Tojiro DP Garasuki 150mm (5.9")


Tojiro DP Garasuki 150mm (5.9")


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Best To Use

not for vegetablesmeatnot for fish

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Tojiro DP Garasuki is a Japanese boning knife. Garasuki has a special, triangular shaped stiff blade, designed for deboning poultry and cutting through soft joints. In restaurants, it is mostly used to break down whole chickens, while at home it can also serve as a heavier petty knife, due to the similar shape and length.

The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue. Garasuki is a must-have tool in your kitchen if you prepare a lot of poultry meat!

This Garasuki knife is part of the Tojiro's DP knife series, featuring popular VG-10 core steel, clad into two layers of softer steel for easier sharpening. A durable and fairly light stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility of cracks in the handle.

⚠️ Garasuki knives are usually single bevel, and this one is no different. Suitable for only right-handed users! 

About Tojiro:

Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊


Blade shape: Garasuki
Steel type: VG-10
Hardness (HRC scale): 60-61
Overall length: 280mm (11.02")
Blade length: 150mm (5.9")
Blade height: 40mm (1.6")
Spine thickness: 3mm (0.12")
Weight: 170g (5.9 oz)
Handle length: 120mm (4.7")
Handle type / wood:
Western / Black Micarta
Blacksmith: Tojiro


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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