Honesuki 6-inches ,Right

What a fantastic knife! I purchased this knife after hours and hours of research. The Tojiro DP series of knives seem to be the best value around at this price range. I used this knife right out of box (after a rinse) to make stir fry. During which I cut: carrots, green onions, red onions, garlic, ginger, bell pepper, broccoli, and the chicken (I know, this is a veggie knife but I couldn’t put it down). Out of the Box Sharpness: (the question everyone is asking) SUPER sharp. This knife was incredibly sharp right out of the box. When I say incredibly sharp, I mean it. I am not a new user to knives and have cooked and used cutlery on 4 continents. Of those experiences I’ve used quite a few knives. Some top end, some…not so much; that list includes but not limited to: Shun, Tojiro, Wüsthof , Henckel, Victorinox, Chicago Cutlery, Cooks, and others that I’m not sure what they were. With the exclusion of Shun, and a couple of knives used in Korea and Japan, I have never had a knife cut this well. With that said, this knife is on par with those rather expensive versions. Carrot: When I cut the carrots they were smooth as glass, it is the kind of smooth that will mess with your head if you’ve never had a knife of this caliber. Everything else: Butter…literally butter. Fit, Balance, and Finish: Fit: The handle feels very nice in the hand, it feels solid and projects confidence. The bolster is smooth and transitions to the blade and handle equally well. Balance: Perfect, right at the pinch point (please read up on the good ole pinch grip if that is some new terminology for you. It will improve your cutting performance and experience. You will get more enjoyment I promise.) Finish: I love the way it looks. This is not a “Damascus” style of knife it is a VG-10 core with a 13-Chrome exterior. This does not mean it is ugly, rather it is more utilitarian in its looks. This knife speaks via its abilities rather than looks. Overall Performance: This knife cuts on par with knives WELL more expensive. Well balanced, good hand feel, nice aesthetics, and a phenomenal value. Negatives: ….um…..none. If I had to be a complete pain, and pick at something…I would give just SLIGHTLY more roundness to the end of the butt. However, that is a SUPER picky thing.

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.

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.

Chef review here- it was a gift for me for Xmas. I own many knives and this one is not too heavy and fits my hand well. I only use it for vegetables right now and use my other heavier knives for tougher jobs. Sent in a box with a protector but I keep it in a knife block to keep it sharp. I hope to buy more.

This is such a beautiful knife, so sharp, so capable, I almost don't want to use it. But I have, had to test it out. I love a good Nakira knife and it took me 60 years to figure out this is the knife for me. Others find a chef's knife the best but for me, this style works best for me. It's almost a cleaver but not to heavy or scary. It made slicing up vegetables so easy and fast, and I'm not a fast chopper (have lost blood before and it's so irritating to get blood on the food I intended to cook). Just read the "instruction" paper first (there's a small section written in English) so you know you need to clean it almost immediately after use, wipe it dry, don't use it for acidic things, don't use it as a cleaver, don't hold back on the compliments and love, and you'll find yourself falling in love with this knife too. It comes with a flimsy plastic sheath so I bought it a leather sheath to protect it. "I think this is the beginning of a beautiful friendship."

The knife feels good in the hand, cuts nicely, well balanced as well. If I have one minor complaint, I'd like the handle a little longer. Someone with large hands may find the handle a little too small.

Wow this is a beautiful knife. Razor sharp right out of the box. I have been using it everyday for a week now and it still performs as if brand new. The handle feels right and it has a great balance for cutting all sorts of veggies. This is my 4th Tojiro knife I have bought so far and it is my favorite. The blade is the perfect shape for my needs and besides my santoku this is the very best knife I have ever owned. Do yourself a favor and buy tojiro knives. Amazing quality and they look great. If you want a show piece knife get their Damascus line, but save your money and avoid wusthof and shun. They are essentially the same knives as tojiro as far as blade strength and sharpness. High quality knives that last forever.

This is a great knife at a great value. I have another Tojiro knife that I also like. This would get 5 stars from me if it came sharper. It came very sharp, but not as sharp as my other knife. Not sure why. It's still very usable - definitely sharper than most knives most people have ever had. It cuts tomatoes easily, but I felt more resistance in denser produce than I expected. For many people cutting tomato skin would be enough, but I have exacting standards. I took out my waterstone and some quick touching up on a 1k and 6k stone and it is razor sharp. As with most Tojiro knives, the steel is nice. It's not finished in a particularly beautiful or shiny way, and that is totally fine. The fit and finish are fine - nothing amazing. This is simply a utilitarian design with good materials for a good price.