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Dojo 180mm gyuto

Thu May 09, 2013 1:44 pm

Hi

I'm looking into buying this little budget knife.

http://www.chefknivestogo.com/dojogyuto180mm.html

Please tell me what material is the handle made out of?

Also, I am a bit afraid of chipping with this type of steel.
Have you hand any returns/problems with chipping for this knife ?


All the best
Alex

Re: Dojo 180mm gyuto

Thu May 09, 2013 1:46 pm

Pakka wood is the handle.

All hard steels are more prone to chipping and they vary based on the elements and how the steel is heat treated. We don't sell a ton of these but I don't get chipping complaints on them.

Re: Dojo 180mm gyuto

Thu May 09, 2013 2:40 pm

most chipping is caused by user error, users of harder and thinner knives that get chips usually just don't know how to handle these knives. takes practice, a little know how and some care to keep yourself from chipping your knives.

=D

Re: Dojo 180mm gyuto

Thu May 09, 2013 3:25 pm

Take care in not hitting bone and use a wood edge or end grain cutting board, no hard plastic, glass or bamboo, and you will be fine.

Re: Dojo 180mm gyuto

Fri May 17, 2013 2:42 pm

Taking care of a Japanese knife consists of a few things: No frozen food, no bones, and don't use it like a screwdriver or pry-bar.... EVER!!! :D
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