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TOJIRO CLASSIC Boning Knife 150mm F-827

TOJIRO CLASSIC Boning Knife 150mm F-827

$197.00 CAD
$197.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The perfect first knife. This knife is a great choice for chefs who want reliability, performance and low maintenance without breaking the bank.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - These boning knives are made in the traditional Western style with an upward curve in the blade. Whether you’re Frenching lamb racks or breaking down primal cuts of meat, these beauties make the job a breeze.

About TOJIRO- The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. These are super popular among chefs, cooking students, or anyone who wants to buy an amazing knife with a tight budget.

Shape Boning Knife
Maintenance Level Low
Blade Length 150 mm |
Blade Height 26.2 mm
Thickness 2.6 mm
Weight 163 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO CLASSIC
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8 / 5 from 25 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Boning Knife 150mm F-827 is praised for its sharp, long, and beautiful blade, making it a favorite among chefs and cooking students. The knife's traditional Western style and easy maintenance add to its appeal, while the great service provided by the staff enhances the overall customer experience.

Summary topics

  • Blade Sharpness: 20%
  • Customer Service: 15%

Review topics: ["weight","feels","handle","blade","works","knife","service","curve"].

Review highlights

  • "Impeccable friendly service by super knowledgeable staff makes for an unbeatable shopping experience." — Simon V.
  • "Its so sharp, it has a beautiful long blade, and it has a nice weight to it, im in love with it!!!" — Maddie E.
  • "Perfect Gift, Great Service" — Claire W.

Reviews

Knifewear are ‘DAKINE!’

"Knifewear have been our ‘go-to’ gift Guru’s …. if you wanna make your friends and family very happy, you choose a Knifewear knife…. you simply cannot go wrong. We gave our family ‘foodie’ a TOJIRO boning knife at Christmas, and that was it, he said he didn’t need to open another gift…. . the knife was all he wanted. It’s very satisfying making people happy by gifting them good stuff!"

— Winton (5/5)

TOJIRO CLASSIC Boning Knife 150mm

"Gift for son who is a sous chef uses it daily"

— scott l. (5/5)

So soothing.

"I am not sure how many times I have been frustrated and struggled trimming / prepping a large piece of meat Trimming the fat and silver skin was sooo fun. I felt like a butcher. Thumbs up. ."

— Mark R. (5/5)

Awesome knife

"The advice was appreciated. The knife is amazing! This is a great store!"

— Donna G. (5/5)

Tojiro knife

"Work so well with tenderloin, taking off the silver skin, smooth and super easy to use. Ima lefty and I was taught by my mum with my lift so, it’s an amazing knife to use for meat"

— Carlos C. (5/5)

Predictable Staple

"This steel takes an edge easily and is a simple staple for those times when the dressing must be done outside."

— Derek m. (5/5)

Great products, great service

"I was in need of a proper boning knife to take apart a 20lb. pork shoulder into various recipe preps (Puerto Rican Pernil, Mexican carnitas) and headed to the Ottawa store for a first visit. Very helpful, friendly and knowledgeable staff helped me select the right knife for the job that suited my hand and intended use. Let's just say it was an excellent choice and made the job a breeze."

— Peter E. (5/5)

"I fucking love it"

— Hoang (5/5)

Beautiful knife, the curve is

"Beautiful knife, the curve is fantastic to get into smaller areas. Nice sturdy and holds an edge"

— Jordan G. (5/5)

Great feel (weight and balance),

"Great feel (weight and balance), Great handle, stiff but flexable enough, nice curve, and wicked sharp, I love stainless steel"

— Jeffrey S. (5/5)

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