Tojiro DP 240mm
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Tojiro DP 240mm

$130.00

Tojiro DP Classic Gyuto 240mm (F-809) is a versatile Japanese chef’s knife, blending Western and Japanese design for home and professional kitchens

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Description

Tojiro DP Classic Gyuto 240mm (F-809) is a versatile Japanese chef’s knife, blending Western and Japanese design for home and professional kitchens

Overview

The Tojiro F-809 features a 9.4-inch (240mm) VG10 steel blade (HRC 60±1, 3-layer clad) with a 15° double-bevel edge for sharpness and durability. Its full-tang, triple-riveted reinforced laminated handle (likely POM, mislabeled as Micarta) ensures balance at ~8.8 oz (250g).

Specifications

  • Blade: 9.4 inches, VG10 steel, 3-layer clad
  • Handle: Reinforced laminated material, full-tang
  • Weight: ~8.8 oz
  • Total Length: ~14.3 inches
  • Care: Hand-wash only

 

Pros

  • Razor-Sharp: VG10 blade slices effortlessly, ideal for meats and vegetables, per Serious Eats.
  • Great Edge Retention: Holds sharpness for months with honing, per ChefPanko.
  • Balanced & Versatile: Suits push/pull and rock-chopping, with a curved profile for all-purpose prep.
  • Durable: Rust-resistant cladding and sturdy handle last years
  • Affordable: Premium performance at a budget price, lauded by ChefKnivesToGo.

 

Cons

  • Not Ideal for Heavy Chopping: Thin blade risks chipping on bones or hard foods.
  • Basic Finish: Handle and occasional spine burrs lack premium aesthetics.
  • Hand-Wash Only: Not dishwasher-safe to protect blade and handle.
  • Slightly Heavy: Heavier than some Japanese knives, which may tire small hands.

 

Size and Durability

  • Size: 9.4-inch blade (~14.3 inches total, 2 inches wide) is ideal for larger tasks, offering ample knuckle clearance.
  • Durability: VG10 core with stainless cladding resists rust; full-tang handle ensures longevity with proper care, lasting 5+ years, per zknives.com.

 

Handling and Care Tips

  • Grip: Pinch grip for precision; hammer grip for light chopping.
  • Technique: Best for push/pull or rock-chopping; avoid bones or frozen foods.
  • Cleaning: Hand wash with mild soap, dry immediately.
  • Sharpening: Hone with ceramic rod before use; sharpen every 2–3 months on 1000/4000-grit whetstone at 15°.
  • Storage: Use sheath, magnetic strip, or block to protect edge.

 

 

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