Considered to be one of the best lines as an introduction to Japanese knives, the DP series is constructed with a core of VG-10 stainless steel sandwiched between a layer of softer stainless for ease of sharpening. This line is constructed with a black stamina wood handle and stainless steel bolster. These knives are known for their superior performance for the price.
Traditionally, the 210mm deba
is a fish butchering knife and single beveled, but many utilize the Western-style as a gyuto
or chef knife because of the double bevel. Thicker and heavier than a standard chef knife, these allow you to use the weight as an advantage to help with slicing and cutting.
Esquire Magazine was interested in testing one of these knives out so we sent them one and here is what Tim Heffernan recently had to say:
"So how did they perform? Jaw-droppingly well. As anyone who has used Japanese knives knows, their edges are on a whole other plane, and the Bu-Rei-Zen and Tojiro have the two keenest edges I have ever tested. They are literally razor-sharp: I have a bare patch on my left forearm to prove it. Not surprisingly, each opened tough butternut squashes effortlessly, aided by their substantial weight — 12 and 11 ounces, respectively, nearly twice the weight of a typical chef's knife. Each then turned around and effortlessly shaved off paper-thin slices of the flesh, tough skin and all. Dicing was a breeze: the weight of the blades again did most of the work. Additionally, both blades took a salmon fillet off the bone in one terrifyingly smooth cut. The little pin bones sheared off like blades of grass."
Weight: 11.4 ounces
Blade Length: 215 mm
Overall Length: 340 mm
Spine Thickness at Base: 3.7 mm
Blade Height: 49.2 mm