Tojiro DP Honesuki 150mm (Right Handed)
R2,100.00
Tojiro
Tojiro is one of the few manufacturers 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. As a result, they can deliver high quality because they are committed to being directly involved in every aspect of making their knives.
VG10 Stainless Steel:
VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content, which allows it to be heat treated to higher hardness levels, thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. It’s easy to maintain stainless steel with a great balance between edge retention, sharpness and durability.
Most Japanese knives are made with much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
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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.
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