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Tojiro Gyuto DP Hammered 240mm (9.5") is a new budget superstar from the hands Tojiro's blacksmiths. Tojiro's secret recipe of hardening VG-10 steel doesn't disappoint with this line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Gyuto, or Chef's knife, is a multi-purpose Japanese kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen.
The VG-10 core, clad into a layer of softer stainless steel, is hardened to 61 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on Tojiro's new line is simply stunning - you'll marvel at the beautiful hammer dents on the blade coupled with a rustic looking kuro-uchi finish. Hammer dents also have a function, they help with the food release.
A durable stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility for cracks in the handle.
About Tojiro:
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. The company is divided into two sections: Tojiro Factory and more recent Tojiro Atelier, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on Tojiro and it's master blacksmith Tomoo Matsumura check the video below.
Specifications:
| Blade shape: | Gyuto |
| Steel type: | VG-10 |
| Hardness (HRC scale): | 61 |
| Overall length: | 360mm (14.2") |
| Blade length: | 240mm (9.5") |
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Blade height:
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48mm (1.9") |
| Spine thickness: | 2mm (0.08") |
| Weight: | 255g (9.0 oz) |
| Handle length: | 125m (4.9") |
| Handle type / wood: | Western / Black Micarta |
| Blacksmith: | Tojiro |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.