Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With

USA review: Imagine buying a VG-10 stainless steel Japanese knife in with free shipping from the homeland of knives itself for $65. This is a legit Tojiro that offers extremely competitive value compared to other budget knives out there. Grip is decent and can be unconfomfortable sometimes and the factory grind is average. You will need to sharpen it to your likening after receiving it and is easy to sharpen. After a good sharpening, the knife performs very well. Knife holds a good edge after 1 month of regular use and slays vegetables, fruits, and meats with no protest. Its relatively thin so I do not use it for hard cheeses. Like I said, the value is great and I chose the 240mm Tojiro over some other budget options such as the Victorinox Fibrox (~$40) and the Mercer Genesis ~($45) because for just $20 more you can get a VG-10 tojiro. I will say, the other budget options may offer a better grip but I cannot compare because I have not owned them. Overall, very happy with this knife and it will certainly last forever. Edit: Dec 2025, still doing very well. Dont use dishwasher or you will get annoying blemishes. Price has jumped from $65 to $130 which is insane. This is no longer a good deal compared budget knives :(

This 8" Tojiro DP chefs knife is consistently reviewed as the best value in an "entry high end" chefs knife, and I agree. I notice there are a lot of "too good to be true" Chinese knives on here advertising VG-10 sandwiched between Damascus steel. Some of them might be what they say they are, but many of them definitely are not... This Tojiro is the real deal. It has a layer of hard VG-10 stainless steel for the cutting edge, sandwiched between layers of tougher steel. This allows for a sharp, durable edge, without too much brittleness. The balance is great, right at the front of the bolster. I love the relatively thin blade and light weight. Construction quality is high. Factory edge is great. Very sharp, and the edge will last months (or years if you are lazy) of light kitchen duty. The downside of this is that VG-10 is harder to sharpen than cheaper softer steels, but it's no problem with a diamond stone. Alternately, the Chefs Choice diamond cone sharpeners like the 4643 do a nice job if you don't want to mess with the hassle of stones. There are tradeoffs to get a knife this high quality for such a low price. The finish is fine, but the knife is definitely more of a tool than a work of art. Tooling marks are faintly visible on the blade and handle, and edges are a little sharp. The handle material is the standard dense black polymer, functional and durable but not beautiful. As with all high quality knives, treat it well and it will treat you well. Don't just throw it in the sink. Don't cut on glass, ceramic, or other hard materials. You wouldn't drive your Ferrari around bumping into other cars or trees, and then get surprised by the dents and poor handling, would you? This knife is a great value.

This is an outstanding value in kitchen knives. Mine is an 8.3" Gyuto and it is absolutely flawless out of the box. It did take a bit of time to arrive from Japan. Very sharp out of th ebox and seems to be of excellent quality. Time will tell, but I have used a similar knife, but longer, a 9" Gyuto from Seiki City for over 20 years and it's still going strong. You don't need to go super-fancy with these unless you want to. But it has to be a Japanese product, not a Chinese knock-off. They have been producing these knives in Japan for a very long time and there is a very long tradition of good, affordable kitchen knives there. If you need a budget option, go for one of these. You won't be disappointed.

Funny story: in June of 2019, some bloodwork revealed that my inflammation was way, way, _way_ high. "What the hell does this have to do with a knife?" you might be asking. I'm getting to that. As it turns out, my diet was a big part of the problem. I knew almost nothing about how to cook for myself, but after reading a few honest-to-God peer-reviewed studies, I realized that inflammation lies at the heart of a great many health issues, and I resolved to start cooking good food for myself. With my trusty, $22 chef's knife that I got from Target circa 2009, I set to work. It was, dear reader, a nightmare. Chopping lots of vegetable, especially sweet potatoes, was exhausting. Trying to thin-slice anything? Forget about it. I squashed so many fine veggies with that old beast that I shudder to recall. Enter the knife reviewed here. Let me start by just saying, holy God...it's so sharp. My wife, who is not the most conscientious of dicers, almost cut off her thumb the first time she used it. "I'll just leave this to you," she said, applying firm and direct pressure to the surgical slice on her largest digit as the blood-stained knife lay between us. So yeah...if sharp is what you want, then consider that box checked, my friend. So how does a knife make cooking for oneself more enjoyable? There's just something wonderful about having the right tools for a job. Chopping the aforementioned sweet potatoes? No problem. Want to slice garlic so thin it'll melt in a pan? Done. Need to cut through a lot of meat easily and without care as to impress in-laws (or potential in-laws) who you're trying to woo with your cooking skills? On it. I also like this knife's lack of ostentation. A lot of the others I compared before buying this one had Japanese characters is giant, bold-face type along the blade like some mystical runes of cutting up vegetables that seemed to scream out "SEE? I'M SO GOOD AT MY JOB. NO IDEA WHAT THIS SAYS, BUT ISN'T IT AWESOME? PLEASE LIKE ME." I saw polished steel handles that looked like one of those posters from the 50s advertising "THE KNIFE OF TOMORROW." Not so much with this one. It came in a purple box (that I still keep it in), with a minimal amount of lettering. It goes about its business without the need to call attention to itself. And it does so really, really well.

20 or so years ago I was a lead line cook at a very nice restaurant and learned to take care of a blade. Since then I am a "residential chef" (I cook only for my family ;). I have been using a decent Forschner knife for most of this time, regularly taking it to the 3 sided stone and finishing with a ceramic honing steel. It was always sharp enough to give a shave but dulled quickly and struggled with things like tomatoes and potatoes. A few weeks ago the handle finally broke on it so I had to shop a new knife and after reading many reviews I purchased this, not feeling I needed to spend $300+. Fresh out of the box, WOW! what a difference. Some of the skeptical reviews I read prior to purchasing this must either have received a flawed product or are used to MUCH more expensive knives than I ever used. This thing is ridiculously sharp and holds an edge MUCH better than my Forschner. Every time I use it I am surprised at how easily it glides through everything it touches. I have yet to sharpen or hone it so I cannot share any information regarding that but for an at home cook, I believe this is more than adequate.

Good knife. A tad expensive for what it is.

Awesome product. I own several kitchen knives and this one is my favorite. Super sharp right out of the box. Fourth Tojiro product and I highly recommend this brand. Just make sure you have a good way to keep them sharp BEFORE you buy one. Edge lasts a long time, but the Japanese blade angle is not the same as a Western blade angle and the steel is very hard

The Fujitora FU-808 is the exact same knife as the Tojiro 210mm gyuto DP/Classic that's so touted as the best single fundamental Japanese knife. The Fujitora FU-808 is way cheaper. It's made by Tojiro for the Japanese market. The little slip of paper provided is in Japanese, whereas the Tojiro's is in English and is somewhat different (how much I don't know because I do not read Japanese!). The Fujitora FU-808 is shipped from Japan, so it's apt to take a few more days to reach you than the Tojiro, but the knife is the same. I have both, so I know!

Been a chef for 12 years. This is an excellent knife. Well balanced, very sharp out of the box, and holds its edge very well. This has been my go to chef knife since purchasing about 6 months ago. It may not look like anything special but it is a work horse and the handle is great for those long shifts. It handles abuse every day and with very basic Maintinence it’s proving that it will last. For the price it’s worth the quality and considering it’s not overly expensive I don’t feel guilty putting it to serious work in the professional kitchen.

This knife is also known as the "Tojiro DP" Gyuto as Tojiro make this knife and they are well known for solid value. I was shocked at how good this knife is for the price, because I expected a lot less. Amazon have Tojiro knives at affordable prices which is fantastic. Being stainless layered VG10 the cutting edge is very hard and won't rust immediately after cutting onions (like my White#2 Guyoto will) so I don't need to wipe-it-down when I put-it-down for fear of rusting. Washing and wiping/oiling is fine after the meal is prepared. That's the beauty of VG10 steel I guess. Fit and finish is 10/10, this knife is flawless, perfectly balanced and all edges whilst not rounded aren't so square that they are uncomfortable. I can't stress how fabulous this knife is, in every applicable way. If I had to have the one Guyoto, then this Tojiro DP would be my choice. It's like that dependable car that never breaks down, great handling, plenty of power and easy to maintain. Sure, the top end knives costing $500+ are awesome, the fit and finish is 20/10, and every edge is beautifully hand rounded. A White#2 metal edge is so easy to sharpen it should be illegal, but it will cut you if you look at it sideways and it rusts while you watch. Experts only !

藤次郎は普段から使っていましたので、ペティを探してたら藤演のペティに一目惚れし購入 普段使いしてる藤次郎のDPより藤演のDPの方が切れ味がいい気がしました！ 研がなくてもそこそこ切れますが、自分で研いだ方がいいですね！

J’ai acheté un couteau de la marque Tojiro et j’en suis très satisfait. Il est bien équilibré, maniable et très précis. La lame est vraiment affûtée, presque comme un rasoir — il faut donc faire attention si on n’est pas habitué à ce type de couteaux. Excellente qualité, je recommande sans hésitation.

Picked up the Chef's Knife version a while back and have used it as my daily knife ever since. Excellent quality. Slightly thicker blade than the Global knives but a much more comfortable grip for me, and holds an edge better IMO. Picked up this for veggies and immediately fell in love. It just works so well in the hand.