Tojiro DP 6" Honesuki Boning Knife

This is my first Tojiro knife. I have purchased MAC and Enso knives here at C&M.

The overall fit and finish is great and the knife has a good heft to it. It is a single bevel Honesuki and the instruction sheet mentions the correct way to sharpen it.

Mine has the newer logo on the blade with VG10 instead of DP, as announced on the Tojiro-Japan website earlier this year. Still the same DP quality.

The knife is well made. Tojiro makes great knives and I will buy them because they are good knives and inexpensive.

Bought this double-bevel Honesuki and it is hefty (but not overly so) and very well-balanced. It came "scary sharp" and the blade is quite stiff and rigid. It is perfect for its main intended use of boning chicken. Also, this quality knife is a very good value for the price. I'm very pleased with it so far and would recommend it.

First of all the brand, Tojiro, is a good brand to start with to see if you like Japanese knives. The brand is really good, but much cheaper than comparable brands. Second, what about this style of knife, the Honesuki? In Japan it seems as if there are more specialized knives that are just for one thing. This is really meant for parting out a chicken. Buying whole chicken is a good plan, and this style of knife really works. Having said that, you could probably use the knife as a general purpose boning knife or as a utility knife.

One last thing, this knife has an asymmetric bevel. Flatter on the left side than on the right. Knives like this can be left or right handed, which might be something to think about.

I've had my eye on this knife for a long time and wish I had bought it long ago. Very sharp, great feel in the hand and more substantial than I expected. It's a piece of art and makes quick work of chickens. Jacque Pepin would be proud of my first attempt at Chicken Gallantine.