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Tojir DP knives deliver some of the best value for performance in the market and represent what has become the preferred knife for home and professional cooks when transitioning from Western to fine Japanese cutlery. Tojiro DP knives present a core of stainless VG-10 enclosed in a cladding of softer stainless steel. In these knives, VG-10 is expertly treated to bring out the best qualities in the steel. These knives can take and hold an incredibly sharp edge which is very easy to maintain and can stand up to the demands of professional kitchens. The fit and finish are high and the stamina wood handles are very well done and can withstand some serious use.
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The Tojiro DP honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than Western style equivalents, and this is also the case with the Tojiro DP. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western style knife. Despite this, Tojiro still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design.Weight: 6.4 oz (182g)
Blade Length: 150mm
Overall Length: 126mm
Spine Thickness at Heel: 2.7mm
Blade Height at Heel: 37.6mm
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The Tojiro DP honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than Western style equivalents, and this is also the case with the Tojiro DP. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western style knife. Despite this, Tojiro still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design.
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40 review(s) WRITE A REVIEW (Reviews are subject to approval)
TOJIRO DP HONESUKI 150MM, February 20, 2022 Simply amazing, March 11, 2021 Excellent for poultry and other fine work, August 20, 2020Posted By: Chris C
This is my first single bevel knife. Had a little learning curve but it is a great boning knife. I use it on chicken all the time. Nice steel, not to hard so I shouldn't have to worry about chipping when coming in contact with bone. Quick shipping by CKTG.
This is my first single bevel knife. Had a little learning curve but it is a great boning knife. I use it on chicken all the time. Nice steel, not to hard so I shouldn't have to worry about chipping when coming in contact with bone. Quick shipping by CKTG.
Tojiro Honesuki, June 23, 2020
Low end budget Honesuki , April 24, 2020Posted By: Hiroki
1 people found this review helpful
I bought to replace Misono chicken knife. Not very refine finish. Has rough edges which is ok but those rough edges are right where you grip the knife! Sharpness is poor out of the box but is sharp once you finish with a 5000 grit stone. Biggest problem with this knife is that it needs sharpening after each service. This should not be the case with a 58,59, or 60hrc steel. I could only get through 15 chickens before I had to sharpen. My 58 hrc Misono could go 3-4 days before sharpening.
1 people found this review helpful
I bought to replace Misono chicken knife. Not very refine finish. Has rough edges which is ok but those rough edges are right where you grip the knife! Sharpness is poor out of the box but is sharp once you finish with a 5000 grit stone. Biggest problem with this knife is that it needs sharpening after each service. This should not be the case with a 58,59, or 60hrc steel. I could only get through 15 chickens before I had to sharpen. My 58 hrc Misono could go 3-4 days before sharpening.
Bonding knife, July 22, 2019 Tojiro DP Honeusuki, July 16, 2019
Tojiro DP honesuki 150 mm, March 19, 2018 Great knife, solid value, August 18, 2017Posted By: Samantha Lewis - verified customer
Excellent poultry boning knife, really solid, well balanced, a great little workhorse. Although not particularly sharp out of the box, five minutes on a 1000 and 5000 stone and it's razor sharp and holds an edge well. Surprisingly there is no hollow grind to the flat side, so that side needs a micro bevel instead of a flat sharpen like other single bevels knives. Makes very quick work of chicken breakdowns, the point is just the trick for leg deboning, great on removing silverskin, just a great little knife, how is it that I haven't got one of these before, it's just terrific, and at this price point a solid bargain. Highly recommended!
Excellent poultry boning knife, really solid, well balanced, a great little workhorse. Although not particularly sharp out of the box, five minutes on a 1000 and 5000 stone and it's razor sharp and holds an edge well. Surprisingly there is no hollow grind to the flat side, so that side needs a micro bevel instead of a flat sharpen like other single bevels knives. Makes very quick work of chicken breakdowns, the point is just the trick for leg deboning, great on removing silverskin, just a great little knife, how is it that I haven't got one of these before, it's just terrific, and at this price point a solid bargain. Highly recommended!
Great boning knife!, May 28, 2017 Tojiro Honesuki, April 6, 2017 Too Fast Too Furious, September 26, 2016 Versitile and exceptional value, July 28, 2016Posted By: John Gillis - verified customer
I love this little knife. Bought as a boning knife, it has turned into a MVP all-arounder in our kitchen. Honestly, I had kind of ignored it for a while after receiving it as a gift from my wife. She started using and praising it so I put the gyutos down to see what the fuss was all about. She was totally right! The blade angle, size and shape makes it very efficient for most tasks. The sharpness and surprising heft make it fun and comfortable to wing through small to medium sized veggies and smaller cuts of meat. I still prefer my heavy Gyuto for breaking down chickens but this little guy is just a blast to use for most other tasks. Easily takes and holds a great edge, too.
I love this little knife. Bought as a boning knife, it has turned into a MVP all-arounder in our kitchen. Honestly, I had kind of ignored it for a while after receiving it as a gift from my wife. She started using and praising it so I put the gyutos down to see what the fuss was all about. She was totally right! The blade angle, size and shape makes it very efficient for most tasks. The sharpness and surprising heft make it fun and comfortable to wing through small to medium sized veggies and smaller cuts of meat. I still prefer my heavy Gyuto for breaking down chickens but this little guy is just a blast to use for most other tasks. Easily takes and holds a great edge, too.
Chicken Destroyer has come to Roost, July 8, 2016Posted By: Jozef - verified customer
The handle is bulky and its not the prettiest knife in details, but that doesn't matter because this knife comes sharp out of the box and ready to work(and look at that price point!). I break down a large case of whole chickens every day and this knife has turned me into a ninja. IF you do similar work I can't stress how great this knife is. It's also good for small tasks that you would use a petty for, including brunoise garlic and shallots if you are that meticulous. If its not love at first sight, it will be love at first slice.
The handle is bulky and its not the prettiest knife in details, but that doesn't matter because this knife comes sharp out of the box and ready to work(and look at that price point!). I break down a large case of whole chickens every day and this knife has turned me into a ninja. IF you do similar work I can't stress how great this knife is. It's also good for small tasks that you would use a petty for, including brunoise garlic and shallots if you are that meticulous. If its not love at first sight, it will be love at first slice.
Great Knife, Steel Not made for Shape, April 23, 2015Posted By: Zac Stovall - verified customer
Tojiro makes an awesome knife, I own many of them and buy them on behalf of coworkers ALL the time. That having been said this knife style is sharpened 90% on one side...these knives are clad, hard steel center, softer (more weather resistant) outside. So you sharpen it to these standards the edge lies on the cusp of the cladding or on the stainless steel. My tojiro dp nakiri takes an edge that is barbershop quality, this knife takes it 100%, but it is hindered by the shape of the knife style so it gets the edge on the weaker steel outer layer. Having said that, I did totally demolish some birds with it today.
Tojiro makes an awesome knife, I own many of them and buy them on behalf of coworkers ALL the time. That having been said this knife style is sharpened 90% on one side...these knives are clad, hard steel center, softer (more weather resistant) outside. So you sharpen it to these standards the edge lies on the cusp of the cladding or on the stainless steel. My tojiro dp nakiri takes an edge that is barbershop quality, this knife takes it 100%, but it is hindered by the shape of the knife style so it gets the edge on the weaker steel outer layer. Having said that, I did totally demolish some birds with it today.
Great Knife, Steel Not made for Shape, April 23, 2015Posted By: Zac Stovall - verified customer
Tojiro makes an awesome knife, I own many of them and buy them on behalf of coworkers ALL the time. That having been said this knife style is sharpened 90% on one side...these knives are clad, hard steel center, softer (more weather resistant) outside. So you sharpen it to these standards the edge lies on the cusp of the cladding or on the stainless steel. My tojiro dp nakiri takes an edge that is barbershop quality, this knife takes it 100%, but it is hindered by the shape of the knife style so it gets the edge on the weaker steel outer layer. Having said that, I did totally demolish some birds with it today.
Tojiro makes an awesome knife, I own many of them and buy them on behalf of coworkers ALL the time. That having been said this knife style is sharpened 90% on one side...these knives are clad, hard steel center, softer (more weather resistant) outside. So you sharpen it to these standards the edge lies on the cusp of the cladding or on the stainless steel. My tojiro dp nakiri takes an edge that is barbershop quality, this knife takes it 100%, but it is hindered by the shape of the knife style so it gets the edge on the weaker steel outer layer. Having said that, I did totally demolish some birds with it today.
Product Review, January 17, 2014Posted By: Ryan - verified customer
This knife has a great handle and weight. Awesome blade shape and is overall a workhorse knife. Great buy and I only have the honesuki but am looking into the chef knife as well. I use misono and glestain but for this price I should've gone with the tojiro dp!
This knife has a great handle and weight. Awesome blade shape and is overall a workhorse knife. Great buy and I only have the honesuki but am looking into the chef knife as well. I use misono and glestain but for this price I should've gone with the tojiro dp!
Product Review, August 2, 2013Posted By: T. Szwedko - verified customer
Awesome piece of hardware. I swear it just melts into my hand. Great box edge, and fit and finish is perfectly smooth. Tore through three birds already and the edge could use just a bit of help on the stones. The finish scratches easy, even a soft dish towel dulled the surface with micro scratches. I don't care one bit. The way this knife feels and handles is.....Flawless.
Awesome piece of hardware. I swear it just melts into my hand. Great box edge, and fit and finish is perfectly smooth. Tore through three birds already and the edge could use just a bit of help on the stones. The finish scratches easy, even a soft dish towel dulled the surface with micro scratches. I don't care one bit. The way this knife feels and handles is.....Flawless.
Product Review, February 20, 2013Posted By: hunter - verified customer
very sharp out of the box and nice thick blade too. had to return my first because the edge was not ground straight, which would have made the 1-sided sharpening next to impossible. mark exchanged happily with no questions asked, once again proving out his fantastic customer service.the geometry on my replacement is much better. i still think that if i had it to do over again i'd spend more and get one that had personal attention paid to it during construction. i'll probably do that anyway and upgrade in a year or so. in the end this knife has done exactly what i wanted it to, which is answer the question: do i really have a place for a honesuki in my collection? the answer is a definite YES. i only wish there were more wa-handled options without the darkened kurouchi finish. i'm ready for that fad to go away.
very sharp out of the box and nice thick blade too. had to return my first because the edge was not ground straight, which would have made the 1-sided sharpening next to impossible. mark exchanged happily with no questions asked, once again proving out his fantastic customer service.the geometry on my replacement is much better. i still think that if i had it to do over again i'd spend more and get one that had personal attention paid to it during construction. i'll probably do that anyway and upgrade in a year or so. in the end this knife has done exactly what i wanted it to, which is answer the question: do i really have a place for a honesuki in my collection? the answer is a definite YES. i only wish there were more wa-handled options without the darkened kurouchi finish. i'm ready for that fad to go away.
Product Review, July 12, 2012Posted By: wood - verified customer
This is a great knife and a bargain. I use it almost every day. I use it to break down, pork, chicken and beef every week. I sharpen it once a week and it as been fine all along. There are days when I have this knife in my hand all day.
This is a great knife and a bargain. I use it almost every day. I use it to break down, pork, chicken and beef every week. I sharpen it once a week and it as been fine all along. There are days when I have this knife in my hand all day.
Product Review, June 23, 2012 Product Review, May 7, 2012 Product Review, February 14, 2012Posted By: Chris L. - verified customer
I've had this knife for almost 10 years. It is such a great value. Stays sharp forever. I mean I never have to sharpen it. I want to sharpen it, but when I check the edge, it just doesn't need it. You could add a couple hundred bucks to the price and it would still be a good deal. I do an insane amount of volume catering and this thing is the textbook definiton of a work horse. BUY IT !
I've had this knife for almost 10 years. It is such a great value. Stays sharp forever. I mean I never have to sharpen it. I want to sharpen it, but when I check the edge, it just doesn't need it. You could add a couple hundred bucks to the price and it would still be a good deal. I do an insane amount of volume catering and this thing is the textbook definiton of a work horse. BUY IT !
Product Review, February 8, 2012 Product Review, December 30, 2011Posted By: YV - verified customer
Received this knife as an Xmas present. I deboned a turkey for the Xmas brunch and it did very well except for removing some smaller tendons and bones from the drumpstick. I did polish the blade a little bit on a 4K stone afterwards and deboned a chicken. The chicken breast literally jumped off the rib cage. Also, cutting through wings for airline breasts and separating drums/thighs was just easy. I've never owned a honesuki before but I think this is a great intro. The knife itself is very stout. It's hefty, but being handle heavy makes it feel much lighter, but none of that is a complaint. Lastly, the finish on the handle isn't absolutely perfect, but that's also why I'm not paying $400 for it. Great value.
Received this knife as an Xmas present. I deboned a turkey for the Xmas brunch and it did very well except for removing some smaller tendons and bones from the drumpstick. I did polish the blade a little bit on a 4K stone afterwards and deboned a chicken. The chicken breast literally jumped off the rib cage. Also, cutting through wings for airline breasts and separating drums/thighs was just easy. I've never owned a honesuki before but I think this is a great intro. The knife itself is very stout. It's hefty, but being handle heavy makes it feel much lighter, but none of that is a complaint. Lastly, the finish on the handle isn't absolutely perfect, but that's also why I'm not paying $400 for it. Great value.
Product Review, November 7, 2011Posted By: RFrank - verified customer
I resisted buying this knife because I questioned its quality given its price. Eventually, I was won over by the cascade of positive reviews. Everything they say is true. This knife is one of the great Japanese knife bargains. It's only shortcoming, in my opinion, is the too sharply cut edge on the rear of the handle. It's not comfortable as it comes out of the box, but you can soften it in less than 5 minutes with some fine grit sandpaper (180), followed by some extra fine grit paper (400). Just lightly work the edge at a 45 degree angle. Take your time checking the edge as you work. Rub the edge with your finger to polish off the dust and you are good to go. The edge will look like it just came from the factory only better. Needless to say, Chef Knives To Go has it all: knives, price, and service.
I resisted buying this knife because I questioned its quality given its price. Eventually, I was won over by the cascade of positive reviews. Everything they say is true. This knife is one of the great Japanese knife bargains. It's only shortcoming, in my opinion, is the too sharply cut edge on the rear of the handle. It's not comfortable as it comes out of the box, but you can soften it in less than 5 minutes with some fine grit sandpaper (180), followed by some extra fine grit paper (400). Just lightly work the edge at a 45 degree angle. Take your time checking the edge as you work. Rub the edge with your finger to polish off the dust and you are good to go. The edge will look like it just came from the factory only better. Needless to say, Chef Knives To Go has it all: knives, price, and service.
Product Review, October 13, 2011 Product Review, June 6, 2011 Product Review, January 13, 2011Posted By: Rob Babcock - verified customer
I have to pile on another rave review for this knife. While I have considerably more expensive knives I still keep five Tojiro blades in my work case; well, this one is probably the best of them all! Nearly everything about this knife if perfect (when the price is factored in, at least). It's sturdy and very sharp OOtB. The slight blockiness common to Tojiros is actually an asset with this one.It's hard to think of much I'd change. Fit 'n' finish is pretty good, too. It seems Tojiro has put some effort into this lately, as well as making sure the factory edge is good. I give this one the thumbs up and five stars. My favorite Tojiro...well, probably tied with my 240mm Western Deba! ;)
I have to pile on another rave review for this knife. While I have considerably more expensive knives I still keep five Tojiro blades in my work case; well, this one is probably the best of them all! Nearly everything about this knife if perfect (when the price is factored in, at least). It's sturdy and very sharp OOtB. The slight blockiness common to Tojiros is actually an asset with this one.It's hard to think of much I'd change. Fit 'n' finish is pretty good, too. It seems Tojiro has put some effort into this lately, as well as making sure the factory edge is good. I give this one the thumbs up and five stars. My favorite Tojiro...well, probably tied with my 240mm Western Deba! ;)
Product Review, December 13, 2010Posted By: Rodney - verified customer
I'm giving this one 5 stars for Quality and Value. You can buy a more perfectly finished knife with fancier steels, wood handle etc, but not at this price. Even a knife snob may want to consider getting one of these to do real boning work. In the event that you chip the blade (though unlikely) you haven't damaged a hand made heirloom. Here's a few points to consider:? Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.? VG-10 blade core w/ stainless tang and lamination? Blade length along edge: 150mm - 5.75? edge is slightly curved.? Thickness at handle: 2,5mm - 3/32? ? Thickness 1cm from tip: ,75mm - 1/32? ? Blade width at heel: 38mm ? 1.5?? Blade width at point clip: 8,5mm ? 5/16?? Point of balance: Joint of handle scales and bolster:? The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep's foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things, good all ?round utility blade.This is a great knife for the following people: ? Home cook getting into their first Japanese knife? Pro who needs a hard working piece for their kit. If it walks away it won't make you cry.? The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their ?baby? might not handle (applicable to Pro as well)
I'm giving this one 5 stars for Quality and Value. You can buy a more perfectly finished knife with fancier steels, wood handle etc, but not at this price. Even a knife snob may want to consider getting one of these to do real boning work. In the event that you chip the blade (though unlikely) you haven't damaged a hand made heirloom. Here's a few points to consider:? Single bevel blade (right hand) sharpen right side more and de-burr/minimally sharpen the left. Factory edge was quite good. No nicks for flat spots visible under 30x microscope.? VG-10 blade core w/ stainless tang and lamination? Blade length along edge: 150mm - 5.75? edge is slightly curved.? Thickness at handle: 2,5mm - 3/32? ? Thickness 1cm from tip: ,75mm - 1/32? ? Blade width at heel: 38mm ? 1.5?? Blade width at point clip: 8,5mm ? 5/16?? Point of balance: Joint of handle scales and bolster:? The Japanese Honesuki vs. Europenan boning knife: The tip reaches into joints with what is a narrow sheep's foot profile that nips through ligaments to remove chicken legs and the like. The deeper blade at the heel allows the cutting edge to extend beyond your fingers so you can use it to trim fat and gristle against a cutting board with the whole sweep of the blade and not just the curved tip of a western boning knife. This knife will work well as a small chef knife for mincing things, good all ?round utility blade.This is a great knife for the following people: ? Home cook getting into their first Japanese knife? Pro who needs a hard working piece for their kit. If it walks away it won't make you cry.? The knife snob who wants a boning knife they can use without fear of using on trickier tasks that their ?baby? might not handle (applicable to Pro as well)
Product Review, September 26, 2010 Product Review, September 8, 2010 Product Review, March 2, 2010 Product Review, February 23, 2010 Product Review, October 10, 2009Posted By: j jay - verified customer
A great knife for a lot less $$$ than anything else out there. Great for breaking down birds. I'm sure it will kill racks of lamb, as well. I usually go for more rounded handles, but for a boning knife, I think the western style handle is more secure when you are using different types of grips while breaking down messy stuff. Excellent bang for your buck... Oh wait, I said that already. Gotta get a couple more Tojiros. Did I say great bang for your buck?
A great knife for a lot less $$$ than anything else out there. Great for breaking down birds. I'm sure it will kill racks of lamb, as well. I usually go for more rounded handles, but for a boning knife, I think the western style handle is more secure when you are using different types of grips while breaking down messy stuff. Excellent bang for your buck... Oh wait, I said that already. Gotta get a couple more Tojiros. Did I say great bang for your buck?
Product Review, October 2, 2009Posted By: JBroida - verified customer
This is one of the most used knives in my kit. A wonderful value and i have yet to find a honesuki that works better. The core steel will take a wonderful edge and does not chip easily. It stays sharp a long time as well. This knife can take a lot of abuse and still keep on going. The fit and finish was good, although the handle is not the most comfortable in the world. But, who cares... i still think this is one of my favorite knives.An additional plus is that it can be used as a petty knife as well. So if you are looking to reduce kit size, this is a great option.
This is one of the most used knives in my kit. A wonderful value and i have yet to find a honesuki that works better. The core steel will take a wonderful edge and does not chip easily. It stays sharp a long time as well. This knife can take a lot of abuse and still keep on going. The fit and finish was good, although the handle is not the most comfortable in the world. But, who cares... i still think this is one of my favorite knives.An additional plus is that it can be used as a petty knife as well. So if you are looking to reduce kit size, this is a great option.
Product Review, September 27, 2009Posted By: Socrates7 - verified customer
A small, rigid-bladed knife with a very functional slicing tip this Eastern boning knife is really well put together and fun to use. Sharp, holds an edge well, and that tip will slip into the darndest of places. Note to self: do not use this knife to undo stitching in one's clothing, tempting though it may be.
A small, rigid-bladed knife with a very functional slicing tip this Eastern boning knife is really well put together and fun to use. Sharp, holds an edge well, and that tip will slip into the darndest of places. Note to self: do not use this knife to undo stitching in one's clothing, tempting though it may be.
Product Review, September 26, 2009Posted By: Peter (mongatu) - verified customer
I am amazed by the toughness and durability of this knife. These knives are intended to be used to cut up chicken and I frequently use mine for breaking down whole chickens. I have pounded it though breasts, bones and all, and the blade has never shown the slightest bit of micro chipping. It holds its edge very well and is very easy to sharpen, especially for a stainless. I think this knife represents great value. Also the Honesuki size/shape makes a tough, good all purpose utility knife.
I am amazed by the toughness and durability of this knife. These knives are intended to be used to cut up chicken and I frequently use mine for breaking down whole chickens. I have pounded it though breasts, bones and all, and the blade has never shown the slightest bit of micro chipping. It holds its edge very well and is very easy to sharpen, especially for a stainless. I think this knife represents great value. Also the Honesuki size/shape makes a tough, good all purpose utility knife.
Product Review, September 25, 2009Posted By: Jeff Schriner - verified customer
This knife is a champ and a real value to boot. Fit and finish was as good as any Wusthof or Henckles knife I have ever owned which is to say--Excellent!It came nicely sharpened out of the box and very usable. It has sharpened up on my stones to a scary edge! I own a powdered steel Honesuki from another well known maker that costs twice as much and offers no benefit over the Tojiro in terms of performance, looks, or sharpness. This is not just a value its a GREAT buy!
This knife is a champ and a real value to boot. Fit and finish was as good as any Wusthof or Henckles knife I have ever owned which is to say--Excellent!It came nicely sharpened out of the box and very usable. It has sharpened up on my stones to a scary edge! I own a powdered steel Honesuki from another well known maker that costs twice as much and offers no benefit over the Tojiro in terms of performance, looks, or sharpness. This is not just a value its a GREAT buy!
