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If you have ever looked for a first Japanese chef's knife, you have almost certainly come across the Tojiro DP gyuto. It has been a go to recommendation for home cooks and professionals for years, thanks to a simple formula: a hard, sharp steel core, an easy care stainless outer layer and a sturdy Western style handle. Today Tojiro sells the line in Japan as the Tojiro Classic series, but the knife is the same long running design.
Who makes it
Tojiro is based in Tsubame-Sanjo, a region in Niigata famous for metalworking. According to the company's own history, it was founded in May 1953 as Fujitora Farm Machinery, making parts for farm equipment and agricultural blades. Farm tools did not sell well in winter, so the company began making fruit knives, and by April 1955 it had added kitchen knives to its production as demand grew.
In September 1980, the Tojiro DP series with bolster was certified as a Good Design product by Japan's Ministry of International Trade and Industry, and it was certified again the following year. In October 1996 the series received a Good Design Long Life Design Award. Tojiro calls it a series that has been loved for a long time and says it ranks among the top shippers of clad blade knives in Japan.
What it is
A gyuto is the Japanese take on the Western chef's knife. It is an all purpose blade for slicing, dicing and chopping meat, fish and vegetables. The Tojiro Classic gyuto uses a laminated construction, with a core of VG10 steel, which Tojiro writes in Japanese as V Gold No. 10, sandwiched between outer layers of 13 chrome stainless steel. The hard core holds a keen edge, while the stainless cladding helps with corrosion resistance and easy care.
Here are the details from Tojiro:
- Core steel: VG10
- Cladding: 13 chrome stainless steel
- Edge: double beveled, sharpened by hand
- Handle: laminated reinforced material with three rivets
- Bolster: metal bolster at the junction of blade and handle
- Gyuto sizes: 180, 210, 240, 270, 300 and 330 millimeters
- The 210 millimeter gyuto, model F-808, measures about 335 millimeters overall
Why it is cool
The Tojiro Classic hits a sweet spot between Japanese and Western knife making. The VG10 core gives you the sharp, thin edge Japanese knives are loved for, while the full stainless construction is more forgiving than carbon steel knives that need constant attention to avoid rust.
The handle is built to last. Tojiro uses a laminated reinforced material that it says shrinks very little over time, so the grip feels the same years after you buy it. Combined with three rivets and a bolster, the design resists cracking, loosening and warping. Tojiro also says each blade is sharpened one at a time by a craftsman, which is part of why it performs so well out of the box.
And the design has history. Few kitchen knives can point to a national design award from 1980 and a long life design award from 1996.
How to use it
For most home cooks, the 210 millimeter gyuto is the best starting point. It is long enough for big vegetables and roasts but still nimble on a small cutting board. If you have plenty of counter space and cook in large quantities, the 240 millimeter version adds reach.
Use it with a smooth slicing or rocking motion and let the edge do the work. Stick to wooden or soft plastic cutting boards, which are kinder to the edge than glass, stone or ceramic. Avoid prying, twisting or chopping through bones and frozen food, since the hard edge is designed for precise cutting rather than brute force.
Care
Wash the knife by hand with mild soap and warm water, then dry it right away. Avoid the dishwasher, which can damage both the edge and the handle. Store it on a magnetic strip, in a knife block or in a blade guard rather than loose in a drawer. Hone it lightly as needed, and sharpen it on a whetstone when it starts to feel dull. Tojiro also makes its own whetstones and sharpeners if you want to stay in the family.
Who it is for
The Tojiro Classic gyuto is for home cooks who want to step up from a basic chef's knife without diving into the upkeep of carbon steel. It also suits professionals who need a reliable, sharp workhorse. If you want your first Japanese knife to be one with a proven track record, this is a classic place to start.
Want to learn more about kitchen knives? Read our guide to Japanese chef's knives, our look at the Global G-2 and the Wusthof Classic 8 inch, plus our guide to cast iron care. For more, browse our buying guides.
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