Tojiro DP Gyutou Stain Resistant Chef Knife, 8.2-Inch

Last updated: June 1, 2023

We looked at the top Chef's Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Chef Knife you should buy.

Product Details

In our analysis of 45 expert reviews, the Tojiro DP Gyutou Stain Resistant Chef Knife, 8.2-Inch placed 6th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

Style: Gyutou, Steel Type: Stain-Resistant Steel, Saya Cover: Not Included, Blade: Double-Edged, Handle Material: Composite Wood, Hardness Rockwell C scale: 60 ±1. Available Sizes: 7.0″, 8.2″, 9.4″, 10.5″.

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

Expert Reviews

What reviewers liked

Testers liked chopping vegetables with the Tojiro because of its sharpness, control, and easy handling.
The VG-10 steel has alloy elements that resist wear, which means you won’t have to sharpen it as frequently, but you’re going to have to work harder to sharpen it when that time comes.
The knife’s handle is made of Eco wood, which provides even more resistance to water than natural wood handles, and its edge is completely even so both right and left-handed users can wield it comfortably.

What reviewers didn't like

Its lack of a curve in the belly makes cutting with a rocking motion awkward.
The other downside to Tojiro’s steel choice is that they layer a softer steel on either side of the extra-hard core. This looks kind of neat, but that softer steel is vulnerable to scratches.
The main drawback to this knife is its softer stainless steel exterior. While it resists stains quite well, it is susceptible to scratches on the surface, although this only mars the surface appearance of the knife and doesn’t really affect its cutting edge.
View our Chef Knife buying guide for in-depth advice and recommendations.

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