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Tojiro DP Gyuto 8.2-Inch (F-808) vs Wüsthof Classic 8-Inch Chef's Knife
Which one has the downsides you can live with?
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The short answer
Tojiro DP Gyuto 8.2-Inch (F-808) ranks higher (#2 vs #4 of 7) and scores better on sharpness out of the box, edge retention, value. Wüsthof Classic 8-Inch Chef's Knife wins on easy care (rust, chips).
The biggest complaint about the Tojiro DP Gyuto 8.2-Inch (F-808) is can chip on hard foods; for the Wüsthof Classic 8-Inch Chef's Knife it's heavy. Pick the one whose catch bothers you less.
Side by side
| Tojiro DP Gyuto 8.2-Inch (F-808) | Wüsthof Classic 8-Inch Chef's Knife | |
|---|---|---|
| Rank in chef's knives | #2 | #4 |
| Price tier | $$ | $$$ |
| Type | Japanese-style | German-style |
| Amazon 1–2★ share | 4% | 2% |
| Overall score | 4.0 | 3.9 |
| Sharpness out of the box | 5.0 | 4.0 |
| Edge retention | 4.5 | 3.5 |
| Handle & balance | 3.5 | 3.5 |
| Easy care (rust, chips) | 2.5 | 5.0 |
| Value | 4.5 | 3.5 |
Price tiers: $ under $60 · $$ $60–150 · $$$ over $150. Highlighted = clearly better (a score gap of 0.3 or more, or a 1–2★ share at least 3 points lower). Scores are explained, with sources, on each product's page.
Top complaints
Tojiro DP Gyuto 8.2-Inch (F-808)
- Can chip on hard foods
Wirecutter found a tiny nick after cutting butternut squash, and Tojiro advises against hard or frozen foods. Amazon's summary says edge durability is mixed, with some owners reporting it chips too easily.
- Little knuckle clearance
Wirecutter says testers with larger hands found knuckle clearance scant.
Source: Wirecutter - Awkward for rocking; no maker warranty abroad
Wirecutter says the flat belly makes rocking awkward, and Tojiro offers no warranty outside Japan (Wirecutter confirmed Cutlery and More honors a lifetime warranty).
Source: Wirecutter
Wüsthof Classic 8-Inch Chef's Knife
- Heavy
Serious Eats weighed it at 9.2 oz and says it takes more work to wrangle; Food & Wine (9.5 oz) says your hand and arm tire more quickly on repetitive prep. Good Housekeeping lists 'can be heavy for some' as its con.
- Thick handle and full bolster
Serious Eats calls the handle quite thick. Food & Wine says the full bolster and thick handle make it less agile and leave less room for large hands.
Source: Serious Eats, Food & Wine - Less keen tip and edge than Japanese blades
Food & Wine says the tip isn't as sharp as the rest of the edge, so it struggled to pierce tomato skin. In Serious Eats' sharpness test it needed the most pressure of the group, though it was still razor-sharp.
Source: Food & Wine, Serious Eats
Who should pick which
Pick the Tojiro DP Gyuto 8.2-Inch (F-808) if
A first Japanese gyuto
Thin slices, julienne and herbs
Push-pull cutters
Skip it if: You cut hard squash or frozen foods; You rock-chop; You have large hands
Pick the Wüsthof Classic 8-Inch Chef's Knife if
Heavy-duty jobs like squash, sweet potatoes and chicken
Rocking-style choppers
A low-worry knife that resists chips and stains
Skip it if: You prefer a light, nimble knife; You do lots of fine, delicate slicing; Your hands tire easily
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