Tojiro DP3 Santoku Knife 17cm $84.95 + Delivery @ Kitchen Warehouse

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Yaren24 on 20/06/2020 - 10:57 kitchenwarehouse.com.au (989 clicks)
Last edited 25/11/2024 - 00:04 by 2 other users

WELCOME-T8S3

Not a bad deal here, 29% off

Description
Having more control when slicing, dicing, and mincing is easy with the help of the 17cm Tojiro DP3 Santoku Knife. Designed to work like a chef's knife with a shorter blade and a sheep's foot tip, this sharp blade keeps you agile while making those perfect knife cuts. From slicing potatoes for the gratin to cutting meat for the stew, every prep job is made easier with this dependable santoku knife from Tojiro.

Key Features:
Razor-sharp 17cm santoku knife made of high-carbon cobalt alloy core clad on each side with two layers of rust-resistant 13-chrome stainless steel
Multilayered blade materials are combined through decarburisation prevention (DP) method to retain superior hardness
Western-style ECO wooden handle is made out of resin and recycled sawdust from processed wood to reduce environmental impact and ensure optimum durability
Fully forged and full tang blade is secured to the handle with triple stainless steel rivets
Multipurpose and economical knife offering high-quality Japanese cutting power
Equip your kitchen with other specialised blades or knife sets from the Tojiro DP3 collection

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Kitchen Warehouse

• 

  Bargearse on 20/06/2020 - 11:04

  Free shipping over $100

• 

  simulacrum on 20/06/2020 - 11:13

  +1

  $149.95 is it too bad for the 24cm chef knife (aka gyuto). These are a much better buy than a $200-300 5-knife block set for anyone looking to upgrade their kitchen knives.

• 

  kevitkotw on 20/06/2020 - 11:17

  https://www.globalkitchenjapan.com/collections/tojiro/produc…

  Not really a good price, can always be had $96 from this website.

  Also there is no mention on the local stock being VG10 steel. The FU series (globalkitchenjapan) are VG10, whereas the TF series (kitchenwarehouse) doesn't say specifically the steel. I am confident this will be an inferior product.

  They also have a cheaper range with VG10 steel if you want to save a bit. The handles are not as nice.

  Also if you don't like the santoku shape, gyuto is the same price.

  The FU-803 is the best bang for buck premium knife I've ever owned.

• 

  baldur on 20/06/2020 - 11:19

  -5

  sick of knife deals.

  • 

    cbeard on 20/06/2020 - 11:26

    +4

    do you think we should cut it out?

  • 

    chutibuti on 20/06/2020 - 11:42

    new eneloop :),, now I am getting use to VG10 , VG1 , 54 Rc :)

  • 

    OzBragain on 20/06/2020 - 12:13

    +1

    Just keep scrolling.

• 

  KnifeEnthusiastBoi on 20/06/2020 - 12:20

  Tojiro vg10 are good, but this knife is quite small for the price.

  It is a good workhorse but I've been finding the lack of refinement on the edges leads me to get soreness around the middle finger during longer prep sessions

• 

  blackwalnut on 20/06/2020 - 13:17

  +2

  Must be a lot of professional chefs on ozbargain paying $100 - $200 per knife. Way too much for majority of people. Butchers don’t even use this level of knife. Too many people watching Masterchef thinking they must have the best steel to cut their woolies steak .

  • 

    OzBragain on 20/06/2020 - 14:02

    +7

    A quality knife will last most home users the better part of their lifetime if looked after. Some people will notice the difference in a well designed and well made knife and are happy to fork out the money. $200 over even just 20 years is fairly insignificant when you look at cost per year.

    Many butchers and profession chefs don't have time to treat their knives well and will generally use cheaper knives that regularly are replaced and they wear out.

    Maybe if you have no idea about decent knives or no interest then it may just be best for you to move on rather than troll.

    • 

      freefall101 on 20/06/2020 - 17:31

      $30 over 20 years is still a lot less.

      I buy cheap knives, it just means I need to sharpen them more often. It also means I can use them to puncture a hole in something, pry frozen things apart and a whole lot of silly crap that would horrify a shun owner if I did it with their knives. I have an expensive knife too, it's nice to have something you know is pretty much always sharp, but I have just one, it gets the least use and cost by far the most. Not sure it was worth it.

      Most importantly, I rarely buy a knife online. You can tell instantly if you'll like it based on how it sits in your hand and for all the claims of "balanced", that differs from person to person (especially if the handle is too big or too small). It's not a throwing knife, it doesn't necessarily need centre balance to be comfortable.

      • 

        OzBragain on 20/06/2020 - 20:42

        +1

        $30 over 20 years is still a lot less.

        That's if you keep a $30 knife for 20 years…especially if it's being used for tasks the knife isn't designed for.

        $10/year vs $1.50/year. If $8.50 over a year is really a lot to you buddy then stick with it.

        and for all the claims of "balanced", that differs from person to person (especially if the handle is too big or too small).
        It's not a throwing knife, it doesn't necessarily need centre balance to be comfortable.

        Balance is physics, nothing more. It really has very little to do with hand shape/size and more to do with hand position for your grip.

        If you can't tell any difference in a well balanced knife then that's okay but don't run around shit canning people who do and want to go throwing around outrageous sums like $8.50 a year for the pleasure.

        You could go off with blacknuts and have a little troll party together.

        • 

          freefall101 on 21/06/2020 - 18:45

          -1

          @OzBragain: You caught me. 6 years ago I joined these forums, innocent on the face of it but with a dark secret lurking behind me. For years, I posted comments, talked about deals, posted a handful of deals myself, but all the while I was waiting for this moment to dive deep into the comments on a thread no one really cares about and troll everyone who is thinking of buying a high quality expensive knife with fake news about how cheap knives can sometimes be a better option.

          Or, ya know, it's just my opinion on knives. Doesn't sounds as interesting though.

          • 

            OzBragain on 21/06/2020 - 19:23

            @freefall101: Righto! Still nothing to contribute, just more useless drivel.

            Have a good night then champ.

  • 

    kevitkotw on 20/06/2020 - 14:57

    +1

    The main thing that makes knives expensive after handmade craftsmanship type $$ is the exoctic-ness of the steel. The desirability of these steels is their hardness. The biggest problem with hardness is brittleness, and if you are picking a fight with a bony animal carcass, the last thing you want when you slam the edge into bones is hardness.

    The chefs that work in my cafe use $5 kiwi brand knives, and they are high quality chefs. They do the job. I happen to like the expensive ones.

• 

  siuol on 20/06/2020 - 14:23

  +1

  Another vote here for Tojiro DP3

  I have a FU-807 and looking forward to get a sashimi knife version

• 

  soyea on 20/06/2020 - 15:40

  Knives! The new eneloops! 😇

• 

  UncleRico on 20/06/2020 - 17:25

  +2

  Love a good Santoku. For those commenting on the size - most Santoku's are 16-17cm in blade size, like this. I use my fluted Santoku at least as much as my 20cm Chef's knife and always for slicing vege's or anything else that requires fine slicing and would otherwise be inclined to stick to the blade after slicing.

  For anyone interested in this or anything else at Kitchen Warehouse, a further $15 off with promo code WELCOME-T8S3.

  • 

    Yaren24 on 20/06/2020 - 17:32

    +1

    Thanks buddy, great tips, $84 is a great price for it.