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Tojiro  |  SKU: TOJI_GY210_F815

Tojiro DP3 Yo-Deba 240mm F-815

Regular price $289.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Tojiro DP
Profile Deba / Japanese fish knife
Bevel Type Double Bevel
Weight 423 g | 14.9 oz
Edge Length 271 mm | 10 43/64″
Heel Height 51 mm | 2 1/64″
Width @ Heel 4.7 mm | 3/16″
Width @ Mid 4.5 mm | 11/64″
Width @ 1cm from Tip 2.1 mm | 5/64″
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 59 - 61
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region Tsubame
Best for
  • First-timers
  • Students
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


Tojiro DP is what I consider as the white Toyota equivalent in the Japanese knife market, it is affordable, massively produced by reputable manufacture with a long track record of being reliable for what you pay.

The core steel is the Takefu VG10, a middle to high tier stainless stainless steel that is widely adopted by many makers. However, Tojiro managed to get these knives to a very low price, to a price point where you can only find steel like AUS-8. The lowered price isn't achieved by compromising on performance, as the scale of the manufacturing can still ensure the quality of the heat treating and grinding, therefore, you are still getting a blade with sharpness and edge retention on par with some other VG-10 knives that are quite more expensive.

The trade-offs are the fit and finish of these knives, they are fine at first glance, but a closer inspection will reveals some small issues. The spine sometimes have scratches, same for joint between blade and bolsters, glue can be seen on the edge of handle scales and the choil is not rounded and you can peel potato with it... You can usually find one or two tiny unfinished details like these on a Tojiro DP, but usually they aretn't something that can't be fixed by a set of sandpaper in 20mins.

At the end of the day, the Tojiro DP will stay sharp and serve you well on chopping board, its low price and relative easy of sharpening can make it a good knife to learn sharpening on, the stainless Migaki finish can handle some beating and scratches, these features combine into a very good entry level user knife with outstanding affordability. Just like your first generic white Toyota, it may not have Alcntara interior, twin-turbo V8 and 4WD, but it is reliable, and able to handle 99% of the task with a very low price.

Pros Cons
  • Budget friendly
  • Easy to look after
  • Ideal for the household
  • Fit and finish can be improved
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Tojiro

Tojiro (藤次郎), Tsubame, Niigata

Tojiro (藤次郎株式会社) is a knife maker in Tsubame, Niigata, founded on 1 May 1953. Its president's message says that since its founding the company has pursued sharpness, the basic quality of a knife, carrying on traditional techniques while taking on new ones.

Read more

We stock Tojiro's DP3 knives in shapes from a paring knife to a sujihiki, its Zen series, its SG2 powdered steel gyuto and santoku, and its MV stainless deba and yanagiba, along with some of its kitchen tools.

“Tsubame knife maker since 1953.”

Est. 1953 | 昭和28年
Known for The DP, Zen and SG2 knife lines
Website tojiro-japan.com Instagram @tojiro_jp Read more about Tojiro

Tojiro · Tsubame

Knife details

Frequently asked questions

Can a deba cut bone?

Yes, the bones of fish and fowl. Japanese dictionaries describe the deba (出刃包丁) as wide, thick-spined and heavy, used to fillet fish, to cut fish and fowl bone and all, and for rough chopping.

When you chop bone, use the heel of the blade (刃元), the Sakai cutlery association says. It is a fish and poultry knife, not a cleaver.

Does VG10 rust?

Yes, it can, though it rusts less readily. VG10 (V金10号) is a stainless steel, and stainless strictly means a steel that rusts less, not one that never rusts.

Takefu, which makes VG10, lists 15% chromium, above the 10.5% that defines stainless steel, and describes its corrosion resistance as excellent. Dry the knife after washing.

How hard is VG10?

Takefu, the steelmaker behind VG10, gives HRC 60 or more as a standard value. The hardness of a finished knife depends on its maker.

Takefu says the steel's 15% chromium, 1% molybdenum and 1.55% cobalt give it high hardness and a long-lasting edge, and that it is easy to sharpen.

What steel is the Tojiro DP?

Tojiro's own site lists model numbers such as F-808 and F-503 in its CLASSIC series, and describes those blades as VG10 (V金10号) at the core with 13-chrome stainless steel on the sides.

The honesuki we list in this line is titled Tojiro DP VG10 F-803 Honesuki 150mm.

Is the Tojiro DP double-bevel or single-bevel?

Tojiro lists the F-808 gyuto, F-503 santoku and F-502 nakiri in its CLASSIC series with double bevel edges. We list these same model numbers under Tojiro DP.

Tojiro lists the F-803 honesuki with a single bevel edge; we also list that model under Tojiro DP.

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