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.

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.

I did a lot of research to make this purchase. Love it! Got it a couple hours ago and the balance/feel of the blade and handle is excellent. Nice addition to the knife repertoire. Happy Birthday to me!

Honestly I am a bit underwhelmed, the knife is very sharp, but the edge chipped too easily, we didn't cut anything hard, and yet after a month I found the edge has small chippings and had to resharpen, and then after another month the same thing happened again. I don't know if it's a fujitora vs tojiro thing, afterall it's cheaper than tojiro but supposedly the same quality? I bought another knife from tojiro and the edge didn't chip like that. Also the edge on the back and side facing the handle is not rounded and pretty sharp, some people might not care but for me I had to round the sharp edge off to be able to use it.

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

This has been my favorite knife for all prep work in the kitchen. Blade has stayed razor sharp over about a year of use (starting to get time to resharpen), easy to clean (right after use) and dry, came with a protective sleeve (wish it had been a sheath of some kind) but now it stays on a metal strip made for knives. Very comfortable design as well. This is my 1st Nakiri knife and I will definately order another from this manufacturer when a new one is needed.

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.

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.

This is by far the best value knife i have ever purchased and used. The Razor Sharp blade, amazing edge retention and good feeling in the hand make this knife feel really premium and actually compete with much more expensive blades. Just as every reviewer said, Tojiro DP ends up being a quality over looks line of knifes, prioritizing functionality, materials and feels, making it an amazing workhorse for any kitchen

Best knife i ever had. Extremely sharp