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Tojiro DP Gyuto 240mm F-809

Tojiro DP Gyuto 240mm F-809

$180.00 CAD
$180.00 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 couteau idéal pour commencer. Ce couteau est un excellent choix pour les chefs qui recherchent fiabilité, performance et entretien facile sans se ruiner.

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À propos de la forme - Inspiré par le 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 quiconque souhaite acheter un excellent couteau avec un budget serré.

Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Blade Height 48,5 mm
Thickness 2 mm
Weight 250 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche Ouest - Matériau laminé renforcé Plaque d'insertion en métal
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: 4960375038090
SKU: F-809

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: 4.8863635 / 5 from 44 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Gyuto 240mm F-809 is a versatile, multi-purpose knife with a slight meat cutting bias, offering great value for money and affordability. It is highly recommended for both at-home and professional cooks, with a beautiful, understated design that is easy to maintain.

Summary topics

  • Value for Money: 15%
  • Affordability: 15%

Review topics: [weight, value, service, feels, price, knife, blade, chef, store, sharpness, length, choice, stays, brand, fuss, visit, investment].

Review highlights

  • "Great price, great service, great results!" — Melvin D.
  • "Amazing knife and great price." — Prem T.
  • "Amazing craftsmanship and value" — Peter K.

Reviews

Smooth Sailing with Tojiro

"Love this knife, stays sharp, home after every use, just had to sharpen on 1000 grit whet stone and strolled until it was cutting through paper towel again!"

— Luis P. (5/5)

Great size, balance and sharpness.

"Great size, balance and sharpness. The feeling is awesome"

— Daniel P. (5/5)

Tojiro Classic and Knifewear

"Best ever client service! Thank you. Knife is what is all that is described - great tool"

— John H. (5/5)

very good knife

"Really impressed with this knife. It cuts smoothly and feels great to use. Highly recommended!"

— Sin T. (5/5)

Amazing

"Love this knife! Came insanely sharp and so far holds an edge stelleraly. Amzing for yhe price and is a step up from Germany steel in my opinion"

— Rolayno C. (5/5)

Knifewear and Tojiro to the rescue

"Knife arrived super fast! Only a couple days. Great price for quality. First time purchasing Tojiro brand, it has really impressed so far. 240 mm was a great choice for larger tasks at work like chopping large amount of herbs, rough chop mirepoix, dicing onions etc. It has become my new workhorse replacing my old Global that had been worn down. Great value and super sharp! Excited to make another Knifewear purchase soon!(Tojiro maybe again :) my one question is how to best keep the edge of VG-10 versus my old Mac and Globals. Time to research!"

— Katey S. (5/5)

Buy this Tojiro

"Had the Tojiro for a few weeks now. It came quite sharp out of the box but improved with a quick strop. Other reviews are accurate in that the knife lacks a bit of refinement. That changes with 15 minutes and some 600 grit wet dry sandpaper to the spine. The 240mm length is just what I was looking for compared to my Wustof classic 8” chef knife. Vg10 core takes a great edge and is easily sharpened although the cladding steel is soft and is easily scratched. So be careful with what you wipe it with when washing. I will buy another Tojiro."

— Bradley M. (5/5)

Fantastic beginner-level chef’s knife. Comfortable

"Fantastic beginner-level chef’s knife. Comfortable handle, sharp out of the box, and super easy to maintain. Was my first full-length chef’s knife, and was impressed by how maneuverable and light-weight the knife is as a whole. At a fantastic price point, hard to beat this line"

— Owen G. (5/5)

5

"This knife perfectly holds the sharpening always sharp"

— Mykola H. (5/5)

It felt down once and

"It felt down once and broke the tip of the knife they should use stronger metal I have a similar knife which felt down so many time but never broke anything"

— Jude M. (3/5)

Q&A

Would this knife be good as a "beater" knife? Ex. something that I could use for bones and other hard foods? Not sure how VG10 works for that. Would it be better to get the one with the plastic handle made out molybdenum vanadium?
Hi Jake, VG10 steel is still a pretty hard steel, so using it as a beater knife, specifically with harder things like frozen food and bones could very likely lead to damaging the knife. I find knives made with molybdenum vanadium are much less prone to chipping and instead will bend.

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