There is a point in most cooks knife education where they discover what TOJIRO delivers - and it changes how they think about what a knife should cost. VG10 stainless at HRC 60, san mai construction with 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets. Thin behind the edge. Sharp out of the box. Easy to maintain on a ceramic rod. The CLASSIC line - formerly the Tojiro DP - has been converting cooks from western knives since TOJIRO started making it in Sanjo City, Niigata in 1955.
Gokujo means extreme in Japanese - and this boning knife is built for extreme precision work: trimming brisket to a quarter inch of fat, breaking down whole chickens, filleting fish. At 155mm blade length and only 26mm height with a 2mm spine this is a narrow, stiff blade that does not flex under pressure - giving maximum control during precise fat trimming and butchery work. Walter bought it specifically for brisket trimming and calls the precision control exactly what the work demands. While not razor-thin, the blade is thin enough for clean, controlled cuts through fat and flesh without the unpredictability of a flexible boning knife.
What Customers Are Saying: Five reviews averaging 4.5 stars. Walter is a frequent brisket smoker who bought this specifically for the precise fat trimming that packer briskets demand - not hacking away but trimming to a quarter inch. He praises the stiff blade for giving him precise control that a flexible knife cannot provide, and notes it doubles well for breaking down whole chickens. Other reviewers praise the sharpness and versatility for a range of butchery and utility tasks. One reviewer notes the tip arrived slightly bent - worth a quick check on arrival, easily corrected.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Gokujo means extreme in Japanese - and this boning knife is built for extreme precision work: trimming brisket to a quarter inch of fat, breaking down whole chickens, filleting fish. At 155mm blade length and only 26mm height with a 2mm spine this is a narrow, stiff blade that does not flex under pressure - giving maximum control during precise fat trimming and butchery work. Walter bought it specifically for brisket trimming and calls the precision control exactly what the work demands. While not razor-thin, the blade is thin enough for clean, controlled cuts through fat and flesh without the unpredictability of a flexible boning knife.
What Customers Are Saying: Five reviews averaging 4.5 stars. Walter is a frequent brisket smoker who bought this specifically for the precise fat trimming that packer briskets demand - not hacking away but trimming to a quarter inch. He praises the stiff blade for giving him precise control that a flexible knife cannot provide, and notes it doubles well for breaking down whole chickens. Other reviewers praise the sharpness and versatility for a range of butchery and utility tasks. One reviewer notes the tip arrived slightly bent - worth a quick check on arrival, easily corrected.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
- Brand: TOJIRO
- Line: Classic (formerly DP)
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Steel: VG10 Stainless
- Cladding: 13 Chrome Stainless
- HRC: 60
- Edge Grind: Even Double Bevel
- Handle: Black Micarta - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Weight: 5.7 oz (162g)
- Blade Length: 155mm
- Total Length: 305mm
- Spine Thickness at Heel: 2mm
- Blade Height: 26mm
- Item Code: F-803B
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Tojiro Boning KnifePosted By: Walter Shubsda - verified customer
32 people found this review helpful
I have been smoking a lot of brisket lately, and a whole packer brisket requires A LOT of trimming. It contains copious amounts of fat that have to be trimmed. The goal is not to cut off all the fat, but instead to get it to approximately 1/4 inch in thickness, so it is not a matter of hacking away, the trimming has to be done precisely.
The blade on this knife is thin, but is certainly not razor thin. The blade is not flexible at all, so one can maintain precise control. I bought it for trimming brisket, but it could also be used successfully for cutting up whole chickens. If one were going to use if for filleting fish, I think because of its lack of flexibility, it may not work as well for that.
Fit and finish was very good. Sharpness 6/10. I like the knife a lot and it does well for the purpose I bought it.
32 people found this review helpful
I have been smoking a lot of brisket lately, and a whole packer brisket requires A LOT of trimming. It contains copious amounts of fat that have to be trimmed. The goal is not to cut off all the fat, but instead to get it to approximately 1/4 inch in thickness, so it is not a matter of hacking away, the trimming has to be done precisely.
The blade on this knife is thin, but is certainly not razor thin. The blade is not flexible at all, so one can maintain precise control. I bought it for trimming brisket, but it could also be used successfully for cutting up whole chickens. If one were going to use if for filleting fish, I think because of its lack of flexibility, it may not work as well for that.
Fit and finish was very good. Sharpness 6/10. I like the knife a lot and it does well for the purpose I bought it.
Great Knife and Excellent Value and PerformancePosted By: J Chuck - verified customer
30 people found this review helpful
I primarily used this for prepping brisket and spare ribs for BBQ. Great feel in my hand and excellent weight and durability. Keeps edge very well despite the abuse it receives. Have been in service for 1+ year. Happy with my purchase.
30 people found this review helpful
I primarily used this for prepping brisket and spare ribs for BBQ. Great feel in my hand and excellent weight and durability. Keeps edge very well despite the abuse it receives. Have been in service for 1+ year. Happy with my purchase.
Thanks the knife is good Product Review Product ReviewPosted By: Rob Babcock - verified customer
32 people found this review helpful
I really like this one. The Gokujo is basically a Japanese version of a Western boning knife. The fit & finish is very good and it was exceptionally sharp OOTB- I felt no need to sharpen it before taking it to work. The only minor quibbles I have are that the unsharpened portion near the heel end of the blade is a bit larger than it would need to be, and that the knife was a little larger than I thought it would be.All in all this is a superb knife and a screaming bargain at the price.
32 people found this review helpful
I really like this one. The Gokujo is basically a Japanese version of a Western boning knife. The fit & finish is very good and it was exceptionally sharp OOTB- I felt no need to sharpen it before taking it to work. The only minor quibbles I have are that the unsharpened portion near the heel end of the blade is a bit larger than it would need to be, and that the knife was a little larger than I thought it would be.All in all this is a superb knife and a screaming bargain at the price.
