Width-3mm@ Heel,Slightly wider than 3mm 2cm from Heel,and 2mm 3cm from the tip.
Cutting Edge- 170mm
Height - 44mm@ heel,30mm 1/2 between heel and tip,18mm 3cm from tip.
Fit and Finish:
Hefty,boxy handle (typical of tojiros) with some rough spots on the dang and the pins. The rough spots were easily remedied with some light sanding. The spine was not sharp at all,but the choil was a little rough. Again nothing a little light sanding couldnít fix. The blade was nicely finished,with no visible scratches,but the grinding did seem a bit uneven (the bevel at the tip and the heel was considerably wider than the middle section).
All in all f and f let a little to be desired,but there were no flaws that could not be quickly fixed.
Basically the bigger,heftier brother of the DP honesuki. The garasuki is a little thicker at the spine and a little longer,but it has the same triangle shape as the honesuki. This knife has some heft,and was actually a bit thick for my liking,especially at the heel (this was remedied via some thinning). It does taper a bit from spine to tip,but itís robust throughout. There is no flex to this puppy,period.
If youíve used one DP knife you know the merits of the core steel and the garasuki was no different. Sharp edge out of the box,but not as sharp as it could be,with good edge retention and no chipping,despite chopping through sea bass bones. Garasukis are designed for breaking down chickens,but I opted to use this knife for prepping fish. The heft of the knife is beneficial for chopping through the spine of the fish,but I found that the knife performed this task better after an initial sharpening. Ribs and fins posed no problems,and the knife removed the filets more smoothly than I expected. No chipping during fish or chicken prep. I wanted a stainless,deba-functioning knife,and this knife fills that role.
This is a solid knife and for anyone who likes using a honesuki,but wants something a little bigger,I think the Tojiro DP Garasuki fits the bill. The price is great for a knife with this much steel in the blade,and although the knife needs a little work to bring out its potential,I donít think you could find a better deal for a stainless garasuki.
A Super Boning knife that breaks down a whole chicken with ease. I also have the Tojiro DP Gokujo Boning knife which has the more traditional curved blade that most butchers in the USA use,which is perfect for breaking down large cuts of red meat into steaks and stew meat. Just be careful when you have your Garisuke sharpened or use a steel on it because it is a singled beveled blade not double like most of the other Tojiro or German knifes. 0.3
By: RICHARD K .SATOSANTA MONICA,CA
To me Rockwell 61 or more is the Standard.Weight should be 8-9 OZ.Excellent price,excellent quality,just grab this and start working,nothing to say.0.3