Tojiro Knife Professional Santoku 6.7" (17cm) - JAPAN

I've used lots of high quality knives over the years. Back when I had a restraurant I used Wustof Icon knives, which were beautiful. Pretty nice work knives, too. About the time that the Japanese knive craze it the US I got a set of Shun Classics. Loved the steel. Wasn't thrilled with the handles. A few years ago I developed chronic tendon pain in my right wrist and wanted a lighter main knive. I first bough a cheap santuko. It wasn't a bad knife but I missed the edge I could put on the Shuns. Enter the Tojiro, which I use for about 90% of my kitchen work. The santuko is an excellent slicing knife with the same length belly (slicing edge) as an 8 inch chef's knife. The tip is shorter but for fine work I use a paring knife. No real loss for me on the blade length and the lower weight and more nimble handling make my wrist happy. The edge comes nicely sharp from the factory, though as I learned with my Shuns that use the same blade steel, it's possible to put an even finer edge on the knife without sacrificing durability. That makes slicing even easier on my wrist. Be careful if you've not used sharp professional quality knives. It's very easy to cut yourself. A sharp knife is safer for an experienced cook because the cuts are way more predictable than with a dull knife. If you're not used to a good knife the speed with which it can cut can make for a bloody surprise. The finish of the knife isn't up to that of the Shuns, let alone the Wustofs, which I consider functional art. It's pretty good. I'm not complaining, and for a price that is almost half of those knives I'm thrilled. $50 may seem like a lot to pay for a knife if all you've used are department store brands. For a well made knife of very high quality steel it's a steal. I almost wish I needed another Tojiro in another length, but I've cut back to three main kitchen knives with a couple more in the drawer in blade safes. I guess I should find something wrong just for fairness. The choil, the bottom part of the blade behind the sharp edge and in front of the handle, hasn't been smoothed and can rub your hand if you use a pinch grip. Five minutes with some 600 grit auto sandpaper fixes that.

A great kitchen tool! It’s a well balanced, really, really sharp knife which I am sure I will enjoy using for Years. Plus, the company made sure I received the knife before Christmas when it was originally scheduled for delivery the day after Christmas. Thank you SO much! Their attention to customer care and the willingness to go the extra distance was a lovely surprise and greatly appreciated. Thank you and Happy Holidays.

Best chef knife I ever owned!! Easy on the hand with perfect slicing. I am looking to purchase their utility knife and paring knife, definitely worth the price.

Really solid Santoku knife. It came very sharp, feels well balanced in the hand, and handles everyday prep work easily. The build quality feels professional and it cuts cleanly through vegetables, meat, and other ingredients. Taking off one star because it's not quite perfect for me, but overall it's an excellent kitchen knife.

Best knife I’ve ever used. It came sharp, and stayed sharp for a long time without being too flimsy or thin. Durable, even after several years with it, it barely has any damage after some carelessness handling it. Not a flexible knife, it’s meant for some fast dicing.

This is ABSOLUTELY the best all purpose knife that I own. This says a lot as I am a chef who has spent thousands of dollars on high end knives from Japan and Germany which are also great but very expensive. Tojiro offers high end quality knives at very affordable prices and they will last a very very long time if properly taken care of. A couple of things to remember though. Never use a steel or knife sharpener on this knife!!!!!!!!!!!! The blade itself has two bevels, on one side it is angled at 70 degrees while the other side is at 30 degrees which is why this knife is extremely sharp. You must use a combination of wet stones to sharpen this knife but, for most people you are talking about once every 18-24 months of normal household use. You Tube has some videos on how to do this yourself which I recommend as you will learn to appreciate high end quality knives like this one while you are honing you sharpening skills. If not, there are some some professional knife sharpening websites that you can send the knife to and they will do this for you for about $25.00. If you own this santoku, a paring, and boning (fillet) knife you can throw out all of your other knives as these will do everything you need to do. Lastly, buy the bamboo sheaths as they will preserve your knives and prevent unwanted accidents. Good cooking and stay sharp in the kitchen.

I don’t like chef’s knives. I prefer santokus. I lost my former santoku and I wanted something better than I could get at Walmart. I wanted to be able to sharpen it myself. I have a stone, and I’m a beginner, but I plan on keeping at it until I get better. I saw an article on a food website rating santokus, and this one looked good because it wasn’t the most expensive (usually not worth it), and it was one that had the western style blade where both sides have the same angle. As a beginner with a sharpening stone, I didn’t need the added challenge. I’ve only used this a short time, but it went through the food like buttah. I’ve only cut potatoes for oven fries so far, but a few of my slices were not straight…they were thick at one end and tapered to a sliver. I’m not a professional, but I can cut straight. So, I don’t know if it’s the large size of this (I usually prefer small knives) or if there’s actually something wrong with it. I will update if I realize the knife is causing me to cut crooked. At this price, I would hope not. Oh, and as is common for Japanese items, this thing was beautifully packaged.

The knife is very comfortable to handle, comes razor sharp. Edge doesn't stay sharp for extra long, tend like hardened steel blades, but it is stainless steel and so it's easier to keep clean of rust and it does sharpen quite easily with a whetstone. So overall, it's really a great knife, very sharp, very worth the money. Highly recommended.

Como aficionados a la cocina buscábamos un cuchillo no muy caro pero de buena calidad. Después de muchas horas consultando webs especializadas nos decidimos por esta marca japonesa (atención a otras marcas de nombre japonés pero fabricados en China, Corea o incluso Alemania). El cuchillo es un santoku de acero de primera calidad, de formas clásicas, bien balanceado, cómodo y muy buen corte. Además el producto llegó mucho antes de lo previsto. Compra recomendada!

Ottimo prodotto e consegna puntuale. Sono molto soddisfatto di questo incredibile strumento per tagliare in cucina tutti i tipi di alimenti.

Ich bin sehr angenehm überrascht von diesem Messer. Ich habe eine Reihe sehr guter Messer in der Küche und hatte noch viel mehr in der Hand (bei Freunden oder welche die ich aus verschiedensten Gründen zurückgeschickt habe). Ich weiß inzwischen japanische Messer wegen des harten Stahls an der Schneide zu schätzen, bin aber kein Freund von Damaszener Messern, da ich die vielen Lagen als Schnickschnack für Lifestyle-Küchen ansehe (zig Lagen Stahls mögen bei einem japanischen Langschwert Sinn machen, bei einem Messer halte ich sie für überflüssig). Die Japanmesser in 3-Lagen sind für mich die idealen Küchenmesser. Man bekommt die Essenz dieser Bauform, nämlich eine sehr harte scharfe Schneide kombiniert mit einer Klinge die nicht so leicht bricht, ohne dass man für die (in meinen Augen) überflüssigen Bearbeitungsschritte zahlen muss. Tojiro baut solche Messer in sehr guter Qualität zu unschlagbarem Preis. Das F-503 hier ist vom Griff her so gebaut wie man deutsche Qualitätsmesser kennt (WMF Spitzenklasse, Wüsthof Professional), nämlich mit genieteten unverwüstlichen Griffschalen, denen auch Wasser und Spülmittel nichts anhaben kann. Der Griff ist auch ideal dimensioniert: groß genug um das Messer fest zu halten, ohne übergroß zu wirken. Die Klinge ist superscharf und bleibt es auch lange, muß aber, wie alle Messer, trotzdem irgendwann nachgeschärft werden. In diesem Fall empfielt dafür sich ein Wasserstein, z.B. TokioKitchenWare Wasser-Schleifstein, Körnung 1000/3000 . Das Gesamtgewicht ist eher leicht, das Messer läßt sich so ermüdungsfrei handhaben und das Messer insgesamt schön ausbalanciert (das Gewicht tendiert, so wie es sein soll, zur Klinge hin). Für den Preis der Japan-Anbieter (um die 50 EUR) kann man damit wirklich nichts falsch machen. Einzige Alternative wäre das GRÄWE Damaszener Santokumesser mit Hartholzgriff , das fast identische Größe hat, das ich wegen seines überdimensionierten Griffs aber zu schwer und zu unhandlich finde.

Over 1 year ownership with weekly use. Comes super sharp. Perfectly balanced at the bolster. Multi clad, VG-10 stainless steel. Made in Japan. Very affordable and useful Japanese-made knife. I do all the cooking at home, and strapped for time, I prepare most ingredients at the beginning of the week, including vegetable chopping, and scattered preparation throughout the week when necessary. This knife is superb in handling, sharpness, and usefulness. I find the sharp-angled Japanese blades are ideal for vegetable chopping and soft meat slicing rather than heavy meat/bone chopping. Handle has slightly rounded edges, contoured slightly and practical, could be the only part of the of the knife that might require improvement. Bolster pinch area could also be more pronounced. This knife does so much for me for a variety food preparation, I hardly use anything else.

A very good knife for the price. Sharp and well balanced. The edge is a little more fragile than my MAC pro, but with care it will last for life.