Tojiro Color Series – 150mm Honosuki ( Right Handed )
Tojiro Color Series – 150mm Honosuki ( Right Handed )

Honesuki:

Honesukis are boning knives specifically designed for parting out poultry. These knives are stiff and robust with pointed tips and a triangular profile. Honesukis are often single bevel knives so users should be aware of how to maintain knives with this type of grind. While honesukis are very robust knives they are intended to cut through the joints of a bird, not cleave through the bone. To split a bird consider either a heavier cleaver or a western deba.

Knife Specifications

Knife Type:                  Honesuki ( boning knife )
Material:                       Molybdenum Vanadium Steel
Blade Length:              150mm
Rockwell Hardness:    60

Delivery time: 3 to 5 Working days

FREE DELIVERY ACROSS SOUTH AFRICA

We use Payfast and EFT as payment method.

not rated R800.00 Add to cart
Tojiro DP -150mm Boning knife
Tojiro DP -150mm Boning knife

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

Boning knife:

Thes boning knives are made in the traditional Western Style. These Boning knives are rigid without any flex and can be treated a bit more roughly than a Gyuto, but you still need to think about what you are doing.

Great for jobs such as Frenching lamb racks, tunnel boning or breaking down primal cuts of meat.

Knife Specifications

Knife Type:                  Boning
Material:                       VG10 Stainless
Blade Length:             165mm
Rockwell Hardness:   60:61

Delivery time: 3 to 5 Working days

FREE DELIVERY ACROSS SOUTH AFRICA

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,100.00 Add to cart