Tojiro DP Gyuto 210mm

Blade Profile – The Tojiro is similar to the Misono Molybdenum 8″ but offers a more neutral cutting profile. The blade’s body is not as long, and the belly, while not what you would see on German knives, is a bit more pronounced than the Misono. It allows for better rocking on the cutting board than the Misono. German knife users will likely find the Tojiro DP 210mm an easier knife to transition to than the Misono.

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Blade Core Material – Japanese VG10 in San Mai construction (stainless cladding)

Blade Hardness – 59-60 Rockwell

Out Box Sharpness – 8 out of 10 – Tojiro has improved the edge quality over the years. However, the first Tojiro DP I bought for review on Burrfection was not as sharp as the current Tojiro DP 210mm.

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Real-World Edge Retention – 8 out of 10 – Edge retention is excellent on the Tojiro. During the 30-day test period, I never felt the edge needed touching up. It may have dulled to a measurable degree after the 30 days, but prepping real-food ingredients on the cutting board was never a problem. 

Handle Material – Laminated composite wood

Handle Comfort – 8 out of 10 – The handle on the Tojiro is similar but not as sculpted as the handle on the Misono Molybdenum 8″. They have overall similar dimensions, but the Misono’s handle has better curves all around. 

Fit & finish – 7 out of 10 – The fit and finish of the Tojiro have improved over the years. My first Tojiro DP gyuto had very rough edges on the spine, choil, and bolster. I often used 400 or 600 grit sandpaper to touch up the rough areas of the knife before using it in the kitchen. The finishing of the current blades is better but still not great. Touching up the spine and choil with sandpaper is not needed, but not a bad idea either. 

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Overall – It is hard to fault a knife that offers so much at its price point. The Japanese VG10 is a solid offering, and the blade does not exhibit any chipping issues found on Shun knives. The handle is nicely shaped and is comfortable to hold and stable when wet. The relaxed cutting profile suits users who are used to German or western knives. Tojiro could improve the polishing of the spine and choil from the factory. Doing so would likely add to its current price tag, and I would be happy to sand the rough areas and save myself some money. The Tojiro DP 210mm has been my top recommendation for those getting into Japanese knives and still is. It is not perfect by any means, but it does offer a lot and gives the user a glimpse of what higher quality Japanese knives will offer.

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