Tojiro DP 8.25" Carving Knife
Full tang, 3-ply clad construction with a VG-10 super steel core, encased between two layers of rust resistant stainless steel
60 Rockwell Hardness; 9-12° double bevel blade angle on each side
Triple riveted micarta handle is durable and resists deterioration over time
Bolster adds heft and balance while preventing stains and dirt from being accumulated between blade and handle
Made in Japan with a lifetime warranty
Item number: F-826
- CclubchefVerified BuyerI recommend this productWhat is your cooking skill level? ProfessionalWhat is your gender? MaleHow old are you? 45-54Rated 4 out of 5 stars7 years agoVery Nice slicer, great edge
I bought this to use as a carving knife at work, I'm a banquet chef in a country club. I frequently had to carve meats using dull, cheap rentals . This does not produce a very good result. I looked at many brands of carving and slicing knives, the Tojiro was the best value for my money.
- JJjoshyjjVerified BuyerI recommend this productWhat is your cooking skill level? ProfessionalWhat is your gender? MaleHow old are you? 25-34Rated 4 out of 5 stars7 years agoPerfect knife for line cooks at sushi restaurants!
The knife came in a beautiful gold box as all Tojiro DP knives do. However the box was a bit too small for the knife and therefore the plastic cover was ruined before it even got to me. For someone that is too poor for a custom saya and too particular for a slip on knife guard, this is a big deal. The length almost feels long for a 210 but that may be because it is a western knife and factory made (handmade knives tend to come a bit shorter). The edge was sharp but that is to be expected of a knife sharpened by a jig at a factory. However the grind job was so poor that when I went to thin it out I had to spend a lot of extra time on the high spots. The disadvantages of jig sharpened knives. Also, because it was sharpened by a jig, the edge had a heel at the very end. This is true of almost all Tojiro DP knives. Despite the shortcomings, after an hour on the stones, my knife is now razor sharp (I can push cut paper towels with it...). The edge holds decently well for a stainless knife and for the price, you cannot beat Tojiro. I highly recommend it for pros who have stones and are willing to put in the work to make it good enough for work or home cooks looking for an affordable slicer.