Tojiro has spent decades earning a reputation as one of Japans most reliable cutlery manufacturers, producing knives that meet professional standards without the premium pricing of boutique blacksmiths. The PRO series reflects that philosophy directly — a workhorse line designed for the demands of a professional kitchen, where hygiene, durability, and consistent performance matter as much as edge quality. The series covers a wide range of knife types, and this 150mm honesuki — Japans dedicated poultry boning knife — is one of its most practical entries.
The blade is built with a VG-10 stainless steel core clad in 13-chrome stainless steel, a combination that delivers professional-grade sharpness alongside easy day-to-day maintenance. The single bevel grind, optimized for right-handed use, gives the knife the precise, low-resistance cutting action that makes a honesuki so effective at breaking down poultry — working cleanly around joints and along bone without the blade binding or deflecting. The handle is full stainless steel with a textured tornado pattern machined into the surface, a practical detail that keeps the knife secure in wet or greasy hands. There are no wood or composite materials to absorb moisture or harbor bacteria, making this an easy knife to recommend for professional environments where sanitation standards are non-negotiable.
Care Instructions: VG-10 stainless steel is low maintenance but rewards good habits. Hand wash and dry after each use — avoid the dishwasher, which dulls the edge and can degrade handle fittings over time. Keep the blade away from bones harder than poultry and avoid frozen foods. Sharpen on quality water stones and strop regularly to maintain the single bevel edge between sessions.
The blade is built with a VG-10 stainless steel core clad in 13-chrome stainless steel, a combination that delivers professional-grade sharpness alongside easy day-to-day maintenance. The single bevel grind, optimized for right-handed use, gives the knife the precise, low-resistance cutting action that makes a honesuki so effective at breaking down poultry — working cleanly around joints and along bone without the blade binding or deflecting. The handle is full stainless steel with a textured tornado pattern machined into the surface, a practical detail that keeps the knife secure in wet or greasy hands. There are no wood or composite materials to absorb moisture or harbor bacteria, making this an easy knife to recommend for professional environments where sanitation standards are non-negotiable.
Care Instructions: VG-10 stainless steel is low maintenance but rewards good habits. Hand wash and dry after each use — avoid the dishwasher, which dulls the edge and can degrade handle fittings over time. Keep the blade away from bones harder than poultry and avoid frozen foods. Sharpen on quality water stones and strop regularly to maintain the single bevel edge between sessions.
- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Single Bevel
- Bevel: Right-Handed
- Blade Length: 150mm
- Total Length: 275mm
- Weight: 145g (5.1 oz)
