Tojiro DP 210 mm: ownership notes and spine comfort

What I have used

I bought a Tojiro DP gyuto while working as a line cook during college. I used it for the rest of that time and kept cooking with it afterwards. These are notes about my knife, not a test of every Tojiro model or production batch.

Sharpness and comfort

Mine was very thin and sharp out of the box. The less comfortable detail was the spine: the back of the blade was neither chamfered nor polished. During extended use, that could become painful where my hand contacted it.

That is the main trade-off I would want a buyer to know. Initial sharpness does not tell you whether a knife will be comfortable through a long prep session. If possible, hold the knife in your usual grip and pay attention to the spine and the area near the heel.

What the current specification tells you

Tojiro lists the current F-808 as the Classic Chef Knife 210 mm. It has a VG10 core, stainless outer layers and a reinforced laminated handle. Retailers also use the DP name; check the model number rather than assuming all similarly named listings are identical.

Those specifications describe the current product. They do not establish that its finishing is identical to my older knife. I have not measured its edge retention or run controlled cutting comparisons against the other knives on this site.

Who I would suggest it to

I would consider it for someone moving to a Japanese gyuto who wants a stainless blade for ordinary board work. My spine-comfort experience is a reason to try the grip or ask the retailer about finishing before committing, especially for long shifts.

Keep it away from bones and frozen food, and avoid twisting the edge inside an ingredient. A more expensive knife is not a substitute for matching the tool to the job.

Sharpening and care

For a first sharpening setup, start with a King Deluxe 1000 or Shapton Kuromaku 1000 and learn to form and remove a burr on the stone. A strop can be added later if you have a reason to use one.

Hand-wash, dry promptly and use a stable wood or plastic board. Protect the edge in storage. These are care recommendations, not a record of tests I have carried out on the current F-808.

Takeaways

• My example was thin and sharp when new.
• The spine on mine was not chamfered or polished and could become uncomfortable during extended use.
• Try your normal grip if possible; my experience does not establish how every example is finished.
• One 1000-grit stone is enough to begin routine sharpening. A strop is optional.

Retailer links

Check the exact model, seller and delivered price. Marketplace searches can include unrelated items.

Related notes