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Tokushu SLD 150mm Tsuchime Honesuki

Sale price$149.00 USD Regular price$199.00 USD

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Cut Above the Rest

Steel, Construction and Care

Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.

  • 5 stars: 7 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
M
M.Q.

Love this honesuki knife so much, looks great and has a lot character. I work with a lot of poltry and it made my life so much easier.

S
Steven Karl Busby
Great Knife

The level of finish on this knife is outstanding and marvellous value!
The edge out to the box was exceptional, I have enjoyed using it for more robust prep work! Couldn’t be happier.
Look forward to buying again from this store.

M
ML
Awesome knife!

Very sharp out of the box. I love using this knife to break down and trim proteins. Don’t hesitate to buy!

M
Matthew Balouris
First Japanese knife and very impressed.

I bought this as my first knife. I wanted to get started but didn’t want to go for a $3-500 knife yet. I was blown away by how sharp and easily this cut apart a chicken. I feel like I’ve been using dull knives my whole life.

R
Richard Parma
Tokushu SLD 150mm Tsuchime Honesuki?

Great knife wonderful sevice

J
James Madden
SLD Honeski

I’ve been wanting to purchase a Honesuki for awhile now. A wide variety of choices accompany the wide variety of prices.
I contacted Zach at Tokushu and explained my need and asked for his opinion.
Without hesitation he recommended the SLD.
I already owned a 240 Gyuto, and I love the knife.
Fast shipping brought it to me in a short period of time. Perfect weight and quality right ootb. It’s wicked sharp and cuts through a bird like it was made from butter.

M
Matt Lopez
Tokushu honesuki

I got this knife to run butcher and breakdown proteins. I enjoyed the fact it was semi stainless so I wasn’t gonna have to do lots of cleaning maintenance and drying as whole. Don’t let it’s size fool you this guy is a beast. It has a nice hammer marking tschuime and handle is a nice feel and fits the price point. I don’t often go super crazy with knives that are solely for raw fabrication. OOTB edge was a solid 8.8/10. While I knew it could get sharper I wanted to see how the edge retention was . In 6 weeks it has broken down over 700 pounds of filet tenderloins, frenched over 40 Tomahawks ribeye bones. Performed small line task. Last but not least this little guy broke down 2 red stag and 4 axis before I dulled it to a point that daily stropping wasn’t gonna help and the edge bush from brushing on large bones needed to be addressed. After 4 shifts of cutting and the Frenching 10 tomahawks it needed daily strop with 1 micron paste. And until the 6 full carcasses was holding on strong. It could if benefited from a sharpening but again goal was edge retention.
I pulled the atoma and ground down the edge push . Nano hone 200 got a little bit of thinning going to reset some geometry . Nano 400 reset bevel , cerax and rika 5k was the progression. Stropping on hard leather had me pushing through napkins again. It feels sharper than day one and has held a decent edge thus far. I would happily buy this again especially for a knife you want to run through the ringer