Chef’s rarely work from whole carcasses most meat will arrive from the supplier already broken down into smaller cuts. So most boning knives are shorter as its needed for work bones from joints and most birds beings separated for cooking. The chef’s boning knife will be expected to work down the thighbone of a lamb leg without much collateral damage to the meat, and have enough stiffness in the blade to enable tough tendons to be cut with the extreme tip. Yet the blade that can ‘tunnel bone’ a lamb leg will also serve to remove the oysters from a chicken carcass or shape up a standing rib roast.

The Tojiro DP range is a highly regarded line of Japanese kitchen knives known for their excellent balance of performance, durability, and affordability. These knives feature a core of VG-10 stainless steel, which offers exceptional edge retention and sharpness, sandwiched between softer stainless steel layers for added strength and ease of maintenance. The full-tang construction and triple-riveted Western-style handle provide a comfortable and secure grip, making them suitable for both professional chefs and home cooks. Tojiro DP knives are renowned for their razor-sharp edge right out of the box, their ability to hold an edge well, and their relatively easy sharpening process. This combination of high-quality materials and craftsmanship makes them a top choice for those seeking a reliable and well-priced Japanese knife.

Weight: 162g

Handle Material: Western handle - reinforced laminated material metal bolster

Handle Length: 120mm (4.7")

Blade Length: 150mm (5.9")

Blade Depth: 37mm

Thickness at spine: 2.3mm

Thickness at tip: 0.6mm

Cutting Edge: Double 50/50

Blade Material: VG10 Stainless steel with stainless steel cladding

Hardness (Rockwell scale): 60 - 61