Tojiro DP Gyutou - 8.2" (21cm)
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- Stain resistant chef knife
- Usable to both left and right handed users as it's even edged
- size 8.2" inches
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||NINJYA,U.S.A||MagnaDeal||Chef's Arsenal/Market Warehouse||Cooking Depot||Amazon.com||Dalstrong Inc.|
|Blade Material Type||—||Carbon||Stainless steel||Stainless steel||Steel||Hand-Hammered,Hand-Crafted AUS-10V 67 Layers|
|Color||Silver||Black||Black||Steel||Silver||Black G10 handle, nitrogen cooled AUS-10V w/vacuum heat treatment, damascus 66-layers, Honbazuke sharpening, full tang, premium packaging, lifetime warranty, Dalstrong support.|
|Item Weight||—||0.5 lb||0.6 lb||1.18 lbs||0.16 ounces||0.6 lb|
|Material Type||—||man-made-material, stainless-steel||Stainless Steel||MicroCarbide MC63 Steel dust - Betulla Masur||Steel||Heat and Nitrogen Cooled AUS-10V to 61-62 Rockwell|
|Size||—||8" Chef's||8-Inch||8"||8 Inch||8" Blade, 8" Included Guard|
Tojiro DP 8-inch Chef's Gyuto KNife
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The edge holding properties come at a price though. Harder steels are more brittle and will tend to chip on a microscopic scale when abused where a softer steel will bend or roll the edge.
That said, I haven't noticed and chipping and I think it's mostly a non-issue as long as you aren't chopping bones with it.
As sharp as this knife is, any knife will quickly dull without regular maintenance, and anybody serious about cooking should learn to sharpen and home their knives by hand as you can put a much keener edge on your knives you self than any pro will with a grinder.
In terms of it's use, it's very sharp. I did the no handed tomato cutting test and it worked wonderfully. It's very sharp so be very careful if you haven't really handled a sharp knife because it comes out of the box sharpened.
The weight distribution is even and it felt comfortable to hold in the hand.
In terms of looks, it's looks sleek and elegant.
Note: - If you wish to keep this blade as sharp as possible, I would also highly recommend getting some sharpening stones, as well as an 'end-grain' chopping board which is a lot kinder on knife edges than either plastic or glass (avoid glass like the plague).