This was posted 3 years 6 months 21 days ago, and might be an out-dated deal.

Related
  • expired

Tojiro DP3 21cm Gyuto $115.16 ($103.64 for eBay Plus) Delivered @ Wholesale Catering Supplies eBay

300
Tojiro DP3 21cm Gyuto $115.16 ($103.64 for eBay Plus) Delivered @ Wholesale Catering Supplies eBay
Go to Deal
Cashback
KnifeEnthusiastBoi on 21/10/2020 - 11:48 ebay.com.au (1019 clicks)
Last edited 21/10/2020 - 12:41
PLUSSAVE

KEB back again, in a nick of time.
This very popular knife almost needs no introduction, but just in case you did…

Tojiro/Fujitora makes some of the best value japanese knives in the market today. They are a little more expensive than they used to be and Heston Blumenthal is an ambassador for them. Their factory is in Niigata, Japan. Fit and finish is decent, would give about a 3 out of 5. Some of the edges can do with some smoothing over such as around the choil and bolster (they may have improved since I bought mine). With proper sharpening technique this blade takes a screaming edge, and can be thinned out for more powerful slicing performance.

Not sure why I didn't check this yesterday but the ever popular Tojiro DP3 21cm Gyuto is $115~, $105~ for Plus members. At this (plus) price, it is definitely a slicing deal.
A cut above the Shun Sora deal listed a little while back, more VG10 material for your monies worth. Not the cheapest it has "ever ever" been, but definitely better than house of knives, Peter's, Amazon

Rarely see this knife dip below $120 these days. If you need one soon this is a decent price. Otherwise fingers crossed for black friday

Specs:
Steel: VG10 Cladded Stainless (Total 3-layer)
Hardness: 60 HRC
Construction: Full-tang, triple rivets
Handle: Pakkawood
Made: Niigata, Japan

Edit: Thanks chrisfeng20 and O O for pointing out eligibility for 10% off.

Don't forget cashrewards/shopback. I am told it stacks.

Stay sharp,
KEB

Original Coupon Deal

Home & Garden Knife Tojiro

Related Stores

eBay Australia
eBay Australia
Marketplace
eBay Australia wholesale-catering-supplies
eBay Australia wholesale-catering-supplies

closed Comments

  • b0nd on 21/10/2020 - 11:55

    Global Chef vs this?

    • KnifeEnthusiastBoi on 21/10/2020 - 11:55
      +8

      This is definitely a cut above global

      • b0nd on 21/10/2020 - 13:44

        Can I use this sharpener for this knife or may be for Global's Chef/Cook/G2 (in case I buy LOL)
        https://www.knifesupplies.com.au/accusharp-fillet-knife-and-…

        • Slippery Fish on 21/10/2020 - 13:50
          +1

          No no no…. this is the sharpener you use for victorinox or anything below, it removes to much metal and the edge is nothing compared to what you will get from stones.

          If you can't hand sharpen buy a minosharp or equivalent.

  • chrisfeng20 on 21/10/2020 - 12:00
    +4

    10% off for plus members

    • KnifeEnthusiastBoi on 21/10/2020 - 12:06

      I checked, im not sure whether it is eligible?

      • O O on 21/10/2020 - 12:10
        +2

        It shows 10% off with PLUSSAVE for Plus member. It works at checkout

  • vash5 on 21/10/2020 - 13:22

    Can confirm 10% off, it shows up for me.

    Hey KEB, do you think this is a better deal than yesterdays Mac you posted?

    • KnifeEnthusiastBoi on 21/10/2020 - 14:35
      +1

      VG10 is a more formidable steel, Mac profile is much more desirable to me.
      Wouldn't say there are clear differences between one or the other or one is clearly more superior than the other.
      If I didnt know anything about steel qualities and tried them both at a shop, I probably would pick the Mac over the Tojiro due to profile.

      • vash5 on 21/10/2020 - 18:14

        Cool, thanks mate 😊👍

  • jlien on 21/10/2020 - 13:31
    +4

    Have this knife, it's excellent.

    Incidentally bought it from this exact vendor on ebay during the 15% off afterpay promotion back in the middle of the year. Think it ended up costing me around $86.

    When i received the knife though, it was in a soft sleeve and bubble wrapped, it wasn't in retail packaging. Made no real difference to me since i throw away packaging anyway, but i figure it's worth noting.

    • KnifeEnthusiastBoi on 21/10/2020 - 21:22

      $86 is awesome, please share if you find that again!

      • jlien on 22/10/2020 - 11:23

        It was the last one, when i bought it it immediately went out of stock, both on ebay and their website, weeks later when it came back into stock it went up in price; so i didn't bother to post it on OZB

      • jlien on 22/10/2020 - 15:14

        Funny, looks like the afterpay offer is back (well not quite, last time was 15%)

        https://www.ozbargain.com.au/node/575332

        Unsure if it'll stack with the ebay plus offer, if it does then potentially it's $93

  • Shoocat on 21/10/2020 - 13:37

    Thanks for informative deals with a detailed explanation of why they're good.

    If we consider this as entry level knife, what's the next step up? I'm particularly interested in a gift-worthy Santoku, ideally in the $150-250 range if you've any thoughts?

    • KnifeEnthusiastBoi on 21/10/2020 - 15:14
      +2

      The next step from here would be entering the price range of damascus-cladded knives and touching the "specialist steel" category however some noteworthy things:
      - Although Damascus cladded VG10s are pretty, nothing about the damascus cladding makes it perform any better. It is just aesthetic. Its still the same VG10 core cutting the food.
      - The next step after VG10 steels is probably SG2, Swedish Steels, and specialty steels (like HD2, HAP40). These will actually give you different cutting feel/performance/edge retention

      My opinion is it is more worthwhile going for different steel for more powerful cutting properties or edge retention, but they start at $250-300.
      I know you said "Santoku" but here are some. Note some of these are from the US so its probably going to cost more than $250 landed.
      Kohetsu AS Aogami Super Santoku
      Kohetsu HAP40 HAP40 Santoku

      • Shoocat on 21/10/2020 - 17:37

        Thanks, appreciate the comprehensive answer! Will check out the Kohetsu.

        • KnifeEnthusiastBoi on 21/10/2020 - 21:23

          If you are open to chef knives, have a look at Konosuke, Misono, etc.

  • WineGuzzler on 21/10/2020 - 14:25

    Good timing - was only just starting to look for a replacement for my chipped Shun. Thanks OP.

  • shoppinginsyd on 21/10/2020 - 14:43

    Hi KEB, Thanks for sharing. How it's compared with Shun Classic Scalloped Chef's Knife 20cm DM0719.

    • KnifeEnthusiastBoi on 21/10/2020 - 15:22
      +2

      Virtually the same core steel, scalloped may have slightly better food release for sticky items like slices of potato, although people have reported varied degrees of "difference".

      Blade profile of the shun looks pointier to me, which is my preference. Tojiro DP is a bit more of a "guitar pick" shape at the front. Would expect Shun to have better finish around the edges (rounded spine and choils). Shun would likely be a bit more nimble around the tip, Tojiro offer much more comfortable/safer tap chopping if using the top 20% to tap chop. Damascus on the shun is a nice touch, but doesnt affect objective performance.

      Comfort of the handle I think more people would prefer the Shun, but I dont mind either since i have small hands. I do enjoy the feel of the western style handles.

      There are some main differences, will come down to personal preference between the two. Hard to say that one is objectively superior to the other.

      What I cannot comment on is the grinds on each.. I have the Tojiro, I don't own any Shun's…Last time I used one was a very long time ago…

      • shoppinginsyd on 21/10/2020 - 23:08
        +1

        Really appreciating your comprehensive knowledgeable answers. I'm pretty new to knives. My most expensive knife is bought from last Global sale campaigns. Now I found myself got some interests on those knives. Sorry for too many questions. Compared with Yaxell Mon 4pc Knife Block Set deal, which one do you reckon it's more worthwhile? or Better brand etc(Yaxell vs Tojiro). Thanks.

        • KnifeEnthusiastBoi on 22/10/2020 - 10:50
          +2

          Don't apologise about the questions, I love answering them :).

          Fit and finish for Yaxell definitely better than Tojiro based on my experience (but I have not held a Mon knife in my hands, may go to kitchen warehouse sometime when restrictions relax just to hold it a bit).

          Tojiro: Great knife, edges on the choil and bolster can be a bit "sharp". Would recommend rounding/sanding it down. Western style handle might be preferred by some, I find this grip quite comfortable since I use pinch grip
          Yaxell = a bit more refined more polished/rounded edges, giving a much more "quality" feel. The handle is chonky, quite comfortable to hold if you prefer holding it by the handle rather than pinch grip.

          You would be happy with both, comes down to price and personal preferences. Tojiro's used to be extremely well priced (around the $80~ mark for this knife, non-sale "ebay" price), now they normalise for around $140 (about the same as Yaxell). Given this, I would prefer this Yaxell over this Tojiro due to profile and fit and finish. However, I cannot confirm if this Yaxell chef's knife is the same knife included in the Mon 4pc block. Pictures look different, and the Mon block looks more like a santoku than the one i just linked. For this reason, I am not "sold" on the Mon block until someone can show me pictures of the chef knife included.

          • shoppinginsyd on 22/10/2020 - 13:29

            @KnifeEnthusiastBoi: @KnifeEnthusiastBoi Thanks for the comparisons and suggestions. I may try Yaxell Mon set in this case since sounds like Yaxell is a little bit better than Tojiro. As you said, I just realised it looks more like a Santoku from the pictures though it mentions Chef knife. Hope they just put wrong AD pictures. There are currently tow 4 pc set on sale for Mon and Zen. Do you reckon is it worth spending extra $100 to get Zen set? Thanks.

            • KnifeEnthusiastBoi on 23/10/2020 - 00:14

              @shoppinginsyd: If you can appreciate the beauty of the Zen's Damascus cladding and hammered finish, then $280~ for the quality of those knives is quite reasonable.

              If you want something just as functional, the Mon is sufficient. Compared to the deal I posted in June, an extra $40 for these knives does make it less of a steal, but I don't think you will be disappointed either way.

              The hammered finish does help slightly, cannot say significantly.

              Kasumi sells for about $180 just for the chef knife and comparing the two, the Damascus on the Zen is much prettier. I find the profile on the kasumi much more preferable though. If kasumi and shun are the competitors, the yaxell certainly offers better value

              • shoppinginsyd on 23/10/2020 - 12:53

                @KnifeEnthusiastBoi: That's true the Zen set looks more prettier. But now I'm newbie with knives and I may save the extra for the future deals :-). Currently, I'm still in the stage to learn and experience different type/brand knives. If there is no big jump compared with Mon and Zen, then Mon is enough for me at this stage. Now, I got another question coming out, can I us Global 2 Stage Ceramic Water Sharpener to sharpen Mon knives? If not, do you have any recommendations? Thanks in advance.

          • shoppinginsyd on 23/10/2020 - 12:25
            +1

            @KnifeEnthusiastBoi: I just received the block set today, it's really fast delivery. I can confirm it's chef's knife. I contacted with their online chat yesterday to check whether is chef knife or not since their pictures confusing. And now I refreshed their pages and found it seems updated to correct pictures.

            • KnifeEnthusiastBoi on 23/10/2020 - 15:49

              @shoppinginsyd: Really glad to know!
              Definitely the minosharp can be used, but if the yaxell sharpener can be found for about the same price I would recommend that one.

              I would prefer to put that money toward a decent stone though. I found that the wheel took quite a while to sharpen up the global knives, and I got much better results by using stone than the wheel.

              The Vg10 on the yaxell is much harder than global, so you'll be pulling the wheel for a while.
              Wheel also causes the material to thicken up behind the edge so will have to touch a stone at some point

              • shoppinginsyd on 23/10/2020 - 16:11

                @KnifeEnthusiastBoi: Thanks for reply. Sounds like eventually I should get stone for best performance. Do you have any recommendations for the stone? Thanks.

                • KnifeEnthusiastBoi on 24/10/2020 - 00:49

                  @shoppinginsyd: Naniwa chosera 800 or 1000, suehiro cerax 1000, are good choices.

                  A little on he mid range to expensive side, but the stone will last you a long time and is a good quality for VG10 and harder steels.

  • rollin on 21/10/2020 - 14:44
    +2

    Cheers @KnifeEnthusiastBoi,

    after your advice last night and seeing this deal i ended up pulling the trigger on this knife. Now i gotta learn how to sharpen it…

  • Karlos101 on 21/10/2020 - 15:17
    +1

    have had one of these for over 10 years now. i dont stone sharpen at all, and dont sharpen it as often as i should, but this thing is still solid as the day i bought it, no rust, no degradation around the handle. great knives.

    they come really sharp out the box too. can do the no pressure tomato cut test with them, very sattisfying

    • KnifeEnthusiastBoi on 21/10/2020 - 21:50

      I used my Tojiro, first time in a little while.
      First time after I sanded down the choil and sharp bits on the bolster.
      It's still a very comfortable, well made, formidable kitchen weapon.

      • Squatking on 21/10/2020 - 22:57

        Hey KEB,
        I’ve just bought this knife as well so thanks for posting!
        I’ve been reading on r/chefknives and they’ve also recommended sanding down the choil/spine and thinning the edge.
        Are you able to recommend any good guides or YouTube videos showing the process to sand down the choil/spine?
        Thanks!

        • KnifeEnthusiastBoi on 22/10/2020 - 09:42

          Greetings friend,

          I used a dremel tool with the sandpaper function, that was quite aggressive though and only brushed it a little bit before preferring to use just default sandpaper.

          Not that complicated, dont be afraid, you wont 'ruin' your knife that easily.

          Go to bunnings and get something like this

          There are different grit sizes, would recommend you just get one or two just to keep the costs down.
          Get a rough grit and a fine grit. Make sure the rough grit is not too smooth that you will be spending hours just smoothening it out.
          If you accidentally leave scratches where you dont want it to, use the smooth sandpaper to smoothen it out, and if you have a rotary tool use the lambswool attachment to polish.

          You want to try to round the choil to the point it no longer feels "sharp" if you put a pinch grip on it and ride your middle finger in the choil gap. Easiest way to tell is if you try using your tojiro a few times, spend an hour chopping some vegetables and stuff for a stew or something. You'll find out quickly where the friction points are on your fingers.

  • Jiyujin on 21/10/2020 - 15:42

    All my kitchen knives are Tojiro. Highly recommended!

  • reveler on 21/10/2020 - 15:59

    how do people store these knives? do they come with a hard plastic sheath or anything?

    • [Deactivated] on 21/10/2020 - 18:42
      +1

      Magnetic board or strip, or if it just for one knife and you want to keep it in the drawer just use the knife cover

    • KnifeEnthusiastBoi on 21/10/2020 - 21:27

      They do not come with a hard plastic sheath, they do come with a firm but light plastic covering, but not safe enough to carry around.

      Option 1)Get one of these if you need to carry them around, or if you want to put in the drawer.

      2) dedicate a drawer for knives, use pieces of cork to seperate the blades/keep them standing, or buy one of these
      you can find them in wood, for the full drawer, etc.

      3) Buy a knife block or magnetic knife block/rack

  • Sallas on 21/10/2020 - 16:52

    Not sure if expected, but I selected the PLUSSAVE coupon on checkout and the discount appears to have been applied (PayPal recipient confirms) even though I’m not a Plus member.

    ( I’m keeping a close eye on my emails in seeing if I get slugged with a ‘welcome to eBay plus, here’s your first $49 bill”)

    • Bargin Boy on 21/10/2020 - 17:27
      +1

      Didn`t work for me.

Login or Join to leave a comment
Login Join