TojiroHonesuki 6-inches ,Right

Changed breaking down chickens forever. Great edge out of the box, and keeps its edge. Took me almost two weeks of breaking down chickens daily before I needed to sharpen it.

i'm no expert but in my opinion these are quality knives at a reasonable price (i have about 10 Tojiro knives of various types/sizes and i keep coming back). This is my first boning knife from them.It's probably heavier than you think (was for me) but it's not an issue at all, just makes me more conscious of keeping control of it.It will shave the end off a chicken bone with ease (like when i make slightly imperfect cuts separating drumsticks and thighs) straight out of the box and i would assume it will do the same to human flesh/bones so treat it with the respect it deserves.so far ive only used it to break down a half dozen or so chickens (4lb roasters but not cutting through any major bones just separating the 6-8 pieces from the back) and its staying sharp with just a bit of stropping on leather (still cuts paper like butter with no sawing action required). I loathe having to go to the stones to hone or sharpen one of these when its brand new because i'm inevitably not going to do it as well as the factory or a proper expert but i am always able to get these knives sharp with a little determination and a 1000/6000 grit stone pair.

Good value for a blade like this that has mass appeal.It’s a mostly stainless blade with a carbon core that allegedly allows for a sharper blade than solid stainless. I like this knife and It’s a good value.The Western handle is comfortable and it’s a good size for chicken, meat and general kitchen prep.I sharpen a lot of blades for a local knife shop when they get too busy and I assist a couple of local sushi chefs with their blade sharpening. Been sharpening for 40+ years and I own a wide array of natural Japanese stones, synthetic and diamond stones as well. I can tell when an edge is really razor sharp simply by how it hones.I also have an old, vintage honesuki knife made from 100% carbon steel and it develops a much better edge and holds the edge longer than this hybrid model from Tojiro.But 100% carbon blades are high maintenance compared to all stainless or stainless hybrid blades like the one on this Tojiro. All carbon blades are prone to “good rust” and “bad rust” if not properly cleaned and dried and oiled regularly with camellia oil.“Good rust” is magnetite (dark surface rust) and “bad rust” Is hematite (red spots). Magnetite rust makes a blade look darker overall in color (patina) while hematite forms red spots like a standard rust spot on bare metal that can damage the blade.Carbon knives may be a bit sharper overall but you will not be disappointed with this Tojiro knife - I’m not, especially for $80. Hope that helps!

What is NOT:- Blade: Double-Edged (50/50 balanced) -> It is single bevel for right handed. Flat side with touch of micro bevel, convex side with more pronounced micro bevel. Flat side, unlike deba or yanagi, has no concave (urasuki), rather has a very slight convex to it. So it's more like 5/95.- Blade: layered -> After some sharping, I am fairly sure it is solid (VG 10?) single layer blade. No hagane/jigane layer stuff.- Handle Material: Composite Wood -> Not 100% sure but feels/looks more like plastic - possibly laminated composite stuff.- Razor sharp out of the box -> Slightly sharper than most western knives out of box but I wouldn't try shaving my beard with it. It gets considerably sharper though, after removing flat side micro bevel and narrowing convex side micro bevel then finish up with high grit finish stone.What is:- One of the best value! Can't beat $40 for this kind of knife.I've returned Shun Honesuki I picked up from local store for comparison as I could not justify its price for home use even though it had much nicer finish and better blade.- Can be good all around knife for right handed person. Tojiro might sell left handed version for 10-15% higher price but did not check.- I still will need to see how the sharpness will hold on daily use but I feel it will do well after a sharpening session and few days of use.It does not get as sharp sharp as "Hitachi blue paper" vegi knife I have but gets almost as sharp as "white paper" sushi knife.If you never used single bevel knife before, you will need a bit of practice to cut harder vegi like potato the way you want.Excellent value over all.

The Tojiro DP F-803 Honesuki (boning knife) is not VG10 like other DP models. It is SD Molybdenum Vanadium which is very close if not outright Aus8. I was wondering how a laminated VG10 blade at 60 HRC could avoid chipping as a boning knife and solid Aus8 or similar at HRS 58/59 makes sense. Amazingly sharp and likely (or hopefully) will roll rather than chip, if it has to. Fit and finish is pretty poor compared to my higher end knives but for this price I certainly can't complain. Should be a breeze to sharpen. Should be good for taking apart all chickens and meats. Also for cutting large hard vegetables like squash, pumpkins, kabocha with it's solid spine.