I came home to find a wonderful gift waiting in my mailbox: the Tojiro DP gyuto from the first giveaway! It was pretty late by the time I got home, so I didn't get a chance to use it yet, but here are my initial impressions:
- Great size and shape. Not too much belly. It looks like the quintessential Japanese chef's knife.
- This is my first western-handled knife, and it's noticeably heavier than my others knives (all wa-handled). But that's not to say it's heavy. Balance is over the handle rather than the blade. Again, no surprises considering the handle type, just something I'm not used to yet.
- First thing I noticed on the blade was the very clear line between the two metal types. I'm not sure I'd call it a hamon because it's such a deep, distinct line. I assume it's intentional, but I've never seen that before. I expect this will become less pronounced over the years as it gets sharpened.
- Fit and finish are pretty good for a knife at this price range. There are a few sharp edges (haha) that I would consider rounding down a little, like along the back of the blade under the bolster ("ago"), and the butt of the handle. I'd also consider polishing the blade if I ever get bored one afternoon.
- Sharpness out of the box is very good, but definitely not as sharp as this knife can get, I'm sure. Had this been my first Japanese blade, it probably would have been the sharpest knife I've ever handled. However, I know now that sharpness is like climbing the highest mountain, only to find there is one higher.
As I said I haven't had the chance to use the knife. Sharpness was evaluated based on cutting of paper receipt tape. Pull cuts made with ease, but push cuts were a little jagged. I will be less likely to pinch grip with this knife because of the handle shape and balance, so I expect this knife will see heavier duty use (pineapples, melons, gourds, etc.) in my kitchen. All said, I can't wait to start cutting with this thing! Thanks again Mark!