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Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.Weight: 4.2 oz (120 g)
Edge Length: 145 mm
Total Length: 260 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 29.4 mm
Right-Handed Grind
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Shego🤙🏼 So good! Well designed blade for boning and meat cuttingPosted By: Robert Rowe - verified customer
I have been using this knife to bone, clean up, trim and portion cuts of meat before cooking.
The knife came quite sharp out of the box, all I did was strop it a little and went to work.
The edge has held up very well through a lot of use now, even with occasional contact with bones.
The handle is VERY basic but quite functional, fit and finish are certainly good enough for the VERY good price. You're buying this knife for what the blade can do, not a pretty handle with absolute perfect fit & finish to impress your friends...
I wish I had got this type of knife years ago, it works far better than the several generalist kitchen knives and even a couple of purpose made Western style butcher knives I have used the past 30+ years for meat cutting. I particularly have found this knife useful while processing deer and cuts of venison, trimming beef briskets, full racks of ribs and "bone in" pork shoulders for sous vide pre cooking & smoking/BBQ. If you've got big pieces of meat needing to be precisely cut, get you one of these.
I have been using this knife to bone, clean up, trim and portion cuts of meat before cooking.
The knife came quite sharp out of the box, all I did was strop it a little and went to work.
The edge has held up very well through a lot of use now, even with occasional contact with bones.
The handle is VERY basic but quite functional, fit and finish are certainly good enough for the VERY good price. You're buying this knife for what the blade can do, not a pretty handle with absolute perfect fit & finish to impress your friends...
I wish I had got this type of knife years ago, it works far better than the several generalist kitchen knives and even a couple of purpose made Western style butcher knives I have used the past 30+ years for meat cutting. I particularly have found this knife useful while processing deer and cuts of venison, trimming beef briskets, full racks of ribs and "bone in" pork shoulders for sous vide pre cooking & smoking/BBQ. If you've got big pieces of meat needing to be precisely cut, get you one of these.
Not bad Kanehide Bessaku Hankotsu-Left Handed First lefty
