Average rating is 5
By: Salar Tallahassee,FL
I’ve been using a Chinese Cleaver for almost 3 years as my primary knife. I used it for nearly everything. Recently a friend of mine introduced me to a wider array of Japanese cutlery and let me use a few of his gyutos. So I decided to take a plunge back into a more standard chef knife. He helped me evaluate my chopping/cutting style and this was on the top of his list for me because I am a little hard on my knives. I chop a lot of things at work and did not think my style carried the finesse needed to use a laser thin gyuto (like my buddy prefers). This was the perfect fit for me. It has a thin edge capable of carrying out more delicate tasks ... but with plenty of steel behind the edge to hold up to rigorous line/prep work. The handle is also very substantial and not for small hands like other J Knives I have seen or used. It is on the heavier side when compared to other J knives,but still lighter than Western Knives of the same length. It is a little over 10 inches on the blade alone after all. All in all it is a great fit for me ... balanced,good weight,durable blade/handle,and has a Japanese edge I have come to admire for it’s thinness and durability. You can’t go wrong with this knife in my opinion if you are looking for a Japanese workhorse of a knife that will last for quite some time no matter what you throw at it.0.3
Best knife ever! Sharp straight out of the box and takes a beating in my busy kitchen and can’t say enough good things about it. Nice balance,light weight but good sized handle for bigger hands and will be a work horse for you thru and thru 5 stars0.3
I actually have tested out Salar’s (above posters knife) and did a little work on it for him. Pointed the tip a bit more and thinned the knife so it wedges less. This is the 3rd Tojiro I got to test. All Chef knives in sizes 210 (8inch),240 (nearly 10inch) and his 270 here (call it 11inches). As they go up in size they get bigger,and not just the blade. This thing is a beast. When I first used it I was not a fan... but after spending some time with it I have come to like it more and more. After thinning it and putting a more aggressive tip on it (it’s kind of rounded OTB) it performs as well as knives twice it’s cost IMO. The handle on the 270 is almost too big for me and very boxy. Aside from that I think it might be the best priced 270 on the market. The VG-10 steel is very tough and if treated right hold up to about anything. For me it was a bit hard to "feel" on the stones trying to sharpen it and set new bevels,but is quite easy to sharpen now I am getting a feel for it. The profile is also quite good for push cutting,slicing and rock chopping as opposed to the Shun classic which is strictly a rock chop knife IMO with the continuous sharp curve from heel to tip. If you are into knives and maintaining them and understand the lingo here ... this is a great solid knife for the money.0.3
If you are new to knives and are looking for a starter knife ... simply put this thing outperforms and out classes almost anything in this price range and is a better deal all around if looking at the Shun. The blade has a better all around profile,more versatile,feels lighter to me,thinner,and uses the same steel for less money. The handle (specifically on this 270) is the only thing to consider.
Fit and finish may very but it’s really nullified with Mark @ CKTG’s service. Inspect your knife and make sure the handle has no gaps or issues and if it does he’s getting you one with no issues. Out of 3 I have seen new,only one had issues in the handle. Check one out!
By: Alan Boston,Ma
I’ve owned my Gyutou for about 4.5 years now and I cannot say enough about it,it’s great. As a Chef for 30 years,I’ve had all the Henkels,than Wustof’s made,some Sabatiers; I have 3 Kasumi’s with Damascus steel,which are nice,and my Masahiro carbon is too sick for regular work. But this knife was beautiful from day one. Its size,edge,rocker and balance are all gret,at a price that was the best. My Sous Chef (later on Top Chef!) first brought one in,and I had to get one. But for me,the best point,was the handle. I love the size,heft and feel of it. My Kasumis have round handles and they don not give you the grip. I also have the honesuki,a slick,beauty,but it does not see as much use. My 270 is my number one workhouse,but I would not have it any other way. i just want the Sujihiki/slicer to match!!(as if I NEED another knife!!) 0.3
By: Rodney N Loomis,CA
Tojiro 270mm gyuto… First some figures.0.3
• along edge 270mm/10.6”
• heel to tip 265mm/10.4”
• at heel: 2.2mm/.08”
• mid point: 2mm/.07”
• 2cm from point: 1mm/.04
Blade width at heel: 51mm/2”
• length from front of handle bolster: 13cm/5.1”
• width: 18mm/.71”
• height at center rivet: 28mm/1.1
311g that’s 11oz… This was a surprise since the 10” Henckels (French pattern blade) I have been using for the past 19 years weighs 277g or 9.8oz More on weight and dynamic balance later. Just picking them up they feel about the same.
Right between the rear edge of the heel and the etched in “DP” so when held in a traditional pinch grip,the weight sits square in the center of your hand… The 10” Henckels is more blade heavy. The Tojiro blade floats ever so slightly as you hold it waiting for your direction.
Fit and Finish:
Pretty good. Again they are spending their efforts on the blade. You can get a Masamoto with the same basic blade and perhaps a slicker grip,but the 270mm VG series gyuto will set you back over $200. I got this plus a 120mm petty for about $180
Handling and Cutting impressions:
I received the knife in 2 days just as was expected. (Great service) I was pretty sold on getting a 240mm but they were temporarily sold out and started looking seriously at the 270. I thought “What’s a couple cm in length?” Well it is a big knife. One of my first jobs out of high school was as a breakfast cook at a university dorm. Our kitchen was stocked with a couple of those white handled 10-11” Mundial chef knives. I thought my shiny new 10” Henckels was a svelt race car compared to those things… I thought “Hey I can handle a full sized knife,” so I ordered the 270mm.
It’s a big knife… I said that already… Seriously though it is thin and feels good in the hand especially when you get it going. Though it is not super quick it will not leave you with the sensation of wielding a fire poker. Think of it like a sports car with manual (non-power) steering. Feels a bit heavy in the parking lot,but once you get it going,it comes to life. I figured it would do big stuff great,so I did some smaller work with it to see how it would perform for an every day kind of slice and dice job.
Brunoise an Onion: It did fine. It wedged far less than my old German. Slightly better than my Chinese cleaver too. Not as well as one of those sub 2mm thin Gyutos but hey,If you have 3-4 hundred dollars you can have what ever you want. It is only a little sticky for the horizontal cuts but that’s also where you are applying a little pressure to the top of the onion. It did quite well over all.
Julienne a Carrot: Great,very little wedging. Again it didn’t slide through the carrot like tofu but it made thin accurate sticks and was easier to control for this task than a cleaver and didn’t wedge like a German Kochsmesser. Also,the longer length gives your axis of rotation a longer arc,so you don’t end up with tapered carrot sticks even if you keep the tip of the knife on the board.
Julienne a small chili pepper: Silly easy
Ripe cherry tomato slicing: It did fine but struggled more here than at other tasks,though to be fair,this has been with the factory edge which is quite good oob. I’ll take it to the stones after a couple weeks to see how sharp it can get. I’ll likely leave the factory bevels alone and just polish the existing edge.
Handling: Here is where it does well and seems smaller than it is. As I mentioned above,because the balance point is right at the hand,it is very predictable and goes where you point it. It isn’t nose heavy but carries some width toward the tip (the spine slopes down to the edge rather suddenly) giving you that flat minimal rocker blade profile if a French Chef knife with more bade width down the length… good for scooping stuff off the board. It is almost the reverse profile of a German blade.
If you cut your teeth on a big knife and like the solid feel of some steel in your hand this is your knife. It has a stiff substantial blade,pretty quick handling and good balanced. You can also sleep well at night knowing that it will never be too small for anything (in the kitchen)
I have big hands and have difficulty getting a comfortable pinch grip on smaller knives like my wife’s Global G-2 (8",1.75" depth at the heel). The big,"boxy" Tojiro handle that bothers some others is great for me (the Victorinox/Forschner fibrox handles are more comfortable yet,but frankly do not look nearly as awesome),and the 2" blade depth ensures that my fingertip stays above the edge like it’s supposed to.0.3
I’ve enjoyed using this knife,though I still grab the Global or my Victorinox/Forschner 9" depending on what I’m working on. This may be due to my cutting board being a little too small for the long and fairly flat-profiled blade. Speaking of the profile,not only is it nice and flat,but the spine is perfectly flat and works well for scraping ingredients off the cutting board.
It’s noticeably trickier to sharpen than my other blades as it doesn’t give you a giant burr after a few strokes. Of course it also stays sharp much longer.
Overall a fantastic knife to own,and hard to beat at this price.