Tojiro DP VG10 F-803 Honesuki 150mm
Tojiro DP VG10 F-803 Honesuki 150mm is backordered and will ship as soon as it is back in stock.
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Availability
Delivery unavailable for this item. Available for in-store pickup only.
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St Peters, NSW —2 Bishop St, Unit 2, St Peters NSW 2044
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Crows Nest, NSW —107 West St, Shop 1, Crows Nest NSW 2065Pickup only
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Prahran, VIC —180 Commercial Road, Shop 1, Prahran VIC 3181Pickup only
Detailed Specifications
| Line | Tojiro DP |
| Profile | Honesuki / Poultry boning knife |
| Bevel Type | Double Bevel |
| Weight | 180 g | 6.3 oz |
| Edge Length | 150 mm | 5 29/32″ |
| Heel Height | 39 mm | 1 17/32″ |
| Width @ Heel | 2.7 mm | 7/64″ |
| Width @ Mid | 2.7 mm | 7/64″ |
| Width @ 1cm from Tip | 1.3 mm | 3/64″ |
| Steel | VG10 | Stainless |
| Blade Construction | Sanmai - Stainless Clad |
| Hardness (HRC) | 59 - 61 |
| Surface Finish | Migaki |
| Handle | Western Pakka Wood with Bolster |
| Region | Tsubame |
| Best for |
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| Pros | Cons |
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- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
Knife details

Honesuki
骨スキ
Poultry boning knife · Single or double bevel
Strips meat from bone; a Seki maker lists its square honesuki for fowl and fish.
Read moreVG10
V金10
Stainless · Takefu Special Steel
Takefu stainless, 1% carbon, 15% chromium, 1.55% cobalt. Easy to sharpen.
Read moreSanmai - Stainless Clad
三枚
3 layers · stainless clad
Hard core between two stainless layers, bare only at the edge; the cladding resists rust.
Read more
Migaki
Polished satin
Smooth polished surface, satin to soft sheen rather than mirror. Scratches show.
Read more
Western Pakka Wood with Bolster
Western with bolster
Pakka wood western grip with a bolster. Resin-laminated wood resists water; entry-level.
Frequently asked questions
What is a honesuki for?
Can left-handed cooks use single bevel knives?
Does VG10 rust?
How hard is VG10?
What steel is the Tojiro DP?
Is the Tojiro DP double-bevel or single-bevel?
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