Tojiro Knife Professional Santoku 6.7" (17cm) - JAPAN

A great kitchen tool! It’s a well balanced, really, really sharp knife which I am sure I will enjoy using for Years. Plus, the company made sure I received the knife before Christmas when it was originally scheduled for delivery the day after Christmas. Thank you SO much! Their attention to customer care and the willingness to go the extra distance was a lovely surprise and greatly appreciated. Thank you and Happy Holidays.

I've used lots of high quality knives over the years. Back when I had a restraurant I used Wustof Icon knives, which were beautiful. Pretty nice work knives, too. About the time that the Japanese knive craze it the US I got a set of Shun Classics. Loved the steel. Wasn't thrilled with the handles. A few years ago I developed chronic tendon pain in my right wrist and wanted a lighter main knive. I first bough a cheap santuko. It wasn't a bad knife but I missed the edge I could put on the Shuns. Enter the Tojiro, which I use for about 90% of my kitchen work. The santuko is an excellent slicing knife with the same length belly (slicing edge) as an 8 inch chef's knife. The tip is shorter but for fine work I use a paring knife. No real loss for me on the blade length and the lower weight and more nimble handling make my wrist happy. The edge comes nicely sharp from the factory, though as I learned with my Shuns that use the same blade steel, it's possible to put an even finer edge on the knife without sacrificing durability. That makes slicing even easier on my wrist. Be careful if you've not used sharp professional quality knives. It's very easy to cut yourself. A sharp knife is safer for an experienced cook because the cuts are way more predictable than with a dull knife. If you're not used to a good knife the speed with which it can cut can make for a bloody surprise. The finish of the knife isn't up to that of the Shuns, let alone the Wustofs, which I consider functional art. It's pretty good. I'm not complaining, and for a price that is almost half of those knives I'm thrilled. $50 may seem like a lot to pay for a knife if all you've used are department store brands. For a well made knife of very high quality steel it's a steal. I almost wish I needed another Tojiro in another length, but I've cut back to three main kitchen knives with a couple more in the drawer in blade safes. I guess I should find something wrong just for fairness. The choil, the bottom part of the blade behind the sharp edge and in front of the handle, hasn't been smoothed and can rub your hand if you use a pinch grip. Five minutes with some 600 grit auto sandpaper fixes that.

Best chef knife I ever owned!! Easy on the hand with perfect slicing. I am looking to purchase their utility knife and paring knife, definitely worth the price.

Best knife I’ve ever used. It came sharp, and stayed sharp for a long time without being too flimsy or thin. Durable, even after several years with it, it barely has any damage after some carelessness handling it. Not a flexible knife, it’s meant for some fast dicing.

I needed a newer Santoku knife to replace a still useful but aging knife. I ended up finding this knife, and based on reviews here and other places went ahead and purchased it. Likes:? Well packaged. I love the quality standard. The handle is flush and clearly well made. The knife is very sharp. For veggies and similar, this works very well. This is a nearly professional level knife meaning it needs to be cared for, which to me means never putting this in the dishwasher and not using this to cut meats with bones and things of this nature. For veggies and softer items this cuts extremely well. Dislikes:? This is a great knife and the kind of thing with care and maintenance will last for years - at least that is my expectation. Overall?: Excellent, sharp knife. Cuts very well, making cooking a breeze as this is an excellent tool.

This is ABSOLUTELY the best all purpose knife that I own. This says a lot as I am a chef who has spent thousands of dollars on high end knives from Japan and Germany which are also great but very expensive. Tojiro offers high end quality knives at very affordable prices and they will last a very very long time if properly taken care of. A couple of things to remember though. Never use a steel or knife sharpener on this knife!!!!!!!!!!!! The blade itself has two bevels, on one side it is angled at 70 degrees while the other side is at 30 degrees which is why this knife is extremely sharp. You must use a combination of wet stones to sharpen this knife but, for most people you are talking about once every 18-24 months of normal household use. You Tube has some videos on how to do this yourself which I recommend as you will learn to appreciate high end quality knives like this one while you are honing you sharpening skills. If not, there are some some professional knife sharpening websites that you can send the knife to and they will do this for you for about $25.00. If you own this santoku, a paring, and boning (fillet) knife you can throw out all of your other knives as these will do everything you need to do. Lastly, buy the bamboo sheaths as they will preserve your knives and prevent unwanted accidents. Good cooking and stay sharp in the kitchen.

Como aficionados a la cocina buscábamos un cuchillo no muy caro pero de buena calidad. Después de muchas horas consultando webs especializadas nos decidimos por esta marca japonesa (atención a otras marcas de nombre japonés pero fabricados en China, Corea o incluso Alemania). El cuchillo es un santoku de acero de primera calidad, de formas clásicas, bien balanceado, cómodo y muy buen corte. Además el producto llegó mucho antes de lo previsto. Compra recomendada!

Ottimo prodotto e consegna puntuale. Sono molto soddisfatto di questo incredibile strumento per tagliare in cucina tutti i tipi di alimenti.

Wer dieses Messer bestellen will, eine kleine Warnung vorweg für die das Messer/Tojiro nichts kann: Der Zoll schlägt noch 5 Euro drauf und man muss sich damit abfinden das dieses Messer so gut und gerne mind. 2 Wochen beim Zoll im Frankfurter Flughafen warten muss. Nun zum eigentlichen Prachtstück das Tojiro DP Santoku: Das Messer kommt in einer sehr schönen Schachtel und obwohl dies nur das "Budget-Messer" von Tojiro ist haben sie keinerlei Abstriche in der Verarbeitungsqualität gemacht. Wo gespart wurde ist dass es nicht gefaltet geschmiedet wurde, aber der 3 Lagen Aufbau hat die gleichen Eigenschaften hinsichtlich Schärfe und Elastizität der Klinge, sieht nur nicht so spektakulär aus. Ansonsten ist das Messer perfekt ausbalanziert und liegt auch in großen europäischen Händen sehr gut, und es einfach angenehm damit zu arbeiten. Das Messer wurde von der Fabrik schon hervorragend geschärft, und geht durch Tomaten und anderes Gemüse wie durch warme Butter. Wir haben noch ein anderes Japanisches Messer aus nicht-Rostfreien Stahl, welches in der Theorie noch schärfer ist, aber Praktisch sind beide Messer absolut gleich hinsichtlich ihrer Schneidleistung, wobei das Tojiro wesentlich einfacher zu reinigen und warten ist. Seitdem wir diese Japanischen Messer haben, ist unser teures Messerset von Wüsthof absolut unbrauchbar geworden. Einfach zu stumpf trotz nachschärfen. Obwohl dieses Messerset eigentlich teurer war, benutzten wir sie nur noch für Hackarbeiten und andere Sachen die ein Messer beschädigt da diese Messer für uns jetzt effektiv nutzlos geworden sind... Von daher, das Tojiro Messer ist einfach das perfekte Alltagsmesser: unglaublich Scharf, liegt perfekt in der Hand, ist leicht zu warten und dazu billiger wie die meisten Chefkochmesser von wesentlich minderer Qualität.

このクラスの包丁レヴューをいろいろ見てからこれに決めました。 持ったときのバランスがとてもよく、気持ちいいほどスパっと切れる。 重さが安い包丁よりあるので、トマトとか薄く切る時に包丁がスッと入る。 ただまだこの切れ味と重さに慣れてないので、トントントンとリズミカルには切れないけど。 大きさもどちらかと言えば小降りで、家庭用のまな板に合ってて女性でも使いやすい（と嫁が言ってる） ステンレス包丁としては、今まで使った中でベスト！ これ使った後では今まで２０年使ってきたヘンケルの包丁がタダのステンレス板に見える。軽くて切れ味以外は気に入ってたけど。 ヨーロッパデザインのものと違い、「日本の刃物」を感じる良品でした。

This knife is made by Tijiro Knife Company in Japan using VG10 steel. It is kind of a hybrid in that it has a western style handle, very strong and durable, coupled with a Japanese style blade, 15 degree edge, no bolster to get in the way and three layer laminated blade. The Santoku makes a great all round chefs knife, this one is not overly long and the squareness of the blade makes it handy for picking up chopped food. I'm a bit of a knife nut but I don't like spending too much, and this knife screams good value. In order to equal it you would have to spend 2 times the dollars in a specialty shop. If you haven't used Japanese style knifes before they are quite different. They use thinner steel, this allows you to sharpen them at a much shallower angle and they past through material more easily. To compensate for the thinner steel they are made with very hard steel to withstand chipping and hold an edge for a longer period of time. Whetstone sharpening is recommended and remember the 15 degree bevel on the edge, a steeper edge would ruin the character of this knife.