The honesuki is Japan dedicated poultry boning knife - and the TOJIRO Color Series version is one of the most practical entry points into this specialized knife type. Triangular, stiff, and precise, the tojiro honesuki is built for breaking down whole birds and working through joints with control that a flexible Western boning knife cannot match. TOJIRO has been making professional kitchen knives in Tsubame, Niigata since 1955, and the Color Series brings that same durability and performance to a price point that makes it an easy addition to any knife roll.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
- Brand: TOJIRO
- Line: Color Series
- Item Code: F-252BK
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (Black)
- Knife Type: Japanese Honesuki Knife (Honesuki)
- Blade Length: 150mm
- Total Length: 285mm
