Tojiro Fujitora DP Honesuki 150mm (5.9")

Tojiro

Tojiro Fujitora DP Honesuki 150mm (5.9")

$94.00
+

Tojiro Fujitora DP*

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

About this shape:

A honesuki is a Japanese boning knife and differs from its Western version, in that it has a triangular shape and a stiff blade with very little flex. The honesuki works incredibly well for deboning poultry and cutting through soft joints. Typically it has an asymmetrical edge, although 50/50 balanced versions (not favoring left of right handed use) exist. Due to its shape and height, the honesuki can also function nicely as a utility or petty style of knife.

Handle material Eco Wood
Blade length 150 mm (5.9")
Thickness at spine 2.8 mm 
Thickness at tip 1 mm
Hardness (Rockwell scale) 60
  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

* We now carry the Fujitora DP, which is the same exact knife as the Tojiro DP, but with a different logo.

Description

Tojiro Fujitora DP*

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

About this shape:

A honesuki is a Japanese boning knife and differs from its Western version, in that it has a triangular shape and a stiff blade with very little flex. The honesuki works incredibly well for deboning poultry and cutting through soft joints. Typically it has an asymmetrical edge, although 50/50 balanced versions (not favoring left of right handed use) exist. Due to its shape and height, the honesuki can also function nicely as a utility or petty style of knife.

Specifications

Handle material Eco Wood
Blade length 150 mm (5.9")
Thickness at spine 2.8 mm 
Thickness at tip 1 mm
Hardness (Rockwell scale) 60

Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

* We now carry the Fujitora DP, which is the same exact knife as the Tojiro DP, but with a different logo.