This was posted 3 years 9 months 10 days ago, and might be an out-dated deal.

expired Japanese Knives: Tojiro DP 21/24cm ~ $75/ $90, DP 3 Knife Set ~ $200 + Shipping @ Peter's of Kensington eBay


Hi all, your local cutlery enthusiast is back again.

Found Tojiro knives in the peters of kensington store that i didnt find before. Because someone has modified the tamahagane thread, i cannot re-edit it. Since the remaining Tamahagane knives are more expensive (and technically inferior) than the Tojiro DPs, i wanted to cut out tamahaganes, but ozb wouldnt give me a slice of it.

Some of the prices have been slashed, and i even included some sharpening stones and wheels.

Its a STEEEaL!

Tojiro DP Knives:
150mm Pairing Knife ~$54

210mm Chefs Knife ~$75 SOLD OUT

240mm Chefs Knife ~$90 SOLD OUT

24cm Cook Knife + 17cm Santoku bundle ~$150 SOLD OUT

21cm Cook/15cm Pairing/9cm pairing knife gift set ~$200

For the extreme enthusiast:
210mm Miyabi Gyutoh - 64 layer Folded Damascus Steel ~$150

240mm Kasumi Chef's Knife - 32 layer Folded Damascus Steel ~$156

Global Sharpening Guide Rail ~$13

Global-King 1000Grit Whetstone ~$25

Tojiro 240/1000 grit Whetstone ~$33

Tojiro 1000/3000 whetstone ~$36

Global MinoSharp 2 Wheel Sharpener ~$25

Tamahagane 3 Stage Wheel Sharpener ~$40

Bisbell Magmate Double Knife Storage Pod Black ~$4
Bisbell Magmate Double Knife Storage Pod Green ~$4

Original eBay CGIFT20 deal

Related Stores

eBay Australia
eBay Australia
Peter's of Kensington
Peter's of Kensington

closed Comments

  • +2 votes

    If you get the stone, get these as well:
    It'll make sharpening a LOT easier!

  • +2 votes

    Would jump on the 210mm if only shipping wasn't $25 to Perth!


      yes the shipping is real steep. i dont understand why its that much. it would fit in a Aus Post bag, with padding around it. They must be laughing

      • +3 votes

        Peter's of Kensington are over zealous with their packaging. It'll come in an oversized box filled with packing peanuts.


    I picked up the 3 knife set the other day from here.

    Brought it down to under $150 with the $50 voucher i had


    Any decent cleavers? My search found only 3

  • +2 votes

    These are excellent knives at their usual price point, this is a great deal. Personally I would recommend going for one of the Edge Pro knockoffs for sharpening e.g. - they aren't as good as the real Edge Pro Apex but they do quite a good job. These knives should be sharpened with a ceramic hone rather than a steel hone, you can get a quite a decent one from Ikea

  • +1 vote

    any comments on this SHUN Sora 6" Chefs Knife in Gift Box VB-0723. MADE IN JAPAN for $75 + postage, no discount.


      In my original jap chef knife post some months ago I did include the shun Sora. However the shun Sora has a soft steel spine with a VG10cutting edge, separated by that hamon. They take two pieces and weld it together. The tojiro is 3 pieces of steel forged and hammered with a spine of vg10 at the core. Technically you're getting more money's worth by buying the tojiro

  • +1 vote

    I have a Tojiro-Pro (21cm) knife which is still sharp after 2 years of frequent use. It is a very high quality knife that I'm sure will last 10+ years with some care. I'm sure their other knifes are of the same quality.

    I would recommend a smaller one as a daily knife though. 21cm blade is too big for me to cut some salad and meat for 2 people.


      It's a matter of preference I guess.. I usually cook for one and for me 24cm is the ideal size. I don't find its about the amount of food being cut. I find larger blades easier to control and more versatile (as long as you have the bench space for them).

  • +1 vote

    ive had some of these knives for quite a few years. when they are sharpened they are badass.
    literally can just let even the pairing knife run across a tomato without applying added pressure - cleanest cut i've ever seen.


    I'm looking at getting the Global G2 20cm, any one had experience with both? Or have another suggestion?

    • +2 votes

      Materials wise the tojiro is better. Balance wise too the tojiro I would say is better. Having owned both the G2 and the tojiro? I would say the tojiro is better

  • +1 vote

    I am bit confused there are so many knifes on bargain, i need two knifes which one would be the best


      It's getting a bit that way. I've a couple of old Japanese knives I'm looking to retire (had them about 20 years, and they are probably sharpened far beyond their best steel point). Last few days there have been so many.

    • +4 votes

      Within similar price ranges e.g. $100-200, $200-400, it's more a matter of personal preference I think. Your main decision is Japanese vs. western. My experience has been

      • Japanese knives are sharper and lighter, but a little harder to sharpen
      • Western knives (e.g. Wusthof) are a fair bit heavier, don't get quite as sharp and don't hold their edge as long, but are easier to sharpen

      Those are the two main styles, within those it's really a matter of the shape of the handle and the centre of gravity, and what's most comfortable for you. In general, it's best to hold them in store to see what you like. I think that once you're looking at $100+ knives from reputable brands, the best knife is the one that's most comfortable for you. FYI I have one of these Tojiro DPs, and a Wusthof Classic - I like them both for different reasons.

      • +2 votes

        What papa goose says is true for one main reason. Japanese knives like these usually use a VG5 or VG 10 steel which has a high hardness rating ~60. Steels from wusthof, victorinox, mundial are not as hard generally speaking. Which means the softer steel will blunt more easily, but sharpen more easily, but won't be as brittle.

        Western chefs usually use their knives to hack, which is a big no no with a Japanese knife. If you try to hack bone with the vg10, you might chip or munt the blade. This is why when global became big, the western chefs didn't like them because they found that when they were hacking up meat and frozen food, the handle would snap off the blade of their global knives

        Japs get past this through their katana forging techniques of sandwiching a hard cutting edge with a soft spine, which means that they get the hard cutting edge with a flexible spine. But it still means you shouldn't be hacking up drumsticks and chicken wings with it. Use a cleaver. Kiwi brand cleavers are cheap and fine

        Jap knives lighter, usually if you're talking about global. But these tojiro have a similar weight to the wusthof and mundials. But most importantly these are perfectly balanced

        • +2 votes

          As someone who has always sharpened his own knives, I very quickly learnt to dislike the western knives, and got rid of any I had. I don't understand why near the handle they always have a big lug of metal, a bolster tip I think, which means you can NOT evenly sharpen the blade from tip to return. Unless you grind away most of the bolster. And if you don't grind away the bolster, as the knife gets older and ground away you end up with the bolster sitting below the sharpened edge near the bolster tip. Japanese knives on the other hand do not suffer from this ridiculous design flaw/idea.

    • +3 votes

      If you just need 2 knives, buy a pairing knife and a chefs knife 210mm. The tojiro I have, and I love it. Although I don't use pairing knives, I usually use peelers. Pairing knives I would use to core apples or something

      However the tojiro chef and Santoku is a solid choice, if you feel that you will use the Santoku.

      My current choice of 4 knives would be
      Tojiro 210mm/240mm
      Tojiro pairing knife
      Mac bread knife
      Kiwi cleaver

    • +1 vote

      If you're spending in the region of $100 I'd say Tojiro is the best bang for your buck. The Shuns that have been on here lately use the same steel (VG10) for the cutting edge as Tojiro but you're paying extra for the brand and the fit and finish.

      Get a 21cm Tojiro DP gyuto on ebay and see what other knives you need for specific uses. For the most part these can be bought cheaply and don't need to be made of the best steel.

      If you chop a lot of poultry bones get a kiwi brand cleaver. If you buy whole fish and chicken and debone/fillet them yourself then get a Victorinox fibrox filleting knife or boning knife. A cheap little paring or utility knife (with say a 10cm blade) can also come in handy. But these aren't urgent. You can figure out what you need based on what you find yourself wishing you had as you cook. Even pro chefs often find themselves using their general cooks knife 95% of the time.

      A few people seem to recommend santoku.. I really wouldn't bother. Its the japanese equivalent of a Western all-purpose chef's knife. Read this for more:


      Thanks sim


    Hey Peeps,

    I am totally new to these awesome knives, is there anything I should know for my first purchase?

    • +1 vote

      Learn how to sharpen using a whetstone,
      wipe your blade after cutting each different type of food (easier to clean, less contamination of flavour),
      Treat your blade with extra care, be wary not to throw it around or cut on hard surfaces like ceramics or glass/metal,
      And don't shove it in the dishwasher
      Take extra care when you wash it!

      Watch some YouTube videos of sushi chefs cooking. They usually treat their blades with extraordinary respect, wipe them often, place them down gently, and keep them separate from other utensils to avoid scratching


    I just got some from Rakuten and I wish I delayed making a purchase so I could've gotten it from Peters. Costs less at Rakuten but there's shipping whereas I live near Peters so the total is almost the same. But at least I don't have to deal with the wait time and trying to decipher the emails they send me.

    As for the knives, I love them. I got the 1000/3000 whetstone too and it did a good job of sharpening my existing knives.


    I have the cook knife / santoku combo and by far they're the best knives I've ever used. Shits on Global.

    My only advice for people looking to buy one is work out your cutting style and purchase accordingly as not all knives are suitable for every cutting style.

    For those in Sydney, it's actually worth heading out to Peter's of Kensington (the one of Anzac Parade). You can talk to the ladies about the knives and they'll be able to recommend a suitable one for you. I picked up a wealth of knowledge when searching for a new knife set (going to purchase individually instead as a result).


    The ebay listing shows $93 for the 21cm knife. Is that the discounted price or does it mean that it's 20% off that price?

  • +1 vote

    Thanks Nairdajun, got my Tojiro knife from your previous post and now I got a whetstone 200/1000 (the 1000/3000 seems to be out of stock). Looking forward to learning about sharpening a knife for the first time!


      Watch this video, Mino Tsuchida (Global MinoSharp named after him), gives info about knife angles between western and japanese knives, difference between using a honing steel and stone.

      THe only thing he doesnt cover, is flattening your stone before you sharpen. I use a King Nagura Stone for that


    Any comments on the DP 3 verses the Flash series?


      The DP 3 is already a very good quality range of knives - better than the average person would expect. I think the average person would think that Global knives shit all over what they're currently using.

      Anyway the DP 3 is a finer range than the Global, and by association you would assume the Flash > DP 3, however I would not buy the Flash for that price.

      For that price you can buy this Miyabi in which all objective characteristics considered (Steel, handle, hardness, wood) is superior


    Ok, here's another option - is it any good (not so much that price A$207 shipped, as there are sets better value, but the quality)? Are they just Chinese rubbish?


      If it was made in japan its probably comparable to a Kasumi.

      However it just says made of "japanese steel" so it could be made in china with japanese steel.

      Go with either a reputable brand, unless you are certain that it comes from Seki Japan, or something like that.

      The Miyabi is used by Chef Devaux from How to make Sushi videos, and i have used one of them before. They are ridiculously sharp.

      You can also find Miyabi knives at David Jones, so that should give you an idea of how they are. Miyabi is more reputable than Zhen, i personally havent heard of them before.


        Yes, made in Taiwan. So who knows what they're like (though the masses on Amazon seem to like them, but what would the average yank know? About as much as me I reckon).

  • +3 votes

    Just an Fyi that although the Tojiro knives have a couple better "technical" specs than the Tamahagane, VG10 vs VG5 and wide full tang vs narrow full tang, in actuality it is the quality of craftsmenship that determines the better steel or handle, not the type or technical spec, so unless someone has actually compared the two side by side, it is unfair to call one better than the other. If you ask any seasoned knifer, they will tell you that they would never pick their knife based on the difference in spec between Tojiro and Tamahagane, because in actual use their specs are equally proficient but better for different things, VG5 sharpens quicker/"sharper" than VG10, but VG10 holds the edge longer, etc, etc. Same goes for the handle design, Tamahagane and Tojiro use very different designs, most people would clearly prefer one over the other. Another big point is the balance and weight, different again for different uses and personal preferences. :)

    • +1 vote

      Thanks for the input. Unless I try the tamahagane I won't know, but I have a tojiro and its fan bleeding tastic

    • +1 vote

      I think craftsmanship is probably a quality/word I'd save for things individually hand-crafted by craftsmen. In this instance both blades are factory mass-produced by not especially skilled workers, to a design determined at head office.

      Without having handled either one all you can judge by is (in no particular order) materials, blade geometry, balance, handle design and fit and finish (and cost). I agree though that with knives this similar, you'd really need to hold them to compare.


      quality of craftsmenship that determines the better steel or handle, not the type or technical spec

      Hounslow-Robinson sources his steel from old sawmills and car yards. The sawmills supply the band saws, made of hard steel, and the car yards the old springs, made of sprung steel. He starts with 10 layers and as he hammers them out, he folds the blade back on itself to make 20layers, then 40 and so on, the number increasing exponentially like making puff pastry, until he ends up with anywhere between 100 and 250 layers in the blade.



        I would be interested to see someone do a metallurgical analysis of one of his knives, and see how much carbon and impurities there are.
        The technique of folding and hammering is a very common technique used by the japanese smiths in the medieval era, when they were making katana.

        Im not quite convinced that steel sourced from old saw mills and car yards is the best place to do a diy forging of a high carbon blade.

        Heres an interesting video on a handcrafted damascus


        "Until he ends up with anywhere between 100 and 250 layers in the blade."

        Which makes for a very pretty patter-welded finish, but does almost nothing for the characteristics and performance of the blade.. at least not as much as the countless hours, millions of dollars and brainpower that goes into designing modern steels like the VG series, at companies like Takefu.

        • -1 vote

          good enough for top chefs around the world such as Tetsuya Wakuda and Heston Blumenthal :)


          @tonester: I never suggested his knives were bad (or even not good enough for top chefs). Just that the technique of pattern-welding in particular is largely for aesthetics. and a well made pattern-welded knife from spring steel will not out-perform a well made knife from modern high performance alloys… in the words of another professional knifemaker (and most metallurgists, educated bladesmiths and knife nuts will tell you the same story) :

          "..When it comes down to it, most of today’s super exotic alloys will outperform any pattern-welded steel. Owning and using a Damascus blade is about personal style and respect for the time and process of developing such a blade. A well-made Damascus blade will stay sharp for longer than most production quality knives, but if you’re looking for the ends-of-the-earth best performing blade steel, look elsewhere." [source: ]

          In short pattern welding was an ingenious technique that helped tweak the physical characteristics of blades made of very basic steels. These days you would only buy a pattern-welded blade for the aesthetics and to own an example of a difficult, ancient bladesmithing technique.

  • +4 votes

    Watermelon on sale at Coles, 90c/kg. Used the tojiro on it. It went through the shell like it wasnt even there.


    The 210mm Chefs Knife, 240mm Chefs Knife and 24cm Cook Knife + 17cm Santoku bundle are delisted as "no longer available".

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