Is Tojiro DP good?

The blade is incredibly sharp and it holds it’s edge really well. Good edge retention is to be expected from a blade made of VG-10 steel, but the Tojiro DP Gyutou 808 seems to hold it’s edge better than many of the other VG-10 steel knives I own. This is most likely do to a superior heat treatment.

How do you sharpen Tojiro?

Submerge the whetstone in water. It should absorb enough water until no air bubbles come out. Keep the blade down, hold the handle firmly with your thumb on the blade. Blade facing towards you, keep the blade 45degree angle against the center of the stone, then start back and forth to re-sharpen.

What is a Tojiro knife?

Tojiro: top-quality Japanese kitchen knives Tojiro is one of the biggest knife brands and they have won many design awards. Traditional Japanese techniques are combined with traditional production methods. The Tojiro knives are razor-sharp and very durable.

What knives does Heston Blumenthal use?

But what do the chefs use? For as long as I can remember Heston has been a fan of Tojiro knives. He even asked for a set of them as his luxury item on Desert Island Discs in 2006.

What angle do you sharpen Gyuto?

about 45 degrees
The knife will only be sharpened where the fingers of the left hand are placed. The angle of the blade should be about 45 degrees to the whetstone. Place your left hand in the place you want to sharpen, move back and forth around 20 times and sharpen until the burr appears.

What is a Gyutou?

The Gyuto is the Japanese version of the classic Western Chef’s knife. It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, fishes, vegetables and fruits.

Which knife is best santoku or chef?

And, instead of the more dramatic curved blade on a Western chef’s knife, which allows for more effective rocking-chopping and -slicing, a santoku knife has a much flatter blade—it’s good for shorter, downward strokes.

How old is Tojiro?

Tojiro was founded in 1953 in Niigata and have been making affordable, high-quality knives ever since. They are one of the largest knife makers in Japan. They utilize a variety of steels in their knives, stainless and carbon, and both traditional Japanese knives and Western style double bevel knives are available.

What chef knives does Gordon Ramsey use?

Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world.

Should knives be oiled?

Knife care oil Oiling the blades of kitchen knives, especially those made from carbon steel, is an important part of maintenance and will protect against rust and corrosion. Mineral grade oil is best, though cooking oil can be used.

Is the Tojiro DP gyutou 808 good?

Good edge retention is to be expected from a blade made of VG-10 steel, but the Tojiro DP Gyutou 808 seems to hold it’s edge better than many of the other VG-10 steel knives I own. This is most likely do to a superior heat treatment. Tojiro is not a really well known brand, but it is well respected by professional chefs and serious home cooks.

Are DP gyutou Knives Any good?

The high quality VG-10 steel blade of the DP Gyutou is is forged rather than stamped which sets it apart from many other chef’s knife in this price range. With a Rockwell rating of 60 this knife is tough enough to withstand serious use. The blade is incredibly sharp and it holds it’s edge really well.

Is Tojiro a good brand of knives?

Tojiro is not a really well known brand, but it is well respected by professional chefs and serious home cooks. The DP 808 chef knife is probably the most popular knife Tojiro makes.

Is the DP gyutou F808 chef’s knife any good?

The DP Gyutou F808 Chef’s Knife is a perfect example of this philosophy. The packaging is simple, the product description is short and vague, but the performance in on the level of a much more expensive chef knife.