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Tojiro DP Gyuto 210mm F-808

Tojiro DP Gyuto 210mm F-808

$139.00 CAD
$139.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Le premier couteau parfait. Ce couteau est un excellent choix pour les chefs qui recherchent fiabilité, performance et faible entretien sans se ruiner.

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À propos de la forme - Inspirés du profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère tendance à la découpe de viande. « Gyuto » se traduit par « épée de vache ». Si vous voulez un seul couteau pour tout faire, c'est celui-ci. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

À propos de TOJIRO - La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Magnifiques, sobres, affûtés comme des scalpels et faciles à réaffûter, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très populaires auprès des chefs, des étudiants en cuisine, ou de toute personne souhaitant acheter un couteau incroyable avec un budget serré.

Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 43,7 mm
Thickness 2,1 mm
Weight 198 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Poignée de l'Ouest - Matériau laminé renforcé Renfort métallique
Knife Line TOJIRO CLASSIQUE
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375038083
SKU: F-808

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.8481674 / 5 from 191 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Gyuto 210mm F-808 is a highly regarded multi-purpose knife praised for its perfect balance, comfortable feel, and fantastic quality. Customers appreciate its ability to make clean cuts and commend the excellent service provided by Knifewear.

Summary topics

  • Balance: 6%
  • Feel: 11%
  • Quality: 14%
  • Edge: 8%
  • Value: 10%

Review topics: ["size","weight","quality","handle","design","craftsmanship","value","edge","balance","feels","service","use","price","works","knife","cuts","blade","gyuto","tool","meat","choice","tomatoes","information","holds","veggies"].

Review highlights

  • "The handle feels solid and comfortable, and the edge stays sharp for a long time." — Alexander K.
  • "It’s feels really great in the hand the balance and weight is perfect." — Marilyn S.
  • "The feel, balance and quality are amazing." — Kevin D.

Reviews

Incroyable

"C'est la première fois que j'achète un couteau de qualité. Ce Tojiro classic est a la hauteur de mes attentes. Les poivrons et les tomates sont tellement plus facilement a tranché. Je recommande ce couteau pour rendre votre expérience de cuisine beaucoup plus facile et agréable."

— Remi P. (5/5)

Great knife for me

"I use this knife to cut fish and vegetables. It’s light and good for everything"

— Daechan K. (5/5)

Perfect Introduction to Japanese knives!

"Very impressed with the quality and out of box edge on the Tojiro classic series as my first set of Japanese kitchen knives. After first use I’m finding my meals getting more complex as I’m compelled to cut and chop! Great value for the performance!"

— Gary W. (5/5)

great all arounder!

"great all arounder! feels awesome."

— Seung C. (5/5)

Great budget friendly knife

"This knife is great for beginner cooks. It feels great in hand and is a great middle point between western and Japanese knives. Don’t make the same mistake as me and grab a ceramic honing rod. I noticed it has slightly lost its edge and it slightly struggles on tomatoes. But a honing rod would easily fix that issue. Overall I’m very happy with this knife!"

— Denny T. (4/5)

Exceptional knives for the price

"Excellent quality for the money, simple classic design. Perfect weight"

— Jon M. (5/5)

Best Knife

"This is my first Japanese knife, and I’m genuinely impressed. The Tojiro Classic Gyuto feels incredibly sharp right out of the box and keeps its edge very well. This knife exceeded my expectations and made me truly appreciate Japanese craftsmanship. A perfect choice for anyone looking for their first Japanese chef’s knife."

— Serghei I. (5/5)

tojiro 210mm f-808 review

"pretty good, first time using a japanese knife, no sideway cut, very sharp"

— Duy T. (5/5)

Great quality knife

"a reasonable price for a good quality knife. This knife has been a standout in the kitchen. Extremely sharp and well made. Makes quick work out of cutting."

— Nick S. (5/5)

Review for TOJIRO CLASSIC Gyuto 210mm

"The TOJIRO Classic Gyuto 210mm (F-808) is an excellent knife for professional chefs. The VG-10 core steel delivers exceptional sharpness and edge retention, making daily prep work fast and effortless. The blade is well-balanced, precise, and glides through vegetables, meat, and herbs with very little résistance. The handle feels comfortable for long hours of use, and the overall build quality reflects true Japanese craftsmanship. For chefs who want reliability, durability, and top-tier performance in the kitchen, this Gyuto is an outstanding choice. Highly recommended for professionals."

— Tejenderreddy V. (5/5)

Q&A

Good Morning by any chance do you have the Tojiro DP Gyuto 240mm?or it doesnt exist? I apologize for asking this silly question.
Hey Nestor, we do have it, you can find it here: https://knifewear.com/products/tojiro-dp-gyuto-240mm-f-809 - Ellie
Hi, how thick is the blade ?
Hi Jean-Samuel, the spine on the one I just measured was 2mm thick at the heel of the blade and tapered down to 1mm at the tip. Hope this helps, Alex

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