salmon vs a salmon side. The same for meat, some restaurants buy entire lamb rack sides and then trim them manually and portion size it manually at the restaurant, more and more restaurants opt to let the meat supplier pre-portion size it for them. While this adds a tiny bit of extra cost from the suppliers, more and more suppliers have adequate tools to provide those extra services as it saves up time and labor costs for the restaurant owner. If for example, you have to portion size a beef tenderloin and clean up the membrane, etc then a knife of 23/24cm is what I recommend. (some use a smaller knife for the membrane clean-up). Since it is lighter and helps with the hovering task where the knife is hovering above the cutting board for the membrane clean-up task. (as it also includes just tearing it off with your hands). But if it is ordered from the butcher pre-cleaned up, and you only have to portion size it then a 21cm will be adequate most of the time (but I still recommend a longer knife in this example). Now what comes with a long knife, is the weight the knife will be heavier, but in return, you get a handle that is thicker and longer, this is especially important for your own comfort levels. As I have a large hand size and usually wear a Large glove size (the black nitrile glove size L). As I find most 21cm handle sizes from Japanese western handles knives a bit too narrow which over a longer prep time will cramp up my hand. The difference is minor new that we separated the length difference: Misono Handmade is softer therefore the edge retention is less than the harder Tojiro VG10. To give you a reference point for restaurant use the softer Misono will approx last you around 1.5/2 hours of prep time before you need to touch it up on a honing rod. Compared to the Tojiro VG10 which is harder than the Misono Handmade that one will last you approx 3/4 hours of prep time before you need a honing rod. The Tojiro handle is slightly narrower but the difference is extremely minimal. Misono knife bevel is 70/30 compared to the 50/50 of the Tojiro, in practical use you will barely notice the difference. Misono will be a bit better on soft produce like fish but other than that the difference is very minor. While both are relatively straight in terms of blade profile the Misono is a tad straighter whereas the Tojiro is a tiny bit better with rocking. Hope that this helps a bit in your final decision, price, etc is all up to you. The difference is mostly minor and the only big difference is the edge retention. But the Gyuto seems like the knife style that would suit you based on the information you have given. But for veggies, the Gyuto will do fine but if you want a separate knife a Bunka is actually a good alternative the blade profile depends on the knife maker some are entirely straight so not ideal for rocking since that is 30% of your task and based on availability I don't think the Bunka is popular enough. Even for veggies while 21cm is mostly adequate, I prioritize comfort over everything else during prep time so based on your hand size you may want to look at a longer knife when it comes to Japanese brands and western handle. Otherwise, I would suggest a D-shaped handle or octagonal handle over the western handle as those type of handle no matter the length of the blade is very comfortable even with large hand size. As you may be able to tell I highly prioritize comfort, especially for restaurant use. This is also one of the reasons why the handles on a Global Classic(Japanese branded knife) won't fit my hand size as they tend to be too small cramping up my hand. But Global has a wide collection of knife series that will fit a certain type of person the entire Classic series is not for me.

[@pedroc.4241]

Great video, congratulations!

[@chefpanko]

Thank you for watching :)

[@blackjohnny0]

So what should I look at, if I live in Europe?

[@chefpanko]

Alternatives to consider: Sakai Takayuki VG10 Takamura VG10 Ryusen V Gold VG10 Misono VG10 (approx the same price range as the Tojiro pricing in Europe).

[@blackjohnny0]

@@chefpanko In my country it will be named probably Takahisa, Gekko. They are better than Tojiro?

[@chefpanko]

@@blackjohnny0 I can't give an opinion on knives that I personally have not tried yet so I don't know if it is better or not. I can recommend another knife that I personally have and tested: Matsutani or actually the Kanji translates to ''Kunihira'' company is called Kunihira Sairyu. While many western webshops state that Matsutani is the blacksmith but in reality, it is a small team that produce the knife under the name Kunihira Sairyu. Only have their Damascus VG10 version did not try their VG1 hammered version. The price is around 70/80 Euro.

[@Saladon89]

its over $80 now, why the price go up?

[@chefpanko]

It can be a lot of reasons, import cost, inflation, etc. You can always look at the prices at a Japanese retail store/webshop (those reflect the current prices without import/tax to other countries). But in short, I have no idea why it went up, I have seen it a few times at $100 but the prices drop occasionally with discounts or special events like Black Friday, Valentine's day, etc.

[@Saladon89]

@@chefpanko could u do a review of the misen chef knife? it uses the aichi aus-10 steel. i dont see many reviews about it

[@chefpanko]

@@Saladon89 I have been contacted by Misen before for a review sample. Unfortunately, they don't deliver to the Netherlands (Europe) for several reasons (the pandemic is the main problem and therefore they currently only deliver to the US and Canada). Once everything is somewhat normal, I will try and get my hands on a Misen knife since it has been requested multiple times. (right now not possible to get one delivered to me)

[@rikki863]

your recommendation The Tojiro DP Gyuto or Yaxell mon Gyuto?

[@chefpanko]

I never tried the Yaxell so I can't give you an opinion about it. There is one thing that I personally don't like about the Tojiro and that is that their knife has a flex in the blade (I did not notice it when making this review since I never use the flex in knives to get around certain food and in most cases the flex will damage the fibers in certain food if pressed too hard). Some chef's like the flex in a knife but I personally don't (Also the reason why I will never use a western Filleting knife over a Yanagiba). Based on what I can see is that the Yaxell mon series handle has a slight fish belly curve and if you are a pinch gripper at the handle or cap it will feel comfortable. The profile looks slightly more round so the profile might be going towards the western chef's knife than the straighter Gyuto (can't be sure just telling from the pictures I saw). the cap is slightly angled so a pinch grip at the end of the cap/blade should feel good in your hand. they have a micarta handle which I like for its texture and feel of it and it has a better grip even when your hand or handle is wet. VG10 with HRC of 61. Price $80..... I don't know if it has a flex in the blade or if the blade is stiff. Based on the specs I would say Yaxell Mon series over Tojiro DP. You can see the Flex of the Tojiro DP in this video: kzbin.info/www/bejne/jJvJeauLar99jZY I will try to give as many details as possible in my future reviews. If you think I missed some details make sure to leave it behind in a comment so that I can improve future review videos.

[@dimmacommunication]

I have the F-303 ,love it :)

[@shblslk]

Hi, Can you please compare wusthof ikon vs tojiro dp chef knife?

[@chefpanko]

Added to my to do list but can't promise a date but it will be made thank you for the suggestion :)

[@xyrielalbarico1671]

Can this knive be used for left handed people?

[@chefpanko]

Yes, it can since the handle is symmetric.

[@xyrielalbarico1671]

@@chefpanko Okay Thank you chef😁

[@einundsiebenziger5488]

one knife*, multiple knives.

[@mmmssbb23]

Is it hand forged or stamped

[@chefpanko]

If I'm correct, they have different manufacturing processes for their knives, cheap/middle, and more expensive. (Even when you book a Factory tour they have one factory sealed behind closed doors for outsiders to keep thier modern manufacturing process a secret). Stamped, Modern Forging (Still stamped but got an heat treatment) and forged. Each of the processes are done with machines but human hands are still needed (for example sharpening process is done by hand). Since I'm not entirely sure if the Tojiro - DP series is forged or modern Forged (stamped with heat treatment) I can't say. (I think it is modern forged but only Tojiro knows). Tojiro - SD version is most likely ''stamped'' and then heat treated. (It is hard to explain modern forging since the manufacturing process of just stamped has evolved). Modern forging is where many manufacturers eventually will go, it takes less time to make a knife and less labor needed. So they can sell the knife for cheaper or to make profit keep it at the same price. It simply combines old forging techniques (hand forging with manual hammering) and make it modern. With the new technology and knowledge of ''now'' they can mimic the manual hand forged process and get the same result with modern technology (machines) and special heat treat machines. But to be entirely sure you can contact them on thier offcial website: tojiro-japan(.)com/contact-us/ They won't reveal how they do it but they will be able to tell you if the DP is modern forged or forged.

[@mmmssbb23]

@@chefpanko ok, thank you. Last week i mad purchase for Shun 6" classic utility knife. In amazon it says, i don't know weather it hand forged or stamped one. Can you please tell me?

[@chefpanko]

​@@mmmssbb23 if it is not specified then it is most likely modern forging. So the same situation with Tojiro, the best way to know is to contact them since they have a wider knife line-up. So modern forging (Modern machines involved to mimic hand-forged knives). With modern forging, you get far more consistency in quility compared to a hand-forged Artisan knife. This does not mean hand forged by an artisan is better than modern forged by a larger manufacturer. (or vice versa). The knives just cater to a specific group of people.