Tojiro Fujitora DP Gyuto 210mm (8.3")

Tojiro Fujitora DP Gyutou 210mm

The Tojiro DP Gyutou 210mm is one of the best entry points into Japanese knives. Tojiro has been making blades for over 50 years in Tsubame-Sanjo, Niigata, a region known for its forging heritage. A hard VG10 cutting core is clad between two layers of softer 13-chrome stainless steel. The core gets razor sharp and holds its edge, while the stainless cladding resists moisture and acids, so the knife won't rust like traditional carbon steel.

At 60 on the Rockwell scale, Tojiro DP runs harder than a typical European chef's knife, leading to an edge that stays sharp longer between sharpenings. The blade is a double bevel ground thin, 1.8mm at the spine tapering to 0.8mm at the tip, for clean cuts with minimal wedging. The even grind works equally well for right- and left-handed cooks. The strengthened Eco wood handle offers greater water resistance than traditional wood and is light and comfortable through long prep sessions. 

Each blade is hand-finished and sharpened by Tojiro's craftsmen, so it arrives ready to use. Because the softer cladding does the structural work, the DP is also easy to sharpen and maintain, forgiving for newer cooks and dependable as an everyday workhorse.

Why we love it: The Tojiro DP Gyutou performs like a kitchen knife that costs twice as much. It's a fixture in home kitchens and professional lines alike.

About this shape

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.