- Description
- Specifications
- Use & Care
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.