Perhaps the best value available in the market today, the Tojiro DP line offers up some seriously high performing knives at very palatable prices, making them a must for those venturing into the world of Japanese cutlery for the first time. VG-10 stainless steel is expertly handled, perfectly balancing edge retention, keenness potential, and durability. Grinds are impeccably convex and spines exhibit a very nice taper. Overall, there is a very high level of production quality in these knives that one would expect from knives that cost much more than Tojiro DPs.
The Tojiro DP 240mm sujihiki is a medium length knife by sujihiki standards. These knives excel as slicers of all but the largest roasts and fillets. The double-bevel edge on sujihikis makes them ideal for a number of applications. In addition to slicing duty, this knife will be adept at filleting fish and smaller vegetable prep.
Not necessarily the BEST knife out there, but definitely one, if not the BEST bang for your bucks. A good worker that does the job. Was looking for a good knife for slicing fish but wanted a double bevel knife for these tasks and this Tojiro Sujihiki fits the bill!
Not going to lie. Was very skeptical but received my order quick and everything was in order. Love the knife! I am a sushi chef in Las Vegas and it does everything I need and more! Thank you guys for the amazing product. Appreciate the convenience.
Awesome knife. I have had it for over a year and only recently have I fallen in love with this knife. I think heavy use and repeated sharpening has actually thinned it a tad bit and its just a pleasure to use. I can sharpen it up and use it for a few days heavy on the line, and I can still cut tomatoes with the tip because its just so darn thin. I can pull cut cold cooked chicken breast easier than I could before I beat the hell out of this thing. It's awesome.
I would like to rate this somewhere between 3.5 and 4 stars actually. The knife is well constructed, but not so pretty. I still think it is a high value knife. The factory edge is not suitable for use IMO on this example. It is quite heavy behind the edge. So, after a bit of thinning and sharpening, a little handle contouring, it is a very serviceable knife. The value is in the blade, steel, and hardening. Just needs some tweaking. I recommend this knife for the cook that works the line and wants to go to the next level, or the knife person who is looking for the basis for a nice suji and doesn't mind, or enjoys tinkering. It gets, and stays, very sharp.