Chef's Knife KitchenAid Classic 8” Triple Rivet Chef Knife vs Tojiro DP F-808

A friend has a 4” Kitchenaid sandoku knife that she has never sharpened and it goes thru a head of cabbage like it was butter. I bought a bigger one (7”) expecting the same or better but this is just another cheap blade that needs sharpening after every use. Nothing special about this knife….

That spoke volumes for me. All in all, this is an excellent knife and I will make amendments to this review when I receive my Kasumi chef's knife a week from now and compare because that is a markedly more expensive knife and it will be interesting to see how it stacks up. Hence 4 stars for now because i'm a bit hesitant to give anything 5 stars and because there must be better knives around given how much more expensive knives can get. But if on a budget and want an absolute beast, THIS IS IT!

I don’t get into the “technical” specifics of the knives – hilts, rivets, tangs. I get that some people will want the knife for a different reason and certain things are important to them. For me, aesthetics can be pushed to the side for durability and function. I want a knife that FUNCTIONS

This knife is not only very sharp, but very strong! I have used it now once a week for quite a few months and have yet to sharpen it, as it came incredibly sharp from the box and if you don't abuse the blade it will stay sharp depending on what you cut with it and what type of cutting board you use. I have about 7 various knives ranging from $10-50, most of them are specialized such as a yanagiba, a deba, paring knife, etc. But they mostly sit in the knife roll after I bought this. Love it

I previouy had a stainles set by KitchenAid so I had high hopes for this being a bigger set than I previously had. I opted for a replacement so hopefully I got a dud and the next one will be better.

Made me realize that a bunch of my knives don't take to sharpening well. I had a little difficulty with cutting up a sweet potato but was successful making sweet potato fries.

One thing that would improve this product would be a sheath to protect the blade during storage. [This review was collected as part of a promotion.]

The only design flaw I've found is the knuckle clearance between the handle and the cutting board - it could be a bit more generous. The personal preference gripe is minor, but important. Like many serious cooks I had researched plenty about the benefits of switching to an Asian style chef"s knife. I decided to take the plunge into gyuto style knives with this one and while it does have its strengths, after more than a year of daily use I think I'm just a western knife style kind of cook

Cheap knives, you’re paying for the name, handles are cheap plastic and mine had a big glob of glue on one of the larger knives. Knives feel very light and cheap. Ended up returning and going with a better brand.

Here is what you need to know about Japanese cutlery; the blade is thinner that a western knife, the steel is harder. Most Henkels and all Wusthof is 58 HRC and the Tojiro is 61 HRC this allows for a thinner more acute edge AKA sharper. You CAN NOT use a conventional steel on this blade, it is too hard!!! The traditional and best method is Japanese water stones, MAC black (best) and or a messermeister fine ceramic rod are an option. The bad the edge is not symmetrical and the hilt and tip of the edge where not finished well, it was better finished than my Wusthof deli knife and it is a serviceable edge not a perfect one

I simply wanted something cheap for camping since I certainly did not want to risk dulling, chipping, or losing my German made kitchen set. As a plus, they come with sheaths which was a plus for my application. Not the greatest steel, so have a honer and sharpener handy.

I've looked into many higher priced Japanese knives such as Shun, but because they are technically made of the same VG-10 steel and the Shun Classic line was also a lot more expensive I felt that the Tojiro fit the budget and has by far exceeded expectations. Would highly recommend and I'd say if you're looking for your first gyuto get the Tojiro DP! You can't go wrong with the price and quality!

it replaced my other steak knifes that was part of the set. Even it is not the same but it is close enough and is shaper too

Whether it's a whetstone, a sharpening system, or a sharpening service, it's more important than the knife itself.

The handle of the knives were rusty and the stainless steel was peeling off directly out of the box. Looks like they were damaged or previously used. Not impressed

Six years later, it holds its edge extremely well, is light and easy to handle, and you can brag that you have a very good quality Japanese stainless knife... if that's what you want to do

I purchased this knife so my 9yo & 12yo would have a knife more appropriately sized for them to learn safe kitchen knife skills. So far it has been great. It has been holding an edge well and is small enough for them to functionally use safely.

The only time I regret not getting the 240 is when I'm chopping and slicing large quantities of fruits and vegetables which is how I buy them. All going into the freezer. If you're preparing meals for a large family or perhaps making purchases similar to what I'm talking about you might want to look at the slightly larger knife. Excluding that, the 210 is perfect for me