This was posted 5 years 1 month 24 days ago, and might be an out-dated deal.

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[Pre Order] 10% off Tojiro Knives + Delivery ($0 with $99 Order) (e.g. DP3 Series Chef Knife 24cm $109.76) @ House of Knives

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[Pre Order] 10% off Tojiro Knives + Delivery ($0 with $99 Order) (e.g. DP3 Series Chef Knife 24cm $109.76) @ House of Knives
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LelC5 on 06/09/2020 - 15:45 houseofknives.com.au (2054 clicks)
Last edited 07/09/2020 - 21:28 by 2 other users
10offi

It looks like they have raised the prices on the DP3 series. The code also works on other pre-sale items in the website such as Shun.

Came across this at House of Knives. The 10% off are for pre-orders only. States 6-8 weeks for despatch. Free shipping for orders $99 or more.

The Tojiro DP series has the VG10 core and has excellent reviews.

The flagship TF-809 24cm knife is $110 $116.96 with free shipping. Knife previously posted at https://www.ozbargain.com.au/node/549725 was $103 + postage so this is slightly cheaper factoring in burrfection's postage.

Other Tojiro knives are also on pre-order like the 18cm Chef knife and 17cm Santoku for $77.36 after discount https://www.houseofknives.com.au/pages/search-results-page?q….

Home & Garden Knife Tojiro

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closed Comments

  • [Deactivated] on 06/09/2020 - 15:46

    Price in title!

    • Yamai on 06/09/2020 - 16:19
      +6

      Each to their own. Why do people drink,smoke eat anything that is more than the body needs to sustain itself for the daily needed energy output.

    • Charlie-B on 06/09/2020 - 16:22
      +10

      Like many things in life, you don't always want the cheapest shit you can buy in the supermarket. People value aspects like longevity, brand, look and feel and many others when purchasing. For many I suspect, $200 on one knife for something that you will use maybe an hour a day is a pretty damn good return.

      You think no one looks a Japanese knife and say wow, but that is precisely where you're wrong.

      • [Deactivated] on 06/09/2020 - 18:12
        +4

        Like many things in life, you don't always want the cheapest shit you can buy in the supermarket. People value aspects like longevity, brand, look and feel and many others when purchasing.

        There you go @shaidas, this is the best answer to your question/curiosity. Btw,
        $100 for a knife is beginner steps, please don’t google how much people spend on Japanese knife it will drive you crazy. Also don’t google how much people pay for natural stone for sharpening, guarantee you will loose your mind.

    • Jaystea on 06/09/2020 - 16:23
      +6

      I suppose you come across as judgmental. You saying your savvy $30 set doing the job just fine and thus the home cook should not need any more, has no relevance to what other people want, need, or feel that they may want or need.

      Then you go ahead and use the analogy of cars and watches, and you insinuate that somehow it's about appreciation of engineering - I could argue that the same could be said about knives. Not to mention there are other factors more so than looks and engineering that people place on value.

      There are more important and pressing matters in life than to be concerned about someone else spending a little bit more on kitchen knives. And you got pretty worked up about it LOL.

      All in all, your narrow minded view point trying to pass off as somehow superior to others is laughable.

        • Jaystea on 06/09/2020 - 16:52
          +2

          shaidas: "LoL i dOn'T evEN cArE thAt mUCh"

        • AdosHouse on 06/09/2020 - 17:16
          +5

          LOL, $100 knife. Those are rookie numbers.

        • nauter on 06/09/2020 - 17:40
          +7

          This is the second essay that you've written about people buying, heaven forbid, a premium knife. I'm sure you have your own hobbies and interests that you can justify spending more than the average consumer on, but to say that you don't care about what people buy is clearly questionable. I own a 200 dollar knife and the grip, material and feel of using it is significant. Better knives stay sharper for longer and if you get a good knife, you don't need to get a ton of different ones for different uses.

        • KnifeEnthusiastBoi on 07/09/2020 - 00:12
          +1

          Look its okay to have an opinion and its okay to ask a question. There are ways of phrasing said question without sounding like you're mocking people who do appreciate good kitchen tools.

          Starting your comment with "I have stated this before and will state it again…"…why?
          I mean if this deal doesn't appeal to you then move on. Are you trying to convince someone that they don't need to pay attention to this "deal"?

          From reading your comment its just clear that your rhetorical question is saying "You don't need this, you're just kidding yourself if you do". That 'want' or 'need' totally depends on your attitude toward cooking, food, or if you just like knives.

          Lots of people pay bugger all attention to flashy cars and BMWs

          People don't pay upward of $80/kg for bluefin tuna 'otoro' for the person to butcher it with a blunt $25 kmart special, the same way they don't pay >$140/kg for A5 Wagyu to have to microwaved.

          Rarely anyone makes anything of high quality for no reason

      • KnifeEnthusiastBoi on 06/09/2020 - 23:44
        +2

        100% true. I can nerd out about knives and tell you about the different steels and what's good for what, different knife profiles, bevel types, grind angles, sharpening stones to suit the steels, etc.

        No different to a car enthusiast or watch enthusiast.

        • [Deactivated] on 08/09/2020 - 22:37

          Miss your posts buddy!

    • mickeyjuiceman on 06/09/2020 - 16:23
      +3

      What does anyone who is not a pro chef need such expensive knives for ?

      Because good tools are safer, and nicer/faster to use in addition to (sometimes) being art. (Having just chopped some onions/cabbage with a $1K knife someone loaned me, and it was heavenly.)

      • shaidas on 06/09/2020 - 16:41
        -6

        I dont get it but fair enough though my 25 dollar set has lasted me for 16 years ..having said that I have never considered knives to be works of art..Different strokes for different folks..looks like I found my answer :-D

        • KnifeEnthusiastBoi on 07/09/2020 - 00:14

          Well if you cant appreciate or have never experienced it, i guess this deal isn't for you. Move on.

    • Nitr0 on 06/09/2020 - 18:25
      +4

      You answered your own question with the car and watch statement. There's as much difference between your supermarket special and a $2000 honyaki as there is between a $10 wiggles watch from kmart and a rolex. Knives chop, watches keep time, cars are methods of transport. You can go as deep as you like into any of them to figure out why the price varies. Why do you accept cars and watches varying in price so much but not knives?

      I personally think these are overpriced like most mass produced stuff including global and would rather see some snazzy pricing over at knives and stones for some seriously good knives =P

      • KnifeEnthusiastBoi on 07/09/2020 - 00:17
        +2

        Prices of tojiro went up since they got more popular since 2014 :'(

        Still better value than Global though although would be hard pressed to find VG10 knives for sub $100 these days.

    • KnifeEnthusiastBoi on 06/09/2020 - 20:24
      +1

      Depends how seriously you take cooking. By the same argument you could also say why bother investing in a rice cooker or even good cookware?

      You can microwave a steak, why bother buying carbon steel or cast iron pans?

      I have used crap knives from a communal rental where no one gives a damn about whats there and the DP3 was the first knife i bought for myself with my own money. I spent significantly less time prepping food, which time is my most valuable resource.

    • MasterScythe on 06/09/2020 - 21:58
      +3

      It does not compare to Hyundai vs BMW because no one looks at a knife and says wow Japanese hand molded steel nor is it like a swiss watch where someone who knows watches goes what a piece of engineering.

      That's where your making the mistake.
      Just because you're not into that sort of thing, doesn't mean others aren't.

      A few of my mates are into smithing, and very much respect (and notice) what knives are hung up.
      As does a mate who's a chef.
      And one who's a massive weeb, who just appreciates that it's a Japanese style blade.

      It's exactly like a Swiss watch or BMW, you look at it, you appreciate the accuracy and the quality, and friends do also.

      • KnifeEnthusiastBoi on 06/09/2020 - 23:46

        If I saw nice kitchen knives at someone's house I'd immediately strike up a conversation to see if they're into knives just as much as I am that's for sure.

    • krisspy on 07/09/2020 - 11:23

      R U OK?

  • blackwalnut on 06/09/2020 - 17:25
    +1

    Will I need to learn Wet stone sharpening with these?

    • Whodis on 06/09/2020 - 17:31
      +1

      You don’t NEED to, but it’s much nicer if you do.

    • williamk30 on 06/09/2020 - 18:12

      Sharpening is meditative and calming. I recommend shapton stones #1000, # 4000, #8000 and #12000.

      • blackwalnut on 06/09/2020 - 18:14

        Oh, have to do some research , so all stones comes a pack?

        • [Deactivated] on 06/09/2020 - 18:18

          No, just start at one stone, read my comment below

      • [Deactivated] on 06/09/2020 - 18:15
        +4

        That’s too much if you are going to recommend a beginner, every beginner should just start at one stone, either a #1000 or a #1000/#3000 combo.

        • blackwalnut on 06/09/2020 - 18:37

          Awesome . I’m taking the plunge

        • blackwalnut on 06/09/2020 - 18:53

          do i need to stick to the tojiro whetstone? 1000 is $45. or is any whetstone ok?

          • Whodis on 06/09/2020 - 19:15

            @blackwalnut: Don’t go super bargain Chinese no brand stones. I had a couple and they were terrible.

          • [Deactivated] on 06/09/2020 - 20:04
            +1

            @blackwalnut: Nothing wrong with tojiro branded stone, or you can get suehiro cerax 1000/3000 $91, or Naniwa Gouken Arata or baby chosera 1000 $93.
            Both comes with box that double as stone stand while sharpening, especially suehiro the stand is really nice with rubber feet. Naniwa is top notch stone though.
            Suehiro stone needs to be soaked in water for 10-15mnt before use, while Naniwa is splash with little water and good to go and never to be soaked in water or else it will cracked.
            Under no circumstances that you are going to buy a cheap chinese stones from ebay or amazon, it will ruin your learning curve and your knife in the process.

          • KnifeEnthusiastBoi on 06/09/2020 - 20:29

            @blackwalnut: In all honesty, stick to the 1000. You dont "need" a higher grit polishing stone (or at least most of us dont).

            Higher grit (higher than 1k) is useful if you're trying to achieve nice cuts of sashimi but apart from that the feel and utility of your knives can be maintained with a 1000, its pretty much the only stone you need. Take it from me, I've probably spent over $300 on stones so far and have:

            King 240/1000
            Tojiro 1000/3000
            Suehiro 1000/3000
            Naniwa Chosera 800
            Rika 5000

            If i could start over id just stick with the chosera 800/1000 and the Rika 5000 or cerax 5000.

            The cutting speed of the chosera 800/1000 is unmatched. If you're going to go with one stone, save yourself the time and money and just go with the chosera (its not a cheap stone though).

            • Whodis on 06/09/2020 - 21:05

              @KnifeEnthusiastBoi: I’ve seen a lot of recommendations for the shapton glass #1000 only as well

              • williamk30 on 06/09/2020 - 21:13

                @Whodis: Yes. Shapton stones are more accessible here I think. It doesn't wear down easily so it lasts a long long time. I haven't tried Suehiro and Naniwa stones, but have heard really good things about them. Would like to get my hand on one some day.

              • KnifeEnthusiastBoi on 06/09/2020 - 23:50

                @Whodis: I'm sure Shapton glass is good. Im not sure about longevity, the chosera has a LOT of material on it.
                I can't say anything about the cutting speed of the Shapton glass but ryky from burrfection seems to think the chosera has the fastest cutting speed.

                Compared to the tojiro 1000/3000 (on the 1000 side) i would say the chosera 800 cuts in half the time.

                • Whodis on 07/09/2020 - 00:06
                  +1

                  @KnifeEnthusiastBoi: Burrfection seems to be very despised on reddit

                  • KnifeEnthusiastBoi on 07/09/2020 - 00:30

                    @Whodis: Ryky does have a bit of a bad rap in some of the knife communities but watching his videos really helped me so at very least i can trust what he says about sharpening stones.
                    I mean he has tried more stones than i would have (and would want to have?), so i am taking a shortcut by trusting his advice.

                    On his recommendation i got the Chosera 800 and it runs rings around the other stones i have, so all I can say is so far at least i think he knows what he's talking about when it comes to stones.

                  • KnifeEnthusiastBoi on 07/09/2020 - 09:20

                    @Whodis: The bad rap that Ryky gets refers to some argument he had over forums and his relationship with Dalstrong knives (which are supposedly made in china with japanese steel). But his technique with knife sharpening is fine and he's probably read more material/watched more videos than most of us to arrive at his conclusion.

                  • CookieJacker31 on 09/09/2020 - 07:10

                    @Whodis: No surprise there. It's the internet, if anyone is good at anything, people bitch about them, especially if they can make a buck out of it. All the knife nerds showing off their amazing #5000+ grit edges cutting wafer thin tomato slices. He went and sharpened a knife using the pavement outside his house to prove it was more about technique.

            • blackwalnut on 06/09/2020 - 21:54

              @KnifeEnthusiastBoi: wow the chosera stones are $150

        • williamk30 on 06/09/2020 - 21:10
          +2

          Not for the practicality, but more for the fun of it. Achieving hair popping sharpness makes me feel very good. It might sound weird to you, at least my wife thinks so. Maintaining the sharpness is hard, so invest in a good end grain cutting board and don't throw your knives in the sink and wash carefully with your hand.

  • pacificstorm on 06/09/2020 - 18:28
    +3

    Wow. Wish I can afford and justify in buying one of these fine piece of engineering. Sick and tired of putting up with cheap knives that need sharpening at every single cutting motion and ever tried cutting tomatoes, onions, etc. with blunt knives? I tell ya, not fun at all.

    • mrderrickc on 06/09/2020 - 19:20
      +2

      I bought my first knife (Tojiro same as this deal) with the last burrfection sale and boy do I love cutting onions now! It makes a world of difference if you like to cook.

    • KnifeEnthusiastBoi on 06/09/2020 - 20:31

      They're good knives although a little bit rough on the finishing. Cutting performance is great and when you foray into these things from your standard or "cheap" fare, it makes a world of difference. Cooking becomes much more enjoyable (to me).

      This knife I am trying to "justify" costs $250-$300 AUD:
      Konosuke GS+ Togatta 240mm

    • garage sale on 06/09/2020 - 21:48
      +2

      yep and currently tomatoes at coles in melbourne were $9.90 kg last week so you wanna cut them nice and clean, accurate and not squashed …

    • KnifeEnthusiastBoi on 06/09/2020 - 23:51

      or bruise parsley/coriander/basil

  • [Deactivated] on 06/09/2020 - 19:16

    A friend told me he bought a $600 knife for cutting sashimi at home. Still havent had time to visit and what knife it is.

    • O O on 06/09/2020 - 19:18
      +2

      Probably Yanagiba.

      • KnifeEnthusiastBoi on 06/09/2020 - 20:37

        Or possibly a sujihiki. But you don't really need to spend $600 on one.

        If you're starting out cutting sashimi you can practice using a cheaper one like this

        I scored an insane deal about a year or two ago on a Tojiro Shirogami (white #2 steel) yanagiba 270mm for under $100.

        Can't see it being sold for that much anymore but I'd have recommended that.

  • Josho on 06/09/2020 - 20:25
    +4

    For those looking for a good quality cheap knife grab a rubber handled Victorinox it's what comes in your original apprentice toolbox, easy to keep sharp maintain good even weight and cheap to boot

    • mickeyjuiceman on 06/09/2020 - 21:29

      I think the handles are Fibrox, but yes, they're excellent value.

  • Jiyujin on 06/09/2020 - 21:00

    Very good mid-level brand…have a full set that I bought in Japan (half the price) and use them regularly.

  • garage sale on 06/09/2020 - 21:52

    sounds like talking price of miyabi 5000MCD 67 would really give people a fright ….. cost $480, not available in australia so had it sent from overseas …… cheaper than my android phone, and will last longer.

  • shaidas on 07/09/2020 - 00:07
    -8

    Wow looks like kitchen knifes are a hobby or knifes in general and here I thought folded katana steel was the epitome of cutting edges, Well knife fan boys neg away but my 16 year old big W knife set can still cut and chop onions and meat with my 5 dollar steel shaver. Now guns that takes some effort and engineering and I might be wrong but I reckon you boys are being shortchanged. Again not judgemental , not a racist, not politically motivated, but fail to understand the value of an expensive kitchen knife unless one is a pro or a hobbyist and from the posts it looks like it is a hobby. If it is not and apart from long lasting, easy to use, cuts fatser if anyone of the people who are going to neg this post have anything to add please do because I do not want to miss out unless someone says I love knives and that is cool.. that makes it a hobby not a practical buy for people who are not hobbyists.

    • KnifeEnthusiastBoi on 07/09/2020 - 00:51
      +3

      No such thing as "folded katana steel". If you're referring to tamahagane its horribly expensive and not necessary for knives.
      The effort in engineering that goes into some knives is similar to guns. Your Big W special is the equivalent of a spud gun compared to some knives.
      These are some of the "engineering aspects" of knives

      Steel: Hardness (cutting edge retention, edge angle), Softness (chipping resistance), Flexibility
      Layered Steel: Outer layers of stainless for ease of care, carbon steel core for aggressive edge capabilities.Damascus pattern etching to display this "effort" of folding.
      Types of steel: Carbon steel (tighter grain structure, hard steel, holds aggressive edge), Stainless (doesnt rust as quickly but doesnt hold as keen an edge)
      Tang: Balance (affects weariness on long prep sessions), longevity, strength
      Profile: Affects the ease in which you cut certain foods and dependent on the "style" of cutting (i.e. tap chop from the tip or from the heel)
      Angle and bevel: Sharper edge for cleaner cuts for more delicate foods (such as sashimi), thick bevel (i.e. cleavers for chopping through bone)
      Hammered/scalloped/kurotsuchi: Easy food release for high stick foods like cucumbers, radishes, potatoes.

      Then you have hundreds or thousands of different steel qualities and types, giving a myriad range of properties.
      Its not ideal to use the same knife you would be cleaving meat to the one that you would be using to cut salmon sashimi for example.
      Right tool for the right job.

      How does the DP3 stack up against your Big W special? The same way that with my practiced skills in sharpening the VG10 steel would be able to get it to a point where I would be comfortable to cut sashimi with it (although i'd prefer using a yanagiba). Not to mention the edge retention (given i dont abuse it) would not need a sharpening for at least 6 months.

      There is just "some" information for you, you are welcome to google more which is probably a better use of your time than trying to start a fight here..

    • OzBragain on 07/09/2020 - 05:58
      +4

      but fail to understand the value of an expensive kitchen knife

      Most insightful statement you've made…and you don't want to understand. Stop whining about it and just move on.

    • [Deactivated] on 07/09/2020 - 07:48
      +3

      Yes, to a varying degree buying knife is a bit of a hobby for some, as tools of trade for others, and for people who enjoy high quality item.

      You are saying not being judgemental, so please don’t make judgement for others, if you have no interest at all in knife please move on. For example, I have never made a comment on people buying expensive Asics for running simply because I don’t run that much, but if I start running I’ll probably look into one.

      My opinion for anyone who are passionate in cooking, there’s no shame in owning a pro chef knife like one use by pro chef, in fact it is a sign that you take your passion and hobby seriously. Every cook either home or pro is a cook, and everyone can learn to cook beautiful food.

      Post like this is informative in case if someone getting serious on their passion in cooking, both home or pro. I always down vote all post on that crappy knife blocks, because I think it is important for beginner to know that if you are going to gear up for your new passion don’t make a mistake of wasting money buying crapy knife thinking all knife is the same, and down the road you’ll end up upgrading to a better set anyway.

      You are welcome to ask more question/information.

    • Andy01 on 07/09/2020 - 08:51
      +2

      I would assume then that you also buy the cheapest possible shoes for walking/running/exercising - after all - a $10-15 pair from KMart will be the same as a $200 pair Nikes, isn't it ?

      I think you need to re-read this "thread" to check about the judgemental bit - I think you are deluded yourself. Anyone who replies several times to tell everyone that they are wasting their money and should be buying the same cheap crap as you have is definitely judgemental. The first time may have been a genuine question, but after that, not so so much.

      Enjoy your cheap crap - I prefer knives that do what they are supposed to quickly, cleanly & efficiently, and don't need to be sharpened before every use. Anyway, to each their own.

  • Anj on 07/09/2020 - 09:39
    +2

    Bought one of these under a year ago…

    I'm happy with them. They are sharper then global or Furi knives, for example.

    It took some time to get use to as they are so much sharper that I cut myself a bit lol - so just needed a bit of adjustment. It was a thinner blade then I was use too also.

    I recetly sharpened it myself with a stone. That also take some time to get use too and I have been practicing on my other generic knives.

    I'd recommend them - I'm not knife expert but for a novice oppinion - they good :)

    • KnifeEnthusiastBoi on 07/09/2020 - 18:19

      These are better than knives you'll find at 95% of your mates houses or airbnb/rentals that's for sure.

      My Tojiro knives are now my dedicated "portable" kit that I have in my boot and my friends ask me to help them impromptu prep for dinner (before covid happened)

      • Whodis on 08/09/2020 - 15:58

        Also for carjackers 😂

  • 028 on 09/09/2020 - 21:37

    price is up?$159 befote code?

  • kwchaz on 30/09/2020 - 18:33

    Mine shipped yesterday. :)

    • kwchaz on 02/10/2020 - 16:11
      +1

      Aaaand arrived today, Logan City.

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