Japanese chef knives deservedly have a reputation for craftsmanship and precision. But since many of them feature a partial tang design, they also tend to run fairly light. This design quirk can feel off-putting to western consumers conditioned to associate heft with quality.
The DP Gyuto is considered a mid-weight knife, which makes this knife feel more like a German-style chef’s knife. And because it’s a full tang knife with a riveted handle, those new to Japanese knives may find the GP Gyuto to be the perfect gateway to Japanese knives.
The core of the knife metal is VG10 steel (“G” for gold) which combines the corrosion-resistance of stainless steel with the hardness of carbon steel. The outer layer of the knife is 13 chrome stainless steel, a softer steel, which makes it easier to sharpen the knife. In short, the knife is strong, sharp and easy to maintain.
We’ve loved it in our testing and it’s impressive to find a VG10-core knife like this for less than $100 depending on the length you buy. Additionally, because the knife is forged — instead of stamped — it separates itself from cheaply made knives which can dull and break before you know it.
Tojiro made this knife to be long-lasting with just a minimal amount of TLC. And since it’s not too expensive, you wouldn’t feel bad for overlooking its care every now and again. But then again, it was designed to withstand a little neglect.
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