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Home > Knife Types > Deba Knives > Deba Knives 210mm and Larger > Tojiro DP Western Deba 210mm
Tojiro DP Western Deba 210mm
Tojiro DP Western Deba 210mm Tojiro DP Western Deba 210mmTojiro DP Western Deba 210mmTojiro DP Western Deba 210mm
Tojiro DP Western Deba 210mm Tojiro DP Western Deba 210mmTojiro DP Western Deba 210mmTojiro DP Western Deba 210mm

Tojiro DP Western Deba 210mm

Item #: F-814

Average Customer Rating:
(4 out of 5 based on 2 reviews)

Read Reviews | Write a Review
Our Price: $157.00
Availability: Usually ships the same business day
CKTG Gyuto Saya B 210mm
Usually ships the same business day
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 ó 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
  • Customer Reviews

    Product Reviews

    4  Product Review, February 7, 2013
    Posted By: Alan - verified customer

    Impressive weight and finish, especially at this price. The edge was not as sharp as I expected out of the box but should get a keen edge with a few minutes on the block

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    4  Product Review, December 10, 2011
    Posted By: Tim - verified customer

    I have 3 tojiro knives, this is one of them, and i enjoy them all. This knife is obviously specific in it's task and i bought it for poultry/bones usage as well as hard/thick skinned vegetables like winter squashes/etc. The cuts you make with it would definitely have to be power cuts. Like my other tojiros, it sharpens/hones easily and is very affordable. I use it in a professional setting and it works well throughout my prep lists, the only thing i would recommend is to buy the 240 instead of the 210 for kitchen usage as i wish i would have gotten the longer make of this type.

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