Just buy a Tojiro! Unboxing and product review.
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- Опубликовано: 19 ноя 2024
- I've always heard the saying, "Just buy a Tojiro!"
When all of the newbies in the knife forums want to buy their first Japanese knife everyone says the same thing. Today we're gonna find out if everything that they have said is true. We are pleasantly surprised! This was a cool journey to take and I'm so happy we went there. Listed below are some links to get yours. We really want to take the time to think Kevin Kent and his stores Knifewear for letting us use a clip of his big budget film Spring Hammer. They have their own show on RUclips. I'm going to include a link to their channel and to the movie.
Knifewear
/ knifewearknives
Spring Hammer
• Springhammer : A Docum...
TOJIRO DP
knifewear.com/...
TOJIRO DP GYUTO 210MM F-808
knifewear.com/...
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Thank you so much for that video! Honestly, within a few days I fell into the rabbit hole and went as a bloody beginner from...
- regular chefs knife (but being annoyed that you dont have any steel/hardness information)
- getting into VG10 japanese knives
- getting into SG2/R2 knives, because apparently the steel is even better
- reading in forums that those japanese blades with SG2 can be quite fragile and difficult to sharpen (so not a good choice for the beginning)
- being utterly confused what to take now
- and eventually reading the typical phrase on another forum "just get a tojiro"
After your video I think thats what I am doing now... 😅
I love mine. I actually gifted it to my stepson. I think he can take the wear and tear and I sharpened it before he got it and he loves it.
Haha! Exactly the same thing happened to me and I kept going back and forth trying to decide. I wanted a hand-forged knife but didn't want to spend upwards of $300 just yet and this one looked so ordinary except for the Japanese lettering. After watching this video and seeing most of the positive comments, I took the plunge and bought it. I'm so glad I did because I look forward to taking it out of it's box each time and slicing effortlessly through vegetables and meats. I wish I'd bought one years ago. It's still sharp after a couple of weeks of use.
Idk why this video was in my recomended a year after upload but I've been using tojiro for about 12years, they are the perfect everyday knife, Cheaper than the really premium stuff and way better than the cheaper stuff, That knife you bought I own 4 of them, used them professionally for years until I moved on from the kitchen
Not great handles, though.
@@perniciouspete4986 Not the best but they are comfortable
I know this is 2 years old, but one of my favorite inexpensive Nakiri's is a Tojiro DP Nakiri (same line as this Gyuto in the video). I paid $36 for it, and it's a LASER, especially after I run it over my stones and put my own edge on it. Like this, it was sharp out of the box, extremely so, BUT the edge was a little chippy due to how it was sharpened I assume, so I corrected that with a new edge.
With that, some of my favorite Shirogami knives that are more expensive and hand made are my Tojiro higher end knives. They are White #2 steel (Shirogami), Iron clade, Kurouchi finish, Wa handle (which is comfortable to use btw, no need to change it out) and is just overall an amazing tool and beautiful to look at at the same time! I also have Takeda, Sakai, Moritaka, and other higher end knives and still find myself coming back to the Tojiro a lot of the time.
My first japanese knife was Tojiro Shirogami2 210mm very sharp out of the box, and second Tojiro DP VG10 240mm.
The finish on Tojiro Shirogami is quite brute, but for the price of 95€ i payed 6 months ago i am happy with it as i recondition and sharpen them myself.
All and all for the price they sell they worth every dollar!
So happy to hear that and thank you for your comment. We're learning from you.
I have a petty 150mm super knife. For special tasks which I would be afraid to use more expensive knives, it is the best. In addition, it serves me as a knife for learning sharpening on stones
Apparently everybody has gotten on board with these things and I was the last one to come to the party.
@@nadm It's never too late, welcome on board :)
Just ordered mines, very exited about it
You absolutely should be. Please write back and tell us how you love it
... mine* (plural = singular)
As a professional chef of 15+ years, tojiro is probably my most recommended knife for new line cooks.
It'll outcut any wusthof, henckles and even most shuns.
And unlike shuns dog shit heat treat, tojiro does a decent job all for under $100.
Ps. It's not a plastic coating on the handle, it's pakkawood, a resin infused wood.
I have become a big fan. Thank you for the comment.
You seems to forget Global
Oldest knife in my roll is a 240mm dp. She's my main workhorse on the job
It's understandable. It's hard not to go to it and you don't have to worry about it. I completely agree with you!
My first knife was a 210 dp. Love the knife. While I do have more expensive hand made knifes I tend to use my dp for everyday stuff.
I have been grabbing it lately myself
... knives*
i have to say one thing i had different even expensive european knives none was as comfortable and as light as tojiro Tojiro DP A-1
This is just a revelation I have the impression that this knife made to my order is so comfortable. Of course, the sharpness is high, but I respect its lightness and balance more. The knife is so light and thin that sometimes I forget I am holding it in my hands.
I had heard a lot about it, but I was shocked to see that it really did perform so well. Such a great price points.
I tried to get home in time to watch the show live, but a 20 top sat down at 7 and I missed it.
I just got a Tojiro usuba from CKTG. It was not sharp out of the box, but after a 1000, 2000, 6000 progression it is stupid sharp. It is Shirogami though. I’m not sold 0n VG 10. I think you are generous on your assessment. Maybe I’m lazy, but I like G3 for stainless. Or perhaps the VG 10 I had wasn’t heat treated well.
Or perhaps I like carbon. I keep ‘‘em dry.
Anyway, great show.
Thanks for the compliment on the show. We might've just gotten lucky with the one we got. The store didn't know we were buying it so there was no special treatment. I did not come in with this attitude that it was going to be amazing. My face shows that I was quite shocked. But I can assume that with it being factory made that there might be some good and some that are not so good. I am a big fan of carbon over VG 10 but in this particular instance that showed up to perform
I keep going back to tojiro! I can’t afford to buy a bunch of $300 handmade knives and tojiro represents quality materials and affordable prices.
I think everyone has a hard time walking away. You can just grab it quick and not worry about it and you don't have any guilt or any suspicion using it
And consider that back then ( pre 2020 ) you could have bought a Xinzuo wich is basically a cheaper VG-10 replica for 50$ or less shipped.
@@dimmacommunication I am unfamiliar with that product
I bought it 10years ago with suntiger1000/5000,and i still use it,good knife.
That is awesome! Thanks for telling us
Thanks. I had that question of which knife to start with answered by this video.
Nice!
Leaving another comment since my original disappeared for some reason
Tojiros are not only great in terms of price to quality ratio but also in availability, they're available on Amazon and they have sales reps in most major countries. They're an amazing introduction to japanese style knives since they're harder and have thinner geometry than western brands meaning they're an excellent platform for learning how to cut with more care and avoiding bones and not using it on frozen food to avoid chipping compared to the hard use, tough, and high volume western style knives.
We have a household family beater Tojiro F-312 which is their budget DP3 series which is just a sandwiched tang handle without a bolster that goes for like 4950yen(50$) but it's only on the japanese market unfortunately. It's a great little 180mm gyuto since the family is used to a smaller knife and counter space is a bit limited. Excellent edge retention even with all the less than knife care savvy family members light abuse and holds up super well. Not a huge problem if anything happens and it chips, but better the 50$ Tojiro than my 150$ Tanaka Blue2 hahaha
Yeah, so, if we use the nose properly I find that we do OK on edge retention. Sometimes when we buy a beater knife we end up treating it like a beater. I think we're all a little bit more cautious when we're using our carbon steals. I had always look down on this company because of their mass quantity and factory production. In the end, this particular knife showed me more. I might've just got really lucky.
@@nadm Myself and many others have attested to how great Tojiro knives are. I treat all my knives with proper care, I mean the light abuse like leaving it in the sink, hence the "family beater" but even with that it still holds an excellent edge, plus the geometry is also quite excellent which definitely helps
@@nadm carbon steels*. I hope you pay for your knives😉.
I’ve been using the tojiro dp line for a few years now . Great workhorse knife at an unbeatable price . Would take tojiro over Mercer or victorinox … etc any day
I won hundred percent agree with you there. Not even close! Enjoy your treasure!
I think good design is an industrial design award
I like the way you think.
It's not a "Mantra" it's just a commonplace! A standard piece of good advice. "Newbies"? or just beginners? Anyway, I'm catching up on some sharpening lately, and just worked on a few Tojiro knives that have seen long service in local restaurants, they're economy knives and have seen some abuse for a few years... one has been sharpened so many times it actually needs thinning! This is a lifetime first for me! I'm watching a bunch of videos now to see how people deal with that. Anyway, for all they have been used, these guys look a little faded but are still usable, well within range of sharpening and polishing. I like the western handles a lot, and I think they are a good value overall.
Thank you for that! God bless and good luck!
Tojiro is typically the answer for most, especially when it's their first Japanese knife.
It's a mantra that I keep hearing all the time so I had to explore this option!
Still the best bang for your buck entry level knife out there, I'm doing a giveaway on a 240mm Tojiro DP sometime in the next month on IG and TikTok
If you watch the video then you know that is just incredible. I agree with you!
A few years ago, they ussed to be $60!
His wife is hilarious! She absolutely CAN NOT keep quiet!
My one decent knife is a Tojiro. It is a san Mai construction with a white #2 core. Is it a Moritaka or Takeda ?, no. It’s probably “only” 60 Rockwell and came with a cheap poplar handle. But, it was well under $100 and I’m on a fixed disability income. I’ve made a cedar saya for it and will eventually make a new handle for it. For the money spent I’m very happy with it and it sharpens up nicely to stupid sharp. Wasn’t super sharp out of the box though 🤷♂️.
That’s awesome my friend. They’re amazing. I’m shocked!
Sharpness out of the box isn't that big of a deal
@@dimmacommunication Unless it’s horrible
Random comment: If you feel like profiling a new whetstone, "Pride Abrasive" makes some nice ones. I got their 220 grit months ago, and forgot I had it until yesterday, when I wanted to get some small chipping / flaking off an HRC 58 edge, and a 1K wasn't doing it. So I soaked it (not long enough, but it worked). Very pleasantly surprised! For a low grit, it's a hard stone! And it's very even in scratch marks, fast. Aluminum oxide. I also have their 600 grit (coarse stones are your friend when you have edges to repair), and I like that one a lot, even though it is a soaker. It's a hard stone, too - I've used it several times with no visible wear, and it leaves very even scratch marks. I may give one of their higher grits a try. They're not inexpensive, but much better than two other 220 grits I've tried that wear away quickly. The big difference I see between the PA stones and Debado LD 21 are soak v. splash & go; the feel and sound are similar in spite of the grit differences. PA apparently designs for hard steel tools, but the stones work very well on knives. Made in USA.
Thank you for that! I appreciate the comment. You might provide a link so I can make sure that I’m looking at what you want me to look at.
@@nadm ---- Posting below my reply - the stones do not show any load up.
@@nadm ---- Again, my two replies have been deleted. I'm done with this BS.
@@davesmith5656 I haven’t deleted them. I don’t know why you would say that. That’s not me
@@davesmith5656 I have enjoyed you being here. I don’t know if you’re doing it on your end or if RUclips is doing it. It has its own moderators. I’m not deleting your comments at all. I have not. I actually look forward to seeing you. Your name is a common name in the comments area
Are they beveled on both sides, or right hand only (if so, do they have a LH version)?
That particular knife is a 50-50 bevel. I am just starting to learn about this company so I'll have to get into the other versions at some point
They also make lower-end knives that are softer and cheaper. Looks as nice but under Fuji Cutlery branding. Guessing as soft as most German/European knives. Good for beaters, frozen, bones, and value. Can’t imagine them worse then Zwilliings J.K. Henckels or Wusthof knives.
They are made of 4116 Stainless Steel ~ 56HRC - 440C budget Steel. So not as good as the DP but good enough for most. Victorinox Fibrox is this same HRC hardness. But the heat treatment is considered the best, and they use some kind of small grain carbide. Maybe powdered steel?
Are those handles made out of wood or that plastic/Epox/Resin that most Modern German Knives use?
I have not looked into the other lines. They did look pretty cheap. So I agree with you. But the performance seems to be there. At some point I'll invest in the others and let you know. Thanks for coming to the channel. We appreciate your support more than you could possibly know.
German steel is 57-58 hrc , more a 420 than a 440c
@@dimmacommunicationYeah it's budget steal 56 HRC isn't that far off. But heat treatment and how fine the company can make carbides can determine how sharp a knife can get.
Somehow I got addicted to all these knives videos lol. Just a question not related to your video. I just got a Hirohira Futana S3 Nashiji, is it a good knife? I feel like it’s not as sharp as I would expect. Or should I go with Fujimoto Nashiji? Thank you!
Both are fantastic. In general, not all great knives come sharp. If you're looking for it to come sharp, then there is definitely a difference. But one of my best knives didn't come sharp at all and I spent a lot of money on it. It just comes down to wait and look and feel for yourself.
Talking about premium bargain/low price knives pre 2020 you could have bought a Xinzuo VG10 equivalent ( VG10 is a brand , but other steel can be made as such )for like 40$ ( wich I did ) , best bang for buck.
Shame that now price doubled .
At this point just buy a Tojiro
And there we have it folks
Great for a knife to use on the line
That's what I'm hearing. I've used it a lot now and I love it.
Thank you for the review. My one comment is: Either be in the video or stop talking. We cannot hear you because the microphone is not on you.
Don't quite understand your comment. I am wearing a microphone. My wife has a microphone now and I'm sure she was wearing it in that video. She might not have had the microphone by then. People of asked to be able to hear her. She's not wanting to be on camera. I don't know if your comments directed at myself or my wife. I went back and watched the video you can clearly hear me so I don't understand your comment.
@@nadm Hi! Thanks for the reply. In this particular video, perhaps your wife did not have the mic. yet. I am just saying that if she wants to talk, which she is doing quite a lot, she ought to have a mic! Glad she got one. But I could barely hear her comments in this particular video.
@@dr.baobao Yeah everybody kept saying that so we finally did get her one but some of the videos recorded before my accident and so they were still coming out without a mic. All the teacher videos will have her on the microphone
Just ordered one from japanwithlove 300mm dp 811 for 110usd.
Have you tried Tojiro's R2/SG2 knives?
I have not, but it's nice to know that they're doing that. I know they have some high-end artisan stuff.
Great content
Definitely impressive!
Very!
Nice
Thanks
Amazing knives
Completely shocked me!
✔️ on price and out-of-box sharpness. Any follow up on edge retention/maintenance (stropping) and ease of sharpening?
Well just VG 10 steel has great ads retention. It just can't chip because it's a harder knife. They actually keep this on the softer end of the spectrum. So you can get it obviously extremely sharp. After that it just comes down to your abuse. Did you use it on frozen food or bone or a cutting board that was too hard.
@@nadm With normal use mindful of avoiding abuse, can VG10 generally be pretty easily maintained with stroppings between sharpenings? I'm lazy and this would be a pretty good combo with the price point.
@@MichaelE.Douroux Yes! This is an amazing product.
@@MichaelE.Douroux A lot of likes mess I mean almost all of them are using it
@@nadm Thanks, good to know.
I have a tojiro as well and that same little hot spot is on all the knives. They just don't finish them very well, charge me an extra $20 and fix that issue no? Cheers.
I'm sorry to hear that. They charged you more money. Very expensive knife. That performs very well.
@Never a Dull Moment ohh sorry I wasn't upset about it I just noticed the same Hotspot. It's a great knife for the money. I like it a lot. Cheers
@@gtrzero2157 cheers to you, my friend!
How much do good forged knives cost?
I think 200 is about where you're going to start. Maybe 150 with Tadafusa
When I got a henuseki I bought a Tojiro because "just buy a Tojiro". The finish sucked and needs to be sanded to smooth it. The edge was not great and needed stropping. And my first use of it I was surprised at how heavily blade heavy such a small knife was. And I also noticed a wavy bit to the edge towards the back of the knife.
So, I have obviously not bought that particular shaped from them. That is a specialized thing. I'm glad to get your feedback. The one I got was obviously pretty good. Considering the price, it's hard to beat. I'm sorry to hear about your particular one. I'm glad you know how to fix it up.
@@nadm I do a lot of cutting up of meats and everything I saw was that was a very good knife style for that job. But yesterday I used a high grit sandpaper on the edges and honed it to finish the work. All of my other knives are German or German steel made in Japan. I paid a buttload for a set of Shun and within a month lost the tip of my chef's knife through no abuse at all. So no more Japanese for me. I'm buying Messermeister as they are making German knives with a Japanese design sense.
@@michaeleber4752 that had to do with the hardness of the steel. It doesn’t have to do with anything being made Japanese. Japanese steel tends to be harder. All of the German companies you love are now making a hardness that is equal to the Japanese companies. Softer steel bite not break but it has to be sharpened all the time. You have to be careful how you use it. You cannot use it on bone or frozen food. German names of all moved over to the same powdered steals out of Japan. They got on board. You’re just saying you like softer steel.
@@nadm I am well aware of that. They use a steel (or powdered steel) that has a much higher hardness. And because of that if you have an accident in the kitchen and one of those $200 knives gets dropped 1 meter, you have a worthless pile of metal at your feet. And ALL Japanese knives are brittle and scream like little girls when they see a bone. Because they ALL use VG10 and harden the knives into the 60's. I prefer HRC58 over any Japanese brittle baby.
@@nadm By the way, the core German knives made in Germany are still made with German steel NOT Japanese steel. Messermeister made one set using Japanese steel, but they were also made in Japan and are Japanese knives. And they come with a warning of how brittle they are.
That’s incredibly sharp right out of the box. Curious on the edge retention
I've been grabbing it lately because it's stainless and easy to clean so I'll let you know
I own a Tojiro , their VG-10 is nicely made.
Being non vanadium /tungsten or niobium can't pretend wonders , but still nice :)
@@dimmacommunicationVG-10 does contain Vanadium and traces of Tungsten, just not loads of them like the latest PM super steels.
@@einundsiebenziger5488 probably in traces, cause SG2 has 2% and is noticeably harder to sharpen.
Great knife
I'm learning!
What's the "DP" means in knife?
I cannot find any information that tells me what the initial stand for other than that, just being the name of the series
@@nadm Thanks for the reply. I am thinking double dip, then it is DD.
What does* the DP mean*?
The handle is actually not just "coated" but actually soaked in resin. It is a stabilizing method that sucks out all the air in the wood and then impregnates the wood with resin. It is very stable.
Thank you for that. That's not how it was explained to me so I apologize.
Kevin Kent looks so young there.
lol, it must be the lack of beard!
A Tojiro is better than a Shun for less money. But the Kagayaki CarboNext is better still and even cheaper- it's everything the Tojiro DP wants to be when it grows up.
I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
I sharpen knives for living, since the 90's. No Chef. Cook or Home user I know of, can sharpen a knife and make it as sharp, as this knife came from the factory. That being said, it's going to be, a mass produced knife, I sharpen it at least a couple of times, before putting it to real use.That's not to make it sharper, but to get rid of the "burnt" steel that these knives come with and also establish a proper edge, because non of the mass produced, usually cheaper knives, came with a proper edge bevel.
Thank you for that. That’s awesome. Congratulations and I really do appreciate you commenting.
@@nadm You welcome! I forgot an "If" on the if it's going to be a mass prodeced knife, but I guess it's obvious that I speak about cheaper knives there! Im glad I found your channel Keep it up!!
It’s because it’s grinded if I trashed the heat treat on my knife I could probably get it sharp on a spinning 8000 grit wheel
I can make my knife as sharp and I do it every Sunday morning
@@kylerbloom8639 🙌
technical question here.. how much does 24cm one weight?
That would depend on every single night. Everyone is made with different thicknesses in the spine and different tapers so that would continue to vary.
@@nadm I mean exactly tojiro dp with vg10 core. it is abt 250g.but I m looking for precise weight.. thank you
@@vvs3796 I’ll have to look later on today when I get home
@@vvs3796 176 g or 6.2 ounces.
@@nadm for 24cm version?
My 1 st knife was a F-332 , still love it
I like it more than my Takamura , takamura is wayyy too brittle .
I'm hearing you. I mean the sharpness was there. I do love my Takamura. I haven't had the experience that everyone else seems to have had with the brittleness.
@@nadm The difference between VG-10 and SG-2 is clearly tangible , takes much longer to sharpen even if it'a a thin blade.
@@dimmacommunication I agree. And by the hardness that it’s supposed to have it should be more brittle. I mean told by everyone that the talk amor company does only harden it to a 62 so then you’re right around the exact same hardness. With the elements being blown through the liquid nitrogen and getting those instantly cool fine particles you should actually have a better quality steel. So technically your edge retention should be better
@@nadm The grain structure depends on steel type and heat treatment , I'm not informed about those 2 but if I had to go back I would just stick with my Tojiro or Xinzuo.
Some people say HAP40 is the real deal with japanese knives ( same as american Rex 45 ).
@@dimmacommunication I do not know about the American Rex 45.
I wanna buy my first Japanese knife, it between Tojiro A-1 F-300 165mm Nakiri OR Tojiro A-1 F-301 170mm Santoku (VG-10 clad, half tang, and wooden handle with 2 rivets). The Santoku is more versatile (can do all cutting motion), but from the heel until the tip is lil bit curvy/less straight IMO. The Nakiri is less versatile (can do all cutting motion except the rock chops, and no pointy tip), but it has clear straight line from the heel until the tip, and it will make clean cut with simple cutting motion. unlike those curvy blade shape that sometimes need to "push and down" motion just to make a clean cut. Can you give me some advice what to choose? thx.
The Santoku is the better purchase. It's moral purpose. I love the Tojiro company. I think you've got it figured out pretty good. You didn't really need our help but I'm glad to reinforce what you already knew. God bless!
Both of my Japanese kitchen knives are from Tojiro, one is a DP series and all it does is work..Hard to argue with the performance to cost ratio they offer.
“DP,” as in “deep penetration”? Hummmmm bro🫣🙄
I kept hearing everybody say it and I didn’t have a clue. It is shocking how well they are made.
WoW!!!
Right!
My yu kurosaki you don’t even have to push and it’s much lighter than a tojiro
But we're just talking about the price point. Great knife, cheap price!
It would also glide right through that cherry tomato with no slip
Yes, indeed
61 HRC is painfull resharpening if u don't have a good set sharpening stone and sharpening skill.
If u out of budget just buy a ten buck Tramontina sandvick high carbon stainless steel 56 HRC easier to maintain sharpness I can sharpen to cut tisyu paper easily.
Tojiro or global?
Tojiro
@@nadm tojiro or fujiwara?
@@squeegeesauce2662 fujiwara
@@nadm fkh or fkm?
@@squeegeesauce2662 ???????