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
5Fun knife to use, May 8, 2018
Posted By: Happajappa
Bought it to try out a yodeba without breaking the bank. Very fun knife to use. Splitting lobsters and cutting off salmon heads. Would have bought a 240mm but didnít see a saya for it.
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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Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
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