1 3

TOJIRO CLASSIC Gyuto 210mm F-808

TOJIRO CLASSIC Gyuto 210mm F-808

$139.00 CAD
$139.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The perfect first knife. This knife is a great choice for chefs who want reliability, performance and low maintenance without breaking the bank.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

About TOJIRO- The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. These are super popular among chefs, cooking students, or anyone who wants to buy an amazing knife with a tight budget.

Shape Gyuto
Maintenance Level Low
Blade Length 210 mm |
Blade Height 43.7 mm
Thickness 2.1 mm
Weight 198 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO CLASSIC
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.8481674 / 5 from 191 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Gyuto 210mm F-808 is a highly regarded multi-purpose knife praised for its perfect balance, comfortable feel, and fantastic quality. Customers appreciate its ability to make clean cuts and commend the excellent service provided by Knifewear.

Summary topics

  • Balance: 6%
  • Feel: 11%
  • Quality: 14%
  • Edge: 8%
  • Value: 10%

Review topics: ["size","weight","fit","handle","quality","looks","design","edge","craftsmanship","value","deal","gift","balance","staff","feels","service","use","price","works","knife","cuts","blade","tool","meat","shop","veggies","holds","cooking","choice","experience"].

Review highlights

  • "The handle feels solid and comfortable, and the edge stays sharp for a long time." — Alexander K.
  • "It’s feels really great in the hand the balance and weight is perfect." — Marilyn S.
  • "The feel, balance and quality are amazing." — Kevin D.

Reviews

Incroyable

"C'est la première fois que j'achète un couteau de qualité. Ce Tojiro classic est a la hauteur de mes attentes. Les poivrons et les tomates sont tellement plus facilement a tranché. Je recommande ce couteau pour rendre votre expérience de cuisine beaucoup plus facile et agréable."

— Remi P. (5/5)

Great knife for me

"I use this knife to cut fish and vegetables. It’s light and good for everything"

— Daechan K. (5/5)

Perfect Introduction to Japanese knives!

"Very impressed with the quality and out of box edge on the Tojiro classic series as my first set of Japanese kitchen knives. After first use I’m finding my meals getting more complex as I’m compelled to cut and chop! Great value for the performance!"

— Gary W. (5/5)

great all arounder!

"great all arounder! feels awesome."

— Seung C. (5/5)

Great budget friendly knife

"This knife is great for beginner cooks. It feels great in hand and is a great middle point between western and Japanese knives. Don’t make the same mistake as me and grab a ceramic honing rod. I noticed it has slightly lost its edge and it slightly struggles on tomatoes. But a honing rod would easily fix that issue. Overall I’m very happy with this knife!"

— Denny T. (4/5)

Exceptional knives for the price

"Excellent quality for the money, simple classic design. Perfect weight"

— Jon M. (5/5)

Best Knife

"This is my first Japanese knife, and I’m genuinely impressed. The Tojiro Classic Gyuto feels incredibly sharp right out of the box and keeps its edge very well. This knife exceeded my expectations and made me truly appreciate Japanese craftsmanship. A perfect choice for anyone looking for their first Japanese chef’s knife."

— Serghei I. (5/5)

tojiro 210mm f-808 review

"pretty good, first time using a japanese knife, no sideway cut, very sharp"

— Duy T. (5/5)

Great quality knife

"a reasonable price for a good quality knife. This knife has been a standout in the kitchen. Extremely sharp and well made. Makes quick work out of cutting."

— Nick S. (5/5)

Review for TOJIRO CLASSIC Gyuto 210mm

"The TOJIRO Classic Gyuto 210mm (F-808) is an excellent knife for professional chefs. The VG-10 core steel delivers exceptional sharpness and edge retention, making daily prep work fast and effortless. The blade is well-balanced, precise, and glides through vegetables, meat, and herbs with very little résistance. The handle feels comfortable for long hours of use, and the overall build quality reflects true Japanese craftsmanship. For chefs who want reliability, durability, and top-tier performance in the kitchen, this Gyuto is an outstanding choice. Highly recommended for professionals."

— Tejenderreddy V. (5/5)

Q&A

Good Morning by any chance do you have the Tojiro DP Gyuto 240mm?or it doesnt exist? I apologize for asking this silly question.
Hey Nestor, we do have it, you can find it here: https://knifewear.mom/products/tojiro-dp-gyuto-240mm-f-809 - Ellie
Hi, how thick is the blade ?
Hi Jean-Samuel, the spine on the one I just measured was 2mm thick at the heel of the blade and tapered down to 1mm at the tip. Hope this helps, Alex

Recently Viewed