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  • Tojiro DP Santoku 6.7" (17cm)
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Tojiro DP Santoku 6.7" (17cm)

by Tojiro
30 customer reviews
| 3 answered questions

Price: $48.69 & FREE Shipping. Details
In Stock.
Sold by SANWA JP and Fulfilled by Amazon. Gift-wrap available.
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  • Stain resistant slicing knife
  • Usable to both left and right handed users as it's even edged
  • 6.7" inch
117 new from $44.16

Back to School in Kitchen & Dining
$48.69 & FREE Shipping. Details In Stock. Sold by SANWA JP and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Tojiro DP Santoku 6.7" (17cm) + Tojiro DP Gyutou - 8.2" (21cm) + Tojiro DP Petty / Utility Knife
Price for all three: $145.19

Buy the selected items together


Product Description

Tojiro DP knives are made in the 'honwarikomi' method where a carbon steel plate is encased front, top, and back in stain-resistant steel. As a result, the cutting edge of the blade is as sharp and durable as a carbon steel knife, while the stain-resistant steel outer layer makes this knife very easy to maintain.Tojiro's honwarikomi knives use high-quality Swedish carbon steel and 13% chromium stain-resistant steel in their construction.

Product Details

  • Shipping Weight: 10.6 ounces (View shipping rates and policies)
  • ASIN: B000UAPQEA
  • Item model number: F-503
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #25,106 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Andrew Sohn on March 20, 2014
I bought this knife because I have the Tojiro DP 8 inch chef knife. This one is crazy sharp as well. I do a lot of prep for my restaurant, and this knife is easy to maintain and keep razor sharp, and I mean RAZOR SHARP. I cut a lot of beef, slab bacon and chicken with this knife. This sharp knife helps me cut my prep time down by 30% at least. I get to go home sooner.

I have a Twin Henckels santoku as well. Just as sharp, but I like the balance of this knife better than the German steel, Henckels. I feel like the handle is a tad heavier with the Tojiro.

I bought this on Amazon and this knife was shipped from Japan. It took a little longer to receive than the chef knife I bought (on Amazon), only because the chef knife was in stock, locally.

The handle is no frills and I'm not certain as to its durability, but I am going to baby this knife as much as possible, because it takes care of me, as long as I take care of it.

The 8+" Tojiro chef and the santoku, get a lot of work done for me. I took out a lot of unnecessary knives from my knife bag because of these two knives!
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6 of 7 people found the following review helpful By Michael McKee on February 16, 2015
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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.
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3 of 3 people found the following review helpful By ProfesShanel on May 6, 2015
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This is a really good knife for the money. It comes hair shaving sharp and is made with a VG-10 steel core so it should stay sharp for a long time. Also the balance it great and it is made for a more comfortable right handed pinch grip but could be used left handed as well. The only drawback is there are some very minor cosmetic flaws but for this price range they can easily be looked over due to the other qualities and much lower price than comparable knives, (Shun, Mac, Masahiro, Global, etc.)

The only Cons are specifically:
1. Small imperfections near bolster on one side (picture included)
2. 1 very small bump on spine
3. 1 small indentation on spine

Cons # 2 & 3 were easily smoothed out using a Shapton 12000 grit waterstone and 3 minutes of work
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1 of 1 people found the following review helpful By kevin ries on February 12, 2015
This is by far the best knife I own. I have 3 other tojiro knives I ordered immediately after receiving this one. The blade is razor sharp out of the box and cuts through most anything with laser precision. Like any good knife you need to take care of it. Hand wash and dry after use and a honing steel will keep the edge very nice. I highly recommend this knife. I have had wusthof knives my whole life and after trying a coworkers tojiro I came to the realization that there are great kitchen knives out there for less than 200$. Fit and finish can be a little rough around the bolster, but nothing that can't be sanded down in 5 minutes. Handle feels great and the blade is super strong. Great knife for any skill level. Just be careful of the blade..very sharp!!
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Verified Purchase
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.
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