Tojiro Honesuki 6-inches ,Right

i'm no expert but in my opinion these are quality knives at a reasonable price (i have about 10 Tojiro knives of various types/sizes and i keep coming back). This is my first boning knife from them. It's probably heavier than you think (was for me) but it's not an issue at all, just makes me more conscious of keeping control of it. It will shave the end off a chicken bone with ease (like when i make slightly imperfect cuts separating drumsticks and thighs) straight out of the box and i would assume it will do the same to human flesh/bones so treat it with the respect it deserves. so far ive only used it to break down a half dozen or so chickens (4lb roasters but not cutting through any major bones just separating the 6-8 pieces from the back) and its staying sharp with just a bit of stropping on leather (still cuts paper like butter with no sawing action required). I loathe having to go to the stones to hone or sharpen one of these when its brand new because i'm inevitably not going to do it as well as the factory or a proper expert but i am always able to get these knives sharp with a little determination and a 1000/6000 grit stone pair.

The Knife: This has a nice heft to it. The spine is wide which, along with the full tang, gives the knife some weight. I broke down a chicken and I also made some skinless, boneless chicken thighs and that knife cuts through the chicken like a hot knife through butter. I believe the weight helps with the job and the sharpness makes it work faster. The Construction: Tojiro is known as a good knife maker in Japan .... and, yes, this is actually a Japanese knife. This is a single bevel knife which means you cannot sharpen this like a typical knife so be aware of that! A single bevel, though, means that it is only a 15 degree bevel, not 30 like a normal double-bevel knife. The steel used is hardened so that it is stronger than many Japanese knives but be aware that it will still chip if you are not careful. Overall: The knife does it's job very well. You cannot cut through a bone but you can separate bones at the joints. If you need to break a bone in half, your approach is to use the spine of the knife to whack the bone and break it. SUGGESTION: When you first get the knife also get a ceramic honing rod and a leather strop (with diamond emulsion for treatment) Clean the knife when you get it with warm soapy water and rinse and dry it immediately. Then use the strop with very fine diamond grit to get the knife started on a sharp foot. After cutting up meat/vegetables/chicken you should clean it right away and dry it. If you can, get a Saya which covers the blade when you aren't using the knife.

What is NOT: - Blade: Double-Edged (50/50 balanced) -> It is single bevel for right handed. Flat side with touch of micro bevel, convex side with more pronounced micro bevel. Flat side, unlike deba or yanagi, has no concave (urasuki), rather has a very slight convex to it. So it's more like 5/95. - Blade: layered -> After some sharping, I am fairly sure it is solid (VG 10?) single layer blade. No hagane/jigane layer stuff. - Handle Material: Composite Wood -> Not 100% sure but feels/looks more like plastic - possibly laminated composite stuff. - Razor sharp out of the box -> Slightly sharper than most western knives out of box but I wouldn't try shaving my beard with it. It gets considerably sharper though, after removing flat side micro bevel and narrowing convex side micro bevel then finish up with high grit finish stone. What is: - One of the best value! Can't beat $40 for this kind of knife. I've returned Shun Honesuki I picked up from local store for comparison as I could not justify its price for home use even though it had much nicer finish and better blade. - Can be good all around knife for right handed person. Tojiro might sell left handed version for 10-15% higher price but did not check. - I still will need to see how the sharpness will hold on daily use but I feel it will do well after a sharpening session and few days of use. It does not get as sharp sharp as "Hitachi blue paper" vegi knife I have but gets almost as sharp as "white paper" sushi knife. If you never used single bevel knife before, you will need a bit of practice to cut harder vegi like potato the way you want. Excellent value over all.

All I can say is Wow!. Incredibly sharp, well constructed and comfortable to use. I highly recommend you watch a video on how to use the honesuki. First use I was spatchcocking two turkeys. The hardest part is cutting the ribs from the backbone. the first one I used my kitchen shears like always. I struggled with it and it took about 10 minutes. For the second bird I remembered this knife. It cut through the ribs like they were nothing, and through the meat like a scalpel. Incredibly manuverable, with a good heft to it as well. After cutting the bones I was a bit worried that I may have damaged the knife edge, but the Rockwell 60+ steel came through like a champ. A few strokes on my honing rod and it felt as sharp as ever. One warning though, if you get these knives, get something like a MAC honing rod. This is harder steel than many honing rods have, and they will not work on this knife. The MAC rod is about Rockwell 83 and will work. My old honing rod that came with my Henkels set did not.

There’s a reason this knife is consistently and constantly touted as the best bang for your buck chicken knife! Great steel! Excellent edge retention yet easy to sharpen. Phenomenal knife for breaking down whole chickens or just deboning chicken thighs. Tojiro isn’t particularly known for their fit and finish but ours came perfect out of the box!

The Tojiro DP F-803 Honesuki (boning knife) is not VG10 like other DP models. It is SD Molybdenum Vanadium which is very close if not outright Aus8. I was wondering how a laminated VG10 blade at 60 HRC could avoid chipping as a boning knife and solid Aus8 or similar at HRS 58/59 makes sense. Amazingly sharp and likely (or hopefully) will roll rather than chip, if it has to. Fit and finish is pretty poor compared to my higher end knives but for this price I certainly can't complain. Should be a breeze to sharpen. Should be good for taking apart all chickens and meats. Also for cutting large hard vegetables like squash, pumpkins, kabocha with it's solid spine.

Good value for a blade like this that has mass appeal. It’s a mostly stainless blade with a carbon core that allegedly allows for a sharper blade than solid stainless. I like this knife and It’s a good value. The Western handle is comfortable and it’s a good size for chicken, meat and general kitchen prep. I sharpen a lot of blades for a local knife shop when they get too busy and I assist a couple of local sushi chefs with their blade sharpening. Been sharpening for 40+ years and I own a wide array of natural Japanese stones, synthetic and diamond stones as well. I can tell when an edge is really razor sharp simply by how it hones. I also have an old, vintage honesuki knife made from 100% carbon steel and it develops a much better edge and holds the edge longer than this hybrid model from Tojiro. But 100% carbon blades are high maintenance compared to all stainless or stainless hybrid blades like the one on this Tojiro. All carbon blades are prone to “good rust” and “bad rust” if not properly cleaned and dried and oiled regularly with camellia oil. “Good rust” is magnetite (dark surface rust) and “bad rust” Is hematite (red spots). Magnetite rust makes a blade look darker overall in color (patina) while hematite forms red spots like a standard rust spot on bare metal that can damage the blade. Carbon knives may be a bit sharper overall but you will not be disappointed with this Tojiro knife - I’m not, especially for $80. Hope that helps!

I thought about it for days. "Should I drop $100 on a boning knife"? I did and it was a great move! This honesuki is a dream. I'm the designated house butcher over 20-years. This knife is literally so smooth it's unbelievable. I've used many different knives over the years and nothing comes close. Go ahead, buy it!

Perfect

This is a brilliant addition to my knife drawer. It won my complete trust after I used it for my first chicken-boning job. The narrow, precise tip is great for cutting away flesh from bone, like removing the wish-bone and such things. The broad end is best for chopping, like chopping through joints, a job I used to do with a chef's knife. So essentially this odd little Japanese boning knife has made a two-knife job a one-knife job. I was also pleased how well it did dodging its way through BBQ, fall-apart, baby-back pork ribs, leaving the delicate sides meaty, smart, and square--due in large part to the angle and manoeuvrability I was able to employ. There is no more need for my basically useless European-style boning knife, which will now sit in my kitchen's purgatory drawer. The build quality feels excellent. The balance is awesome, due in large part to the thick spine of the blade. It comes already sharpened. But I can't wait to put my own edge on it. In my humble opinion the Japanese preference of sharpening the cutting edge to mirror finish is excessive. That is essentially a chisel edge. It's not optimal, but it is pretty, and probably more in keeping with Japanese aesthetics. (Sure, I can see if you are a Samurai, there may be an advantage in polishing your katana's edge to a blinding finish, that is if you need to intimidating the entire village of cabbage farmers. But for cooks--umm--no. You only want a slicing/sawing edge. Put some teeny teeth on your blade and keep them in line with a steel.)

Der Kauf hat sich 100% gelohnt, ein hervorragendes Messer, was genau dem Zweck dienlich ist und bei täglichem Gebrauch (handgespült) im Material nicht nachgelassen hat. Sehr empfehlenswert, liegt auch prima in der Hand von uns Dreien, jeder kommt gut damit zu recht

Lame asymétrique assez originale avec un côté plat et un côté convexe. Le noyau de la lame est en VG10, un très bon acier qui a fait ses preuves, et est bien fini. C'est un couteau spécialisé pour découper les volailles, un "honesuki". Il permet d'être très précis dans ses découpes et de, par exemple, récupérer les sot-ly-laisse en même temps que les cuisses. Il n'a rien à envier à des modèles deux fois plus chers et j'en suis très content. Pour les très grosses volailles, genre chapon, mieux vaut lui préférer en revanche un Garasuki.

魚捌くのにも使いやすい いわゆるペティナイフより重みがあって断然良い 早く買えば良かった VG10なのて切れ味は抜群