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

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.

The knife is well made and very sharp out of the box. Excellent knife for slicing amd kitchen prep.

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.

This knife is great!Perfect balance.Great weight.Awesome sharpness!

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Great deal on a great knife. Fit and finish was very good, the out of the box edge was very good as well. I like that it is more stiff than flexible like some thinner gyuto out there. This will be my workhorse for my new job and at this price I won't have to baby it. Thank you Japan for making such great knives

cut sushi roll very well

Fantastic knife!! My 1st Japanese knife and man is it a pleasure to use! Would not hesitate to buy again if mine gets damaged!!