DP Gyutou
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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 series are made with a three layered blade. VG-10 stainless steel is the cutting edge at the core, and it is clad with stainless. A great heavy-use work horse, VG-10 is typically not our favorite steel to sharpen due to the wear-resistance from it's cobalt content. However, it commands long edge life and is fairly low maintenance. The handles are made of black stamina wood; which is an extremely stable material fabricated with resin-impregnated wood veneers that have been compressed under high heat. Tojiro was founded in 1953 in Niigate and have been making affordable, high-quality knives ever since. They are one of the largest knife makers in Japan. They utilize a variety of steels in their knives, stainless and carbon, and both traditional Japanese knives and Western style double bevel knives are available.
Why r/BuyItForLife recommends it
6 mentions from real owners
- #1Dec 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 - #2Dec 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 - #3Nov 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 - #4Aug 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 - #5Dec 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 - #6Dec 2, 2015
Kitchen knife for personal use
Agreed. Tojiro DP is another great budget choice.
View on Redditopen_in_new