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."
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.
I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across.
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.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
Always the best. Quick shipping, description matches what is delivered and the price, you can't beat them. I always come here to order anything I might need for the kitchen and I am never disappointed.
My go to company for kitchen gear. Awesome selection of knives and tools. Super fast shipping. Never had a problem and questions about all products are answered quickly. Great customer service.