• 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 CLASSIC Honesuki 150mm F-803

TOJIRO CLASSIC Honesuki 150mm F-803

$133.00 CAD
$133.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The perfect first knife. This knife is a great choice for chefs who want reliability, performance and low maintenance without breaking the bank.

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit. I promise this knife will change the way you think about taking apart a chicken. The Honesuki has a relatively thick Spinee for scraping meat from bones. Due to the hardness of Japanese steel you still wouldn’t want to force this knife through bone.

About TOJIRO- The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. These are super popular among chefs, cooking students, or anyone who wants to buy an amazing knife with a tight budget.

Shape Honesuki
Also know as? You could also call it a Boning Knife, depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 150 mm |
Blade Height 37 mm
Thickness 2.7 mm
Weight 180 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Semi-Double (70/30) -Right Bias
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO CLASSIC
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

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

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8913045 / 5 from 46 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%): Customers keep praising the Tojiro DP honesuki for its excellent value and performance.
  • Blade Sharpness and Sturdiness (5%): Customers loved the VG10 stainless steel with stainless steel cladding for its sharpness and sturdiness.
  • Product Feel (13%): Customers expressed satisfaction with the feel of the product, describing it as great, solid, and reassuring.
  • Knife Weight (20%): A significant number of customers loved the weight of the knife, describing it as perfect and comfortable.

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

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

excellent quality

"excellent quality"

— Ronuk S. (5/5)

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)

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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