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Old 03-29-2009, 12:30 PM   #1
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I just bought a Tojiro-DP Gyutou 210

My brother is getting married and I was looking over his registry. He wanted to get all ceramic knives (cause he saw a TV show on them and got sucked in). I was explaining that good steel will serve him better than ceramic for his needs. While doing that I looked up Tojiro to give him an example and saw a knife for next to nothing (about $50) so I did the old impulse buy thing and ordered it for myself.

For those that have this knife or know about it, what type of edge does it come with and why type of edge could I actually realistically hope to maintain?

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Old 03-30-2009, 03:14 PM   #2
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Please report in when you've had a chance to use it. I'm curious.

So, did you change your brother's mind about ceramics?
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Old 03-30-2009, 03:30 PM   #3
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I am not sure if I did, but he seemed open to listening. He was asking the right questions at least. We will see what he decides in a few months.
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Old 03-30-2009, 03:38 PM   #4
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In a recent episode of one of the far too many police dramas I watch (translation: not sure what show), the weapon was a ceramic knife and the killer broke it into pieces to try and avoid getting caught. Granted these shows embellish but it did make me wonder enough to look around. Seems like they are kind of a pain. Special sharpening needs and what not. Talk him out of them, get steel. Much better from all the reviews I've seen.
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Old 03-30-2009, 03:42 PM   #5
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I am pretty sure he will listen to reason. If he doesn't though then it will not be a horrible inconvenience for him to buy another knife to add to the collection.

I would like to get this topic off ceramic and onto the blade on my future Tojiro. Anyone know what angle it will come sharpened at and what angle I should shoot for when doing my own sharpening?
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Old 03-30-2009, 05:07 PM   #6
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I have a Tojiro 240mm gyuto. Bought it less than a month ago. It is my go-to knife, as I intended. I use it several times a day (home cook, no pro), and have not ordered a waterstone for sharpening yet. Rinse and wipe dry, don't chop bones...I don't need to sharpen, or even dress, yet. Nice knife. 50/50 bevel, and with a 1000/3000 or 1000/6000 waterstone (1000/3000 recommended by the seller) it should be easy to maintain the edge as new. I like the enclosed sharpening directions, recommending using a disposable bamboo chopstick as an angle gauge.
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Old 03-30-2009, 05:20 PM   #7
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Hey GB you want to post a link where you get it, $50 sounds like a good deal.
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Old 03-30-2009, 07:59 PM   #8
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Here ya go Charlie.

Thanks Gadzooks. Sounds like you are really enjoying it. I can't wait to get mine. I just cleared a space in my block for it.
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Old 03-30-2009, 09:49 PM   #9
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Yes, it is a very nice knife. The 210mm should be quite nimble...the vendor I bought from is an Asian restaurant supplier in Los Angeles, and the 210 was out of stock at $55 a pop.
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Old 03-31-2009, 04:14 PM   #10
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Quote:
Originally Posted by GB View Post
Anyone know what angle it will come sharpened at and what angle I should shoot for when doing my own sharpening?
Pretty sure it's Swedish Sandvik 19C27 with 13.5% chromium making it just barely stainless. The cutting edge is hardened to Rockwell 60-61 and the carbides are very small enabling just about any edge you would like to give it.

If cutting is to be accomplished on an end grain wood board or a Sani-Tuff rubber board a 10 degree bevel is no problem. On any other sort of board I would recommend 15 degrees per side. I gifted my daughter and SIL with a DP 270mm Sujihiki a couple years ago and I sharpened it with a 6-7 degree secondary bevel and a 10 degree primary bevel. They cut on an end grain board and the edge is holding up just fine - no chipping whatsoever.

Hope that helps.

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