Tojiro
Recommended 30× on r/BuyItForLife
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Basic VG10 Gyuto Chef's Knife
The Tojiro Basic series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant stainless steel....
DP Gyutou
Tojiro 240mm 'DP' gyuto chef knife. VG-10 steel core with stainless cladding, western style riveted handle. HRC 60-61. 365mm overall, height at heel 48mm, 247 grams Tojiro's DP ser...
Classic Gyuto Chef's Knife 180mm
The Tojiro DP series is a best-selling professional model of Japanese chef's gyuto knife, measuring 180mm. This knife is made with a core of VG-10 stainless steel, sandwiched betwe...
Fujitora DP 3-Layer A-1 Santoku Knife
The Tojiro Fujitora Santoku knife is a classic, well-balanced model that represents the brand's origin. It's crafted with precision and focuses on material quality, sharpness, and...
Atelier Japanese Bunka Knife
This Tojiro Atelier Wenge bunka is enhanced with a kengata blade. This stands for 'sword-like' and refers to the sudden sharply sloping end of the blade.
TOJIRO REPPU Bunka 170mm
Japanese kitchen knife TOJIRO DP Cobalt Alloy Bunka VG10 F-795 16cm
Atelier Wenge 63-layered damascus, bunka 17 cm
Atelier Bunka
The ultimate multi-purpose artisan blade. This hand-forged 180mm Bunka features a 63-layer Damascus finish and Sanjo-style geometry. Expertly crafted at the Tojiro Atelier.
R2/SG2 Gyuto
Tojiro 240mm R2 powder steel Gyuto knife with riveted western handle. HRC 64. 370mm overall, height at heel 48mm, 252 grams Tojiro's R2 knives are super thin behind the edge, and s...
Classic Damascus Chef's Knife
Classic Petty Utility Knife F-801
Tojiro 120mm 'DP' petty knife. VG-10 steel core with stainless cladding, western style riveted handle. HRC 60-61. 233mm overall, 120mm cutting edge height at heel 25mm, 65 grams To...
Why r/BuyItForLife recommends Tojiro
30 mentions from real owners
- #1Dec 27, 2025
Bread Knife Recommendations?
I’m a knife nerd and have invested in Wusthof Ikon, Wusthof Classic, Global & Tojiro bread knives. I try to invests in the best I can afford cuz nothing like a good bread knife! But like the majority of bread knives, it is difficult to re-sharpen them at home. So I decided to design one myself specifically for sourdough bread. It’s 10” long, scalloped not serrated. I researched the spacing of the scallops to determine the perfect distance. Additionally, because of the scallops, I can resharpen when needed. But I won’t have to for a long time because we’ve made it extra sharp, +- 60 HRC. It’s very different than the typical straight bread knife, it has a slight curve to accommodate for knuckles 🤗 I tried really hard to get it just right. There’s more differences too but I don’t want to bore you. It definitely would make a beautiful gift for your wife or any one into bread! I plan on launching it in the US & Canada soon ☺️ if you want to be in the know, I can send you a link 🔗
View on Redditopen_in_new - #2Dec 23, 2025
Knive recommendations
Dishwashers kill knives, the jets smack the edge around and the handle materials eventually give up far sooner than they should... even if the blade itself looks fine at first glance. If you want something that survives real abuse, go for high carbon stainless like AEB-L or VG-10 because these steels cope with rough treatment better than the mystery stuff in bargain sets. A full tang with proper rivets is worth it since glue-only handles start failing after a few cook-cool cycles. Keep the hardness around 58 to 60 HRC so you can sharpen it yourself without feeling like you are grinding forever and frustrated. Simple double bevel is the way to go, nothing fussy or delicate, something you can touch up quickly not a geometry puzzle. MAC Chef Series and Tojiro DP tick the structural boxes and skip the silly design choices, they just work without making a fuss and they do so for ages Victorinox Fibrox is ugly, cheap, and absurbly durable so working kitchens buy them for a reason even if no one pretends they are pretty. The knife will not melt in the dishwasher, but the edge will get wrecked and the handle will die early so hand washing is the actual buy it for life feature.
View on Redditopen_in_new - #3Dec 6, 2025
Looking to buy first quality knives.
Go to r/truechefknives. Any cutlery stores by you? You should really see how they feel in your hand. As an actual chef I would highly recommend the tojiro bread slicer. It lives in my knife kit.The only thing I'd switch it with would be a MAC. Check Bernal Cutlery website. They have a mix of western and Japanese chef knives that might interest you. Along with knives I'd highly recommend picking up whetstones to learn how to sharpen knives. Look up Vincent of Korin if you want basic sharpening lesson on YT.
View on Redditopen_in_new - #4Dec 6, 2025
Looking to buy first quality knives.
I think I’ll try that. Thanks!! I’m very new to this so assuming that what a sharpener haha. I think I’ll get a whetstone and try sharpening what we have.
View on Redditopen_in_new - #5Dec 3, 2025
What’s the BIFL item that you love but everyone around you thinks is ridiculous?
Cutco knives are durable. We can argue about cutting performance and angles and serration and quality/price all day, but the things can take a lot of abuse and stay knife shaped for quite a long time. They are chonky boys. That weird sandwich spreader thing got a ton of use in our house too. Looked funny, but worked. 🤷🏻♂️ I’ve had my Tojiro DP set for 10-15 years now and am quite happy with them.
View on Redditopen_in_new - #6Nov 3, 2025
Knife set for Christmas
Bro, save the money. Start with a nice Tojiro DP. Get the large bread knife from Tojiro as well. Just avoid the Petty knife, it's not comfortable. And you are already set for the beginning.
View on Redditopen_in_new - #7Sep 6, 2025
Cutco knives. New experiencer
Once you sharpen a knife, you learn real fast that a sharp knife is a good knife. I was that person until I got off my ass, mainly due to this sub, and got a Lansky setup. Which reminds me....I'm due to run through my Tojiros this week's tomato cutting wasn't butter smooth.
View on Redditopen_in_new - #8Sep 5, 2025
Cutco knives. New experiencer
For $65, I really can't name many BIFL knives that will actually be really good/high quality. Maybe Victorinox or Global if you can find them on sale. Honestly for people who want really high quality knives with great steel (can get *relatively* sharp, maintain sharpness for a *decent* amount of time, and easy to maintain), I always recommend Tojiro. Their chef knives have gone from like $90 to maybe $120 since COVID but they are excellent to use. If you are trying to min/max price and value, people should spend $10 on a Kiwi knife from Amazon and $40 on a decent stone. That brand has surprisingly good edge geometry, they're easy to sharpen, and cut well. Though they do not retain their sharpness for very long. Then again, people buy a set of knives and never sharpen them for the rest of their lives.
View on Redditopen_in_new - #9Sep 5, 2025
Cutco knives. New experiencer
Lovely of you to resort to sly ad hominems, a term you should look up unless you are a lexicographer. I'll stick with Tojiros and Forschner Victorinox vice what you gots as they will last 900 years save a grave mistake and I sharpen them for $0 sans the week of downtime. You like y0re Custcos. I'm happy for ya and Im'a let you finish, but my response was for the driveby user who might see this and think that Cutcos are great....which they are not compared to other choices.
View on Redditopen_in_new - #10Sep 3, 2025
If you had to choose one item to truly buy it for life what would it be and why?
To be specific on the chef's knife, I would feel pretty decent about using a Wusthof Classic, Victorinox Fibrox, or Tojiro for the rest of my life. Just set me up with something around 8" for a chef knife, give me something around 4-5" for a paring/petty knife, and then something like a 10" bread knife, and I'm good to go. Or if I truly only get one knife, give me a CCK vegetable cleaver. You'd be surprised what you can make happen with a good Chinese sangdao cleaver.
View on Redditopen_in_new - #11Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
Tojiro is not expensive my man. [Here is a link to a reputable dealer.](https://www.chefknivestogo.com/tojiro-knives.html). Their basic line is going to be everything a home cook needs and every knife in that line can be had for under $50. If you want higher quality, while still being cheap for knives, move to their Classic set. Every knife is below $100 except for the huge 240mm+ lengths and specialty knives. Go with your preference. But they are not expensive and are much higher quality than the cheaper lines Henckels offers.
View on Redditopen_in_new - #12Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
Be wary of Amazon for Tojiro. I've heard reports of fakes being common. Buy from a reputable dealer like chefsknivestogo.
View on Redditopen_in_new - #13Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
You can get them in the states pretty cheap. Their "Basic" line every knife is under $50 and those are honestly everything a home cook would ever need unless they really wanted to get into high quality Japanese knives. I genuinely recommend Tojiro whenever people are looking for nicer knives. They were my first set of knives when I started cooking professionally before I went to college. They held an amazing edge, were light, and sharpened easily for Japanese knives. But I also always tell people, the brand of your knife matters much less than actually taking care of the damn thing. Learning to sharpen it, or taking/mailing it to someone to be properly sharpened, will make even a super cheap knife last incredibly long under normal household use. Learning to sharpen your own knives is probably one of the biggest improvements you can make to your own skillset when going beyond the basics of learning to cook and kitchen skills.
View on Redditopen_in_new - #14Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
Tojiro is incredible for the price don't know how much they cost in Europe but I live in japan and you can get them here fairly cheap
View on Redditopen_in_new - #15Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
You've identified an actual trend in knifemaking, which is that european chef knives used to be chonky, and they arent anymore. I have a wusthoff I bought in about 2005 that you wouldnt find anything that heavy available now. One place I worked had an old Forschner Cimeter kicking around who knows how old it was, and the blade on that thing was thicker than anything I've ever seen. I cant pretend to know all the reasons, but a big part of it is probably the popularity of japanese knives, which tend to be lighter. The blade shapes and handle designs have permeated through the entire industry. I wouldnt be surprised if cost cutting is also a factor, not much you can do to a knife without losing quality besides use less material. Lighter knives are easier on your hands and wrists if you use them all the time, and theoretically the edge geometry should be easier to maintain as the knife is sharpened. I dont see any downside to specifically a thinner blade, at all. Someone in the comments mentioned Tojiro DP and they are probably the best quality knife for the price on the market, that I've seen.
View on Redditopen_in_new - #16Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
+1 for Tojiro. I bit the bullet and bought their classic line of paring knife, nikiri, and bunka all with Western handles. Gotta buy from a reputable source (I.e.-chefknivestogo) since I've heard of knockoffs of various brands being sold on Amazon. They've changed the way I think about knives.
View on Redditopen_in_new - #17Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
I absolutely hate knifes with bolsters on them. They mess up my sharpening stones, and it takes longer to sharpen them, just overall a pain to deal with. You only really need a handful of knives anyway. You might as well invest a bit into the chefs knife that you'll be using 90% of the time. I'd go with a tojiro, yaxell, shun knife. I like to get them used on ebay and sharpen them myself, sometimes its like 50% off that way.
View on Redditopen_in_new - #18Aug 6, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
How much is the henckels? You can get a tojiro nakiri on Amazon for $92. Tojiro is definitely a good deal as far as Japanese knives go.
View on Redditopen_in_new - #19Aug 5, 2025
Henckels Kitchen Knives. I finally replaced my chef's knife and was very surprised in the difference.
If you really want to be blown away, try a Tojiro knife with a western style handle. Once you swap to Japanese knives, it's really hard to go back to European style. They just feel so heavy and clumsy compared to Japanese profile blades.
View on Redditopen_in_new - #20Aug 4, 2025
Brainstorming for souveniers from my Japan trip
These are the functional things I enjoy buying from Japan: \- nail clippers: KAI or Green Bell brand are good and easily found \- kitchen knives: so many different brands but Tojiro and Seki Magoroku are good value for money \- scissors: I'm partial to Silky brand \- the flat clinch staplers: either Max or Kokuyo brand
View on Redditopen_in_new - #21Jul 6, 2025
Need a set of kitchen knives that will last a lifetime? Any recommendations?
Just depends on budget really Tojiro and warther are good budget options
View on Redditopen_in_new - #22Jul 3, 2025
BIFL Quality Knives that Last
Yeah, some of the comments previously that, Whetstone. I'll check the Tojiro brand as well
View on Redditopen_in_new - #23Jul 3, 2025
BIFL Quality Knives that Last
Knife service worker here! And knife enthusiast. The easiest to recommend from your list are the Victorinox and Mac. Mac offers a few styles, they have Western, French and Japanese shaped chefs so mind which style you pick up. The brand Tojiro is a great intro to Japanese knives as well. Not sure if we're allowed to link other subreddits, but check out the beginner's guide on TrueChefKnives because most of my advice would mimic that. If you're used to Western style knives, probably stay close to that design unless you want to change things up. Whatever you settle on, remember to hand wash and dry, check out some videos on using a whetstone to sharpen and don't buy a set.
View on Redditopen_in_new - #24Jul 2, 2025
Knives (home cooking)
Personally a fan of Tojiro, but you can't go wrong with either of the brands you mentioned.
View on Redditopen_in_new - #25Jun 13, 2025
Looking for BIFL electric bread knife
Why do you want an electric bread knife? Tojiro makes excellent “normal” knives (just ask in the chef knives community) and their serrated bread knife is $72. They have a cheaper variant for $40. I own the $72 one and it’s excellent
View on Redditopen_in_new - #26Jan 9, 2025
Good affordable knives
Tojiro dp or their house brand fujitora can be found on Amazon for a fair price. Real Japanese vg10 unlike most of the AliExpress knives you see listed. Decent enough fit and finish. For a step up takamura r2 is absolutely incredible. You can also find misono ux10 series Under $200 each on amazon occasionally which are very solid.
View on Redditopen_in_new - #27Dec 4, 2015
Kitchen knife for personal use
Because a set comes with the following bullshit: 1. Bread knife which for many is used once every 900 years 2. A block that almost compels you to buy from the same brand due to OCD/fitment issues 3. Kitchen shears which can be bought at a dollar store 4. 1-4 BS knives that you'll never use 5. Possible set of janky steak knives While we all have our opinions, groupthink here says sets are for dummies and I agree with that. I have a 10" Forschner Chef's knife that is 50+ years old and will slice through a diamond and 6 Tojiro petty knives. I ain't found a single thing they wont do.
View on Redditopen_in_new - #28Dec 3, 2015
Kitchen knife for personal use
Professional Cook here. Victorinox fibrox or zwilling henckels yellow handle can almost be found in every restaurant kitchen. They are either used as a main knife or "beater". Beater jobs include cutting huge chunks of hard cheese, hard veggies like squash or lobster splitting. If you don't need a beater I recommend tojiro dp. Around 60 on Amazon. Basically it's thinner and harder thus giving it better sharpness retention.
View on Redditopen_in_new - #29Dec 2, 2015
Kitchen knife for personal use
So, knives are interesting in that it's very easy to have a knife last a long time. My parents have some cheap Chicago Cutlery knives that are probably 30 years old. They don't hold a great edge and never have, but even as mistreated as they are, they're not going to experience serious failure. Similarly, I think my [Shibazi cleaver](http://www.amazon.com/Chinese-kitchen-stainless-Hawatari-parallel/dp/B00J0W9R58) isn't going to run into any trouble, even though it was $10 at an Asian grocery store. Half tang wood handles are the only knives I've encountered that get wobbly. Well, micro-serrated knives are also not BIFL, because they dull eventually and you can't sharpen a microserrated knife. There are certainly reasons to get knife that isn't the cheapest possible, but it's more about what sort of edge it can hold and what the geometry of the knife is. No matter what, the single most important thing to do with a knife to keep it sharpened. Bringing it to someone or using a sharpening stone are often considered the best methods, but I think they're also the ones that tend to get put off until the knife is as dull as a spoon. The Lansky system is another good option. Regardless, if you think that realistically, the only system you're likely to actually use is the pull through, then get a pull through. Just make sure that you use one intended for the angle your knife uses (in general, pull throughs default to Western edge angles). If you like to nerd about your things and would have fun with a sharpening stone, then for sure use that instead. My favored knives, because I like a more Asian knife geometry but don't have any money, are KomKom knives. They're an upgrade from Kiwi ones, mostly in that they've got full tang handles that are more nicely shaped and finished. They hold a nice edge, and they're cheap enough to practice sharpening on. For nicer brands, Tojiro and Mac are often recommended for Asian, or Victorinox for Western.
View on Redditopen_in_new - #30Dec 2, 2015
Kitchen knife for personal use
Agreed. Tojiro DP is another great budget choice.
View on Redditopen_in_new