The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid. Once you get your head around the triangle shape and the rugged design you will understand quickly that this is a perfect knife for chicken especially. Its also perfect for working round larger joints of meat with bone as the fine strong tip can manoeuvre round socks and scrap bone very fast. This is very different to the normal western style butchery knife but if you give it a go you will not regret it.

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: 180g

Handle Material: Western handle - reinforced laminated material metal bolster

Handle Length: 120mm (4.7")

Blade Length: 152mm (5.9")

Blade Depth: 39mm

Thickness at spine: 2.6mm

Thickness at tip: 0.7mm

Cutting Edge: Double 50/50

Blade Material: VG10 Stainless steel with stainless steel cladding

Hardness (Rockwell scale): 60 - 61