• TOJIRO CLASSIC Honesuki 150mm F-803 from Tojiro
  • TOJIRO CLASSIC Honesuki 150mm F-803 from Tojiro
  • TOJIRO CLASSIC Honesuki 150mm F-803 from Tojiro
  • TOJIRO CLASSIC Honesuki 150mm F-803 from Tojiro
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Tojiro DP Honesuki 150mm F-803

Tojiro DP Honesuki 150mm F-803

$133.00 CAD
$133.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Le couteau parfait pour débuter. Ce couteau est un excellent choix pour les chefs qui recherchent fiabilité, performance et faible entretien sans se ruiner.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Le Honesuki est un couteau à désosser de style japonais. Conçu à l'origine pour la volaille et les petits animaux comme le lapin. Je vous promets que ce couteau changera la façon dont vous envisagez de découper un poulet. Le Honesuki a un dos relativement épais pour racler la chair des os. En raison de la dureté de l'acier japonais, vous ne devriez toujours pas forcer ce couteau à traverser un os.

À propos de TOJIRO - La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Magnifiques, au design sobre, affûtés comme des scalpels et faciles à réaffûter, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très appréciés des chefs, des étudiants en cuisine, ou de toute personne souhaitant acquérir un excellent couteau avec un budget serré.

Shape Honesuki
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 150 mm |
Blade Height 37 mm
Thickness 2,7 mm
Weight 180 g
Steel Type VG10 Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Semi-double (70/30) - Biais droit
Handle Poignée ouest - Matériau laminé renforcé Garde métallique
Knife Line TOJIRO CLASSIQUE
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375038038
SKU: F-803

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.888889 / 5 from 45 reviews.

AI Generated Review Summary

The Tojiro Classic Honesuki 150mm F-803 is a highly praised Japanese style boning knife, known for its excellent value, sharpness, and sturdy VG10 stainless steel blade. Customers appreciate its perfect weight and solid, reassuring feel, making it a popular choice among chefs and cooking students.

Summary topics

  • Honesuki Knife Value: 13%
  • Blade Sharpness and Sturdiness: 5%
  • Product Feel: 13%
  • Knife Weight: 20%

Review topics: [fit, weight, quality, handle, looks, staff, maintenance, use, surface, value, thickness, service, feels, price, knife, honesuki, blade, bevel, chicken, steel, difference, tool, cost, edge].

Review highlights

  • "The weight feels good in the hand and the spine thickness is reassuring and helpful when cracking through poultry." — Anthony P.
  • "Love the weight, the feel in hand and the quality of fit and finish." — Gary S.
  • "It has a good fit in my hand and a nice weight that gives excellent control." — Nancy F.

Reviews

The quality of this knife goes beyond the price.

"Made a point to visit Knifewear Ottawa on my way back to NL. I was looking for a Honesuki. Met Luca the Manager. He was very helpful. I set a budget of $300. 00 The Tojiro stood out for its feel, shape and quality of finish. The knife is push cut paper sharp out of the box. I just deboned 8 chicken thighs. Great knife. Love the weight, the feel in hand and the quality of fit and finish. This is my 6th purchase from Knifewear, my first Tojiro. 👍"

— Gary S. (5/5)

Something to consider

"Solid piece. I use this knife for butchery primarily poultry and butterflying shrimp. Due to design and shape it is limited in its versatility but a strong choice for these intented purposes at an affordable cost. Very comfortable with great edge retention for extended daily use. The steel allows long-term edge retention."

— max K. (5/5)

TOJIRO CLASSIC Honesuki 150mm F-803

"Great nice value for retail price. Would definitely buy again. I'm a fan of Western handles and this knife did not let me down."

— Kory d. (4/5)

Highly Recommended

"I've been happy with my other Tojiro knives, so when in the market for a new honesuki this jumped to the top of the list. Very well balanced, good weight, quality steel, sharp out of the box and very comfortable handle. Easy to use for extended periods in a professional setting, such as butchering cases of chickens at a time. And a truly great price and service from Knofewear as usual."

— Fred M. (5/5)

Wonderful experience

"Took a class (which was great), bought a knife, then decided to exchange the knife for a different style blade. The whole time the staff were friendly and supportive. I will def be coming back."

— Jeff M. (5/5)

Ever unzipper a chicken?

"This was my first purchase from Knifewear and a gateway to a big problem I now have: need moar knives and sharpening gear. As the title suggests, using this knife feels sliding a zipper on all kinds of flesh. I used another honesuki at the Toronto shop when I attended a Honesuki class in early May. The one I used in class was "fancier" fit and finish wise, but a true double-bevel. What's nice about this knife is the right-biased bevel, which contributes to that "zipper" feel, as it is pulling slightly (but not noticeably while working). It being stamped and affordable makes me fear using the heel aggressively on joints much much less. It's been through at least a dozen birds, and has no noticeable chips yet. Looking forward to using it on ducks and geese this fall. I love this knife. Highly recommended for anyone who breaks down birds on even a semi-regular basis."

— Scott K. (5/5)

Honesuki 150mm F-803

"best knife to detail chicken"

— Antoine C. (5/5)

Cuts like a knife

"Feels great in the hand, cuts perfectly, and looks great too! I’m using behind the bar to shape ice 🧊 🥃"

— Mason H. (5/5)

Thickness and weight are perfect.

"Thickness and weight are perfect. Very useful for multiple purposes in the kitchen."

— Joel T. (5/5)

Tojiro Honesuki

"Great knife. Big difference in prepping chicken. Correct heaviness/sturdiness to cut through bone and has the sharp point to filet. I’m not a professional but love to cook. The quality and price point fits just right for the home chef. Replaced all my Henckels with this Tojiro line. Best decision."

— tardan s. (5/5)

Q&A

whats the bevel of this knife? the picture looks like it is a single or asymmetrical but the description says 50/50
Hi there! Yes, the Tojiro Dp Honesuki is a single bevel knife technically. The grind is a little different compared to traditional single bevels knives we carry. These honesuki's back side is very, very flat verse other single bevel knives that are concave . The knife is sharpened also like a single bevel would be as well. Thank you for pointing that out by the way. The reason it says 50/50 on the product description is the other knives in the Tojiro Dp line are 50/50. We will get that edited shortly so it reflected the single bevel grid it has. Cheers!
I think I know the answer to this question...how does the handle hold up in the dishwasher? I can't stop my wife from putting our knives into the dishwasher!!😭
Hey there! We wouldn't recommend it for the blade ot the handle! If it happens now and again no big deal, but overtime the dishwasher will hurt it! - Ellie

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