• out of stock

Tojiro DP 17cm Santoku $99.16 Delivered @ Wholesale Catering Supplies eBay

190

KEB here with another slicing 'deal'. Granton, it is not for all of you.

But if you are looking for a small santoku knife and had your eye on this one already, it is cheaper on eBay than it is everywhere else.
Not quite as great as the Yaxell deal posted a while back, but that was quite the steel.
I don't personally use Santoku's and this is about an inch too short if you know what I'm sayin'.

Yes that's exactly what she said.

Specs:
Steel: VG10 cladded with stainless (Total 3 Layer)
Construction: Full Tang, 2 rivets
Handle: Pakkawood
Made: Tsubame, Niigata, Japan

Don't forget cashrewards.
Stay sharp,
KEB

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closed Comments

  • Granton? What is that even supposed to mean?!

  • Nothing wrong with a Santoku, my daily driver is a Hiromoto AS Santoku, prefer the Santoku over my Gyuto.

    • Ditto. And 7" or 17cm is the sweet spot for a full-sized Santoku, so no need to apologize OP.

      Good deal for those who missed out on the Yaxell Mon but still want to test the waters with a quality Japanese Santoku…

  • Keb,

    I’m after my first decent chefs knife. What would you recommend to someone who cooks on a daily basis? Bit of a loaded question I know because it could depend on several factors but I’m just after your thoughts. I’m looking to get a couple of decent knifes for cooking.

    I see a lot of people recommend everything from this tojiro, globals, to kiwis!

    • Victorinox fibrox
      You don't want to go all out expensive on your first purchase

    • Highly recommend a Mercer 8in chefs knife. There's a few different handle options, but I'd go with Genesis version for a first knife. Slightly better than the Victorinox in my personal opinion, for a very comparable price.

    • Very loaded question, thanks for asking.
      There are many ways to look at it, the people below mentioned some very good options to get started.
      When I bought my first knife I already decided I was buying japanese, and ended up buying the Tojiro (my family had Globals ever since I was too "young" to cook) so in a way I was "spoiled" by already good quality knives. Having a taste for that, I wouldn't settle for "worse".

      I had a fairly good idea of what I wanted so I went down the path of buying Tojiro DP3 (it was cheaper than Global, and better). Now that I have like 3 chef knives, I have an even 'better' idea of what I want now (not suggesting you should just buy knives randomly).

      The others have suggested getting one that is "good enough" so you can begin exploring what you really want. That is a good method.

      I'd also recommend getting the best one that you can afford, else you may spend more anyway (I have probably spent more than $600 on knives alone to date. If I had no knives and $600 now, I know what I would get)

      The trouble is knowing what you should/ought to get. I could design the most wonderful japanese knife with the perfect steel and profile, and sell it at the right price but it doesnt mean the person next to me would find it comfortable to use, since different people work differently. That's the beauty of kitchen knives and what makes it interesting, is that its very "personal" in a sense. Unfortunately there isn't any stores that really let you "try this out".

      I think there is great utility in having this kind of service and I'm looking to service this "need" in the future :).

      • Some good points. I checked out the fibrox and mercer prices. Both are around the 70 mark inc delivery so theres not that much in it between the three knives.

        Tbh, i dont have any issues paying the 100 bucks for the knife if thats going to be the one i want. Knowing who i am i suspect i would buy something like this or similar further down the line if i was to purchase another knife as a "step up" from the starter mercer etc. i guess its like you said, the cheaper knife maybe cheaper now, but i may pay more down the track.

        Out of interest, knowing what you know after you have purchased three knives, if you could go back and purchase a single knife, what would it be?

        • If I were to start over, I would probably invest all the money I could liquidate on different whetstones and knives that I have and spent it on a Konosuke GS+ Togatta, or Kohetsu HAP40 Togatta. I "might" also get the Konosuke HD2. If I had the Kohetsu HAP40 Togatta, I would probably get the Konosuke HD2 as well.

          That along with my Tojiro Shirogami White #2 yanagiba, a decent paring knife, and the MAC superior bread knife, and a cheap cleaver is probably everything I would need.

          I "think" those knives are the epitome of what I find comfortable and looking for. But maybe I might get them one day and find out I was "wrong".

          Also I don't currently have a partner, but perhaps when I do have one my answer will change again.

          Tricky isn't it?

          Granted not everyone is as crazy about knives or cooking as I am, majority of people wouldn't bat an eye as long as it will cut.

          However I think theres a real 'personal' experience that people can go through by selecting a tool that is going to stay with them forever. It's kind of like that samurai & sword bond haha. I think if I had a knife store, thats what I would want my customers to experience.

          • @KnifeEnthusiastBoi: Very tricky! Some good insight there. Thanks so much for the info. Some of those look more like swords ;) it’s given me a lot to think about.

          • @KnifeEnthusiastBoi: Don’t complicate beginner with artisan knife before they even understand the art of using and maintaining one. Always, your advice is to start with entry level knife, horn your cutting skill and and learn to sharpen with a whetsone. From there on if they still interested, still looking for better cutting performance and begin to appreciate the artistic value of artisan Japanese knife, only then you can introduce and discuss more about it.

            • @Jackfruit: You're right, but I'm actually not considering the artistic value at all in my advice since appreciation of artistic value is quite subjective.I am purely talking about profile, steel, and performance.

              It took me a while and a few knives to work out how I like to chop, what profile would suit me, and the level of maintainence and care I would be comfortable with.

              Just saying more because now I have 3 chef knives all worth about $150 each on average and different profiles..they still don't have the profile I want :/

              I would have loved to just got it right "once" but perhaps like you say, need to experience things before you know what you're looking for

              • @KnifeEnthusiastBoi: Only thing I can say, from here on your choice if you decide to upgrade are purely experimental (learn more about the blacksmith). Another advice, just avoid single bevel, and no you don’t need usuba, deba and always suji before yanagi.
                Happy chop chop.

                • @Jackfruit: I first got a cheap tojiro $20 yanagiba. Later I found the 270mm tojiro shirogami yanagiba for $120. That was a no brainer haha.. They're about $200 now. Suji more expensive.

                  Practiced sharpening yanagi using the cheap $20 tojiro stainless yanagi. Pretty confident in maintaining it now

        • Which knives are you looking at specifically? The Victorinox Fibrox is overpriced at $70, it used to be a $40 knife before internet hype inflated prices. The Mercer Millennia 8 inch is a very similar knife and is $32 + delivery (free with Prime) on amazon.com.au. The Mercer Genesis 8 inch short bolster for $61 + delivery is another very solid choice. I can't find an equivalent Tojiro for around the $70 mark, if you do then jump on that straight away. The DP Gyutou 8.2 inch (210 mm) is $170 on amazon au and around $140 on other sites. I don't think you'll be disappointed with the Tojiro for $140, but I definitely wouldn't say it's twice as good as the Mercer Genesis. At this stage, I'd recommend you get the Genesis and a two decent whetstones.

          Out of interest, knowing what you know after you have purchased three knives, if you could go back and purchase a single knife, what would it be?

          I would choose my Tojiro DP Gyuto that I got a few years ago for $110, but I think this question is misguided. If you have a decent budget, you will probably be better served by getting a solid chef knife/gyuto as your all rounder, and then getting cheaper supplementary knives. That said, this is highly dependent on what exactly you do with your knives. If you debone/break down/filet meat with any regularity, a $30 boning knife will probably serve you better than a $500 chef knife. Ditto for a serrated bread knife. But if you only do things that a chef knife is ideal for, you can ignore this advice.

          Also, IMO you should avoid knives that are not stainless clad, and knives that have a full bolster. I have an expensive Japanese fully carbon steel knife. It cuts like a laser and sharpens wonderfully, but I have to baby it and even so it is prone to corrosion, so I use it rarely, mainly for slicing meat and fish. Stainless clad with a carbon steel core is much better for everyday use. Some people like full bolsters, but they get in the way of sharpening the full blade.

          • @Franckel: Thanks franckel, KEB and FJ.

            I ended up buying the Tojiro DP Gyuto on the other deal posted by KEB. I will also be getting some cheaper knives i think. Any suggestions for a whetstone for the gyuto?

            • @rollin: That’s a great price for a great knife, you made the right choice.

              I found this Suehiro SKG 24 1000#/3000# double sided whetstone on eBay for $49, I think it would be excellent for your needs. Suehiro make great stones and the grits are about right for typical use with a Tojiro.

              https://www.ebay.com.au/p/2254557346

    • I went the buy once cry once route, started with Hiromoto Santoku and Gyuto, never looked back. As for good entry level knife, can't beat Tojiro.

      • I often think about the assortment of knives I have now and think about what I could have gotten if I redirected those resources elsewhere. I'm no General Grevious; I can't use 4 knives simultaneously.

        But also I have the added convenience of having my Tojiro DP3 set readily available that I can bring to people's houses when we cook together, and they can experience the joy of cutting with japanese knives.

    • Try these. Exact same steel as Wusthof, Zwilling etc, etc. Extremely well made and comparable to any expensive knives. My wife prefers these ones over wusthofs. reduced to $28 for specials.

      https://www.target.com.au/p/tefal-ice-force-santoku-knife-18...

      https://www.target.com.au/p/tefal-ice-force-chef-knife-2-cm/...

      • Exact same steel?

        Tefal knives?

        Source?

      • Same steel means very little. Anyone can get their hands on the same raw material, it's what you do with it afterward that makes a big difference.

        For instance, ikea knives and Global's use roughly the same steel, but one definitely cuts better. Lots of knives are made from AUS 8 steel, but not every knife cuts as well as the MAC knives.

        Heat treatment, grinds, profiles make big differences.

        • I am telling about the first-hand experience. Tefal one is definitely well made. I have access to a metallurgical laboratory being a metallurgist and the heat treatment of these knives is very consistent. A mechanised heat treatment facility in China will give superior consistency compared to a small forger somewhere in Japan.

          By the way, I am a heat treatment consultant.

          • @Bazeegar: Interesting, will take your word for it.

            Still there's the issue of grinds and profiles. Personally for me comparing against wusthof does very little to persuade me, I wouldn't buy a wusthof anyway.

            I guess if you're happy with the tefal then go for it!

      • I wonder if you've had any experience with the IKEA 365+ knife? $25 every day, supposedly decent steel, and the lack of a bolster makes it easier to sharpen the whole blade.

        https://www.ikea.com/au/en/p/ikea-365-cooks-knife-stainless-...

        • Yes the IKEA 365+ knife is in my view "minimum acceptable quality" of knife. It's cheap, a good enough quality steel for all kitchens, but it tends to dull much quicker than some more expensive knives and the grind isn't as good. However, if you want to put time and energy into it, you can give it a steep cutting angle and a screaming edge.

          However to get the IKEA knife to be about the same as a tojiro or MAC knife lets say, is going to take you a couple of hours of sharpening with a decent quality block. If time is precious to you, then spending extra on a knife with an already decent edge out of the box may be worth considering.

    • If you cook on daily basis Tojiro 210mm is a decent knife, and get one 1000 grit stone, king or suehiro, horn your cutting skill and learn to sharpen your knife. Give it one year, from there on you decide what knife you want next. Don’t complicate your knife selection decision, don’t go look at artisan japanese knife, until you are decent with your knife cutting and sharperning skill.

      • ^ also not a bad approach. Pick one that you're comfortable with :) don't stress.
        At the end of the day you can always sell the knives you don't want or need, or gift them to a friend or family member.

        Also like to point out I practiced my sharpening technique on the tojiro, in this way it gave me the confidence to get more expensive knives.

  • I have the Mercer 8in Genesis. Paid about $60 for it some time ago on Amazon. I'm extremely happy with it.

    That said I'm looking very seriously at this knife….

  • Any recommended good value honing steels?

    • For these knives, need to use ceramic honing steels such as the one from IKEA or the global one. I think Tojiro also make a ceramic one.

      Do yourself a favor and use a stone, honing steels/rods do more damage than good imo.

      • What about Nagura Stones? I recently started using a whetstone and the 8000 grit side is getting a bit clogged up but I'm not sure exactly what to buy to sort it out, or where to buy it.

        • You shouldn’t start with 8000 grit, you should start with 1000 grit. Suehiro whetstone normally comes with nagura.

          • @Jackfruit: It's double sided

            • @grumpybum: You don’t need nagura for synthetic stone. If your stone is dishing just get a lapping stone, atoma diamond plate 400. And I hope your whetstone is not ebay/amazon cheap stone.

              • @Jackfruit: It doesn't need flattening. It just needs cleaning. It's not an expensive stone but it's not terrible, I think I paid 40 or 50 pounds for it a few years ago when I was living in the UK. It's a Grunwerg 3000/8000. I'm aware that I should be starting on a 1000 but this is what I have at hand and I wanted to see if I could get the technique right before I waste any more money on knife sharpening. It does a decent job but my knives were reasonably sharp to begin with. The 8000 side is next to useless though as it got clogged up when I was getting the hang of things.

        • Wow you bought an 8000 grit stone?

          Nagura stones not that complicated. In my view pretty much anything will do. The stone isn't that special, it just creates a slurry. You can use a lower grit stone to generate slurry and also "flatten" said stone at the same time.

          I just had a look on ebay and it looks like the stone I bought 5 years ago for about $7usd now sells for about $35AUD. Holy heck

          Save your money… Maybe use that money toward a good stone that comes with free Nagura like the chosera or rika stones

        • Also try this…

          Aim to do majority of your sharpening on the 1k, then strop. Then limit your passes to once on the 8K on each side and then strop.

          You shouldn't really need to run your knife down the 8K unless you're going for mirror polish, and I suspect you're using it on a chefs knife, don't bother. You probably won't know the difference.

          I generally only polish (3K+) slicers like yanagiba which is used for delicate raw fish. Your tongue won't know the difference after your carrots have been cooked after chopping with a 1k or 8k polished knife.

          But if it's fun for you, by all means

          • @KnifeEnthusiastBoi: Yeah, it was more for the fun of it. I've just been watching burrfection videos and trying to get the technique right.Eventually I'll get a better stone but at least I don't need to worry too much about destroying this one. I found a fine rust eraser on Amazon for $13 so grabbed that to give it a try. People have been saying that they work the same way as nagura stones.

            • @grumpybum: The biggest mistake of learning to sharpen on a whetsone is using a cheap stone, it really destroy your learning curve. At the minimum you should start with suehiro or king, I think they are about $50. And you only need 1000 grit. Speaking from my past experience/mistake. And yes, always strop on a leather when you finish with whetsone.
              As for lapping stone alt, you can use 400grit sandpaper, wrap it on a flat block of wood, and use it as flattening stone.

  • I own a Tojiro DP gyuto and it's stayed sharp factory sharp for a months use. I jumped on the recent Yaxell Mon deal and whilst I'm very happy, I feel I need to touch up on the honing rod more often. Both knives have same VG10 core steel too.

    If I didn't purchase the Yaxell I might have ordered this.

    • Interesting, i wouldnt have touched a honing rod for the vg10 knives.
      I find the grind for my yaxell zen and cutting angle is quite steep compared to tojiro or kasumi, it could be because of that.
      Have you considered investing in an endgrain chopping board?

      • You may be right with the cutting angle causing the steel to roll over more often.
        I know it’s a bit divisive, but I use a ceramic rod to straighten the edge when it seems fit. There’s a set of suehiro whetstones waiting for the day they no longer satisfy.
        Good call on endgrain boards, I’ve neglected that aspect. Been using plastic mainly for it’s lightweight ease for washing, is there an ozbargain’s choice when it comes to endgrain?

        • I posted some time ago when baccarat had a sale. It's a big board 40x40 and I got it for under $50..endgrains are expensive, I even considered making my own.

          But even if I could borrow a woodworkers' planer for free, the wood, glue, sealant/food safe varnish would have higher material cost wouldn't make it worth it in the end. Just suck it up and buy one, unless you want a really big one.

  • Thanks. Just bought it. Both Global and Tojiro are made in Niigata. Not as well known as Seki where most of the other well known Japanese knife brands come from.
    This will complement the Tojiro DP Set A I just received after waiting 2 months. Also just got the Global 2 stage water sharpener as these Tojiro knives also have a 15 degree angle like the Globals. Looking to get a proper whetstone later.

    • Received mine yesterday. It came in a Tojiro box within a larger newspaper filled box that could fit 2 dozens or more other knives in the empty space. I think this will be my daily go to knife.

      I ordered the Suehiro Cerax (Niigata based Co.) - #1500 whetstone off Amazon as my practice/more than good enough stone. Hopefully this stone at this grit level will be more forgiving (shaving less steel per pass) as I am just a beginner compared to the Cerax #1000 grit level.

  • the yaxell deal was sweet, bought 2, one for me and one as a gift. must have been a promo at the price, i rang them up to chase down which store has stock …..seems they sold over 600 knives on that deal, so there seem to be a lot of people on ozbargain that are willing to pay more then $50 for a knife.

    hope yaxell do a promo on some other profiles.

    when on special, knives now are affordable and we have more choices e.g what you can get for $110 compared to 5 years ago when it was mainly global and shun through chef sponsorships leading the japanese knife trend.

    i rather like the dp3 as vg10 work horse knives for what they cost ……can’t really compare to victorinox, bought my victorinix as i wanted some dishwasher safe knives when feeling lazy ….

    have a set og global still in the box from one of the sales when it was 7 knives and block $319 ….will be interesting to try them and see how they feel, the feel of handle and blade becomes so personal.