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Tojiro DP or Carbon Steel Gyuto?

Fri Jan 04, 2013 3:26 pm

Greetings Mark,

I've been thinking of taking my plunge into Japanese knives for sometime now and had been eyeing the Tojiro DP Chef Knife 210mm. I was about to pull the trigger when a friend suggested I ask you about Carbon steel knives.

What would be your recommendation in the sub $100 range - the Stainless or Carbon Steel? I will have no problem caring for the Carbon Steel (wiping etc) on a regular basis, so that's not an issue for me. I do a lot of home cooking and looking forward to getting a good knife recommendation from you. Apparently the Carbons hold a better edge and are easier to sharpen?

Thank you for your help,

Kunal

Re: Tojiro DP or Carbon Steel Gyuto?

Fri Jan 04, 2013 3:30 pm

Hi Kunal,

The Tojiro DP is one of my go to suggestions for a good value Japanese knife. It has a durable handle, good steel and nice grind. For the money it is hard to beat. The other 2 that compete well with this knife are the Fujiwara FKM and my Richmond Artifex.

If you want to go carbon there are a number of good options in that price range. My favorites are the Yamashin white #1 and the Tanaka Kurouchi Blue #2.

http://www.chefknivestogo.com/yawh1gy21.html

http://www.chefknivestogo.com/taku21wa.html

Re: Tojiro DP or Carbon Steel Gyuto?

Fri Jan 04, 2013 5:07 pm

The Fujiwara carbon series is a good entry level carbon knife:

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