Cooking/Recipe Articles

   Cookware Reviews
   Crockpot Articles
   Food Reviews
   Holiday Cooking
   Press Releases
   Cooking Tips
   Tutorials

Search

Web
cookingcache.com
articles.cookingcache.com
reviews.cookingcache.com

Cooking/Recipe Articles :: Cookware Reviews :: Tojiro Knives Review


Tojiro Knives Review

Tojiro Knives Review: 

 

Tojiro Knives are  manufactured by the Fujitora Industries in Niigata Japan and they produce several lines of kitchen knives from very inexpensive to over a $1000 and every price point in between. They also make several lines of Kitchen Knives for the western market with varying steel quality and price points. This review will focus on the two most popular western lines: The Powdered High Speed Steel Series, and the DP Series. Both have similar 3 rivet, traditional western handles and a minimal collared bolster they call a ring. Both lines are beveled symmetrically and are clad, meaning they sandwich a piece of high quality steel that can take a super sharp edge on the inside with an outer shell of softer stainless steel to protect the inner core. You can see the demarcation of the two steels on these knives at the edge. Over time the hard inner core steel will discolor with a mild patina over time.

 

The Tojiro DP Line is a mid priced line that truly offers one of the best values in the kitchen knife world today. The knife we tested was the Tojiro DP F-808 which measures 210mm on the blade or about 8.25". The knife is light in the hand and well balanced. The edge is remarkable and the first time we sliced an orange an audible gasp came from the tester it was so sharp. The knife's edge held up very well over our 1 month trial but needed an occasional swipe of a steel to keep the edge aligned. This knife out performed several other knives that were twice the price and we feel this is a best buy at $89.95. We can't think of another knife that offers better performance at this price.

 

The Tojiro Powdered High Speed Steel Series is a similar looking knife with different core steel used on the knife's edge. All other components of the knife including the exterior of the blade appear to be the same. The knife was similar in sharpness out of the box but it held its edge longer than the DP. It was also slightly more difficult to hone and sharpen. The core is made from very expensive steel called Powdered High Speed Steel. The knife can take a very sharp edge but at over twice the price of the DP Line, we prefer the value proposition of the DP. The analogy here is you get a 10% better knife with the Powdered Steel Knife at more than twice the price. Our opinion is go for the DP.

Related Articles

Advantages of Owning a KitchenAid Artisan Stand Mixer
All American Pressure Canner Review
All Clad Worth the Price?
Best Bread Knife: A Review of the top Bread Knives.
Best Chefs Knife
Best Kitchen Knives
Best Mandoline Slicer
Best Nakiri Knife- Nakiri Knives Review
Best Paring Knife: Paring Knives Review.
Best Steak Knives
Bunmei Knives Review
Calphalon Cookware Review
Ceramic Knives Review
Chef Knives Review
Commercial Panini Grill Review
Cookware Sets vs. Individual Pieces
Cutting Boards Review
Espresso Machine Reviews
Fillet Knives Review
Gas Grill Reviews
Gas Range Reviews
German Knives Review
Glestain Knives Review
Haiku Knives Review
Haiku Kurouchi Nakiri Review
Hattori Knives Review
Henckels Knives Review
Henckels Pro S Review
Henckels Twin Cuisine Review
Hiromoto Knives
How To Choose A Great Kitchen Knife
How To Sharpen Japanese Knives
Japanese Knives Review
Kasumi Knives Review
Kikuichi Knives Review
Kikuichi Sujihiki 270mm Carbon Review
Kitchen Knives Review
Kitchen Shears Review
Kitchenaid Mixer Review
Knife Case Review
Knife Holder Reviews
Knife Sharpener Reviews
Konosuke HD Knife Review
Mac Knives Review
Masahiro Knives Review
Masamoto Knives Review
Meat Slicer Review
Messermeister Knives Review
Microplaner/Zester
Misono Knives Review
Misono Sweedish Steel Review
Moritaka Knives Review
Rachael Ray Cookware
Refrigerator Reviews
Sakai Takayuki Grand Cheff Review
Sakai Takayuki Knives Review
Santoku Knives Review
Sanyo vs King Sharpening Stone Review
Sausage Stuffer Review
Sharpening Steel Review
Shun Classic 8" Chef Knife Review
Shun Elite Knives Review
Shun Knives Review
Steak Knives Review
Steak Knives: How To Chose?
Sugimoto Knives Review
Suisin Inox Honyaki Wa-Gyuto Review
Sushi Knives Review
Takayuki Knives Review
Takeda Gyuto 240mm Review
Takeda Knife Review
Takeda Yanagiba 270mm Review
Tamahagane Knife Review
The Best Tomato Knife: A Review.
Tojiro DP 210mm Gyuto Review
Tojiro DP Review
Tojiro Knife Review
Tojiro Pro Cleaver
Viking Cookware Review
Viking Knives Review
Watanabe Knife Review
Waterless Cookware Review
Why Copper Cookware?
Wusthof Classic Review
Wusthof Culinar Review
Wusthof Ikon Knives Review
Wusthof Le Cordon Bleu Review
The 5 Most Forgotten, But Amazingly Useful, Kitchen Products
All-Clad Cookware Review
Global Knives Review
Le Creuset Cookware Review
Richmond Addict Reviews
Wusthof Knives Review

 

 


Created: 4/15/2009 | Last Updated: 4/15/2009 | broken links | helpful | not helpful | statistics
© Copyright 2006, UBR, Inc. All Rights Reserved. (804)
Finding content
Finding content.  An error has occured...