Tojiro DP Honesuki – Trusted Blade for Professionals
Tojiro DP knives are widely regarded as some of the best working knives in the world. The current design has been in production for over 50 years, and chefs frequently cite Tojiro DP as their top choice for reliable craftsmanship.
Honesuki – For Precise Poultry and Game Processing
The Honesuki is a specialty knife designed for processing poultry and smaller bone-in cuts. Whether you're working with chicken, turkey, or small game, this knife is an ideal companion. Its ultra-sharp pointed tip and 2.5 mm thick blade, combined with an asymmetric grind, make it a favorite in any serious culinary collection.
VG10 Steel – Long-Lasting Sharpness and Strength
VG10 steel has ideal properties for high-quality kitchen knives. Tojiro maximizes its potential through advanced heat treatment and decades of expertise, resulting in blades that hold their edge remarkably well and are easy to resharpen. The hardness rating reaches HRC 61 ±1 on the Rockwell scale.
European Handle – Built to Endure
The handle, made in a European style from heat-resistant composite plastic, is secured with three stainless steel rivets. Extremely durable and built for demanding kitchen environments.
Specifications:
Manufacturer: Tojiro
Blade type: Honesuki
Blade length: 150 mm
Total length: 275 mm
Weight: 170 g
Edge grind: Asymmetric 90/10
Spine thickness: 2.5 mm
Steel: VG10
Hardness: HRC 61 ±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
