Honesuki: A Honesuki is a Japanese boning knife that was specially developed for cutting up poultry and other small animals such as rabbits. The thickness of the rear part of the rigid blade makes it ideal for removing joints, while the slightly thinner tip allows for precise cuts. The triangular shape of the knife allows you to cut around the bones with ease. A real pleasure for anyone who is interested in the art of cutting up!
You can find more information about the most common knife shapes here: knife shapes .
Fujitora (Tojiro): The history of Fujitora knives began in 1955 with the development of a knife specifically for fruit made of stainless steel. At that time, stainless steel was considered less sharp compared to carbon steel. Fujitora brought a change to the market by developing high-quality yet affordable knives that are now appreciated around the world.
Outside Japan, Fujitora is better known by the name "Tojiro".
- HRC: 60-61
- Steel: VG10 (stainless)
- Blade length: approx. 151 mm
- Height at heel: approx. 38 mm
- Width at the heel: approx. 2.7 mm
- Weight: approx. 180 g
- Form: Honesuki
- Blade type: 50/50
- Handle material: Pakka wood
- Brand: Fujitora (Tojiro)
- Series: DP
The weight and length information are the dimensions of a randomly selected knife from this series. However, these can vary because many kitchen knives are handmade. Handmade products can also show slight signs of processing.